Scroll through any social media channel this season or open a glossy magazine and chances are you’ll find at least one article about charcuterie, whether it’s one designed as an appetizer or a dessert board.

“Whether you are building a cheese or hot cocoa charcuterie board, you can’t go wrong as long as you include dairy!” says Alyson Fendrick, Marketing Communications Manager at Midwest Dairy. “Experts attribute the popularity of handcrafting eye-catching boards to a few factors. One theory is that putting together photogenic charcuterie boards brings together craft and food cultures, making for a satisfying DIY experience.”

According to Progressive Grocer magazine, “Charcuterie and the deliciously gorgeous boards used to serve it have become so popular that Instagram influencers are quitting their jobs to design colorful charcuterie boards full-time.”

Move over Hot Cocoa Bar… Hot Cocoa Charcuterie is what’s hot this holiday season. The leading lady in Hallmark Channel’s “A Little Christmas Charm” offered her guest hot cocoa with a tray filled with candy canes for stir sticks, marshmallows and chocolate chips.

Fendrick suggests offering a mix of sweet and savory flavors on a hot cocoa charcuterie board. She includes cinnamon crisp cookies, as well as gingerbread cookies, for that savory flavor. She also includes candy canes, marshmallows, caramels, dark chocolate chips, peanut butter chips, and whipped topping.

“Hot Cocoa Charcuterie sounds fancy and it’s a way to elevate your hosting skills,” says Fendrick. “Charcuterie boards also photograph beautifully, making your spread Instagram-worthy. Our consumer insights tell us that Gen Z loves to explore with flavors and what better way to do that then with a Charcuterie board?”

You can even combine boards, says Fendrick. Consider splitting a board down the middle with a traditional cheese charcuterie on one side and hot cocoa on the other.

I’ll confess that I used to associate “charcuterie” with “fancy.” My first experience with a charcuterie board was at a wine bar in San Antonio during Commodity Classic. That beautiful board included lamb and rosemary sausage, triple cream cheese, prosciutto, brandied cherries, balsamic mustard seeds and honey that tasted like sea salted caramel. I spread triple cream cheese on a cracker, drizzled honey on top and thought I’d found heaven on earth!

But holiday spreads don’t have to be fancy or fussy to be fun and festive. Fendrick shares these tips for putting together a cheese board for the holidays:

1. Find the right board.  A large wooden or slate cheese board helps add contrast to the colors of the cheese.
2. Select the Cheeses.  Follow the rule of odds. Plan on three to five cheeses, depending upon the size of your party. Choose a variety of flavors and textures. After all, variety is the spice of life!
3. Select the Meat.   To add more variety and flavor to your cheese board, add a selection of cured meats. One to three cured meats such as Coppa, Speck, Prosciutto or Salami, are a great start.
4. Add Sides.  Add color, texture and a variety of flavors to your cheese board. You can’t go wrong with fresh or dried fruits, nuts and bread. Add surprising items like honey, mustard, jam and pickled vegetables.
5. Artfully Arrange. Your guests will always remember your creativity and the delicious cheese!

“The best thing about any charcuterie board is that it’s all about creativity,” says Fendrick. “Ensuring you have a variety of options that everyone will enjoy is key to success. A pop of color is more appealing to the eye and the appetite, so be sure to change it up. Start by finding the right board that complements your color scheme. Next focus on the staples. Finally add sides galore with a variety of color and textures, and don’t forget to have fun!”

When planning a hot cocoa charcuterie, Fendrick suggests using a smaller board. Stick with the basics, including cocoa, steamed milk and, of course, real whipped topping. Then choose three or four ingredients your guests will love.

Below is a recipe for The World’s Best Hot Chocolate recipe to help you get started. Feel good about choosing dairy products this holiday season as good dairy starts on the farm with excellent animal care and dedication to sustainability. America’s dairy farmers are committed to feeding their communities while taking care of the planet.

Join us Monday morning at 8 AM for our #MadetoWin video with John Latham! John discusses his Power 10 soybean varieties covering our entire marketing territory. Tune in to learn more! #LathamSeeds

Imagine what it would feel like to go from being a fit, active duty soldier in Iraq to becoming bed ridden and spending three years in a hospital. Anthony Martin, retired Army, had lost all hope as he lay broken in a Washington state hospital bed from August 2011 through October 2014.

“My experience in a military hospital was not a highlight in my life. A military medical facility is a training center, so I endured many experimental procedures. During my first year there, I had surgery on my back. A year later, I had surgery on my left hip. I spent a year getting PTSD (post-traumatic stress disorder) treatment. I didn’t even know I had PTSD until one day I attempted suicide. What I did sent a message through the whole joint base Lewis-McChord. After two weeks in the hospital, I woke up when I heard a Major calling out my name. I was shocked to hear I had attempted suicide because I was an NCO (non-commission officer) for suicide awareness and was educated on the signs.”

Martin was in despair.

“My medical team told me my morale was down and said I needed to find something that would put some drive back into me. I laughed at that comment because not much was motivating me,” said Martin, who was confined to a wheelchair at the time.

As time went on, Martin was able to take weekend trips outside the hospital. He spent countless hours watching a chainsaw carver work outside the post exchange, which is like a supply store for those who serve in the military.

“I would watch a young man carve for hours. I was so fascinated by what he was doing with a saw that I missed our bus back to my barracks,” explains Martin. “Because I was considered high risk due to my suicide attempt and my medical health, I got in trouble many times for missing the bus. My CO 1^st Sergeant would ask me what my excuse was. I would always reply, ‘chainsaw carving.’ Every time I got called to the commander’s office, it was the same story. The chain of command lost respect for me as an NCO due to my lack of motivation in my health treatment.”

Martin continues, “After being called to the commander’s office one day, I went back to my room and looked out the window. I started thinking about how the chainsaw carver took a log and turned it into an eagle. Three hours later, I heard a knock on my door. When I answered the door, there stood pretty much my whole chain of command. They came in, and my commander handed me an electric chainsaw. Those four people changed my life. They pushed me and encouraged me.”

In one month, Martin went from being in a wheelchair while carving to standing on his feet to carve.

“I found out I could channel the thoughts that haunt my dreams with carving,” says Martin. “You see, carving is a thought process. You must know not to cut too deep, and you must think six steps ahead of your first cut. This helps with my PTSD because it channels my anxiety and it’s therapeutic.”

Logs4Heroes

When Martin got out of the Army in October 2014, his future was uncertain. The Military Warrior Support Foundation of Texas donated a house in Ankeny, Iowa, to him, so he moved to his home state.

“You pretty much know how the story goes: first the house, then the dog. I had a house and a dog, but I didn’t have a way to channel the demons I was dealing with. I couldn’t go to a chainsaw place to get carving equipment because there isn’t one in Iowa. Fortunately, one day my little brother called to ask if I would help him with a project. He was in a fraternity, and he asked if I could build a table for them. I made a log cedar table that was 16 feet long by 5.5 feet wide with a base that weaved in the center. It took me eight months to make. My neighbors would stop by pretty much daily to see the progress. I posted a picture on Facebook and boom! I was hammered by many friends and family wanting either a log bed or a log table. That’s when I got the idea to start Logs4Heroes.”

While the business idea had formed, Martin still needed to secure the necessary equipment and supplies. A trip to the 2015 Iowa State Fair provided him with the connections he needed.

“My wife and I were at the state fair when I heard a chainsaw running in the distance. I left our group to hunt down the chainsaw. I found a guy sitting on a tailgate, so I walked up and introduced myself. I told him that I had been carving for a few years in Washington state but needed help getting started in Iowa. It turns out the guy was Andy Klindt, a very well-known carver in Iowa. He spent a few days teaching me some techniques and put me in contact with suppliers. He told me I have the gift to carve, but I just need to make it my own.”

Today Martin is making his mark by carving sculptures that honor first responders, law enforcement, fire/rescue and their family members. People donate logs for his carvings. If the logs are turned into a memorial, such as the soldier’s cross, Martin gives a history of that tree to the family who receives the carving. In return, the Gold Star Family provides a handwritten letter telling the log donor about their loved one. Then Martin presents the log donor with that letter and a shadow box, including pictures and information about who the tree honored.

“I have honored 40 first responders, fire fighters, law enforcement and military. My goal is to honor every Iowa soldier who was KIA (killed in action) in the War on Terrorism by providing their family with a soldier’s cross. There are 98 confirmed KIA for Iowa.”

Some seasonal and commissioned carvings are sold to cover the cost of the battle crosses that Logs4Heroes gives to families of the fallen. Martin also invites Gold Star Families and battle buddies of the fallen whenever a battle cross is presented.

“We want to get everyone out of their homes and into society,” says Martin of his mission for Logs4Heroes. “They’re hurting. We are hurting. Together we can heal.”

Martin and his wife, Autumn, live with their three young daughters in Meservey, Iowa. Today they’re sharing with us one of their family’s favorite recipes.

To learn more about Logs4Heroes or to inquire about a chainsaw carving, you can reach Anthony Martin via Logs4Heroes on Facebook. He also will be doing live carving demonstrations on Sunday, October 25, at Enchanted Acres pumpkin patch, 1071 250^th Street, Sheffield, Iowa. Admission is free, so plan a visit to Enchanted Acres to meet Anthony! You can learn more about Enchanted Acres by visiting its website or following it on Facebook.

We have seen much variability across Latham Country this season. Tough planting weather in the North, drought in Central Iowa, too much moisture in parts of Minnesota and then the huge wind event in central Iowa. With all of that said, we continue to see some great corn crops developing across the area. The Latham corn hybrids look great where Mother Nature did not affect them negatively. Overall, we look forward to a great harvest.

You have put a lot of effort and capital into growing your 2020 corn crop. Maximize what you harvest this season by putting a harvesting plan together that will help you in every field. Below are some tips in putting that plan together.

Identify fields with potential problems:

• Walk each of your fields and look for any problem areas where your corn may not be standing as well as expected
• Note these fields and make them priorities for harvest
• Remind yourself of hybrids planted in a field and their late season characteristics to aid in creating your harvest schedule

Check moisture regularly prior to harvest

• Begin harvest at 25% moisture or slightly above in those problem fields
• Best standing/disease free fields can be scheduled for end of harvest

Prepare equipment well

• Spend time with your machinery in maintenance and proper settings
• Be prepared to adjust equipment for the potential variability between fields
  • Check for field loss frequently
    • Build a one-square-foot frame and toss it on the ground in multiple areas that have been harvested (2 kernels in the square = 1 bu/A loss)
  • Check that you are fully shelling each ear (no grain left on cob)

These are just a few tips will help you make the most of your 2020 corn crop. Harvesting is always a good time to look to the future, as well. To maximize yields on your farm every year, each field should be managed for its specific capabilities. As you harvest, identify better and poorer performing areas; don’t just focus on poorer areas. Compare the two to see what is different and what may be causing the performance variability. Using the Latham Seeds Data Forward™ tool is a great way to get ahead on your 2021 management by field. It can help you identify water issues, nutrient issues, weed problems etc. Use this information along with hybrid recommendations from your Latham dealer to maximize your 2021 corn production.

It’s that time of year when Latham Product Teams are looking at SuperStrip™ and other research plots. Our SuperStrip trials are replicated in several plots across multiple locations to help us determine which products to either advance or keep in our lineup.

Below are a few things I am noticing in soybean fields as I travel across Latham Country:

• Soybean Gall Midge: The larval stage of this relatively new insect pest can attack soybeans at the base of the plant, weaken it and cause it to break off at ground level. It was first reported in Nebraska in 2011 and South Dakota in 2015. For 2020, it was first spotted June 10 in Cass County, Nebraska, just east of Lincoln. Farmers in eastern Nebraska, southeast South Dakota, northwest Iowa and southwest Minnesota especially should be on the lookout for this pest. Focus on the edges of soybean fields and look for stunted and/or wilting plants that have a blackened area at the base of the stem. Peel back the outer layer of the stem and use a magnifying glass to see if you can find the white or light-orange colored larvae that look like maggots. State Extension personnel are requesting that all populations of Soybean Gall Midge be reported to them, so they can better track the spread of this devastating insect.
• Soybean Aphid: The dry weather that most of Latham Country has experienced of late has slowed the infestation of this pest. I have seen very few aphids and none of the fields I’ve walked are even close to threshold for an application of insecticide. There have been, however, a few scattered reports of fields sprayed in south central Minnesota and western Wisconsin. Remember, research has proven that severe damage to soybean plants only comes when aphid levels are at or above 600 aphids per plant!This is significantly higher than the recommended economic threshold over the entire field of 250 aphids per plant at R5 or earlier with an actively increasing population. Don’t get fooled into thinking that if you estimate you have 300 aphids per plant at the above stage of growth that you have already lost significant yield. It just means that it is probably time to pull the trigger on an insecticide application if all the other factors are in line. Recent rains in some areas may increase the likelihood that Soybean Aphids will increase this year. Levels can change very quickly, so scout early and scout often!
• Other notes: I expect we’ll see some scattered patches of Sudden Death Syndrome (SDS) and White Mold. Continue to scout your fields all the way to maturity, so you don’t have any big surprises come harvest. Although we planted soybean fields earlier than normal in 2020, I’m seeing pod fill begin at a slower pace than normal. I suspect the cold weather we had in mid-May combined with lack of rain in July and early August is to blame.

This year has certainly provided all of us with challenges. As always, we keep putting one foot ahead of the other. “We were made for this.” We soon will be accepting seed beans at our Alexander location, and that is always an exciting time of year. As we head into harvest, stay safe!

Join us for the first session of our 2020 Virtual Field Day as John Latham shares about our 73 years of quality and innovation. What does this mean for our dealers and customers across Latham Country? Tune in to find out! #LathamSeeds

Iowa State University College of Agriculture and Life Sciences student, Evan Hansen, shares about his summer internship at Latham Hi‑Tech Seeds. As a Precision Ag Intern, Evan spent time working with our dealers and on our Data Forward app. Thank you for a great summer, Evan, we wish you the best of luck as you head into your final year at Iowa State University!

As a little girl sporting pig tails, Kilah (Hemesath) Watson looked forward to packing a lunch and climbing into the cab of the combine to spend the day with her father. Fall remains her favorite season of the year, and she still enjoys spending the day helping family members bring in the crop.

Kilah and her husband, Joel, farm alongside his parents, Brad and Michelle. Joel also provides a custom farming service such as drilling beans, rolling and side-dressing.

“When we are not in the heat of planting or harvest season, Joel spend summers hauling corn and beans and winters doing repair work,” says Kilah, who married Joel on February 2, 2019, in her beautiful hometown of Decorah in Northeast Iowa. “Whatever Joel and Brad decide to tackle on the farm, they take a strategic approach. Our family is focused on growing for and investing in the future.”

The Watson family invest in their farming operation a little bit each year. For example, this year’s investment is a new grain bin that will be ready for the 2020 harvest.

“Joel’s favorite season is planting season since it’s a new beginning full of potential. My favorite season is harvest when everyone comes together to work toward a common goal. You can find Michelle and me in the field helping with field work each fall. I was also able to help with field work last spring, too, thanks to the Latham family helping their employees fulfill their own farming legacy by being flexible during busy seasons.”

Kilah started working at Latham Hi‑Tech Seeds during the summer of 2015 as a marketing intern and kept working part-time as an intern during her senior year at Iowa State University. Then she accepted Latham Seeds’ full-time offer and has been working as our marketing coordinator since May 2016 when she graduated from ISU. Kilah is responsible for several projects, but most of our dealers and customers recognize her as the warm, welcoming co-host of our weekly “Ask the Agronomist” video segments.

“My favorite part of my job is our weekly ‘Ask the Agronomist’ segments,” says Kilah. “I enjoy and sharing agronomy content throughout the year, and I enjoy sharing the story of independent and family-owned Latham Seeds. I am very thankful to work for a stable and growing company in an ever-changing industry.”

Another part of the job that Kilah greatly enjoys is taking photos. If you have Instagram, be sure to follow her @kilahwatson. She captures the beauty of living and farming in rural North Iowa. She also enjoys tending to her flower garden. Joel enjoys working on old cars and is currently restoring a ’68 Impala.

She and Joel also volunteer with their church’s children and youth ministry, as well as the worship and creative arts team. Last August they took a mission trip with about 14 others to Peru where they shared their love of agriculture and knowledge that could help with the Peruvians’ farming endeavors.

“We had conversations about nutrient absorption, soil pH levels, plant spacing and plant competition,” said Kilah. “We find tremendous value in surrounding ourselves in a good community with people we can learn from and also teach to.”

Kilah and Joel also serve as members on the Cerro Gordo Farm Bureau board. They enjoy being voices in the ag industry and advocating on behalf of the farmer.

“Whether we are working together on the farm or at home, we love to dream about projects we can do next. We have spent the last year and a half pouring time and energy into our acreage and house to make it a home,” says Kilah.

“There are a lot of things I enjoy about being married, but I would say that the best part is being able to live and work alongside someone I admire greatly,” adds Kilah. “Having a supportive partner with a positive attitude is a tremendous blessing. We have a joy doing life and finding fun in the small moments.”

The couple enjoys spending time with their three-year-old fur baby, Stella. With some “consistent encouraging,” Kilah was able to convince Joel they should add a bottle calf, which they just welcomed home last night.

“I have a feeling it won’t be the last calf we have,” says Kilah with a smile. “I am looking forward to seeing where this new adventure takes us!”

Speaking of adventures, the couple also enjoys raising a garden and trying new recipes with their fresh produce. Today Kilah is sharing with us one of her favorite recipes that uses delicious homegrown sweet corn.