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.

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Ham Balls

Can be frozen!

Course Main Course, Side Dish

Prep Time 25 minutes minutes

Cook Time 1 hour hour

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.

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.”

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Fresh Cranberry Salsa

Recipe from Cranberry Learning.

Prep Time 10 minutes minutes

Resting Time 3 hours hours

Total Time 3 hours hours 10 minutes 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.

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.

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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.

Prep Time 5 minutes minutes

Cook Time 2 hours 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.

“I like that there’s something different to do every season,” Jadyn says. “And I love working outside. I don’t want to be stuck behind a desk.”

She’s also looking forward to the remodel of Latham’s scale house, which will bring the lunchroom, team meeting space and seed lab under one roof. 

“It’s going to be so nice to have everything in one place,” she adds.

That flexibility and variety are a perfect fit for someone with a full summer schedule. Jadyn shows sheep through FFA after aging out of her 4-H club, West Fork Winners, where she was a member for nine years. Her interest in showing started early, helping her older sister, Macy, before stepping into the ring herself. 

“I figured if I was going to work that hard, I might as well show my own sheep,” she says with a smile.

Today, Jadyn favors Katahdins, a hair sheep breed that’s easier to manage and doesn’t require shearing. She works with her lambs every day and showed two ewes and one ram at this year’s fair.

“Showing teaches responsibility and commitment,” she says. “Once you start, you have to finish.”

When she’s not working or preparing for the next fair, Jadyn enjoys spending time outdoors. Her first big purchase after starting full-time at Latham was a Chevy Silverado 1500, which recently endured a muddy fair week and a very long pre-wash. 

Her next goal? 

“I want to buy a Razor and go trail riding in Wisconsin and South Dakota,” she says.

Whether she’s learning the ins and outs of seed production or mastering the show ring, one thing’s for sure: Jadyn brings determination and grit to everything she does. And those are qualities we’re proud to have on our team.

Here’s Jadyn’s favorite banana bread recipe:

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Banana Bread

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Equipment

• 1 Bowl
• 1 Loaf pan

Ingredients

• 2 eggs
• 3 medium bananas ripened
• 2/3 C sugar
• 1/3 C oil
• ½ C chopped walnuts
• 1-3/4 C flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Instructions

• Mash together eggs and bananas
• Mix in all remaining ingredients until just combined
• Pour into a greased loaf pan
• Bake at 350-degrees for 55-60 minutes

While morel season in Iowa typically ends around Mother’s Day, there is still asparagus to be harvested. One of my favorite uses for asparagus is in a casserole with ham and noodles. This easy-to-make recipe is perfect for a formal Sunday brunch or a casual weeknight supper. Give it a try and let me know what you think. Also feel free to share your favorite asparagus recipes with me. I’d love to try some new ways to fix asparagus!

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Asparagus and Ham Casserole

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Equipment

• 1 Food processor
• 1 Large pot
• 1 Medium bowl
• 1 Medium saucepan
• 1 Large bowl
• 1 2-quart casserole dish

Ingredients

• 1 slice white bread or ½ c. bread crumbs
• 3 3/4 c uncooked extra braod egg noodles or pasta of your choice
• 2 ½ c sliced asparagus 1 ½”
• ¼ c all purpose flour
• ½ tsp dried thyme
• ¼ tsp salt
• 1/8 tsp black pepper
• 1 c whole milk
• 1 c chicken broth fat free, less sodium
• 1 Tbs butter
• ¾ c onion finely chopped
• 1 Tbs fresh lemon juice
• 1 ½ c cubed ham 1/2” square – about 8 oz
• ¼ c chopped fresh flat-leaf parsley
• 2 Tbs grated fresh Parmesan cheese

Instructions

• Preheat oven to 450 degrees.
• Place bread into food processor, pulse 10 times or until coarse crumbs form to measure ½ cup.
• Cook pasta in boiling water 7 minutes, omitting salt and fat in water. Add asparagus, cook 1 minute.
• Drain.
• Lightly spoon flour into a dry measuring cup and level with a knife.
• Place flour, thyme, salt and pepper into medium bowl.
• Gradually add milk and broth, stirring with a whisk until well blended.
• Melt butter in a medium saucepan over medium-high heat.
• Add the onion, sauté 4 minutes.
• Add milk mixture, cook until thick (about 4 minutes), stirring constantly.
• Remove from heat and stir in lemon juice.
• Combine pasta mixture, milk mixture, ham and parsley in a large bowl, spoon into a 2-quart casserole dish.
• Sprinkle with bread crumbs and cheese.
• Bake at 450 degrees for 10 minutes or until filling is bubbly and topping is golden.

Derrick hails from a long line of hardworking farmers. His dad was a fifth-generation farmer, and his great-grandfather was known for having one of the first registered Hereford hogs in the region. Though his dad passed away in 2017, Derrick’s two older brothers, his mom and his sister now carry on the family farming legacy, raising beef cattle and row crops.

Derrick’s connection to Latham Seeds runs through his sister and brother-in-law, Sara and Shawn Kreutner, who are active Latham® Dealers in Northern Benton County. 

“Through my brother-in-law’s experience as a Latham dealer, I learned about Latham Seeds and was impressed by the company’s commitment to quality and service,” Derrick says.

Derrick holds a Bachelor of Science in Agriculture Studies from Iowa State University, and his background in agriculture, combined with his passion for seed, makes him an ideal fit for the DSM role with Latham Seeds. Derrick is excited to meet and build relationships with the dealer network, helping growers find the perfect seed for their operations.

“I look forward to growing the Latham Seeds brand and using my experience to provide top-notch service to our dealers,” Derrick says. “Helping our customers find the right fit for their acres is what I’m most excited about.”

When he’s not working, Derrick enjoys attending ISU events and going to live music concerts with his girlfriend, Abby Martin.

Join us in welcoming Derrick to the team, and enjoy one of his family’s favorite recipes for blueberry zucchini bread!

That game ended in a close 27-21 loss to Oklahoma, but the Cyclones have grown stronger and more determined since then. A victory this Saturday would not only solidify this as one of the greatest seasons in program history but also cement the Cyclones’ place in college football’s elite tier.

For Latham Seeds, supporting Iowa State football goes far beyond game day pride — it’s about fostering the same dedication and commitment that drives both our company and the Cyclone team. As a proud sponsor of Iowa State Athletics, Latham Seeds is thrilled to bring fans exclusive post-game insights through the Latham Locker Room Report, which airs on the Cyclone Radio Network after every game. The Latham Locker Room Report provides fans with interviews from players and coaches, offering a behind-the-scenes look at the Cyclones’ journey.

This Saturday’s championship game promises to deliver unforgettable moments, and we’re excited to bring fans coverage straight from Arlington. Whether you’re cheering from Texas or tuning in from home, let’s show our Cyclone pride and support the team as they battle for the Big 12 title.

Here’s to making history — Go Cyclones! And here’s to also making an easy tailgate or party snack with this recipe from one of our favorite growers! 

At his recent retirement party, he joked about how he felt to hang up his career: “The only person who can tell me what to do now is my wife,” he says with a laugh.

Jerry grew up on a cattle, hog and grain farm 30 miles from DeWitt, Iowa. He helped his dad farm until the early 1980s, when the farm crisis forced foreclosures at unprecedented and devasting rates. He went to work for Pioneer at an animal research station, evaluating silage and hybrids, and stayed with the company nearly 20 years in various capacities. His last role was with the optimal quality grains group at a time when Dupont was buying out Pioneer. His territory was “I-35 to the Pacific Ocean,” Jerry says.

Crisscrossing half the country every week soon got old, and after his dad passed away, Jerry decided to move back to Iowa to be closer to his mom. He took a job with Kruger Seed, where he worked until 2013. That’s when he got a call from Tom Lizer, an old friend and former Kruger colleague who was the general manager at Latham Seeds.

Jerry says it was because of their history and the respect he had for Tom that he agreed to join Latham’s sales team. But there was one caveat.

“I told him I’d give him 10 years and then I wanted to retire,” Jerry says. “I ended up staying 10 years and 8 months.”

Though much of his career was spent on the corporate side of the industry, Jerry says he appreciated the change in pace at Latham. He enjoyed working for a family-owned company that isn’t beholden to one brand and is more interested in solving problems.

“I have always liked being able to provide answers and solutions,” he says. “It’s important to be able to help farmers make good decisions that are best for their own circumstances.”

Jerry says he will most miss working with dealers and customers — some of whom have been with him for 25 years and followed him to Latham Seeds.

“They’re like family to me, just really good people,” he says. “I’ve always treated people honestly and fairly, because when you get down to it, the only thing I can stand on is my reputation. I’m going to miss the relationships I’ve built.”

Jerry and his wife, Kimberly, live in DeWitt. They have two grown sons, Zach and Matt. Here is one of their family’s favorite appetizers: Dried Beef Dip!

“You can’t really mess up a charcuterie board too much,” says Chef Eric Baker, who worked at the Hilton Minneapolis/St. Paul Airport hotel for 32 years. “But you have to start by knowing your audience. Who are you feeding? What’s it for? Know how many ingredients you need, or how many boards you want to make. Do this first, before you even touch a slice of salami.”

Chef Eric retired from his head chef role at the Hilton two years ago, but when the hotel invited him back to lead Latham’s special charcuterie event earlier this month, he gladly accepted. He began the workshop by introducing his favorite ingredients to build a charcuterie board with flavors that pair well together and that most guests will enjoy.

(Note: Chef Eric recommends the “3 3 3 3 rule” for the perfect charcuterie board – choose three meats; three cheeses; three starches and three accompaniments.)

Here are ingredient samples for a solid starting lineup:

• Cheeses – goat cheese, an aged cheddar, a favorite bleu cheese, parmesan reggiano and soft Brie
• Other soft cheeses – ricotta, Boursin, etc. in small ramekins
• Meats – salami (dry or hard), prosciutto and pepperoni
• Fresh fruit – cherries, apple slices, pear slices and various berries
• Dried fruit – dates, apricots, figs, etc.
• Crackers – mix between salted, seeded and toasted varieties
• Jams and Mustards – any variety (Chef Eric chose a balsamic jam and brown mustard for our workshop)
• Olives or Pickles – green or black olives; small pickles only
• Nuts – almonds, cashews and pistachios are all good choices

After showing our group how to place the cheese and meats on the board, Chef Eric introduced another ingredient: honeycomb. He chose small blocks of raw honeycomb for each charcuterie board – but few of us knew exactly what to do with it. Turns out, honeycomb is 100% edible and is packed with the freshest, smoothest golden honey! Simply slice a piece of honeycomb and spread it on a cracker, a piece of cheese or a slice of fruit and voila! Your charcuterie board has been elevated to next-level goodness. (Thank you, Chef Eric!)

Finally, a highlight of the workshop was learning how to make a “salami rose” to decorate the charcuterie boards. It only took between eight and 12 slices of salami or pepperoni and the rim of a wine glass to produce flowers that were almost (almost) too pretty to eat.

Of course, our group did eat – and we even took some of our specialties home, where we’ll know just how to create the perfect charcuterie board for our next entertaining event!

This week at Latham Seeds, we all gave a cheer

For the food and the sweaters — yes, our potluck was here!

Crockpots and cookies all waited in line

And the tacos arrived, just precisely on time.

Who brought that cheese dip? Who made those bars?

Mexican sushi? Oh, we’re eating like stars.

“Feliz Navidad” was our theme for this year,

There were jalapeños galore, for those with no fear.

We had cheesy corn and tortillas, beans and rice

And all the Christmas staples – so much sugar, so much spice!

Our ugly sweater contest brought Quentin some fame.

But who knew Spanish Bingo is the best reindeer game?

Personalized ornaments were hung on the tree

As a thank you to Team Latham for everyone to see.

With hearts and bellies full, no one left without

Because a tradition like this is what family’s all about.

Enjoy a recipe that was brought to the potluck below!