Latham’s 2020 Virtual Field Day Was “Made for You”

Virtual cover imageAt Latham Hi-Tech Seeds, we have hosted multiple field day on wheels. We’ve showcased emerging technologies that allow us to check crops from the air, but this is the first year we didn’t have to worry about the weather on our field day. It’s also the first time we a virtual day event.

Welcome to 2020! The worldwide COVID-19 pandemic has forced businesses around the globe to deliver information using technology like Zoom, Facebook Live and YouTube. Although we prefer to meet with farmers in person, our team of industry experts has developed some interesting and informative content for you. We hope you enjoy it and find it of value!

Below is a recap of our 2020 Latham® Virtual Field Day with links, so you can watch agronomic presentations from the comfort of your office or the cab of your tractor or combine:

One of the things we enjoy most about hosting field days is sitting at the table with Latham® dealers and customers. We always enjoy hearing about our customers’ families and learning more about farming operations. If you attend a Latham Seeds’ event, you can count on great conversation and a wonderful meal.

In true field day fashion, we are sharing with you a typical field day menu. Below are links to some of our favorite fall recipes:

With the cool fall weather this week, we thought it would be the perfect time to share a new crockpot dish.  Scroll down to find a recipe for Slow Cooker Cajun Chicken Fettuccine. Recipe and image sourced here.

Slow Cooker Cajun Chicken Fettuccine


  • 1 cup chicken broth
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried leaf oregano
  • 1/4 tsp. red pepper flakes
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 lbs. boneless skinless chicken breasts
  • 1 small white onion diced
  • 1 lb. fettuccine noodles cooked according to package directions
  • 2 cups heavy cream
  • 3/4 cup parmesan cheese divided


  1. Add the chicken broth to the slow cooker, add the cayenne, garlic powder, onion powder, oregano, red pepper flakes, paprika, salt and pepper. Stir.
  2. Add the chicken breasts and flip them around in the seasoned chicken broth to get the seasonings on the chicken.
  3. Sprinkle the onions over the chicken and broth.
  4. Cover and cook on low for 6 hours without opening the lid during the cooking time.
  5. After the cooking time is done, add the heavy cream and shred the chicken with 2 forks right in the slow cooker.
  6. Add the cooked and drained pasta and a ½ cup of the Parmesan cheese. Stir.
  7. Sprinkle over the remaining parmesan cheese. I added a touch more paprika and also parsley flakes to the top of my pasta to make it look pretty. Cover and cook for 20 more minutes. Cooking for a bit longer helps the sauce thicken from the gluten in the pasta.

Recipe and image sourced here.