A Love for Farming Drives This Farmer

Like many farm kids, Tony Rother never outgrew his love for equipment. He has always enjoyed farming and big trucks.

Because he also was good with numbers, Tony considered a career in financing. He graduated from North Iowa Area Community College (NIACC) but his heart was set on farming rather than studying more numbers. His family’s farming operation wasn’t large enough to support everyone, so Tony spent two years driving trucks for Sukup Manufacturing in Sheffield, Iowa. In 2005, he reached his goal of starting his own trucking company.

Today Tony and his wife, Jessica, live down the road from where Tony’s great grandfather began farming in 1919. His parents, Mark and Sue Rother, live on the homeplace. Father and son have been farming together for more than 20 years. Since 2010, they also have been hauling seed to Latham® dealers and customers.

“What I enjoy most about trucking is the freedom I have,” Tony says. “I enjoy being my own boss and making my own decisions. I really enjoy working for Latham Seeds and talking with farmers across the Midwest.”


The ability to drive long distances comes in handy with an active family. Tony and Jessica have two children: Landon and Olivia. Both are active in traveling sports teams. Landon’s favorite sport is basketball and Olivia’s is softball. Jessica works as a social worker for Iowa Total Care, which takes her to several counties across North Iowa.

In their free time, the Rothers are involved in their community. Tony helps coach Landon’s West Fork basketball team. Jessica serves on the West Fork Booster Club and teaches Sunday School at Zion-St. John Lutheran Church.

One of their year-round, favorite recipes is Spinach-Stuffed Chicken Breasts — which is easier to make than it sounds! This main dish can be paired with nearly any type of side.


Spinach-Stuffed Chicken Breasts


  • 4 boneless, skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning


  • 4 ounces cream cheese (softened)
  • 2 Tablespoons mayonnoise
  • 2 cloves garlic (minced)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1 1/2 cups baby spinach leaves (chopped)
  • 1/2 cup mozzarella cheese
  • 1/2 cup Parmesan cheese (shredded)


  • Preheat the oven to 425 degrees and move the rack to the center.
  • In a medium bowl, combine: cream cheese, mayonnaise, garlic, black pepper, onion powder, spinach, mozzarella cheese and Parmesan cheese. Mix well.
  • Butterfly the chicken ¾ of the way through the breast. Open the chicken breast and add ¼ of the cheese filling. Fold the chicken breast shut and season with salt, black pepper, onion powder, paprika, and Italian seasoning.
  • Repeat on all chicken breasts.
  • Add olive oil to a oven safe skillet over medium heat. Add chicken and cook for 4 minutes on each side.
  • Then bake the chicken for 12 to 15 minutes or until the chicken reaches an internal temperature of 165
    degrees and cheese filling is completely melted.
  • Serve while hot and enjoy!