General | | Latham Hi-Tech Seeds

Latham Hi‑Tech Seeds

Deep Roots, Bright Future: Welcoming Dealer Ryan Knobbe
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.
Ham Balls

Can be frozen!

Print Recipe Pin Recipe

Prep Time 25 minutes
Cook Time 1 hour

Course Main Course, Side Dish

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.
Team Latham

December 3, 2025

Appetizers, Fall, Food & Family, General, Pork, Uncategorized, Winter
Latham Hi‑Tech Seeds

Meet Jodi Lundt: Bringing Experience and Enthusiasm to Latham Hi-Tech Seeds
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!
Copycat Cracker Barrel Meatloaf

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

Print Recipe Pin Recipe

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest Time 15 minutes
Total Time 1 hour 40 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!
Team Latham

November 11, 2025

Beef, Fall, Food & Family, General, Uncategorized
Latham Hi‑Tech Seeds

Greg Jaacks Retires After 50 Years As Latham’s ‘Boy Next Door’
The house where the Jaacks family lived next door to Willard Evelyn Latham.

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 getting his first haircut by Willard Latham (Bill Latham is holding him).

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.

Greg’s dad, Marvin, with Bill and Don Latham. Marvin worked for 43 years at Latham Seeds.

“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.
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.

Print Recipe Pin Recipe

Prep Time 15 minutes
Cook Time 1 hour
Resting Time 7 minutes
Total Time 1 hour 22 minutes

Course Main Course

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.
Team Latham

October 22, 2025

Fall, Food & Family, General, Pork, Uncategorized
Latham Hi‑Tech Seeds

Cranberries, Careers and Community: A Wisconsin Legacy in Action
Cranberries may be small, but in Wisconsin, they carry a big legacy. For Heidi Slinkman, a generational grower and Business Manager at Gaynor Cranberry Company, cranberries are more than a crop. They’re a calling rooted in family, heritage and community.

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.”
Fresh Cranberry Salsa

Recipe from Cranberry Learning.

Print Recipe Pin Recipe

Prep Time 10 minutes
Resting Time 3 hours
Total Time 3 hours 10 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.
Team Latham

October 17, 2025

Appetizers, Fall, Food & Family, General, Recipes, Uncategorized
Latham Hi‑Tech Seeds

Meet Our New RSM for North Central Iowa: Kolton Ricklefs
Latham Hi-Tech Seeds is excited to welcome Kolton Ricklefs as our new Regional Sales Manager for North Central Iowa. With deep roots in agriculture, a strong work ethic and a passion for helping growers succeed, Kolton brings a wealth of hands-on experience and enthusiasm to the Latham team.

Growing Up in Rural Iowa

Kolton grew up in Knierim, Iowa, a small rural community where agriculture has alwaysbeen a way of life. Throughout high school, he stayed active in football, track, golf andFFA. All activities that helped him develop teamwork, discipline and leadership skillsthat continue to serve him today.

“I started working for a local grower when I was just 11,” Kolton says. “That experience really sparked my interest in agronomy and set me on the path to where I am now.”

Kolton went on to take every agricultural class available in high school before continuinghis education at Iowa Central Community College, where he earned an Associate of Applied Science degree in Agronomy.

A Passion for Helping Farmers Succeed

After college, Kolton built his career as a sales agronomist, working for cooperatives across north-central Iowa. His hands-on experience in crop protection, fertilizer recommendations and precision agriculture has given him great insight into the challenges and opportunities growers face each season.

Kolton says he was drawn to Latham because of the company’s strong reputation for quality and its commitment to helping farmers reach their full potential.

“I chose Latham because I want my customers to have the best quality seed available,” Kolton says. “It’s all about helping them find success on their farms.”

Building Relationships and Sharing Knowledge

In his new role, Kolton looks forward to meeting customers, fellow RSMs and team members while building long-term relationships throughout the region.

“I’m excited to get out in the field, connect with growers, and provide agronomic recommendations that really make a difference,” he says.

Kolton’s years of experience — combined with his background in agronomy and dedication to customer success — will help him deliver the trusted service and expertise that Latham customers count on.

Outdoorsman at Heart

When he’s not working with growers, Kolton enjoys spending time outdoors. An avid waterfowl hunter and fisherman, he makes the most of every season Iowa has to offer. He also enjoys time with his Irish and Italian family, where good food and laughter are never in short supply.

Welcome to the Latham family, Kolton! We’re excited to see how your agronomy background and passion for helping farmers thrive will make a lasting impact in North Central Iowa.
Spicy Pretzels

Today Kolton is sharing one of his family’s go-to snacks that’s perfect for gatherings — or a long day in the combine.

Print Recipe Pin Recipe

Prep Time 5 minutes
Cook Time 2 hours

Equipment
1 mixing bowl
1 Baking Sheet
1 pair of gloves (recommended)

Ingredients

2 (10 oz) bags of pretzels and corn chips
1 pkg or 3 Tbsp ranch dressing mix
1 tsp garlic powder
3 tsp cayenne pepper
1 cup vegetable oil
1 Tbsp hot sauce

Instructions

Mix all ingredients together (gloves recommended).
Spread on a baking sheet and bake at 200°F for 1 hour and 15 minutes, stirring occasionally.
Team Latham

October 9, 2025

Appetizers, Fall, Food & Family, General, Recipes, Sides, Uncategorized
Latham Hi‑Tech Seeds

Growing a Family Business Rooted in Service
When you stop by Raddatz’s self-serve farm store, don’t be surprised if you’re greeted by Easton, the Raddatzs’ four-year-old son. Known for welcoming families who stop in, he’s part of what makes this 24/7 business truly feel like a family operation.

Randy Raddatz started the store to serve his local community with feed, seed and supplies around the clock.

“It’s amazing how many families come through,” Randy says. His daughter even pitched in last season, bagging all the food plot seed herself at just 11 years old.

Farming Roots Run Deep

Randy is a fourth-generation farmer who started farming right out of high school with his dad, Dennis. Together with longtime family friend Marv — who’s worked alongside Dennis for more than 35 years — they keep the farming and custom combining side of the business running smoothly. From feed crops to cover crops and food plots, the team takes pride in supporting both customers and neighbors.

Randy’s wife, Mikala, complements the operation with her business background. A former accounting professional, she now runs all the marketing, online ordering, and internet systems.

“Her skills really round out what we’re able to do,” Randy says.

Growing with Latham

Randy and Mikala were introduced to Latham Seeds when a local sales representative stopped by their store.

“By then, we had already purchased most of our seed for the year, but we were impressed with what we heard,” Randy recalls. Until then, they hadn’t been interested in other dealer opportunities presented to them, but the family-first mentality and quality products from Latham stood out.

Today, they enjoy seeing strong performance in local fields.

“The beans look really good,” Randy says. “It’s easy to recommend products that perform.”

A Family That Plays Together

Outside of farming and running the store, the Raddatz family enjoys camping every August with the same group of family and friends — nearly 50 people strong. Randy and Mikala also enjoy gardening, with 40 tomato plants producing an ice cream pail of cherry tomatoes each day in the summer.

Whether it’s bagging seed, greeting customers or running combines, the Raddatz family is building a business that’s as much about relationships as it is about farming. With deep roots in agriculture and a commitment to serving their neighbors, Randy and Mikala embody the Latham Seeds spirit of independence and family.
Creamy Italian Sausage Tortellini

A Raddatz Family Favorite

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

16 ounces Italian sausage we use farm fresh pork
1/2 medium onion chopped finely
2 sticks sticks celery chopped finely
2 tablespoons flour
3-4 cloves garlic minced
4 cups chicken broth
1 (28 ounce can) diced tomatoes with juices
1/4 teaspoon Italian seasoning
2 cups refrigerated cheese tortellini
1 cup heavy/whipping cream
2 cups packed fresh baby spinach
Salt & pepper to taste

Instructions

Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess)
Add the onion and celery to the pot and cook for 4-5 minutes.
Add the flour and garlic and cook for a minute, stirring constantly.
Slowly add the chicken broth and stir until the flour has completely dissolved.
Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook for 5 minutes.
Stir in the cream and cook for another 5 minutes.
Stir in the spinach and season with salt & pepper to taste.
Shannon Latham

September 11, 2025

Food & Family, General, Pork, Recipes, Soups
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

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

Print Recipe Pin Recipe

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

Fire Up the Grill – Celebrate May Beef Month!
Celebrate the return of seasonal spring temperatures by firing up the grill! May is Beef Month, and Memorial Day weekend is the perfect time to enjoy an All-American juicy hamburger or a thick, delicious, mouth-watering steak.

Whatever you’re grilling, don’t underestimate the power of the sides!

Here are few of our favorites, shared by none other than our own Latham® Dealers.

Baked Beans Supreme:

https://www.lathamseeds.com/2024/08/a-sunny-disposition-is-key-to-this-familys-happy-heart/

Broccoli Raisin Salad:

https://www.lathamseeds.com/2023/06/milestone-memories-mark-this-familys-legacy-with-latham-seeds/

Grandma V’s Fruit Salad:

https://www.lathamseeds.com/2023/08/farming-and-freedom-the-best-of-both-worlds/

Sweet & Savory Cauliflower:

https://www.lathamseeds.com/2025/05/these-farmers-lend-a-hand-to-others-in-need/

Potato Salad:

https://www.lathamseeds.com/2025/05/looking-ahead-to-the-future-of-farming-and-a-side-of-potato-salad-2/
Heat and Sweet Burger

Print Recipe Pin Recipe

Ingredients

1 pound ground beef
1/8 cup jalepenos chopped
1/4 cup shredded cheddar cheese
Burger seasoning of your chocie
Raspberry all-fruit spread
Pepperjack cheese sliced
Rolls

Instructions

Combine ground beef, jalepenos and shredded cheese in a bowl.
Season the beef to your liking. I recommend Tony Chacheres cajun seasoning.
Form into patties (1/3 or 1/4 pound, your preference).
Grill to medium-well. Place pepperjack cheese on at the end to melt the cheese over the patty.
Recommended: lightly toast the bun.
Spread raspberry fruit spread on the bun, add the patty.
Shannon Latham

May 21, 2025

Beef, General, Recipes
Latham Hi‑Tech Seeds

A Lifetime of Raising Cattle Comes Full Circle For This Beef Producer

Raising cattle has always been a big part of Nick Peterson’s life, beginning when he was a young boy helping on his grandparents’ farm near Charles City, Iowa. Later, when he was in his 20’s, Nick worked full-time on the family farm, which had 400 acres of crop ground some hogs, too. But it was the 1,000 head of cattle that took most of Nick’s time. It was also the start of what would eventually evolve into his own beef operation today.

“My background has always been raising fat cattle,” says Nick, who is also a Latham® dealer. “My grandparents farmed my entire life, but they never sold any grain. We just needed to get feed for our cattle and that was it. So, me becoming a seed dealer is an interesting thing, I guess!”

After 14 years on the family farm, Nick decided to venture out on his own. He and his wife, Lisa, moved to her family farm in Nashua, Iowa, rebuilt the house and buildings, and put a feed lot there. As fate would have it, Nick knew the McGregor family down the road because he’d worked for them when he was fresh out of high school. The connection resulted in a partnership of sorts, as Nick started “owning my own stuff” and buying more cows.

Between them, the Petersons and McGregors now have about 120 steers, along with western ones, and they’re “all mixed in together,” he says with a laugh.

“It made it way easier for me to start out on my own,” Nick says of the business arrangement. “It can be hard for a young guy to do that. Bankers don’t really want to let you build a feed yard and then give you $2 million in a line of credit to go buy some cattle.”

Today, Nick’s shop and seed dealership are located on the farm. He and Lisa have two girls, Jenna and Ava. Lisa is the branch manager at First Waverly Bank in Plainfield. Nick has served on the Chickasaw Cattlemen’s board for years, following Scott McGregor’s longtime example of advocating for beef producers on the local and national levels.

Shannon Latham

May 15, 2025

Beef, General, Recipes