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  • Latham Hi‑Tech Seeds

    Hagie Shares Likenesses with Latham: 65th Anniverary, Corn Hybrids & Favorite Recipe

    Hagie
    Front Row (Left to Right): Christy Johnson-Lynch, ISU Head Volleyball Coach; Brandon Hagie and Kevin Jackson, ISU Head Wrestling Coach Second Row (Left to Right): Barb Hagie (Wife of John Hagie); Taylor Hagie; Alan Hagie and Lisa Hagie Third Row (Left to Right): Steve Dunker; Bill Fennelly, ISU Head Women’s Basketball Coach; Paul Rhoads, ISU Head Football Coach; Julie (Hagie) Dunker; John Hagie; Fred Hoiberg, ISU Head Men’s Basketball Coach; Jamie Pollard, ISU Director of Athletics; John Walters, Voice of the Cyclones and CY.

    Guest Blog by Hagie family of Clarion

    From one family-owned agribusiness to another, Hagie Manufacturing. congratulates Latham Seeds on 65 years of success! We look forward to celebrating with Latham supporters at the Country Fair and Fourth Annual Latham Freedom of Independence Ride, taking place in Alexander, Iowa, this Saturday, August 25!

    Hagie Manufacturing. is both proud and humbled by the fact that today, we continue 65 years of innovation and service to the agriculture industry. As a family owned, rural Iowa agribusinesses, Hagie Mfg. has many likenesses with Latham Seeds. Perhaps one of the most interesting commonalities ties back to Hagie’s history in the seed business. Ray Hagie never intended to build the world’s first self-propelled sprayer, as his intentions were to grow hybrid seed corn.

    The Hagie story began in 1933, when Ray Hagie graduated from Iowa State College and returned to his family farm, armed with a degree in animal husbandry and an entrepreneurial mindset. One of Ray’s first decisions on the farm post-college was to dedicate 1.5 acres of the farm to experiments with hybrid seed corn. Three years later, a drought hit. The hybrids withstood the challenge, and so did Ray, as the hybrid operation grew exponentially. In 1944, Hagie’s Hybrids opened a seed corn plant in Clarion, Iowa.

    Ray was born an innovator, and his wheels continued to turn as his hybrid operation grew. His desire to further improve his own operation and that of his neighboring farmers resulted in a vision. In 1946, to help reduce the painstaking time associated with detasseling, Ray developed a self-propelled “personnel mover.” Ray’s innovation continued as the release of 2-4Dow, known today as 2-4D, hit the market and he saw an opportunity for producers to increase application efficiencies by spraying with a self-propelled chassis. In 1947, Ray invented the world’s first self-propelled sprayer. The originality and efficiency of the product created high demand, and in 1948, Hagie Manufacturing was born.

    Three generations, millions of acres and over 65 years later, Hagie Mfg. provides the most innovative crop protection solutions in the industry and a superior customer experience, while building on the same family owned traditions and values. John Hagie, son of founder, Ray Hagie, served as the company President from 1981-2010. John’s committed to the growth of Hagie Mfg. has resulted in many innovations and successes. With great passion to grow the cattle side of the family farm operation, John’s dedication has resulted in Cyclone Trace today being a nationally recognized breeder of purebred Shorthorn cattle.  In 2010, Alan Hagie, grandson of founder, Ray Hagie, took over as the third generation President of Hagie Mfg., who is honored to also raise corn and soybeans on the same land that his grandfather and father once managed – Hagie Farms. “We are able to understand our customers’ needs because we are in the same business,” according to Alan Hagie.

    As a rural Iowa agribusiness, Ray grew Hagie Manufacturing around a core commitment to his community, his employees, and his industry. Today, Hagie Mfg. continues to have an incredible impact on our community, with over 350 Hagie employees, families, and vendors, along with thousands of community members and customers who rely on our continued support. We strive to be as innovative with our people as we are with our products by offering employees an invigorating environment that encourages innovation and instills a true sense of purpose.  We are more than co-workers, we are family.  Clarion, Iowa has been our home for over 65 years. We never lose sight of the fact that we are not members of a city, but of a community deserving dedicated resources, support and appreciation. According to Alan Hagie, “Solid, continuous growth is a non-negotiable aspect of our future so that we can continue to provide opportunities and support to our community.”

    “It is a privilege leading a company that my grandfather envisioned 65 years ago. Those philosophies that were present at our founding are still present today – whether we’re celebrating our individual and team successes, or facing challenges, we practice humility, listen with respect, have the courage to admit we don’t know everything, and the knowledge that accepting such is the only way we will improve and grow. Our intent has never to be the biggest. It has always been to be the best. Each day represents just one of the many chapters in the Hagie Manufacturing story; with eager anticipation, we turn the page – and together – continue the story,” says Alan Hagie.

    It is a privilege to work with Latham Seeds, as a family owned agribusiness that represents strong core values and is committed to sustaining and growing agricultural in rural Iowa. Congratulations to Latham Seeds for 65 stellar years in agriculture. Here’s to your next 65!

    Team Latham

    August 24, 2012
    Food & Family, General, Poultry, Recipes
  • Latham Hi‑Tech Seeds

    Franklin County Farm Family Shares Favorite Bread Recipe

    Gail with Julia

    Guest post by Kourtney Determan, Marketing & Communications Intern

    Like all things, the 4-H program has changed a great deal through the years. Gail Castillo of Latimer, Iowa, not only recognizes those changes, but appreciates them.

    “The biggest difference is that families and young people have so many different opportunities and choices. It changes the time factor,” Gail explains. Her own two children, Andy and Abby, are involved in many different 4-H projects, so Gail understands how families have had to adjust.

    Gail grew up in Franklin County, graduating from CAL (Coulter, Alexander and Latimer) High School. She was involved in 4-H during the time when girls clubs were given the option to focus on one project per year, rotating through Home Improvement, Sewing and Foods project areas. Gail learned to sew, bake and refinish furniture.

    “I remember having to constantly battle the heat and humidity when trying to refurbish furniture,” she says. “I also loved the pie baking contest at the fair and then auctioning off the pies after the swine show at the fair.”

    Gail is still involved in the 4-H program as a Regional Program Specialist for Iowa State University Extension and Outreach. She provides leadership for five different counties including: Franklin, Cerro Gordo, Mitchell, Worth and Floyd. She helps provide Food Safety and Quality Assurance training, regional camps, leadership training, science, engineering, and technology opportunities, as well as a variety of other programming. Gail also loves the opportunities she gets to share her agricultural background. “Most of our kids are from towns and cities, but it is still a spectacular thing to teach kids where their food comes from, even through horticulture projects.”

    Living on acreage outside of Latimer, Gail’s own children get to experience rural living. “I wanted my kids to have the experience of being away from town. Even though we don’t live on a working farm, they get the farm life on my parent’s farm only three miles away.”

    Andy and Abby are both active in a variety of 4-H projects including photography, robotics. Sixteen-year-old Andy also serves on county council, while 12-year-old Abby is interested in baking.

    Perhaps Abby will even try her hand at baking bread, which is one of the projects Gail entered as a 4-H member. “We call it ‘Bob’s Favorite Bread,’ because it was my dad’s favorite when I was growing up.”

    Today Gail is sharing her dad’s favorite bread recipe on TheFieldPosition.com. Do you have a “blue ribbon recipe” that you’d like to share? Feel free to post it below or send it to shannonl@lathamseeds.com.

    Gail’s Pizza Dough (adapted from Fleischmann’s Yeast)

    Makes 2 crusts

    Ingredients:

    • 2-1/2 to 3 cups flour
    • 1/2 cup corn meal
    • 1/2 cup Parmesan cheese (grated)
    • 3/4 teaspoon salt
    • 1 pkg. rapid rise yeast
    • 2 T. olive oil
    • 1 cup warm water

    Directions:

    1. Combine 2 cups flour and other dry ingredients (including yeast).
    2. Stir in olive oil and water. Stir in enough remaining flour to make soft dough.
    3. Knead until smooth.
    4. Cover and let rest.
    5. Shape into pan and add ingredients as desired.
    6. Bake at 400° for about 20 minutes (until cheese is warm and bubbly).

    Team Latham

    June 22, 2012
    Food & Family, General, Recipes, Sides
  • Latham Hi‑Tech Seeds

    Prepare for Harvest with Ribbon-Winning Recipes

    Fairchild1

    Some of my fondest childhood memories are centered around showing sheep at the Iowa State Fair. That’s why I was genuinely excited when Kurt Netzke invited me to join his family over Labor Day Weekend at the Minnesota State Fair for the FFA livestock exhibition, the largest FFA show in the world!

    Showing sheep at southern Minnesota open shows keeps Kurt and his wife, Kerry, busy throughout the summer. Kurt and Kerry started Netzke Dorsets three years ago and have done well in that short amount of time with their current flock of 15 registered ewes. Their 14-year-old daughter, Haley, and their 10-year-old son, Noah, also show lambs at the Redwood County Fair.

    Last weekend the family spent five days at the Minnesota State Fair for the State 4-H sheep show where their Dorsets captured reserve champion honors in the White/Speckle Face Commercial Breeding Ewe Lamb class. In the open class, they secured champion, reserve champion, third and fourth places in the White Face Quality Lamb Show. Their lambs also ranked first and third in Market Pairs. Black face club lambs raised and sold by Netzke Brothers produced two purple ribbon class winners in the State’s 4-H show including Champion Black Face Commercial Yearling Ewe.

    In the FFA Show, Haley placed first in the Dorset Winter Ewe Lamb class. A wether lamb raised and sold by Netzke Dorsets was champion in the White Face Market Lamb division and went on to place Overall Reserve Champion when competing against the black face and speckle face champions. This is the second consecutive year that Netzke Dorsets has produced the Champion FFA White Face Market Lamb.

    Kurt and Kerry started Netzke Dorsets three years ago. Their daughter, Haley, placed 1st at the Minnesota State Fair.

    Both Haley and Noah have been members of the Lyon/Redwood 4-H Junior Rabbit Quiz Bowl Team, which has won the state championship four consecutive years. Kerry has coached the team three years and was assistant coach the first year. In 2012, Haley moves up to the senior division. Meanwhile, Noah looks forward to helping his team defend the state title. Both kids enjoy raising their Mini Rex and Satin rabbits that don’t require all work of training, washing, shearing and showing that sheep do!

    Farm chores keep the entire family busy. Kurt and his brother, Glen, grew up on what is now a Century Farm in Redwood County where Kurt and his family now reside. Both of them returned to farm with their father upon graduating from South Dakota State University (SDSU); Kurt double-majored in Agronomy and Animal Science, and Glen majored in Animal Science. They began farming full time and formed Netzke Brothers, LLC in 1993 when their father retired from farming and drove semi trailers for Viessman, Inc. until his death in 2006. Their mother continues to help on the farm during planting, haying and harvest seasons.

    The Netzke’s crop rotation includes corn, soybeans and alfalfa. The majority of their alfalfa is baled into large squares and sold to dairy operations. In addition to their grain and forage operation, the Netzkes maintain a 75-head cow/calf operation at the farm with an emphasis on club calves. A 65-head Suffolk-cross ewe flock provides quality show lambs for their annual spring lamb sale.

    “Raising livestock has taught our children the circle of life,” says Kerry, who also works off-farm as the executive director for Area II Minnesota River Basin Projects, Inc. “Lambing and calving are always special times of the year. Plus, we enjoy the home-raised meat. Lamb ribs on the grill are a family favorite.”

    With fall harvest quickly approaching, many busy farm families will forgo the grill for the crock pot. In honor of the changing season – and in promotion of the food they raise – the Netzkes are sharing their family’s favorite recipes for Lamb Stew and Ribbon-Winning Apple Bars.

    What’s your family’s favorite harvest-time meal?

    Recipe: RIBBON-WINNING APPLE BARS

    Crust:

    • 2 c. flour
    • 1 tsp. salt
    • 2/3 c. shortening
    • ½ c. milk
    • 1 egg yolk, beaten (reserve white)

    Mix flour, salt and shortening; add egg and milk. Pat half of the dough into a greased, 9×13 pan. Set remainder of dough aside.

    Filling:

    • 5-7 c. apples, peeled and sliced
    • 1½ c. sugar
    • 1 tsp. cinnamon
    • 2 T. flour

    Combine filling ingredients and spread evenly over crust; dot with butter. Roll out the remaining dough and place over apples. Beat egg white until fluffy and brush over crust. Bake 45-60 minutes at 375 degrees. Optional: Drizzle powdered sugar frosting over the baked bars.

    Team Latham

    September 9, 2011
    Desserts, Food & Family, General, Recipes
  • Latham Hi‑Tech Seeds

    Fight Cabin Fever with Spring Fever Recipes

    When March 1 appears on the calendar, I’m instantly ready for spring.  I want the grass to turn green, trees to bud and flowers to bloom … overnight!  I’m ready to play in the dirt, plant a few seeds in my garden and harvest the fruits of my labor.  I’m eagerly awaiting April, which is National Gardening Month.

    So you can only imagine how disappointed I was to awaken Wednesday, March 9, to a Winter Wonderland.  I decided to get out of my funk by “bringing the garden indoors” and whipped up a Garden Chicken Casserole.  Like many of my favorite recipes, this one is easy to make and tastes delicious.  Add a loaf of fresh-baked Beer Bread with a Strawberry Spinach Salad and dinner is complete!

    How do you fight Spring Fever?

    Team Latham

    March 11, 2011
    Food & Family, General, Poultry, Recipes
  • Latham Hi‑Tech Seeds

    Treat Your Sweetheart

    Heart shaped pancakes

    Heart shaped pancakesIt’s become a Valentine’s Day tradition for me to serve heart-shaped pancakes for breakfast.  My kids honestly believe the heart-shaped pancakes taste better than the traditional round ones.  (Secretly, I had been using a boxed pancake mix until I bought pancake molds.

    The following recipe came in the box with the heart-shaped molds, so I gave it a try.  Yummy… the heart-shaped hotcakes did taste so much better!)

    It warms my heart to serve my family a home-cooked meal and to think that I’m helping make special memories for my kids.

    What’s your favorite way to treat your sweetheart?  During the month of February, TheFieldPosition.com will feature Valentine’s ideas from readers across Latham country.

    Shannon Latham

    February 11, 2011
    Food & Family, Recipes
  • Latham Hi‑Tech Seeds

    Get Your Super Bowl Menu Game On

    Chicken Chowder

    In case you didn’t know, “fiesta” means “party” — so let’s get it started with this delicious Fiesta Chicken Chowder recipe, just in time for your Super Bowl party planning. You’re welcome.

     

    Team Latham

    January 31, 2011
    Food & Family, General, Poultry, Recipes
  • Latham Hi‑Tech Seeds

    Reaching Consumers through Recipes: Debbie Lyons-Blythe, Mother, Blogger, Agvocate

    DebbieLyonsBlythe

    Amazing.

    It’s the first word that comes to mind when I think of Debbie Lyons-Blythe. She’s the mother of 5, an advocate for agriculture, blogger, and central Kansas cattle rancher. But that didn’t happen overnight.

    Debbie Lyons-Blythe, Mother, Blogger, Agvocate

    Growing up, Debbie’s mom ran their family’s Angus ranch while her dad worked in town.  That tradition lives on:  Debbie takes care of 500 cattle daily while her husband works in town but helps her in the evening or on weekends.

    Debbie and her husband are the proud parents of 2 girls and 3 boys, who lend a hand on the ranch when they can:  Meghan, 19; Allie, 17; Trent, 16; and identical twins, Tyler and Eric, age 15.

    “I can’t say enough how blessed we are,” Debbie said. “Our kids are hard workers, and they love working on the ranch. They just finished building 2 miles of fence.  But as we put it, they’re not building our fence – they’re building their fence.”

    Helping ensure a future in agriculture for her children is one important reason why Debbie became involved in the agvocacy movement.  She writes content on her blog, Facebook, and Twitter accounts to help educate consumers about modern agriculture and how their food makes it from the farm to the table.

    Debbie said while she loves connecting with others in agriculture through social media, her main goal is to connect with those who are buying groceries.  She wants to educate them about their food choices, helping bridge the gap between the knowledge we often take for granted in rural America and the average consumers’ experiences.

    “That’s where recipes blossomed into my blog,” Debbie said. In conjunction with the educational agriculture messages she shares on her blog, Debbie also posts recipes to help encourage consumer choices at the grocery store. She said she tries not to miss an opportunity where she can remind readers that being a part of modern agriculture requires constant attention and effort.

    “I look at Facebook like it’s my job,” she said. “I don’t just post on Facebook that my children’s Christmas program is tonight. I say, ‘Gotta get the cows fed and bedding down before we go to the Christmas program tonight,’ to remind people that farming is a 24/7 job. I remind them that I can’t go anywhere, do anything, unless my cows are taken care of first.”

    Debbie said being an agvocate doesn’t have to take an exorbitant amount of time or equipment.

    “I think you can incorporate social media into everything you’re already doing in a day,” she said.

    Debbie’s social media involvement started with drafting blog posts and sharing photos from her phone, and now, it’s become a regular part of her day. In the winter, when she comes inside to warm up with a cup of coffee, she brings it over to the computer and drafts a blog post. In the summer, when she’s bailing hay, she grabs her phone and Tweets to shares photos with her followers.

    We couldn’t be more thankful that individuals like Debbie who are helping educate consumers about modern agriculture. A big thank you to Debbie for taking time from her (incredibly) busy schedule and for sharing this wonderful Beef Enchilada Soup Recipe with us. It’s easy to see why it’s one of her readers’ favorites! Visit Debbie’s blog, Facebook, and Twitter accounts today!

    Team Latham

    January 7, 2011
    Beef, Food & Family, General, Recipes
  • Latham Hi‑Tech Seeds

    One great video, another great recipe

    To keep with this month’s dairy-themed recipes (and because I love chocolate), I wanted to share this recipe for homemade Chocolate Mousse.  One of the things I enjoy most about this recipe – in addition to the fact that it’s sinfully delicious – is that it looks so gourmet but is oh-so-easy to make.

    One Hungry Planet

    The video One Hungry Planet, made by BASF, made the rounds on social media sites this week so I wanted to share it with you if you haven’t seen it yet. In watching it, I was amazed yet again at everything it takes to be a farmer, the advancements we’ve made in agriculture, and the work we have left to do to feed our growing population. Talk about a great time in history to thank a farmer!

    In case you don’t have a few minutes to watch the video, I’ve shared some of the facts mentioned in the video below.

    • 1970-2010: World population doubles but farmland doesn’t.
    • U.S. farmers provide 18% of the world’s food using 10% of its farmland.
    • 1950-2000 average corn yields grew from 39 bushels per acre to 153 bushels per acre.
    • From 1987 to 2007, farmers grew 40% more corn and 30% more soybeans – all on the same amount of land.
    • 1940: 1 farmer produces enough food for 19 people. 1970: 1 farmer produces enough food for 73 people. 2010: 1 farmer produces enough food for 155 people.
    • Sustainability: thanks to practices like crop rotation and no-till farming, farmland soil erosion has been reduced by 43% in 20 years.
    • Farmers now grow 70% more corn from every pound of fertilizer.
    • Farmers are saving 50-80% more water, depending on the crop.
    • There are 6.8 billion people to feed in the world today; the population in 2050 is expected to reach 9.3 billion.

    Team Latham

    June 18, 2010
    Desserts, Food & Family, General, Recipes
  • Latham Hi‑Tech Seeds

    Memorial Day Weekend Recipes

    This week, I wanted to share recipes that are quick and easy, leaving you more time to enjoy with family and friends this holiday weekend.


    Saturday Lunch

    First, in response to my request for recipes showcasing eggs beyond breakfast, I was sent the following recipe for Mexican Egg Salad Tacos. I haven’t yet taste-tested it, but I must say it intrigues me. It sounds quick and easy – perfect for a Saturday meal in between baseball and softball games. Pair it with fresh fruit and Mexican Fruit Dip, and you have a “fiesta al instante!”

    Mexican Fruit Dip

    Ingredients

    • 1 package (8 oz) cream cheese (not fat free)
    • 1 T. vanilla instant pudding (dry)
    • 1 tsp. vanilla (Mexican or McCormick)
    • 1 c. brown sugar
    • 1/4 c. half & half
    • 1/2 package toffee chips

    Directions

    1. Mix and serve with fruit. It’s especially good with fresh strawberries, pineapple and bananas.

    Sunday Dinner

    I also wanted to share a recipe for Mock Prime Rib. This is one of my favorite fix it and forget it meals, giving you time to enjoy your holiday weekend!

    Mock Prime Rib

    Ingredients

    • 2 to 3 lbs. rump roast
    • 1 (14 1/2 oz) can beef broth or Campbell’s Beef Consommé
    • 1 pkg. Good Seasons Italian dressing mix
    • 1 pkg. Schilling’s Au Jus mix (1 oz)

    Directions

    1. Place roast in crock pot.
    2. Mix broth, Italian dressing mix and Au Jus mix.
    3. Pour over roast.
    4. Cook on low setting 8-10 hours.

    To serve, remove roast and slice 1/2-inch thick. Serve broth as Au Jus.


    Memorial Day Barbeque

    May is also National Beef Month, and with Memorial Day the unofficial start to the summer grilling season, I wanted to share a favorite recipe of mine. This teriyaki marinade makes grilled steaks especially succulent. Add a couple of your family’s favorite side dishes and you have a Memorial Day barbeque!

    Teriyaki Marinade

    Ingredients

    • ½ tsp. garlic sauce
    • 1 T. brown sugar
    • ½ tsp. ginger
    • ½ tsp. black pepper
    • 1 T. oil
    • 2 T. water
    • ¼ c. soy sauce
    • ½ tsp. Accent

    Directions

    1. Mix all ingredients together.
    2. Pierce meat every inch or so with meat fork; place in covered container with marinade sauce. Turn occasionally.
    3. Soak overnight or for at least 12 hours.

    If you have a chance to make any of the recipes please let us know how they worked out for you. Have a wonderful holiday weekend!

    Team Latham

    May 28, 2010
    Beef, Food & Family, General, Poultry, Recipes, Sides
  • Latham Hi‑Tech Seeds

    National Soy Foods Month – Edamame Recipes

    Edamame or soybeans are a nutritional powerhouse. Good friends of mine shared the below recipes incorporating edamame and they were too delicious not to share. Let us know what you think of them, or, tell us how you edamame!

    For more information on Soy Foods month, click here.

    Edamame Dip with Pita Chips

    Makes 6 servings

    Source: http://www.dispatchkitchen.com/live/content/recipe/recipe.html?ID=0331201001

    Ingredients

    • 3 pita bread rounds (preferably pocketless), each cut into 8 wedges
    • 5 tablespoons olive oil
    • Salt
    • 1 large onion, chopped
    • 4 garlic cloves, minced
    • 4 tablespoons chopped, fresh parsley
    • 1 package (16 ounces) frozen shelled edamame
    • 1 cup vegetable broth
    • Ground pepper to taste

    Directions:

    1. Preheat oven to 350 degrees.
    2. Scatter pita on a baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt.
    3. Bake until crisp, about 15 minutes. Cool.
    4. Meanwhile, heat 2 tablespoons oil in a heavy large saucepan over medium heat. Add onion. Cook until softened, about 8 to 10 minutes. Stir in garlic. Stir until fragrant, about 1 minute. Add edamame and broth. Bring to a boil. Reduce heat and simmer until beans are tender, about 8 to 10 minutes. Cool slightly. Drain, reserving 1/2 cup cooking liquid.
    5. Transfer beans and 1/4 cup cooking liquid to blender. Add parsley. Blend until pureed. Add remaining 2 tablespoons oil. Process until smooth, adding more cooking liquid to reach desired consistency. Season generously with salt and pepper.
    6. Serve with pita chips.

    Team Latham

    April 16, 2010
    Food & Family, General, Recipes, Sides
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(641) 692-3258

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