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Latham Hi‑Tech Seeds

Montezuma Crop Service: Growing Strong with Latham and Seeds of Hope
For Jake Edmundson, agriculture isn’t just a career. It’s in his DNA. Growing up on a farm near Keswick, Iowa, Jake was running equipment by the time he was six years old. After college and years of experience in ag retail, Jake joined forces with Ben Steele to start Montezuma Crop Service (MCS) in 2018. What began as a custom spraying business has quickly grown into a full-service ag retail operation with six full-time employees, seven part-time employees, and a reputation for customer-first service.

“Having experience in everything ag retail — from selling inputs to applying them — gave me the confidence to go out on my own,” Jake recalls. “We’ve grown a lot since 2018, and I really enjoy selling Latham corn and soybeans. It’s easy to sell a brand that prides itself on quality and kicks butt in the field!”

Building a Family Business

Jake’s business partners, Ben Steele and Seth Maxwell, along with a talented team that includes agronomy, precision ag, shop and seed specialists, have helped MCS thrive. At home, Jake and his wife, Jamie, are raising three kids — Ella, Emmett and Ensley — all while staying deeply rooted in their community through school activities, local sports, and church.

“I can’t see myself doing anything outside of ag,” Jake says. “We love building relationships, helping customers succeed and being part of a family company like Latham.”

Choosing Latham Seeds

The MCS team first learned about Latham Seeds when a district sales manager visited their office and shared the Latham story. From the start, they were impressed with the family-first mentality and no-pressure sales approach.

“Meeting John and Shannon Latham in Alexander was key,” Jake explains. “The warm welcome, the plant tour, the support — it felt like we mattered from day one. Plus, Latham products consistently perform in the field, running right alongside the biggest names in the industry.”

Supporting Seeds of Hope

One of the things that makes MCS stand out is its commitment to giving back. This year, Jake and his team are once again pledging $1 per unit of Seeds of Hope hybrids sold to support the American Cancer Society. Their donation will directly support Latham’s Final Drive for 75 campaign — a goal to raise $75,000 in honor of the company’s 75th anniversary.

“It’s important for us to be part of something bigger than ourselves,” Jake says. “We’ve all been impacted by cancer in some way, and this is a way we can make a difference.”

A Dealer Who Rocks (Literally)

Jake’s passion for farming and seed sales is matched by his love for music. A lifelong drummer, he’s played in bands since age 13, even winning a “Battle of the Bands” contest that earned him the chance to open for national rock acts. These days, he still plays occasionally with his dad’s old band, and with his kids’ busy sports schedules, he’s happy to keep the beat both on and off the farm.

Whether it’s selling seed, supporting customers, raising a family or giving back through Seeds of Hope, Jake Edmondson and Montezuma Crop Service are proof that independent dealers are at the heart of what makes Latham Seeds special.
Grilled Chicken Sandwiches with Dill Pickle Slaw

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 15 minutes

Equipment
3 bowls
1 pan

Ingredients

Chicken + Marinade
¼ cup apple cider vinegar
1 Tablespoon Dijon mustard
½ Tablespoon minced garlic
½ Tablespoon honey or maple syrup
1 teaspoon salt
½ teaspoon black pepper
1 large chicken breast about 8 oz.
Dill Pickle Slaw
⅓ cup plain Greek yogurt
1 Tablespoon avocado oil mayo
1 Tablespoon pickle juice
2 stalks green onion chopped
¼ cup cilantro leaves
½ cup sliced dill pickles
Salt + pepper to taste
Coleslaw mix
Spicy Mayo
½ cup mayonnaise
1 Tablespoons sriracha sauce or to taste
1 teaspoons honey optional
1 teaspoon lemon juice optional
¼ teaspoon minced garlic optional

Instructions

Chicken + Marinade and Dill Pickle Slaw
Whisk marinade ingredients in a bowl.
Slice the chicken breast in half, pound to ½ inch thickness, and toss in marinade.
In a separate bowl, mix all slaw ingredients until well combined.
Grill chicken 5-6 minutes per side or until fully cooked.
Toast the buns and stir together spicy mayo.
Assemble sandwiches: bottom bun with spicy mayo, grilled chicken, slaw, then top bun.
Spicy Mayo
Mix all ingredients in a small bowl.
Allow to rest in the refrigerator before serving.
Shannon Latham

September 4, 2025

Food & Family, General, Latham News, Poultry, Recipes, Seeds of Hope
Latham Hi‑Tech Seeds

Celebrating the Freedom of Independence at Latham Dealer Kickoff
Latham® Dealers gathered this week in Mankato, Minnesota, for our annual sales kickoff meeting. We celebrated two days of connection and prepared for what promises to be one of our most exciting sales years yet.

This year’s event introduced our Freedom of Independence theme — a rallying cry that reflects exactly who we are and how we operate. As an independent seed company, Latham Hi-Tech Seeds is free to select the very best genetics and trait packages for the fields across our footprint. We answer to farmers and dealers, not shareholders or Wall Street. That freedom allows us to focus on what truly matters: helping you succeed!

J-Class Soybeans Take Center Stage

One of the most talked-about moments of Latham Dealer Kickoff was the debut of our J-Class Soybeans. Designed to give our dealers and customers an edge on every acre, Latham’s J-Class Soybeans are so good they’re in a class by themselves.

We’re introducing 32 new J-Class varieties for 2026 planting, 12 of which carry our Ironclad™ protection for superior disease resistance and standability. With yield potential and agronomic strength like this, we’re confident J-Class will be a game-changer for farmers across Latham Country.

Learning from the Experts

Dealer Kickoff also featured an engaging presentation from Dr. Greg Tylka of Iowa State University, a leading authority on soybean cyst nematode (SCN) management. Dr. Tylka shared the latest research on SCN-resistant soybean varieties, how resistance is changing over time and the critical role of field scouting in protecting yields. His insights reinforced the importance of pairing top-tier genetics — like J-Class — with proactive SCN management strategies.
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Dr. Greg Tylka, Iowa State University
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Raising Money for Cancer Research

Midwesterners mark celebrations with special foods, and Latham Dealer Kickoff is no exception. This year we held a dessert auction to raise money for our Seeds of Hope campaign and raised more than $4,600. Special thanks to Tony Friesen of 2 Pins Bakery in Mankato for working with us to provide 15 different types of delicious cakes and pies including Whopper, Reece’s, Andes Mint, Snickerdoodle, French Silk and more!

During our annual banquet, we feasted on pork loin. Special thanks to Iowa Pork for sharing the following recipe with us!

Building Momentum for 2026

Dealer Kickoff isn’t just about new products. It’s about building relationships, sharing strategies and setting the tone for the year ahead. From networking with fellow dealers to learning about programs designed to drive early orders, every conversation pointed toward one goal: helping farmers make the most of every field, every season.

With the Freedom of Independence guiding our decisions and the unmatched performance of J-Class Soybeans in our lineup, we’re ready to make the 2026 sales year one for the record books.

Thank you to every dealer who made the trip to Mankato. Your dedication is the reason we can remain independent, innovative and focused on what matters most.
Pork Loin

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Prep Time 1 day
Cook Time 1 hour

Equipment
1 Bowl
1 Large resealable plastic bag
1 Roasting pan, rimmed cookie sheet, or 9×13 pan
Aluminum foil

Ingredients

1/4 cup extra-virgin olive oil
8 large garlic cloves chopped
1 bunch of rosemary 1/2 cup, leaves only, coarsely chopped OR 2 1/2 Tablespoons dried rosemary
2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds center-cut pork loin

Instructions

Preheat the oven to 400 F.
In a small bowl, mix olive oil with the garlic, rosemary, salt and pepper.
Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
Spray oil in a roasting pan if you have one. If not, use a rimmed cookie sheet or 9×13 pan. To re-create the roasting rack, place a metal cooling rack in the bottom or use aluminum foil. Tear off approximately 12” of foil; form it into a snake and then into a ring. Make as many rings as you need to keep the pork loin off the bottom of the pan. This promotes circulation of the heat underneath and around your loin, which helps the meat to cook evenly.
Place your seasoned pork, fat side up, in your prepared pan.
Add oiled/seasoned vegetables around your pork loin to make it a complete meal. Use vegetables that require longer cook times like potatoes, squash, sweet potatoes, brussels sprouts, and carrots.
Roast in a 400 F oven for 15 minutes. This gives you that nice crispy crust that everyone loves!
Turn your oven temperature down to 325 F (no need to open the oven) and continue cooking until pork reaches an internal temperature of 145 F. The time will vary based on the size of your loin and what you are cooking with it. Check it after 30 minutes with a meat thermometer and add small time increments as needed. Do not exceed 145 F with any pork loin recipe! Pork is very lean, so overcooking it will result in a dry and tough product.
Once your pork loin has reach 145 F, remove it from the oven and cover it loosely with aluminum foil. A 3-minute rest will redistribute the juices throughout the meat before you cut into it. This is key to succulent pork!
Shannon Latham

August 8, 2025

Food & Family, Latham News, Seed Technology, Seeds of Hope, Soybeans
Latham Hi‑Tech Seeds

Driven to Win
When you grow up in a competitive family, working hard isn’t optional — it’s expected. That’s especially true for Jadyn Dirksen, a 2024 high school graduate who’s making her mark both at Latham Seeds and in the livestock show ring.

Jadyn started working at Latham Seeds as a summer box washer, but her strong work ethic quickly caught the attention of her supervisors.

“She was always one of the first to show up and never afraid to get her hands dirty,” says one team member.

Jadyn returned in the fall to help with painting projects, and soon after, she was offered a full-time position in the plant.

“I like that there’s something different to do every season,” Jadyn says. “And I love working outside. I don’t want to be stuck behind a desk.”

She’s also looking forward to the remodel of Latham’s scale house, which will bring the lunchroom, team meeting space and seed lab under one roof.

“It’s going to be so nice to have everything in one place,” she adds.

That flexibility and variety are a perfect fit for someone with a full summer schedule. Jadyn shows sheep through FFA after aging out of her 4-H club, West Fork Winners, where she was a member for nine years. Her interest in showing started early, helping her older sister, Macy, before stepping into the ring herself.

“I figured if I was going to work that hard, I might as well show my own sheep,” she says with a smile.

Today, Jadyn favors Katahdins, a hair sheep breed that’s easier to manage and doesn’t require shearing. She works with her lambs every day and showed two ewes and one ram at this year’s fair.

“Showing teaches responsibility and commitment,” she says. “Once you start, you have to finish.”

When she’s not working or preparing for the next fair, Jadyn enjoys spending time outdoors. Her first big purchase after starting full-time at Latham was a Chevy Silverado 1500, which recently endured a muddy fair week and a very long pre-wash.

Her next goal?

“I want to buy a Razor and go trail riding in Wisconsin and South Dakota,” she says.

Whether she’s learning the ins and outs of seed production or mastering the show ring, one thing’s for sure: Jadyn brings determination and grit to everything she does. And those are qualities we’re proud to have on our team.

Here’s Jadyn’s favorite banana bread recipe:
Banana Bread

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Prep Time 30 minutes
Cook Time 1 hour

Equipment
1 Bowl
1 Loaf pan

Ingredients

2 eggs
3 medium bananas ripened
2/3 C sugar
1/3 C oil
½ C chopped walnuts
1-3/4 C flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt

Instructions

Mash together eggs and bananas
Mix in all remaining ingredients until just combined
Pour into a greased loaf pan
Bake at 350-degrees for 55-60 minutes
Shannon Latham

July 16, 2025

Appetizers, Breads/Breakfast, Desserts, Food & Family, Latham News, Sides
Latham Hi‑Tech Seeds

Boy Next Door Stayed True to Latham Roots
Celebrating Greg Jaacks’ Retirement

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, Marvin Jaacks, 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, Marvin, 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. In retirement, Greg and Donna are looking forward to attending more of their grandchildren’s activities and watching them play sports. Greg is also planning to fish, ride his Harley and watch a lot NASCAR.

As he says goodbye to Latham, Greg is sharing a cherished recipe of his mom’s — Ham Loaf — which reminds him of his childhood on the farm.
Jollene’s Ham Loaf

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Equipment
1 Large bowl
1 Loaf Pan or Baking Sheet

Ingredients

HAM LOAF
1 pound ground ham
1 pound fresh pork burger
1 pound ground beef
2 eggs beaten
1 cup milk
1 cups graham
cracker crumbs
SAUCE
1 can tomato soup
1 cup brown sugar
1 cup Scant vinegar
1 teaspoon dry mustard
OPTIONAL
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 grease a loaf pan
Pour sauce over meat and bake for one hour, or until the inside of loaf reaches 160 degrees.
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..
Shannon Latham

June 26, 2025

Beef, Food & Family, General, Latham News, Pork
Latham Hi‑Tech Seeds

Aaron Deike Joins Latham Seeds as Regional Sales Manager
Latham Hi-Tech Seeds is excited to welcome Aaron Deike to our team as our newest Regional Sales Manager. With a strong background in agriculture and a passion for helping farmers succeed, Aaron brings both experience and enthusiasm to his new role.

Growing Up Ag

Aaron was raised just outside Wahpeton, North Dakota, where he was deeply rooted in agriculture from an early age. His father operates a third-generation family farm, raising corn, soybeans, wheat, alfalfa and cattle.

“Growing up on the farm really shaped who I am,” Aaron says. “It gave me an appreciation for hard work and the importance of farming legacies.”

In high school, Aaron was active in football and wrestling, and he spent much of his free time outdoors hunting and fishing — hobbies he still enjoys today.

The Road to Agronomy

Aaron attended North Dakota State University, where he earned his bachelor’s degree in Crop and Weed Science. “I wanted to gain a deeper understanding of how plants and soil work together,” he explains. “My background on the farm made it easy to connect with the science behind growing crops.”

That hands-on experience has translated into a passion for helping other farmers succeed. As an RSM, Aaron will work alongside Latham’s seed dealers to make strong, field-by-field recommendations and support customers in achieving their goals.

A Family-Focused Future

Aaron says what attracted him to Latham Seeds is the company’s commitment to its family-first values.

“I kept hearing how Latham puts people first, and that really stood out to me,” he says. “I’m looking forward to working closely with dealers and helping them continue their family legacies.”

When he’s not in the field, Aaron enjoys relaxing at the lake, hunting, fishing and spending time with his friends and family.

Family Favorite: Tuesday Hotdish

Aaron is sharing a favorite recipe passed down through generations: Tuesday Hotdish (also called Shipwreck Hotdish when it isn’t served on a Tuesday).

“It was my great grandma’s favorite dish to make every Tuesday,” he says. “It brings back a lot of memories from family dinners on the farm.”

We’re thrilled to have Aaron on board and can’t wait to see the positive impact he makes across Latham Country. Welcome to the team, Aaron!
Tuesday Hotdish

Whenever this dish isn't served on Tuesday, it's traditionally referred to as "Shipwreck Hotdish." Why? The legend goes that whenever there was a shipwreck, passengers salvaged whatever they could and tossed everything together for dinner. See for yourself in this Hotdish recipe!

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Servings 4

Equipment
2-quart casserole dish

Ingredients

4 potatoes peeled and sliced
1 lb ground beef
1 tsp salt
1/4 tsp ground black pepper
1 onion thinly sliced
1 15 oz can kidney beans drained
1 10.75 oz can condensed tomato soup

Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (176 degrees C). Grease a 2-quart casserole dish.
Arrange potatoes at the bottom of the casserole dish. Crumble ground beef over potatoes, and sprinkle with 1/2 teaspoon salt and ground black pepper.
Spread onions over meat and then beans. Pour undiluted soup over everything. Sprinkle with remaining 1/2 teaspoon salt.
Bake for 30 minutes. Check, and continue baking for 1 hour.
Shannon Latham

March 27, 2025

Food & Family, General, Latham News
Latham Hi‑Tech Seeds

Growing with Latham: Meet Joe DeVries
Farming isn’t just a job for Joe DeVries — it’s a passion that took root on his family’s century farm just west of Chapin, Iowa. That’s where Joe learned early on the value of hard work, dedication and a love for the land. From raising his own ducks, turkeys and chickens as a young child to showing cattle at fairs across Midwest, Joe’s relationship with agriculture has always been a driving force in his life.

Active in 4-H and FFA, Joe served as both Chapter Treasurer and President while competing in numerous state-level contests. His love for cattle began at just five or six years old, when he started taking bucket calves to the fair, and continues today. Joe and his father Mark farm together, raising corn, soybeans, alfalfa and managing a beef cow/calf herd and feedlot.

While farming is his full-time focus, Joe is also committed to advocating for Iowa’s cattle industry. He works as the Northwest Iowa Member Services Advisor for the Iowa Cattlemen’s Association, covering 22 counties. His dedication to the industry extends beyond work, as he recently completed a six-year term on the Franklin County Cattlemen Board and continues to serve on the Franklin County Extension Council.

Joe’s connection to Latham Seeds started long before he became a dealer. Farming just 10 miles away from Latham’s headquarters, he was aware of the company’s strong reputation. When approached in 2023 about joining the team, he was eager to give Latham a try.

“The products performed well for us in our first year with Latham,” Joe says. “I appreciate how they are a local company, but more importantly, a family-owned company.”

Though farming keeps Joe busy, he finds time to support his community and stay involved in cattle shows. His mother, Carma DeVries — who recently joined Latham Seeds as our new office manager — shares his passion for helping others, even assisting family friends with beef projects to provide opportunities for young exhibitors.

When Joe isn’t working in the fields or advocating for agriculture, he enjoys spending time with his “nephew” Waylan, who is the young son of a close friend. Watching Waylan develop his own love for farm life reminds Joe of his own childhood and fuels his passion for preserving the agricultural way of life for future generations.

“I enjoy having him ride with me in the tractor or come with me to check cows,” Joe says. “I enjoying seeing how he loves the farm life.

As part of his dealer spotlight, Joe is sharing a family favorite recipe for Spaghetti Pie. Enjoy this hearty, comforting dish that’s perfect for busy farm families.
Spaghetti Pie

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Course Main Course
Cuisine American

Equipment
1 9×13 Pan

Ingredients

2 pounds cooked hamburger
1 32 oz jar spaghetti sauce
1/2 pound thin spaghetti
2 eggs
2 cups mozzarella cheese (shredded)
1 cup onion (chopped)
1 green pepper (chopped)
garlic, salt and pepper to taste
1 bag pepperoni (sliced)
mushrooms (optional)
black olives (optional)
1 cup milk

Instructions

Break the spaghetti in small pieces and cook, then drain.
Mix together the eggs and milk, add to cooked spaghetti and spread into a greased, 9×13 pan.
Top with sauce, crumbled cooked hamburger, onion, green pepper and seasonings.
Top with black olives, mushrooms and finally the thin-sliced pepperoni.
Cover with cheese and bake at 350-degrees for 40-45 minutes.
Shannon Latham

February 14, 2025

Beef, Food & Family, Latham News, Recipes, Uncategorized
Latham Hi‑Tech Seeds

Your “Souper Bowl” Roundup Before the Big Game
Here’s a roundup of our “Souper Bowl” recipes as you prepare for the big game this weekend.

Happy “Souper Bowl” Sunday!
People’s Choice Chili

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Ingredients

Chili
1 large can Campbell's tomato juice
1 large family size Campbell's tomato soup
1 lb hamburger browned and drained
1 can Mrs. Grimes chili beans in chili sauce
1 pint homemade frozen salsa (See below)
Salsa
8 cups diced tomatoes (I tend to remove the seeds too)
2 medium green peppers
2 medium yellow peppers
2 medium red peppers
2 large onions (chopped)
3/4 cup tomato paste
1/2 cup white vinegar
2 tbsp sugar
2 tbsp salt
4.5 tsp garlic powder

Instructions

Combine all ingredients in large saucepan
Bring to a boil and simmer uncovered 45 minutes, stirring often
Serve!

Notes
Storage:
Put unused chili into pint sized freezer containers.
Let sit on countertop until cooled to room temp, then freeze.
Shannon Latham

February 7, 2025

Food & Family, General, Latham News, Recipes, Salads
Latham Hi‑Tech Seeds

Growing With Latham: Meet Shawn Kreutner
We all know farming isn’t just a job — it’s a way of life. For Shawn Kreutner, that life started on his family farm just south of Vinton, Iowa, where he grew up surrounded by agriculture. From an early age, he was involved in 4-H, FFA and showing livestock, building a foundation that would shape his future. After graduating from Vinton-Shellsburg Community School in 1997, he pursued a degree in Swine Management at Ellsworth Community College, knowing that his future was firmly planted in farming.

Shawn’s journey in seed sales began in 2001 after the passing of his father, when he stepped up to continue the family’s farming legacy. Over the years, he worked with several seed companies, but he wanted a partner that shared his values — one that prioritized farmers over corporate interests. That search led him to Latham Hi-Tech Seeds.

“I am now going on my sixth year as a dealer with Latham Hi-Tech Seeds and it has been a success,” Shawn says.

The independent, family-owned seed company aligns with his commitment to providing top-quality products and personalized service to farmers in his area.

Shawn and his wife, Sara, have been married for 17 years and continue to raise their three children — son Will and twin daughters Candace and Carly — on the same farm where he grew up. Together, they raise corn, soybeans, hay, cattle and show pigs, carrying on a deep-rooted agricultural tradition. When they’re not working in the fields or tending to livestock, the Kreutners enjoy traveling to farm shows and spending time as a family.

Of course, no Latham story is complete without a favorite recipe! When the Kreutners gather together, one of their go-to appetizers is “Hanky Panky” — a savory, cheesy snack that’s always a hit. Whether it’s for a casual get-together or a big game day, this family favorite is sure to be a crowd-pleaser.
Hanky Panky

Sharon Rigsby

If you have never had a Hanky Panky, you are in for a treat! There is nothing improper about this Hanky Panky Recipe for old-fashioned, delicious, cocktail rye bread appetizers, sometimes called a "polish mistake," topped with a combination of sausage, hamburger meat and, what else, lots of gooey cheesy goodness!

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Prep Time 10 days
Cook Time 40 days
Total Time 50 days

Course Appetizer, Snack
Cuisine American

Servings 36 pieces

Ingredients

1 ¼ lb ground beef (I used Jimmy Dean's)
1 lb hot pork sausage (I used Velveeta cheese)
1 tsp ground oregano
1 tsp crushed red pepper
1 pinch fennel seeds
1 loaf thinly sliced party rye bread (sometimes called cocktail rye bread)

Instructions

Preheat oven to 400° F.
Add ground beef and sausage to a large skillet over medium-high heat. Stir and cook until browned. Use a potato masher or large fork to break up any large clumps of meat.
When the meat has browned, drain off any excess fat.
Add oregano, garlic powder, crushed red pepper, and fennel seeds. Reduce the heat to low and continue cooking for 20 minutes.
Cut the cheese into cubes and add to the meat mixture. Stir until the cheese has melted and everything is thoroughly blended, remove from the heat.
Use a small ice-cream scoop (about 1¼ inches in diameter) or a tablespoon to add a dollop of the meat and cheese mixture to each piece of bread.
Place on a cookie sheet and bake for 8-10 minutes, or until the bread is toasted and the topping is bubbling.
Serve warm or at room temperature.

Notes
You can change this recipe into Hanky Panky Dip by adding a can of Rotel and cooking everything in a crockpot or slow cooker until the cheese is melted. Serve with sturdy chips like Frito scoops.
I recommend using processed cheese like Velveeta in this recipe; if you’re not a fan, you can experiment with cheeses that melt well, such as Fontina or Monterey Jack.
Be sure to drain off any excess fat after cooking the meat mixture to prevent the mixture from becoming too greasy.
The meat and cheese mixture should be creamy and spreadable but not runny. It might not spread well on the bread if it’s too thick, and if it’s too runny, it could make it soggy.
Serve hanky pankies warm. If they cool down and the cheese solidifies, you can reheat them in the oven for a few minutes
Shannon Latham

January 31, 2025

Food & Family, General, Latham News, Recipes
Latham Hi‑Tech Seeds

Latham Seeds Welcomes New Seed Account Manager
Latham Seeds is excited to welcome Chelsea Bamrick as our newest Seed Account Manager! With a background in agriculture, Chelsea brings a wealth of experience, enthusiasm and expertise to her role.

Chelsea grew up on an acreage outside Dougherty, Iowa, where her family raised cattle, hogs, corn and soybeans. Farming was a way of life for her, and she was actively involved in agriculture from a young age. Her dad and brother continue to farm today alongside other family members, keeping their legacy going strong.

A graduate of Rockford Senior High School, Chelsea balanced academics, athletics and leadership, participating in cheerleading, softball, volleyball and track while serving as her senior class president. After high school, she attended Kirkwood Community College in Cedar Rapids, earning her associate degree. Chelsea then returned home to begin working at Five Star Co-op, where she expanded her knowledge in ag and built strong relationships with farmers.

Chelsea and her husband, Jake, live in Rockwell with their two boys, Holdyn and Gannon, who attend West Fork schools. Jake is self-employed and runs his own spraying business, helping farmers maintain healthy and productive fields. The family loves spending time together outdoors — whether camping, golfing or caring for their four dogs.

Between growing up on a farm and an ag career that spans more than 15 years, Chelsea was familiar with Latham Seeds before joining. “I’ve known about Latham for many years, and when I came across this job opportunity, I thought it was a great fit for me and my family,” she says. “I’m excited to work with a new group of people at this family-owned business.”

Chelsea’s extensive experience in agriculture, paired with her dedication to supporting farmers, makes her a perfect addition to the Latham team. “I’m looking forward to helping growers achieve success and navigating the ever-changing world of ag,” she says.

Outside of work, Chelsea enjoys attending her children’s events, gardening, reading, golfing and traveling. She also likes sharing family favorite recipes, like Taco Pasta Salad — a quick, easy, and delicious dish that’s a go-to for her family.

Please join us in welcoming Chelsea to the Latham Seeds family!
Taco Pasta Salad

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes

Course Salad, Side Dish
Cuisine Mexican

Equipment
Saucepan

Ingredients

10 oz pasta
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope 1.25 oz – taco seasoning packet
1 tsp garlic powder
salt and pepper to taste
2 cups cherry tomatoes – halved
1 can 11 oz – corn
1 can 15 oz – black beans, drained and rinsed
1 cup Shredded Mexican Blend Cheese
1/4 cup chopped cilantro

Instructions

Cook pasta according to package directions until al dente. Drain and rinsed under cold water
While pasta is cooking, prepare the dressing in a large bowl, combine mayonnaise, sour cream, taco seasoning, garlic powder, salt and pepper. Mix well.
Add drained pasta, tomatoes, corn, black beans, cheese and cilantro. Stir well to combine. Add more salt, pepper, and/or cilantro if needed.
Refrigerate for at least 2 hours before serving so that flavors can deepen and pasta chills.
Shannon Latham

January 22, 2025

Food & Family, General, Latham News, Recipes, Salads
Latham Hi‑Tech Seeds

Kicking Off the “Souper Bowl” Season
There’s something special about sharing a warm bowl of soup on a chilly winter day — especially when it’s a family recipe passed down through generations. At Latham Seeds, we know traditions run deep, whether it’s on the farm, in the field or around the kitchen table. That’s why we’re excited to celebrate National Soup Month with a “souper” kickoff to one of our favorite times of year: the countdown to the Big Game!

This January, we’re bringing together the Latham family of dealers, customers and team members for a unique celebration. Our “Souper Bowl” series will spotlight favorite soup recipes from across Latham Country — hearty creations that have become game-day staples and wintertime must-haves. From tried-and-true classics to bold new flavors, we’ll share recipes that are sure to warm your soul and inspire your next meal.

As we approach the Big Game on February 9, stay tuned to our social channels for recipe reveals, cooking tips and maybe even a few surprises along the way. Whether you’re rooting for your team to take home the trophy or just looking for a new soup recipe to try, we can’t wait to share this “souper” journey with you.

Here’s to a season full of great food, great company and great games. Our first recipe won Latham’s chili cookoff last year (thanks Renata!) so be sure to find out why.

Let the “Souper Bowl” festivities begin!
People’s Choice Chili

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Ingredients

Chili
1 large can Campbell's tomato juice
1 large family size Campbell's tomato soup
1 lb hamburger browned and drained
1 can Mrs. Grimes chili beans in chili sauce
1 pint homemade frozen salsa (See below)
Salsa
8 cups diced tomatoes (I tend to remove the seeds too)
2 medium green peppers
2 medium yellow peppers
2 medium red peppers
2 large onions (chopped)
3/4 cup tomato paste
1/2 cup white vinegar
2 tbsp sugar
2 tbsp salt
4.5 tsp garlic powder

Instructions

Combine all ingredients in large saucepan
Bring to a boil and simmer uncovered 45 minutes, stirring often
Serve!

Notes
Storage:
Put unused chili into pint sized freezer containers.
Let sit on countertop until cooled to room temp, then freeze.
Shannon Latham

January 16, 2025

Food & Family, General, Latham News, Recipes, Salads