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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

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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

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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

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

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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
Latham Hi‑Tech Seeds

The Early Riser Advantage: How Corn Emergence Impacts Final Yield
Every farmer I know is interested in extra yield. I am, too!

While there are thousands of variables that affect corn yield, we can conduct on-farm tests to see what matters most. That’s why I’ll conduct flag tests this spring to track corn emergence dates and see how it affects yield this fall.

Here are the steps I’ll take to conduct this test:

Measure off 1/1,000th of an acre that is representative of the field.

Place a colored flag beside the first set of corn seedlings as they spike.

Return to the field 24 hours later and mark the next group of emerged plants, using a different colored flag.

Return every 24 hours to mark the subsequent waves of emerging corn plants until the test row has fully emerged.

Harvest the plants according to the day of emergence. Record test weight and yield differences to see if it was affected by the emergence date.
We’d like to see every corn plant emerge within 24 hours of each other. Many studies show that plants emerging on Day 2 of emergence can have a 10% yield loss compared to the first plants that emerged. The yield decrease can be close to 40% for plants that emerge on Day 3, and those plants that emerge on Day 4 can have a yield loss of more than 80%.

The reason behind some yield loss is because the bigger corn plants take water and nutrients away from the smaller “brother plants.” Plants that emerge first get established sooner, and they do not leave much to feed the runts.

Planting Conditions Are Crucial

We all want to see picket-fence corn stands, so we must do all that we can to help corn seedlings emerge consistently. As part of Latham’s Premier Agronomy Center this season, we will plant learning blocks using TuneUp + Corn with ether to see how it helps seedlings emerge more uniformly.

Trying to cut corners to save time during the planting season can affect your harvest.

To avoid paying the price at harvest, keep these best practices in mind:
Prepare your planter before you hit the field. Make sure the disc openers and scrapers are in optimal condition.

Look at the closing system on your plant to ensure it’s closing the seed trench well.

Add some sort of starter to help those plants get out of the ground easier.

Make sure the field conditions are fit for planting because the stand is greatly affected by field conditions at planting.

Don’t push soil moisture and temperature.

Consider the forecast as weather events also can affect emergence.
- Take time to check planter depth and seed spacing with your handy, dandy Latham® seed depth indicator.
These are just a few things I try to be mindful of in the spring because I know it impacts fall yield. Let’s help our crops get off to a good start, so we can fill our bins with as many bushels as possible this fall.

Make it a great spring and be safe!

Here is a Prokosch family favorite recipe that keeps their whole crew warm.
Ham Potato Soup

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Ingredients

3½ cups peeled, diced potatoes
3¼ cups water or stock
¾ cup diced or cubed ham
⅓ cup celery, diced
1 onion, chopped
Watkins chicken soup seasoning
Pepper, to taste
5 tbsp butter
5 tbsp flour*
2 cups milk

Instructions

Add potatoes, water/stock, ham, celery, and onion to stockpot. Bring to a boil, and simmer until potatoes are tender.
Add Watkins seasoning and pepper to taste.
In a separate pan, melt butter and add flour. Stir and cook until thick. Then slowly whisk in milk, tablespoon at a time.
Add milk mixture to the stockpot, but do not boil. Adjust seasonings to taste.

Notes
COOK’S TIP: *We make this with gluten-free flour and oat milk.
Justin Prokosch

May 9, 2025

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

Enjoy Easter Leftovers with “Round 2 Recipe” Ideas
What’s not to love about this weekend? Easter lilies are so fragrant and vases of tulips are so vibrant. I’m looking forward to my family’s traditional holiday feast of baked ham, roasted turkey, homemade mashed potatoes with lots of real butter, deviled eggs, plus assorted homemade pies. There most likely will be food left over, and I LOVE leftovers!

Before you think I’ve lost my mind, let me set the record straight. I do not define leftovers as turkey with a squirt of mayo between sliced bread. Reheating a slice of ham doesn’t count either. When I refer to “leftovers,” I’m talking about turning these “precooked proteins” into fabulous weeknight dinners!

My quick tips include cutting up leftover holiday turkey or ham. Then place 1½ to 2-cup servings per freezer bag, and then lay the bags flat in your freezer. Take out a serving at a time for a quick and easy meal.

Below are Top 10 “Round 2 Recipe” ideas I compiled from recipes that have been featured previously on this blog and in the Let’s Cook cookbook, which was printed last year by the Iowa Food and Family Project:
1. Garden Turkey Salad – If you click on this link, you’ll see the real title is “Garden Chicken Salad.” I often substitute chicken for turkey and vice versa. It’s all good!
2. Turkey & Blueberry Salad – The beautiful photo of this salad just looks like spring on a plate. I’m hoping there’s leftover turkey this weekend, just so I can make this one soon!
3. Asparagus & Ham Casserole – This recipe is perfect for a spring brunch including Mother’s Day.
4. Ham & Asparagus Sandwiches – Doesn’t this sandwich look like spring on a plate? Plus, Ciabatta makes everything better IMHO.
5. Put a new twist on the Rachel Sandwich by adding an egg like the Reub-egg-en Sandwich.
6. Sausage and Deviled Egg Salad Sliders – I’m intrigued by this recipe and think it will be the perfect use for the breakfast sausage that’s in my freezer.
7. Turkey Pot Pies – With spring fieldwork underway, this is a great go-to recipe.
8. Turkey and Noodle Toss – Noodles… enough said!
9. Southwestern Turkey Salad – This recipe tops my “must try” list for a summer potluck.
10. Scalloped Eggs and Ham Casserole – This recipe from the Iowa Egg Council is featured below.
What’s stopping you from trying a new recipe or two? I’ve read the average family eats nine different meals at home. NINE. If I left it up to my kids, they’d probably rotate between these five recipes: spaghetti pie, baked tacos, pizza casserole, and lasagna. But the foodie in me likes to try recipes that look and/or taste gourmet but are quick and easy to make.

I’m often inspired by beautiful food photography in magazines, coffee table cookbooks and even my Facebook newsfeed. In fact, Facebook is responsible for me selecting today’s featured recipe for Scalloped Eggs and Ham Casserole. I hope you find it intriguing, too! Let me know how you like it if you try it.
Scalloped Eggs and Ham Casserole

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Ingredients

6 hard-boiled large eggs peeled and sliced
1 cup chopped cooked ham
¼ cup chopped red bell pepper
2 cups jarred alfredo sauce divided
1 tablespoon butter
1/3 cup Panko or soft bread crumbs
1/3 cup finely shredded Parmesan cheese
Chopped fresh Italian parsley

Instructions

Preheat oven to 400 degrees Fahrenheit.
Lightly grease a 1-quart casserole. Layer half of the eggs, ham, and red pepper in the casserole dish. Top with 1 cup of alfredo sauce.
Repeat layers.
In saucepan, melt butter. Stir in panko and cheese. Evenly sprinkle over egg mixture in dish. Bake, uncovered for about 20 minutes or until it’s bubbly and the top is golden. If desired, sprinkle with parsley.
Shannon Latham

April 17, 2025

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

Which came first, the Easter bunny or Easter eggs?
Decorating eggs for Easter is a tradition that dates to at least the 13th century. It is believed German immigrants brought the egg-laying hare to Pennsylvania in the 1700s. Their children made nests where this fabled creature could lay its colored eggs. As this custom spread across the nation, Easter morning deliveries expanded to include chocolate and other types of candy and gifts.

It has been 60+ years since my mom hosted her family’s first egg hunt, and our tradition is still strong and growing through five generations. Mom also makes an Easter egg tree annually, so I asked her to help us make a fresh one. She cut a branch from her lilac tree, cemented it into a coffee can and painted the branches white. Then she showed our Italian exchange student how to carefully use a needle to make a small hole at the top of the egg and a larger hole at the bottom, so we could blow out the yolks. (Anyone else do this and then make an angel food cake?)

When I was a kid, we couldn’t purchase Easter tree decorations at the store. We had to color real chicken eggs and then decorate the tree branches with silk flowers and ribbons. Now our tree contains a mixture of handmade and store-bought decorations.

In years’ past, we dyed hard-boiled eggs that were then turned into my mom’s legendary potato salad. I remember standing on a kitchen chair as a little girl, so I could reach the kitchen counter where Mom would help me make an Easter bunny cake. Another one of my favorite memories is when a live bunny was left in my Easter basket.

Now that my kids are adults our traditions continue to evolve. My daughter will tell you that Easter dinner isn’t complete without ham and a side of macaroni and cheese with corn. My cousin makes the absolute best homemade version of this, using our grandma’s recipe for frozen sweet corn. Today I’m sharing a similar recipe from our hometown church cookbook.
Macaroni & Cheese with Corn

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Prep Time 10 minutes
Cook Time 1 hour

Equipment
1 Large bowl
1 2-quart casserole dish

Ingredients

1 15.25 ounce can whole kernel corn, including water
1 14.75 ounce can cream style corn
1 cup uncooked small shell pasta or elbow macaroni
1 cup Velveeta cheese cubed
½ cup butter melted

Instructions

Preheat oven to 350 degrees F.
Stir together corn, uncooked pasta, cheese, and butter in a large bowl until well combined. Transfer mixture to 2-quart casserole dish.
Bake, covered, for 30 minutes. Uncover, stir, and continue baking for 30 more minutes or until pasta is tender.
Shannon Latham

April 10, 2025

General, Recipes, Season, Sides, Spring
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

Putting Farmers First
Latham Seeds has always put our customers first by sourcing genetics and traits from multiple suppliers. Our priority is offering top genetics — with the traits Upper Midwest farmers need — at a competitive price. We’re committed to helping farmers grow their legacies while keeping rural communities strong, and we’re proud to market Latham products through a local farmer-dealer network.

We recognize some of our outstanding dealers by featuring them in our publications. This year’s seed guide cover features Jerry, Steph, and JP Paumen (pronounced Paw-men) of Dammann Seeds in Plato, Minnesota. Dammann Seed Sales in April 2024 celebrated 75 years of their family-owned seed business.

The parallels between Dammann Sales and Latham Seeds are quite remarkable. Jerry’s grandfather started the family business by conditioning and selling oats. When Jerry’s father returned to the farm after college, he focused on selling soybeans. Then in 1989, Jerry’s parents ventured into corn sales, which provided Jerry with an opportunity to come home.

The Paumens also are involved in their community, with Steph volunteering at school and at church. Jerry has served on the parochial school board, as well as coached baseball and trap. The couple belongs to the Minnesota Corn Growers and the Minnesota Soybeans Growers Associations. They also are active in numerous local conservation groups.

It is an honor to work alongside Latham dealers like the Paumens, and it’s a pleasure to work every day with multigenerational family farmers across the Upper Midwest. Like you, we appreciate the opportunity to carry on our family’s tradition of farmer helping farmer and neighbor helping neighbor. Thanks for all YOU do to keep rural America strong — and growing.
Hashbrown Hotdish

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Ingredients

Hashbrown patties
1 lb Hamburger
1 Onion
1 can Cream of Mushroom Soup
Frozen peas
American cheese slices
French Fried Onions

Instructions

Spray a 9×13 inch pan with non-stick cooking spray.
Line the bottom of the pan with hashbrowns.
Brown the hamburger and onions; drain.
Mix 1 can cream of mushroom soup with half can of milk; then add the hamburger and onions.
Spoon the soup-hamburger mixture on top of the hashbrowns.
Top with frozen peas.
Cover with American cheese slices.
Cover with foil. COOK’S TIP: Spray the foil with no-stick spray to prevent cheese from sticking.
Bake at 350 degrees for 50 minutes.
Take off the foil, cover with French fried onions and bake uncovered for another 10 minutes.
Let it rest for 5 minutes on the counter before serving.
Shannon Latham

March 25, 2025

Food & Family, General
Latham Hi‑Tech Seeds

From the Farm to the Statehouse: Meet Chad Ingels
Chad Ingels is a dedicated pig farmer, conservation advocate and state legislator with deep roots in Fayette County, Iowa. Growing up on his family’s farm between Fayette and Maynard, Chad developed a strong work ethic and appreciation of agriculture from an early age. His love for farming was shaped by his parents and grandparents, who instilled in him the values of hard work and stewardship.

A Life Dedicated to Agriculture

Chad’s agricultural journey began as a member of 4-H, where he took on swine, horse and gardening projects. After graduating from Iowa State University with a degree in Horticulture, he found himself drawn back to the family farm. Despite facing challenges, including the hog market crash of 1998, Chad’s determination to continue raising pigs never wavered.

He partnered with Niman Ranch to raise pigs the old-fashioned way — in bedded pens and outdoors — bringing his vision of sustainable and humane farming to life.

“Raising pigs in a non-confinement situation is labor intensive but rewarding,” Chad says. “Each year, Niman Ranch hosts a hog farmer appreciation dinner where their customers come together with a lot of the farmers. The gratitude the customers show is almost overwhelming in some respects. It is great to learn how they use the pork and the positive feedback they receive from their own customers, the consumers.”

Today, Chad raises corn, soybeans, oats and hay while also maintaining a sow herd. His dedication to conservation is evident in his no-till soybean practices, cover crop trials ahead of corn, and efforts to improve water quality. His partnership with Niman Ranch has been instrumental in sustaining his pig farming operation, providing him with the resources to continue farming responsibly and humanely.

Passion for Conservation

Chad’s commitment to conservation was sparked during his time with Iowa State Extension, where he worked on water quality improvement projects. Since then, he’s made significant strides on his own farm by implementing cover crops, no-till planting and split nitrogen applications.

“I think it’s important to be conservation-focused because it increases the resiliency of the soil during periods of drought or excessive rainfall,” Chad says, adding that conservation practices benefit the environment while supporting long-term agricultural sustainability.

Serving Iowa in the State Legislature

Since 2021, Chad has served in the Iowa State Legislature, representing parts of Fayette, Buchanan and Black Hawk counties. His involvement in local government began more than 20 years ago when he served on the West Central School Board. Today, Chad serves on several legislative committees, including Education, Health and Human Services; and Labor. He is also chairman of the Administrative Rules Committee and past chair of Veterans Affairs.

“Serving in the Legislature has been a great experience, and I am honored to represent my part of Iowa,” he says.

Chad remains deeply committed to advocating for Iowa farmers and promoting responsible land stewardship through policy and leadership.

A Family Tradition

Chad’s passion for agriculture and public service is shared with his wife, Tammy, whom he met in high school band, and their three children, Colton, Kameryn, and Cullen. The Ingels family continues to stay active in their community, from attending high school sports to participating in Special Olympics events. In his spare time, Chad enjoys gardening and officiating high school basketball.

As part of his commitment to tradition, Chad has shared a family favorite recipe for sausage casserole — a hearty dish that showcases his love for farm-raised pork.
Sausage Casserole

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Ingredients

1 lb Ground Seasoned Pork Sausage
1 Medium Onion – diced
3 Cups boiling water
1 package Lipton's Chicken Noodle Soup Mix
3/4 Cup Rice
2 Cups Celery (chopped)

Instructions

Brown sausage and onion
Add water and soup
Mix in rice and celery
Let simmer 20 minutes
Put in greased casserole or 9×13 pan and bake for 1 – 1/2 hours at 350-degrees.
Bake uncovered an additional 20 minutes.
Stir several times while baking
NOTE: chopped green pepper added to the meat is good!
Shannon Latham

March 13, 2025

Food & Family, General, Pork