At Latham Hi-Tech Seeds, we’re proud to work alongside women whose dedication and passion help move agriculture forward. 

In recognition of National Women in Agriculture Day, we asked several members of Team Latham one question: What does agriculture mean to you as a woman in this field? Here’s what they shared.

Amy Rohe, General Manager

“Being born and raised in the Midwest, agriculture has always been part of everyday life—from planting in the spring to watching crops grow throughout the summer to the excitement of harvest. Now, working in ag, it brings a new perspective and carries something so familiar forward for generations to come.

Agriculture is about more than crops and yields. It’s about grit, resilience and relationships. It’s being part of an industry that feeds the world while adapting to new challenges and technologies. It’s carrying forward traditions while pushing for innovation and progress.

Agriculture is deeply personal. It’s about supporting farmers, strengthening rural communities and taking pride in work that truly matters. Being a woman in this field adds another layer of purpose — showing that leadership, knowledge and passion come in many forms, and that there’s a place for the next generation of women to grow and thrive.”

Chelsea Bamrick, Corn Supply Lead, Southern Sales Account Manager

Chelsea has spent more than 20 years working in agriculture. Along the way, she has learned that perseverance and confidence are key.

“Being a woman in this field, sometimes I feel as if I am looked down upon or as if I have to prove myself twice just to be seen the same. But those moments have also shaped me. They’ve fueled my drive, sharpened my voice, and reminded me why I belong here,” she shared. “I’ve learned that my perspective matters; my work speaks for itself, and I have every reason to stand confidently in this industry. Agriculture has challenged me, strengthened me, and ultimately made me proud of the woman I am and why I love working in this field as much as I do. 

Carma DeVries, Office Manager

For Carma, agriculture is more than a job. It’s a lifestyle that connects her work and home life.

“Agriculture to me is a way of life. It isn’t just an 8–5 job. I have the privilege of working in agriculture during the day while helping support my family’s farm at home,” she said. “There are so many ways to be involved in agriculture, and producing food is incredibly important. We need women in all aspects of the ag world. Whether you’re leading a company or caring for livestock, every role matters.”

Rachael Bruns, Soybean Supply Lead, Northern Sales Account Manager

Rachael sees agriculture as an opportunity to serve farmers and strengthen rural communities.

“Agriculture to me is more than a career. It’s a commitment to supporting farmers, strengthening rural communities and feeding families. Every day I have the opportunity to contribute to something bigger than myself,” she said. “Being a woman in this field means showing that knowledge, leadership and resilience have no boundaries. It means setting an example for the next generation of girls who may one day see themselves in agriculture.”

Jodi Lundt, Accounts Payable Specialist

Jodi said being a woman in agriculture is about meaningful work, community, and the strength women bring to the industry.

“As a woman in agriculture, it means being part of something meaningful- working with the land, supporting my community, and proving that women bring strength, skill and knowledge to this industry,” she said.

Today and every day, we celebrate the women who help agriculture grow stronger. Happy National Women in Agriculture Day from all of us at Latham Hi-Tech Seeds!

“It has been quite a journey,” Shannon said during a recent episode of Beyond the Bushel. “When I look back at the pictures from when John and I started Latham Hi-Tech Hybrids back 2004, you can tell it’s been a year or two. We look a little different than we do now.”

Her path began at Iowa State University, where she and John were both majoring in agriculture. After college, she worked in public relations and marketing before returning to Iowa to join the Agribusiness Association of Iowa. That role sparked something important.

“That really planted that seed for me to be in public service,” she said. “I always knew that I want to be a state representative if I could.”

Her early career also shaped her leadership philosophy. She recalled advice from her first boss: “People support what they help create.” That lesson stayed with her as she grew into leadership roles.

When John started the corn company in 2004, Shannon stepped naturally into marketing. 

“ Maybe it was God’s plan,” she said. “John had that background in sales. I had that background in marketing, communications and writing. Chris had the finance background, so it just all came together.” 

Over the years, she found joy in leading the team. 

“I absolutely love leading the marketing team here,” she said. “Nothing can replace hard work. Nothing replaces relationships.”

Her time at the FFA Enrichment Center has brought a renewed sense of excitement.

She also sees clear parallels between her work at Latham Seeds and her new role. 

Her focus now is helping prepare Iowa’s youth for the future. 

“We are really preparing the workforce,” she said. “Regardless of what they go into, they are going to be prepared because of their workforce development and their premier leadership skills that they develop in the FFA.”

To hear more of Shannon’s insights and stories from her career path, listen to the full Beyond the Bushel episode.

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Pork Roast with Raspberry Sauce

Course Main Course

Prep Time 20 minutes minutes

Cook Time 9 hours hours

Servings 8

Equipment

• 1 Slow cooker

Ingredients

• 3 pound boneless pork roast
• 3/4 tsp salt
• 1 tsp sage
• 1/2 tsp pepper
• 12 ounces frozen unsweetened raspberries (thawed)
• 3/4 cup sugar
• 1 tablespoons cornstarch
• 1/4 tsp nutmeg
• 1/4 teaspoon cloves
• 1/4 cup white vinegar
• 1 tablespoons lemon juice
• 1 tablespoons butter

Instructions

Directions for Pork Roast:

• Grease a six-quart crockpot with cooking spray.
• Place roast in crockpot; pat top and sides of roast with salt, sage and pepper.
• Pour about 1 cup of water or chicken broth around the bottom of the roast.
• Cook on LOW for 9 hours or until the roast pulls apart easily with a fork.
• Set raspberries in the refrigerator to thaw.

Directions for Raspberry Sauce:

• In a large saucepan, combine: sugar, cornstarch, ginger, nutmeg, and cloves.
• Stir in the vinegar, reserved raspberry juice, and raspberries.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; add lemon juice and butter.
• Stir until butter is melted.

Notes

Let pork stand for 10 minutes before slicing.

Serve with the raspberry sauce.

Cook’s Tip: We always have leftover raspberry sauce, and it’s too good to toss! Transfer the cooled raspberry sauce into a freezer-safe container. Then heat and serve another day. This sauce is delicious with grilled pork chops or chicken breasts.

Levi grew up on a family farm near Lisbon, Iowa, where he was actively involved in day-to-day operations, including caring for livestock and working with row-crop production. 

“Those early mornings and long days helped shape my work ethic and gave me a deep appreciation for the commitment it takes to succeed in agriculture,” Levi says. 

That farm-first mindset continues today as Levi and his wife raise their family. The two have known each other since childhood and have been married for seven years. 

Together, they are raising two young children and enjoy sharing the values of hard work and togetherness that come from a rural upbringing. Their household also includes three dogs: a Blue Heeler and two miniature dachshunds.

“I love having my kids be a part of the farming lifestyle, even though we don’t live on the farm,” he says. 

Levi attended Iowa State University and has built a career that blends hands-on farming with professional sales experience. After spending a decade in automotive sales, he returned to farming while continuing to pursue his passion for working with people and helping them make confident decisions. 

That combination of production agriculture and sales gives Levi a strong ability to understand both the operational and financial sides of farming — allowing him to relate to growers while also helping them identify opportunities to improve their operations. 

Outside of work, Levi enjoys spending time outdoors with his family.

“I love going fishing — especially for trout — and I also enjoy camping with my family,” he says. “There’s nothing better than sitting around a campfire together.”

What drew Levi to Latham Hi-Tech Seeds is the company’s commitment to integrity and family ownership.

“It is a family-owned company, and our word means something,” Levi says.

In his new role, Levi is focused on building strong relationships with farmers across eastern Iowa while helping them get more out of every acre. 

“I’m looking forward to working with farmers, learning how their operations are unique and helping improve their return on investment,” Levi says. 

Please join us in welcoming Levi Graver to the Latham Hi-Tech Seeds team. We’re excited to see how his experience, work ethic and passion for agriculture will support growers throughout eastern Iowa.

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Smoked Prime Rib

Course Main Course

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Equipment

• 1 smoker

Ingredients

• 1 6-8lb prime rib
• 6-8 cloves fresh garlic, peeled and sliced
• 3-4 sprigs fresh rosemary
• 2 tbsp kosher salt
• 1 1/2 tbsp freshly ground black pepper
• 1/2 cup beef baste
• 2 cups red wine
• 1 cup unsalted butter, melted (2 sticks)

Instructions

• Pat the prime rib dry. Cut small slits all over the meat and insert garlic. Add rosemary, then season generously with salt and pepper. Mix melted butter, beef baste, and red wine.
• Preheat smoker to 525°F. Smoke the prime rib for 30 minutes, basting once or twice. Remove from smoker and loosely tent with foil while the smoker cools to 225°F, about 20–30 minutes.
• Return the roast to the smoker and cook at 225°F until internal temperature reaches 125°F, about 1½–2½ hours. Remove, rest 20–30 minutes, then slice and serve.

Daniel grew up on a small farm near Spicer, Minnesota, where his family raised certified organic seed soybeans, corn, oats, barley and alfalfa hay. They also managed a flock of sheep, raising and selling feeder lambs. Agriculture has long been a family affair.

His father, Donnel, is a farmer and township clerk in Irving Township, while his mother, Christa, is a high school agriculture teacher at KMS High School. Daniel said growing up in that environment shaped his passion for farming and leadership.

“I grew up on a small farm near Spicer, MN,” Daniel said. “We raised certified organic seed soybeans, corn, oats, barley, and alfalfa hay. We also have a herd of sheep that we raise and sell feeder lambs from.”

Daniel attended South Dakota State University, earning a degree in agronomy with a minor in precision agriculture. He also spent two and a half years working at a cooperative as a crop advisor, gaining experience working directly with growers and their operations.

“I attended South Dakota State University for Agronomy with a minor in Precision Agriculture,” he said. “I also spent two and a half years working at a coop as a crop advisor.”

Beyond crop production, Daniel’s background includes experience with livestock operations, working with beef cattle and hogs. While in college, he also worked part time for SGS, assisting with seed planting for germination testing.

Leadership and service played a major role in Daniel’s youth. He was actively involved in FFA and 4-H, serving as a regional officer and earning his American FFA Degree.

“I was very involved in FFA and 4-H growing up,” Daniel said. “I had served as a region officer and have obtained my American degree.”

Daniel said his interest in Latham Hi-Tech Seeds grew as he learned more about the company’s values and approach.

“I wasn’t to familiar with Latham but became interested the more I looked into them,” he said. “I was attracted to Latham because they are a family run company and talk with their farmers and sales staff to see what is missing from our seed portfolio and what can be improved.”

As regional sales manager, Daniel is focused on building strong relationships with dealers and supporting their success.

“I am looking forward to meeting and working with our dealers and helping them grow their business,” he said.

Outside of work, Daniel enjoys ice fishing, deer hunting and turkey hunting, staying connected to the outdoors and the land that shaped his agricultural journey.

Welcome to the Latham family, Daniel! We’re excited to see how your strong agricultural roots and agronomy education will support farmers and dealers across west central Minnesota.

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Spinach Sausage Ravioli Bake

Course Main Course

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Equipment

• baking dish
• skillet

Ingredients

• 10 oz cheese ravioli
• 4 cups spinnach
• 24 oz jar vodka sauce
• 2 cups shredded mozzare
• 5 oz pesto
• 1 lb Italian sausage

Instructions

• Add seasonings to taste. Season with salt, pepper, garlic powder, onion powder, red pepper flakes and Italian seasoning.
• Brown the sausage in a skillet, seasoning as it cooks. Drain any excess grease.
• Layer ravioli in a baking dish while the sausage is cooking.
• Add the cooked sausage over the ravioli, then top with spinach.
• Pour vodka sauce over the top, making sure everything is fully covered.
• Sprinkle mozzarella evenly over the sauce, then dollop pesto on top.
• Bake at 400 degrees for 25–30 minutes. Broil on low for a few minutes if desired to crisp the mozzarella.

The tumor made even simple tasks — walking, holding his daughter or working on the farm — difficult, and doctors estimated Jason would be out of work for months as he pursued treatment. The physical strain was only one part of the challenge; the family also faced mounting medical bills, travel costs and financial pressure that came with extended time away from work. 

To support Jason and his family during this difficult season, friends and neighbors organized a GoFundMe campaign, meals, childcare help and chores — easing day-to-day burdens so the family could focus on healing. The community’s generosity brought encouragement and strength when it was needed most. 

Before this health crisis, Jason was a familiar face across western Minnesota farmland. A third-generation grower from Lake Lillian, he learned the values of hard work and rural community from his father, uncles and grandfather. As soon as he was old enough to drive, Jason was hauling corn and sugar beets — early experiences that shaped his lifelong commitment to agriculture.

He and his wife have built a small hobby farm where they’re raising their children, Hunter and Parker, with hopes of growing their operation over time. His family’s roots in farming extend back four generations with Youngkrantz Family Farms, founded by his great-grandfather Carl and later led by his grandfather Earl.

Jason first connected with Latham Seeds through social media and became a dealer to expand his agronomic knowledge and serve the growers in his community.

“The chance to learn more about seed products and support local farmers was really exciting to me,” he says.

From the beginning, Jason felt welcomed by the Latham team.

“It has been incredibly welcoming,” he says. “Having (Sales Manager Amy Rohe) and my former seed representative visit my home to help me get started showed me firsthand the supportive culture Latham strives for.”

When Jason was unable to visit customers due to his health, the Latham team stepped in. Dealer Development Lead Bryan Rohe helped by visiting customers on Jason’s behalf — a gesture that meant the world to him.

“It has meant everything,” Jason says. “Their willingness to help shows how much they go above and beyond for their dealers.”

On December 10, 2025, Jason underwent a successful surgery to remove the tumor through a single incision, avoiding more invasive procedures and giving him a hopeful path forward. 

As he continues to recover, Jason looks forward to returning to the farm and reconnecting with customers.

“I’m excited to get back to the work I love,” he says.

Latham Hi-Tech Seeds is proud to support Jason Youngkrantz through challenges and triumphs. We celebrate his courage and the strength of his community.

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Cheesesteak Tortellini

The ultimate comfort food!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Equipment

• 1 pot to cook the tortellini
• 1 large skillet
• 1 spatula

Ingredients

• 1 lb Beef sirloin
• 2 cloves Garlic freshly minced or garlic powder
• 1 Green bell pepper medium
• 1 Onion medium
• 12 oz Cheese tortellini
• 3 tbsp All-purpose flour
• 1 Pepper
• 1 Salt
• 1 tbsp Olive oil
• 3 tbsp Butter
• 1/2 cup Parmesan cheese
• 2 cups Whole milk

Instructions

• Cook the tortellini according to package directions, drain, and set aside.
• In a large skillet, sauté onions, bell peppers, and mushrooms in olive oil until tender.
• Add sliced beef, season with salt and pepper, and cook until browned.
• Stir in beef broth and Worcestershire sauce and simmer for about 5 minutes.
• Add the tortellini and toss to coat.
• Top with provolone, cover, and cook until the cheese is melted. And ready to serve!

For as long as he can remember, farming has been at the center of Ryan Knobbe’s life. Growing up on his family’s diversified operation, he spent his days around cattle, corn, soybeans and alfalfa — and watching his dad run a custom spraying business. Those early experiences shaped not just his work ethic, but his appreciation for the relationships and responsibilities that come with agriculture.

“I’ve been around farming ever since I could walk,” Ryan says. “It’s always been my main priority.”

After graduating from Kuemper Catholic School, where he was active in FFA and football, Ryan attended DMACC in Ankeny before returning home to build his future. Today, he and his wife, Taylor, are preparing to welcome their first child at the beginning of the new year — the start of a new chapter for their growing family.

Family is also a big part of Ryan’s work life. One of five siblings, he now partners with his youngest brother, Ross, as a Latham dealer.

“Working with my brother and watching us grow something we started from the ground up means a lot,” he says.

Ryan’s connection to Latham Seeds goes back to childhood.

“I’ve honestly known about Latham since I was a kid,” he said. “When (a Latham RSM) called and asked if I’d be interested in becoming a dealer, it just felt right.”

What stood out most was the culture that feels more like family than corporate.

“The family atmosphere with Latham is what attracted me,” Ryan says. “I’ve never heard a negative thing about them. It’s not big corporate, and that really stood out to me.”

When he’s not helping farmers find the right products for their acres, Ryan enjoys spending time with family and friends or relaxing on the golf course. But whether he’s on the farm or off it, his passion for helping growers succeed remains constant.

“Working with other farmers makes it easy to start conversations because we share the same challenges and goals,” he says. “At the end of the day, it’s about relationships and helping each other grow.”

As Ryan and Ross continue building their seed business, they’re doing more than offering hybrids and varieties. They’re carrying forward the values their family has lived by for generations: hard work, commitment and the belief that farming is stronger when you grow together.

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Ham Balls

Can be frozen!

Course Main Course, Side Dish

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Equipment

• 2 mixing bowls
• 1 baking dish

Ingredients

Ham Balls

• 5 lb ham loaf
• 3 eggs
• 3 cups graham crackers, crushed
• 2 cups milk

Sauce

• 2 1/2 cups brown sugar
• 2 tsp mustard
• 2 cans tomato soup
• 3/4 cup vinegar

Instructions

• Combine ham ball ingredients well and make into balls.
• Place in baking dish
• Pour sauce on top of ham balls
• Bake for 1 hour at 325 degrees.

That dream took shape 17 years ago, when the family started out with just six chickens. Today, Fiskness Feed and Seed includes 1,200 chickens, feed and seed sales, poultry production and a thriving farmers’ market business.

Their stand features everything from fresh produce and meats to pickles, jams and jellies, with as many as 28 varieties available at the height of the season.

The whole family plays a role in keeping the business running. Jed’s oldest daughter, Mackenzie, a crop and weed science graduate from North Dakota State University, manages agronomy and seed operations. His son, Zach, handles farm equipment, deliveries and day-to-day logistics while studying agribusiness. His youngest daughter, Abby, runs “Abby’s Farmhouse Flavor,” a cottage bakery known for soft pretzels, cookies and pies.

“We do a little bit of everything,” Jed says. “But the goal has always been to build something my kids can come home to — something we can all be proud of.”

The family’s connection to Latham Seeds has strengthened that foundation.

“When I was looking for a seed company to work with, Latham stood out because it’s family-owned,” Jed says. “You can talk to the owners, and everyone genuinely cares about the dealers, employees and customers. It’s a company that fits our values perfectly.”

On their own acres, the Fiskness family plants Latham products, a choice Jed says is rooted in firsthand experience.

“I don’t sell anything I wouldn’t use myself,” Jed says. “We’ve had great success with Latham seed, and I’m proud to stand behind it.”

Beyond the fields, Jed finds joy in connecting with people at farmers’ markets and in the community.

“I love helping consumers understand where their food comes from,” Jed says. “Whether it’s seed customers or someone buying a dozen eggs, those conversations matter.”

Looking ahead, the Fiskness family hopes to continue expanding their seed, feed and vegetable operations while keeping their focus on what matters most: family and community.

“We’ve had our share of challenges, but we’re building something lasting,” Jed says. “At the end of the day, it’s about creating opportunities for the next generation, and doing it together.”

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Great Grandma’s Rice Hotdish

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Equipment

• 1 Bowl
• 1 Oven Safe Baking Dish

Ingredients

• 10.5 oz can of Cream of Chicken Soup
• 10.5 oz can of Chicken & Rice Condensed Soup
• 4 Tbsp of Low Sodium Soy Sauce
• 1 cup White Rice
• 1 pound of browned ground hamburger
• 1 cup celery sliced in 1/4″ pieces
• 1 cup carrot cut into thin rounds
• 1/4 tsp black pepper
• 2 cups water

Instructions

• Combine all ingredients in a bowl and mix well.
• Pour into an oven safe baking dish and cover with tinfoil.
• Bake in a preheated 350 degree oven for 1 hour.
• Stir the hotdish and put back into oven uncovered for an additional 20-30 minutes or until carrots and rice are tender and all water is absorbed by rice.

Latham Hi-Tech Seeds is excited to welcome Jodi Lundt as the newest member of our accounting team. Jodi joins us as our accounts payable specialist, bringing more than a decade of experience in agriculture and a passion for helping others.

Born and raised in Mason City, Jodi grew up as the youngest of three children. Her roots run deep in North Iowa, where family has always been a big part of her story.

“My dad is one of 16 kids and my mom was an only child,” Jodi says. “So, family gatherings were always a mix of big and small!”

An active athlete growing up, Jodi played volleyball and softball through high school and graduated from Newman Catholic High School. Today, she and her husband Doug live on a farm southeast of Rockwell, where they’re raising their two children, Kaylie and Cash. The Lundts stay busy on weekends, traveling to cattle shows or sports tournaments. Their farm is also home to two corgis, Ty and Trixie, who Jodi says are “definitely spoiled.”

“Both of our kids are involved in showing cattle and love sports,” Jodi says. “We have a few cows, along with their show cattle, so there’s always something going on.”

Although Jodi didn’t grow up in agriculture, she quickly found a love for the industry after meeting her husband.

“I honestly had no ag background until I met Doug, who farms,” she says. “After a few years together, I started working at Five Star Cooperative in the agronomy department.”

During her 12 years there, Jodi learned the ins and outs of fertilizer, chemicals and seed — and discovered her favorite part of the job was building relationships with growers, saying she loves getting to work with farmers and learning from them.

Outside of work, Jodi enjoys spending time outdoors, especially when it involves the beach. She also loves traveling, side-by-side rides with family and friends, reading and relaxing with a good Netflix series.

When asked what drew her to Latham Seeds, Jodi says it was the company’s reputation and culture.

“I had heard good things after a friend of mine started working here. I was super excited to join a family-owned business where you’re more than just a number.”

Now, Jodi looks forward to expanding her skill set in a new role.

“I’ve always worked on the other side of things — doing billing and accounts receivable,” Jodi says. “I’m excited to learn more about accounts payable and keep growing.”

Please join us in welcoming Jodi Lundt to the Latham Seeds family!

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Copycat Cracker Barrel Meatloaf

This is a perfect replica of the original, with a tender meat mixture and flavorful topping the family will love!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Rest Time 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Equipment

• 1 sauté pan
• 1 whisk
• 1 Large bowl
• 1 Loaf pan
• 1 sauce brush
• 1 knife

Ingredients

• 1/2 tablespoon olive oil
• 1/2 cup yellow onion finely diced
• 1/2 cup bell pepper finely diced
• 2 pounds 80% lean ground beef
• 1 cup crushed Ritz crackers
• 2 eggs whisked
• 1 cup sharp cheddar cheese shredded
• 1/2 cup whole milk
• 1 tsp. salt
• 1/4 tsp. black pepper

For the topping:

• 1/2-3/4 cup ketchup
• 2 tbsp. brown sugar
• 1 tsp. yellow mustard

Instructions

• Preheat oven 350 degrees F.
• Sauté the diced peppers and onions in a small pan with the olive oil until softened, about 5 minutes. This gives them a more subtle flavor and texture. Set aside and let cool.
• Combined the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, and salt/pepper in a large bowl.
• Add ground beef and mix until just combined. Don’t overwork the meat, we want tender results.
• Form it in a loaf and place it into a loaf pan. Not using a loaf pan can result in the loaf falling apart. It also takes much longer to cook, which causes it to dry out.
• Bake for 30 minutes.
• Combine the topping ingredients while it bakes and set aside.
• Remove the meatloaf and brush on the topping. Bake for an additional 30-40 minutes. (Pull it once it reaches 155 degrees.)
• Let it rest for 15 minutes in the loaf pan prior to slicing in. It will increase 8-10 degrees in temperature during this time. Slicing in too early also causes the juices to leak out. Ensure the middle is 160 degrees before you slice it.
• Serve with creamy mashed potatoes and enjoy!

Greg Jaacks was literally the boy next door. He and his three siblings – Jeff, Kim and Steve – grew up in the little house beside Willard and Evelyn Latham, who employed Greg’s dad at Latham Seeds. 

Marvin had moved his family to a larger house a few miles away and rented his own ground to farm. To accommodate the growing Jaacks (pronounced “Jakes”) family, Willard offered to add on two bedrooms to the small house next to his own. That was just the incentive Marvin needed to return to Latham Seeds.

The connections run deep between the Jaacks and Latham families. 

“Willard gave me my first haircut as a little boy in their basement,” Greg recalls. Willard and Evelyn’s oldest son, Bill, held baby Greg during the haircut. 

Greg helped at Latham Seeds as needed while he was in high school. Upon graduating in May 1975, Greg took a full-time job with a local farmer. He loved everything about the job from tilling soil and baling hay to shelling corn and feeding cattle. One thing he didn’t like was the pay. Greg worked 10 hours a day, six days a week for $75 flat. He wanted his own place but needed to make more money first. 

“I asked my dad if I could get on his crew at the (Latham) plant,” Greg says. “He told me I’d have to find out for myself. He said I’d better go talk to Willard.”

Greg mustered up the nerve to knock on Willard’s front door. Evelyn answered and welcomed him inside. Willard told Greg he could start work the following Monday if he got a haircut and shaved his beard — which he promptly did.

“As long as you gave Willard what he was expecting, as long as you kept your promise and did your job, he was good to you,” Greg says. 

Greg is grateful he got to work beside his dad for nearly 22 years at Latham Seeds. 

“He really was my best friend,” Greg says of his dad. “It’s been a good, solid job here at Latham. When I started here, that’s what my grandpa said: Latham’s a good solid place to work.” Greg’s grandpa was a local farmer, who also worked on Marvin’s crew during the winter months.

Greg and his wife, Donna, have two daughters, Trisha and Sandy. They enjoy attending their two grandchildren’s activities and watching them play sports. In his spare time, Greg likes to fish, ride his Harley and watch NASCAR. 

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Ham Loaf

Greg also enjoys his mom’s Ham Loaf recipe, which reminds him of his childhood on the farm. He is sharing that cherished recipe here.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 7 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Equipment

• 1 knife
• 1 mixing bowl
• 1 Baking Sheet
• Parchment Paper

Ingredients

Meat Loaf

• 1-1/4 pounds ham
• 1 pound fresh pork burger
• 1/2 pound ground beef
• 2 eggs beaten
• 1 cup milk
• 1/2 cups graham cracker crumbs

Sauce

• 1 can tomato soup
• 1-3/4 cup brown sugar
• ½ cup vinegar scant
• 1 teaspoon dry mustard

Optional

• ½ onion finely diced
• ⅛ teaspoon black pepper

Instructions

• Preheat oven to 350 degrees.
• Combine all meat ingredients; form into loaf.
• Line baking sheet with parchment paper or use loaf pan.
• Pour sauce over meat and bake for 1 hour, or until the inside of loaf reaches 160.
• Rest for 5 to 7 minutes before slicing.

Cook's Tip

• To freeze leftovers, slice into individual portions and tightly wrap with plastic. Place in an airtight container or Ziploc® freezer bag. Leftovers can easily be made into “do-over” sandwiches.

Roots in Cranberry Country 

Heidi grew up in Wisconsin Rapids, a town tied to agriculture and papermaking. Competitive and active, she and her twin sister spent their youth in sports and leadership activities. Student Council and the Badger Girls State program sharpened her confidence, but it was her grandfather’s wisdom about travel and land stewardship that truly shaped her outlook on farming. Today, Heidi and her husband, Brian, are raising two children who keep life busy and joyful.  

Wisconsin: The Heart of Cranberries 

Wisconsin grows more than 60% of the U.S. cranberry crop. With sandy soils, marshlands and generations of family farms, the state is uniquely suited for cultivation. Contrary to myth, cranberries don’t grow in water. They grow on woody vines and are flooded at harvest, when ripe berries float for collection. The industry contributes nearly $1 billion annually to Wisconsin’s economy and supports over 4,000 jobs. Through Ocean Spray Cooperative, Heidi has shared her farm’s story from New York to London. 

A Family Story Woven into Cranberries 

The Slinkman story is inseparable from cranberries. Heidi’s great-great-grandmother, Caroline Dempze, emigrated from Germany. Widowed, she and her children worked for the Gaynor brothers, who owned a cranberry marsh. Her son Charles began there at age 10 and later took over the farm when the Gaynor’s passed without heirs. Today, that farm is Gaynor Cranberry Company. 

This fall marks the family’s 149th harvest. Heidi’s parents, Gary and Susan Dempze, raised their children with the expectation that they pursue education and careers off the farm before returning. That test of passion ultimately grounded Heidi in agriculture. 

From Business to “Farm HR” 

Now, Heidi and her sister Jenna manage the farm alongside their parents and crew. Jenna oversees crop production, while Heidi focuses on finance, HR and property management — what she calls “Farm HR.” Together, they lead eight full-time employees while carrying forward a culture of innovation and teamwork. 

Beyond the farm, Heidi co-founded Cranberry Learning, Inc., a nonprofit creating STEAM-based resources for K–12 classrooms.  

“We want students to see agriculture not just as farming, but as a world of opportunity,” Heidi says. 

Looking Ahead 

For Heidi, farming is about resilience and community. Whether mentoring students, advocating for agriculture, or supporting women’s soccer, she embodies stewardship. 

Her message is simple: “Eat more cranberries and consider a Cran Career. Agriculture needs the next generation of leaders, which she calls “Ag-Force.”

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Fresh Cranberry Salsa

Recipe from Cranberry Learning.

Prep Time 10 minutes minutes

Resting Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Equipment

• 1 Food processor
• 1 small bowl

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries
• 1 cup sugar
• 6 green onions chopped
• ½ cup fresh cilantro leaves chopped
• 1 jalapeño pepper; halved seeded and finely chopped.
• Tortilla Chips or Crackers
• Optional 8oz. Cream Cheese

Instructions

• Pulse cranberries and sugar in a food processor until coarsely chopped.
• Transfer to a small bowl.
• Stir in the green onions, cilantro and jalapeno pepper.
• Modify to your preferred taste for tartness with less sugar and spiciness with peppers.
• Cover and refrigerate for several hours or overnight.
• Serve with crackers, tortilla chips, etc.
• Or, spread cream cheese on a serving tray, drain salsa and spoon over cream cheese.