General | | Latham Hi-Tech Seeds

Latham Hi‑Tech Seeds

Young North Iowa Farmers Take Beef Herd to New Heights

Laura and Aaron Cunningham have been taking care of calves and helping with chores since they were young. The two grew up just five miles apart, but it wasn’t until their senior year of high school that they met in an ag class.

Laura Bottle Feeding Age 5

With sights set on careers in agriculture, Aaron set off for North Iowa Area Community College (NIACC) for a two-year degree in Ag Operations Management while Laura attended Iowa State University and majored in Agricultural Business. The couple married in 2010 and established SkyView Farms Inc.

Farming is family affair ripping with Dad and Brother

“One of the most common questions we’re asked is, ‘Where did you name SkyView Farms?’ Our farm name stems from Aaron’s love of flying,” says Laura. “When he’s not caring for the crops or feeding cattle, you’ll find Aaron in the clouds. We look forward to jetting out on new adventures.”

The Cunninghams care for a herd of Angus cow/calves and also feed out all the calves born on the farm each year. They began direct marketing their beef to end users and through local food hubs about seven years ago because it allows them to focus on producing a high-quality product to consumers who appreciate locally produced beef.

Laura had already booked locker appointments before the COVID-19 pandemic closed packing plants and created more demand than local lockers can handle. Her phone was ringing off the hook in March and April, so Laura helped connect consumers with fellow beef producers. She also helped producers who had been interested in direct sales understand what steps to take.

In addition to the SkyView Farms beef enterprise, the couple raises corn, soybeans, rye and alfalfa. They operate a custom application business, and a custom forage chopping and grain harvesting business. Laura also serves as marketing director for Latham Hi‑Tech Seeds where she started as a college marketing intern and has continued to accept new responsibilities for more than a decade.

Laura shares her love of agriculture by advocating online at SkyView Farms on Facebook and @SkyViewBeef on Twitter. She enjoys any opportunity to share agriculture in the classroom through virtual spring farm tours during calving season, or visiting STEM classrooms to talk about careers and technology in agriculture.

Recently, Aaron and Laura made a very special announcement that their “herd is expanding.” We couldn’t be more excited for them. The Latham Team looks forward to hosting a baby shower where we’ll celebrate the special occasion with beef, of course!

There’s a cut of beef to celebrate every occasion and every day of the week! It’s no surprise the Cunningham’s favorite recipes feature beef. It’s been a rainy week across the Upper Midwest, so Laura is sharing a fool-proof recipe for Beef Stew. She likes this recipe because it uses staple ingredients most people already would have on hand be it frozen, canned or fresh they will all work. It’s also a great way to bring out the flavor in some of the lower-priced cuts in your quarter beef.

Team Latham

May 29, 2020

Beef, General, Recipes
Latham Hi‑Tech Seeds

Planting and Cold Temps
Seeds absorb moisture within hours after planting and begin the germination process almost immediately. When corn seeds absorb water colder than 50°F, imbibitional chilling or cold shock may occur.

These three symptoms of cold chill may be evident at emergence, during the growing season and at harvest time:
1. Absorbing cold water causes the cell membranes to rupture and release fluids that provide food sources for soil pathogens. These can invade developing seedlings and dramatically harm the germination.
2. When a seed imbibes cold water, the early season vigor of young corn plants may be negatively impacted. Weak root systems with gnarled primary roots might result.
3. Wet soils drain kernels of their energy reserves, so seedlings that struggle for a week or more to emerge may have erratic emergence and uneven growth. Many of these fields experience disappointing yields at harvest due to reduced stands and decreased seedling vigor.
Call into the Latham® office and we will get you connected with one of our agronomists. Happy Spring!
Latham Seeds Precision Agronomy Advisors

April 26, 2020

Agronomics, Disease, Emergence, General, Season, Spring
Latham Hi‑Tech Seeds

Soyfoods Connect with Some of 2020’s Food Trends
Soybeans are most often associated with seeds that farmers plant or commodities they market. Soy is not often something those of us living in rural America associate with healthy, power-packed diets – unless we’re developing a livestock ration.

However, soybeans offer many nutritional benefits for human diets. Soy provides heart-healthy fat and is cholesterol-free. Soyfoods such as tofu and TSP, textured soy protein, or TVP, textured vegetable protein, are ideal for adapting recipes for chili, soups, spaghetti sauce, tacos, salad dressings and desserts.

“Soyfoods easily add protein to trendy foods,” says Linda Funk, executive director of The Soyfoods Council. “Enhance avocado toast or hummus by incorporating edamame. One cup of edamame contains 188 calories and offers approximately 18 grams of protein, as well as 8 grams of fiber. Shelled edamame can be blended with fresh avocado for guacamole or made into Edamame Hummus with added ingredients such as garlic, lemon juice and fresh herbs.”

A quarter cup of shelf-stable granules of TSP/TVP contains about 12 grams of protein. Use it to extend ground turkey or beef. Add TSP to chili, pasta sauces.

“At breakfast, combine TSP half-and-half with oatmeal to start your day in a trendy way,” adds Funk. “Fermented soybeans are made into a tender soybean cake called tempeh, which offers 15 grams of protein per 3-ounce serving. You can boost the protein level of a meal by adding tempeh to sandwiches, pizza or salads. Baste it with barbecue sauce and grill it for an easy entrée.”

Tofu is made from soymilk curds and is made firm using a coagulant, such as nigari flakes or calcium sulfate, which is the mineral used in craft brewing.

“Firm, water-packed tofu can be marinated in your favorite sauce. Then add it to curries, pasta dishes, or Asian noodle bowls,” says Funk. “Silken tofu is perfect for smoothies, soups, dips and desserts. A half-cup serving of tofu can provide approximately 10 grams of protein. Cut the fat and increase the protein in your favorite dips by substituting silken tofu for part of the mayonnaise when using salad dressing mixes.”

To help you incorporate soy into your diet, here are links to the most popular soy recipes from “The Field Position” blog:
Today we’re sharing with you a recipe from The Soyfoods Council for Mexican Veggie Salad, which is complement to grilled meats and deli sandwiches. For more recipes, visit www.thesoyfoodscouncil.com. The Soyfoods Council’s website also includes nutrition information, cooking tips, and recent research about soyfoods and your health.
Team Latham

April 24, 2020

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

#AskTheAgronomist: Phosphorus Application

When should you apply phosphorus? Tune in for discussion on planning for 2020.

0:28 — Topic introduction

1:19 — Ideal conditions for phosphorus application

3:50 — How does phosphorus move?

4:48 — Phosphorus application example

6:34 — Phosphorus usability and root exploration

8:21 — Phosphorus placement

Laura Cunningham

January 2, 2020

#AskTheAgronomist, Corn, Crop, Fertility, General, Soybeans

Fertility, phosphorus application
Latham Hi‑Tech Seeds

Identifying and Controlling Cutworms

Cutworms are insects that show up during the earliest growing stages of the season. The presence of cutworms can pose a threat to the well-being of corn plants, but their severity is highly variable and depends on the species. Delayed planting and corn plants shorter than 18 inches are most susceptible to undergoing severe damage from cutworms.

Black Cutworm

Black Cutworm

Black cutworms are the most common species found in corn throughout the Midwest. The larvae of black cutworms can be up to 1¾ inches long with their appearance characterized by a dark-gray segmented body. Black cutworms are most likely to be seen between stages VE – when the shoot first emerges from the soil and V5 – when the first five leaves exhibit visible collars. The sets of paired spots unequal in size that run along the length of the black cutworm make it distinct in appearance. Black cutworms cause damage by chewing holes in leaves and larvae will cut the lower portions of the corn plant just above the soil line. The youngest larvae will feed on leaves whereas older cutworms will feed exclusively below ground level. The first generation of black cutworm will cause the most damage, though three to four generations can be produced in a year.

The black cutworm thrives best in wet and weedy fields with poor drainage. Cover cropping can make conditions conducive for the growth of laid eggs, especially if weeds are prevalent. Insecticide is advised if cutting is evident across 2-3% of corn plants and larvae do not exceed ¾ inch in length.

Dingy Cutworm

Dingy Cutworm

Similar to the black cutworm, dingy cutworms can form larvae up to 1¾ inches long and often emerge in fields with heavy crop residue. However, unlike black cutworms, the pairs of black dots running along the segmented back appear to be equal in size. When fully grown, dingy cutworms reach a size of one inch in length. Dingy cutworms typically only feed on leaves and do not cut plants.

Glassy, Bronzed and Sandhill Cutworms

Glassy Cutworm

These three classes of cutworms are characterized predominately by the color of their larvae. Glassy cutworms have a white, translucent segmented body with a solid orange head and cause damage primarily to seedlings.

Bronzed cutworms are colored with light orange, bronze and brown stripes running the length of their body.

Like glassy cutworms, sandhill cutworms have a translucent, light brown body that is uniform in color, including the head. Glassy cutworms are known to cause cutting damage in addition to chewing and feeding damage exhibited by other cutworms.

Sandhill Cutworm

Bronzed Cutworm

What to Look for When Scouting

Corn plants succeeding soybeans or legumes are most susceptible to hosting cutworms. With shorter corn plants having the greatest vulnerability to cutworm damage, scouting should begin once seedlings first emerge and continue until plants achieve a height of 18 inches tall. Look for signs of cutting, wilting and irregular holes on leaves. Uneven stand or inconsistencies in cutting across rows are also signs of cutworm damage.

Cutworms gravitate toward moist soil for burrowing. When looking for signs of infestation, dig around the base of plants to look for burrows ranging in size from three to four inches. When soil is dry, dig deeper to three inches below ground to identify burrows.

Treatment

As cutworms are associated with reduced stand resulting from cutting or wilting, yield can subsequently be decreased. However, replanting is not usually necessary and is only advised if the presence of cutworms is not under control and stand has been severely impacted.

Controlling weeds can reduce overwintering and can remove an environment favorable for hosting cutworms. Tilling practices that reduce weeds and field residue will deter moths looking to lay eggs in the fall. Reduced tillage or no-till, delayed planting and overwintering cover crops are all management practices that increase chances of cutworm damage. If you see cutworm damage on 2-3% of plants and they are smaller than ¾ inch, it’s time to spray. When pre-applying insecticides to dry or crusted soils, it is advised to work the treatment into the soil so it is able to reach cutworms and burrows housed below ground.

Photo Credits

Black Cutworm: Iowa State University Extension and Outreach

Dingy Cutworm: Purdue University

Glassy Cutworm: University of Minnesota Extension 

Sandhill Cutworm: Iowa State University Department of Entomology

Bronzed Cutworm: Iowa State University Department of Entomology

Latham Seeds Precision Agronomy Advisors

April 1, 2019

Agronomics, Corn, Crop, General, Insects
Latham Hi‑Tech Seeds

FB Live: 2019 Product Line Up with Mark Grundmeier

Mark Grundmeier, Seed Product Manager, joins us for Facebook Live to talk about the 2019 product lineup! Tune in below.

https://www.facebook.com/LathamSeeds/videos/10156569400322138/

Laura Cunningham

July 19, 2018

#AskTheAgronomist, General
Latham Hi‑Tech Seeds

DataForward Leads to Better Product and Placement Decisions

Our focus remains on providing options for our farmers when it comes to our precision ag offerings. Just like we do with the diversity of our product lineup.

For farmers who want to invest their own time into working with their data, we will use the Climate FieldView™ (CFV) Platform to help them uncover valuable resources to better their operations. For farmers who want to benefit from using their data but don’t want to spend their own time organizing and analyzing it, we will use our Data ForwardSM Platform. Both platforms provide excellent opportunities for using farmers’ data. The major difference is that one platform is “farmer led,” and the other is “Latham led.”

Data Forward is the approach we take to help customers use their data to increase profitability and to help them make the best product selections for every acre. We typically meet to discuss the soil types, weed pressure or other challenges in each field, as well as management practices used. Data Forward helps us gain insights from their yield data, which can help us understand each field’s productivity on a deeper level. It also helps us select the best genetics and trait package for each acre.

A key part of our Data Forward program is “Yield Analysis with Insights.” Using planting and yield data, we can analyze yield against many different factors to help with seed placement. One example is looking at yield based on planting date and also using harvested moisture to guide next season’s discussion on particular hybrid maturities and drydown characteristics.

Dealers can encourage their customers, who are using the Data Forward Platform, to conduct their own on-farm experiments. They might be interested in comparing results from soybeans tolerant to Iron Deficiency Chlorosis (IDC) to an in-furrow treatment for IDC, or maybe they’re interested in conducting a hybrid seeding rate study to find the sweet spot for seeding rates on their farm. These are just a couple quick examples. All farmers think about the best ways to manage their unique challenges in each field, and Data Forward provides a way for both you and them to make better placement and product decisions.

Data Forward also encompasses our commitment to the quality for which we stand. We work with farmers to collect the best data by calibrating equipment and programming monitors, so they can accurately track the history in each field. We layer all the data a farmer has available, from planting and soil sampling, to spray and harvest operations. It is one thing to use a yield map to make some changes for the next season, but it’s a much more meaningful tool to build quality data over time. By organizing years of data within each field, we can help a farmer gain insights he or she may have never considered by scouting from the truck or combine windshield.

Data Forward is our approach to helping customers use their data now and to also build that powerful resource for the future. Many farmers may be in the early stages of collecting data, so we want to help them see the benefits of using what they have now. We also want to show them how building their data for a few years can provide valuable insights. We use those data layers to create powerful Management Zones for each field, allowing a farmer to see value from technologies like variable rate seeding or fertility.
Feel free to contact me at the Latham office if you’re interested in learning more!

Team Latham

July 17, 2018

Agronomics, General, Precision Ag
Latham Hi‑Tech Seeds

Latham Seed Seller Takes International Mission through I-LEAD
Even before China retaliated earlier this month with a tariff on U.S. corn, soybeans, pork, beef and poultry, Iowans were working to develop other export markets for agricultural products. A group of 24 Iowans traveled March 5-16, 2018, to Japan and Vietnam as part of the Iowa Leadership Enhancement and Development (I-LEAD) program.

This mission trip marked the culmination of a two-year program for I-LEAD Class 8, a group of people selected to become strong leaders for Iowa agriculture and the ag industry. Mike Poeppe of Graettinger had the opportunity to visit Japan and Vietnam with I-LEAD. He serves as president of the Palo Alto County Corn Growers and also sells Latham® seed for Ritchie Berkland Seed Sales near Cylinder.

Poeppe took 15 pages of notes and more than 2,000 photographs throughout his 11-day mission trip. He says the biggest take away he had from the trip is the need to continually develop relationships that lead to new export markets for Iowa products. It’s clearly a win-win when U.S. ag products ship to foreign markets. We produce more than our country needs, and those countries need safe and reliable sources of food.

For example, Vietnam has twice the land mass of Iowa but more than 30 times the population! There simply are not open spaces there to grow crops, so imports are crucial. Vietnam imports 70% of its feed ingredients and is an important market for dried distillers grain (DDGs) produced as a co-product of U.S. ethanol production.

Consumers in Vietnam spend 60% of their income on food. Comparatively, Americans spend about 6% of their household income on food. Another contrast between consumers in these two countries is the way they shop. Due to limited available space in the country and smaller household incomes, housing units are much smaller in Vietnam.

Most Vietnamese families don’t own refrigerators, so consumers buy fresh meat and produce daily. The “wet market” for vegetables, flowers, nuts, seafood, and meat (primarily pork and chicken) takes place nightly with the exception of a few holidays.

“The wet market is like organized chaos. There are people and motor bikes everywhere,” says Poeppe. “This is where supply meets demand. Producers bring their goods here, so restaurants and consumers can purchase it fresh. Food safety procedures are very relaxed from what we see in the States.”

Another stop on the tour was an ethanol plant outside of Ho Chi Min. The plant runs on cassava but can switch to corn if the prices are right. Vietnam passed an E5 ethanol mandate in 2007, but the ethanol is in a trial period through 2018. Motor bikes in Vietnam produce more emissions than a typical car, so hopefully blending more ethanol will help reduce the air pollution.

The I-LEAD class also had dinner with grain buyers from Vietnam. The group discussed the opportunities and challenges that grain buyers face when importing corn.

“This was a good opportunity for as it allowed them to put a face on U.S. grain,” says Poeppe. “During this dinner, we helped answer questions that grain buyers had about U.S. product.”

Poeppe also found fish production interesting. His class visited a fish processor that specializes in frozen fish for export. That plant is fully vertically integrated as it raises and processes all the fish it sells. That operation feeds 12 ton of fish feed per month. It takes about a 10-month time period for fish to grow to market size. The fish are then sold wholesale. This operation recently added a greenhouse, so it can use “waste water” to grow vegetables in a hydroponics system. Now a second greenhouse is under construction.

Just as U.S. exports to Vietnam are strong due to our reputation for food safety standards, the branding of U.S. meat products has shown to be especially important to the Japanese.

“Japan is a very loyal customer for U.S. agricultural products,” says Poeppe. “Our visit with the Vice Governor of Yamanashi really opened our eyes to just how important this relationship is. We saw firsthand how the brand imaging created as a collaborative effort between U.S. Pork and U.S. Meat Export Federation has gotten desired results. Now there is 94% brand awareness for U.S. pork in Japan.”

Enjoy pork at home with this recipe for Honey Glazed Grilled Pork Chops from food.com.

HONEY GLAZED GRILLED PORK CHOPS

Ingredients:
- 1 cup ketchup
- ¹⁄₃cup honey
- ¹⁄₄cup soy sauce
- 2 cloves garlic, minced
- 1 ¹⁄₂lbs boneless pork chops (6 4 oz. portions)
- salt and pepper
Directions:
1. Combine ketchup, honey, soy sauce and garlic.
2. Set aside.
3. Lightly season pork with salt and pepper.
4. Brush each chop with sauce to coat.
5. Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.
Shannon Latham

July 13, 2018

Agriculture, General, Industry News
Latham Hi‑Tech Seeds

FB Live: Japanese Beetles Population Rise

Japanese beetles populations are settling in across the Midwest. Tune in to learn more about insect control!

https://www.facebook.com/LathamSeeds/videos/10156551348677138/

Laura Cunningham

July 12, 2018

#AskTheAgronomist, Agronomics, Crop, General, Insects
Latham Hi‑Tech Seeds

Sweet Summer Time and Blue-Ribbon Memories
‘Twas two weeks before fair, and around the farm;

Every 4-H and FFA member was working so hard sweat dripped down their arms.

Baking experiments on the counter, painting projects on the table;

Goats in the pasture, horses in the stable.

Will it all come together? Will everything get done?

Sometimes all one can do is pray, but that beats twiddling your thumbs!

The great Franklin County Fair will be July 18-22, 2018, in Hampton, Iowa. There will be a Barnes PRCA Rodeo on Wednesday. Country Music Hall of Famer Chris Janson will take the stage on Thursday, July 19. Then on Friday, July 20, the “Roots & Boots” tour including Aaron Tippin, Collin Raye and Sammy Kershaw draw people from miles around. What a lineup!

But as good as the entertainment is, the main event for me is watching my daughter show. I admire my her hard work and determination, but what I enjoy most about Ellie’s 4-H Meat Goat and Horse Projects is that it allows us to spend quality time together. We work toward a common goal to find a feeding program to get our goats ready for market and preparing them for the fair. We spend lots of hours together throughout the year in the horse stables while she rides and practices for show. We log lots of windshield time traveling to shows. We’ve also made a lot of good friends along the way.

Any former 4-H or FFA member, and any parent of a 4-H and FFA member, knows the amount of stress that comes as as show day gets one day closer. There’s only so much that’s within the control of the person who’s showing livestock. You and your animal must work well together. You’re also at the mercy of the judge, whether you’re showing livestock or exhibiting a Home Improvement project.

Photo by Joseph L. Murphy – find him as @jmurphpix on Instagram and Twitter

So why do it… Why be a 4-H or FFA member who exhibits projects at the fair? These youth organizations teach so many valuable life sills from settings goals and working to achieve them to money management. Friends that I made as a 9-year-old 4-H member are still some of my best friends today. In addition to life-long friendships, we’re making life-long memories.

One of my best fair memories is food on a stick like corn dogs and hot beef sundaes at the Franklin County 4-H Food Stand. Thanks to the Iowa Food & Family Project’s Fair Fare cookbook, we can enjoy some of Iowa State Fairgoers’ favorite foods like Peppermint Ice Cream Bars. (Click here to download the Fair Fare cookbook.)

Today the Iowa Food & Family Project is sharing with us a recipe that allows us to savor one of the best summer flavors, and that’s homegrown sweet corn. I noticed sweet corn stands popping up for the first time this week across North Iowa, and I’m looking forward to trying some soon. July is National Grilling Month, and Grilled Sweet Corn Salsa sounds perfect for backyard barbecues and family gatherings.

GRILLED CORN SALSA

INGREDIENTS
- 5 ears fresh sweet corn, shucked
- 3 jalapeños, chopped (seeded if you don’t want a spicy salsa)
- 1 red onion, quartered
- 1 red bell pepper, seeded, coarsely chopped
- ¼ cup cilantro leaves
- 4 cups coarsely chopped tomatoes
- 2 cans (15 ounces each) black soybeans, drained and rinsed
- 1½ teaspoons garlic salt
- 1 teaspoon dried oregano
- ½ to 1 lime, juiced
- Freshly ground black pepper to taste
DIRECTIONS

Preheat a grill to medium-high (350°F). Arrange the ears of corn on the grill and cook until lightly charred, turning occasionally, about 20 minutes. Remove the corn from the grill and let cool slightly. Slice the kernels from the cobs and measure 3 cups into a large bowl. Reserve any excess corn for another use.

Place the jalapeños (remove seeds if you don’t want the salsa to be as spicy), onion, red pepper and cilantro in a food processor and pulse to chop. Add the tomatoes and pulse to create a chunky texture. Do not overprocess. Transfer the vegetables to the bowl with the corn and add the beans, garlic salt, oregano, lime juice and pepper. Toss gently to coat. Chill the salsa for at least 1 hour to allow flavors to develop.
Shannon Latham

July 6, 2018

General, Recipes, Sides