Mitch Sivertson Joins the Latham Team in North Dakota

From the time he was old enough to attend seed and crop input meetings with his dad, Mitch Sivertson dreamed of being a sales representative.

“I thought it was cool when salesmen came onto our farm, driving their shiny trucks,” said Mitch. “I enjoyed listening to them talk with my dad and grandpa about how their products would help my family raise better crops. My goal was to someday drive a truck like that and call on farmers.”

To work toward his goal, Mitch joined the FFA and served as sentinel. He also played football and was on his high school golf team for four years. He also worked weekends at the local grocery store during high school and college.

Mitch majored in Crop Production/Ag Sales and Services at North Dakota College of Science in Wahpeton. Upon graduating, he worked as a sales agronomist for a cooperative. He developed a new territory and made fertilizer recommendations. Mitch left that position to become a district sales manager (DSM) for a regional seed company where he earned recognition as DSM of the year in 2016. Most recently, Mitch served as a DSM for a plant nutrition company.

“Latham Seeds has been a thorn in my side for years because they’re products are tough to beat,” says Mitch. “I’ve known Ken Highness and Gary Geske for years, and I know they’ve been with Latham for years. There’s something to be said for longevity. When I heard there was a sales position open with Latham in southern North Dakota, it seemed like a good opportunity.”

This spring will mark the first time in 25 years that Mitch won’t be helping his dad, Gary, plant the crop on their farm. The family decided to rent the ground and sold the machinery.

“I’m really looking forward to focusing on my career,” says Mitch. “I’m looking forward to forming relationships with existing dealers and farmer-customers, as well as growing my territory.”

Latham Hi-Tech Seeds’ Sales Manager Amy Rohe looks forward to the opportunity for this third-generation, family-owned company to grow its business in North Dakota with more boots on the ground.

“Mitch brings a level of excitement to Latham Seeds,” says Amy. “His knowledge of the seed industry, particularly in North Dakota, will complement the momentum we have building there with RSM Ken Highness. Mitch has a passion for investing in dealers. I know he will work hard to help Latham® dealers hit their goals!”

When Mitch isn’t working with seed dealers, you’re still apt to find him outdoors. He enjoys spending time with his dad and his son, Owen. All three generations enjoy hunting.

“I love to hunt,” says Mitch, who hunts the coyote circuit and White Tails in North Dakota. His Chocolate Labrador Retriever, Malley, and his Black Lab, Raven, enjoy accompanying him when he hunts duck and geese. Mitch also has his own guiding business in Wyoming called Borderland Adventures where he mostly hunts antelope and mule deer.

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In addition to hunting together, Mitch enjoys watching his son play football. Spring football camps are underway, and Owen recently attended a football camp in Missouri. Owen’s favorite team is the Minnesota Vikings, and Adam Thelen is his favorite player.

Mitch and Owen

Mitch and his son Owen

Mitch also is a hockey fan, and his favorite team is the University of North Dakota Fighting Hawks.

Some of Mitch’s fondest memories were made on the tailgate, enjoying meals and treats that his mom prepared during planting and harvest. Today Mitch is sharing with us a recipe for 7 Layer Bars because that was always a favorite of his and his dad’s.

7 Layer Bars



  • 1½ cups crushed graham cracker crumbs
  • ½ cup butter
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • ½ cup chopped walnuts
  • 1 cup sweetened flaked coconut
  • 1 (14 oz) can sweetened condensed milk


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 9x13 inch baking pan with cooking spray; set aside.
  3. Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs. Press mixture evenly into the bottom of a 9x13 inch baking pan to form the crust.
  4. Layer chips and nuts over the crust to form layers, beginning with the chocolate chips, followed by butterscotch chip and walnuts.
  5. Pour condensed milk evenly over the top of the nuts; spread with a rubber spatula for even distribution.
  6. Sprinkle coconut over the condensed milk.
  7. Bake in preheated oven for about 25 minutes, or until edges are golden brown and the middle is set.
  8. Allow to cool completely before slicing.