Latham Seeds Welcomes Ben Kahlandt of Nebraska as a Regional Sales Manager
Ben Kahlandt (pronounced K-lent) of Waterloo, Nebraska, joined the Latham Hi-Tech Seeds Team on October 11 as a regional sales manager (RSM) for eastern Nebraska and western Iowa.
“Ben spends a great deal of time learning about his customers and understanding their needs, so he can deliver the level of service they need,” said Amy Rohe, sales manager for Latham Seeds. “This is exactly what we want Latham dealers and sales managers to do! With five years of sales experience, including seed placement, Ben will be an asset to our sales team.”
Ben grew up on a family farm with his brother and sister. Their family raises corn, soybeans, wheat, and grass hay. When Ben was young, they also raised feeder cattle and feeder pigs.
After graduating in 2016 with a bachelor’s degree in Agronomy from the University of Nebraska – Lincoln (UNL), Ben started working at a cooperative elevator before he became the sales agronomist and sales lead for Nutrien Ag Solutions. He also has experience working with a precision platform, so he looks forward to using Latham Seeds’ Data ForwardTM precision platform to help farmers organize their data and make farm management decisions.
“I really enjoy helping farmers add value to their operations,” said Ben. “As a family-owned company, Latham Seeds is willing to help farmers in a way that conglomerates are not. I’m looking forward to working with Latham dealers and their customers to place the best product on their acres. I know that even the best hybrid can’t perform to its full potential if it’s not placed properly.”
Like most UNL grads, Ben enjoys cheering on his beloved Huskers in football, basketball and baseball. He also follows UNL wrestling and volleyball.
Ben and his wife, Erin, were married in October 2020. She is a radiologist at the Children’s Hospital in Omaha. On date night, they enjoy Lo Sol Mio in Omaha where Ben usually orders Chicken Parmesan. Today he’s sharing a similar recipe with us.
- 4 skinless, boneless chicken breasts
- 2 eggs
- 1 cup panko breadcrumbs
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ¼ cup chopped fresh basil (optional)
- ½ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1, 15-ounce can tomato sauce
- ¼ cup fresh mozzarella, cut into small cubes
- ½ cup grated provolone cheese
- ¼ cup grated Parmesan cheese
- 1 cup olive oil
- Preheat oven to 450 degrees F.
- Place chicken breasts in resealable freezer bag. Pound chicken until ½-inch thick.
- Season chicken with salt and pepper.
- Beat eggs in shallow bowl; set aside.
- In a separate bowl, mix: breadcrumbs, Italian seasoning and garlic powder with ½ cup Parmesan cheese. Set aside.
- Evenly coat both sides of chicken breasts with flour.
- Dip flour-coated chicken breasts, one at a time, in beaten egg. Then coat both sides with breadcrumb mixture. Set aside while you prepare the skillet.
- Heat 1 cup olive oil in a large skillet on medium-high heat. Cook chicken until golden brown (about 2 minutes on each side).
- Place chicken in a baking dish. Top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake about 15 to 20 minutes until cheese is browned and bubbly. An instant-read thermometer inserted into the center of chicken breast should read at least 165 degrees F.