Latham Hi-Tech Seeds is excited to welcome Jodi Lundt as the newest member of our accounting team. Jodi joins us as our accounts payable specialist, bringing more than a decade of experience in agriculture and a passion for helping others.
Born and raised in Mason City, Jodi grew up as the youngest of three children. Her roots run deep in North Iowa, where family has always been a big part of her story.
“My dad is one of 16 kids and my mom was an only child,” Jodi says. “So, family gatherings were always a mix of big and small!”
An active athlete growing up, Jodi played volleyball and softball through high school and graduated from Newman Catholic High School. Today, she and her husband Doug live on a farm southeast of Rockwell, where they’re raising their two children, Kaylie and Cash. The Lundts stay busy on weekends, traveling to cattle shows or sports tournaments. Their farm is also home to two corgis, Ty and Trixie, who Jodi says are “definitely spoiled.”
“Both of our kids are involved in showing cattle and love sports,” Jodi says. “We have a few cows, along with their show cattle, so there’s always something going on.”
Although Jodi didn’t grow up in agriculture, she quickly found a love for the industry after meeting her husband.
“I honestly had no ag background until I met Doug, who farms,” she says. “After a few years together, I started working at Five Star Cooperative in the agronomy department.”
During her 12 years there, Jodi learned the ins and outs of fertilizer, chemicals and seed — and discovered her favorite part of the job was building relationships with growers, saying she loves getting to work with farmers and learning from them.
Outside of work, Jodi enjoys spending time outdoors, especially when it involves the beach. She also loves traveling, side-by-side rides with family and friends, reading and relaxing with a good Netflix series.
When asked what drew her to Latham Seeds, Jodi says it was the company’s reputation and culture.
“I had heard good things after a friend of mine started working here. I was super excited to join a family-owned business where you’re more than just a number.”
Now, Jodi looks forward to expanding her skill set in a new role.
“I’ve always worked on the other side of things — doing billing and accounts receivable,” Jodi says. “I’m excited to learn more about accounts payable and keep growing.”
Please join us in welcoming Jodi Lundt to the Latham Seeds family!
Copycat Cracker Barrel Meatloaf
Equipment
- 1 sauté pan
- 1 whisk
- 1 Large bowl
- 1 Loaf pan
- 1 sauce brush
- 1 knife
Ingredients
- 1/2 tablespoon olive oil
- 1/2 cup yellow onion finely diced
- 1/2 cup bell pepper finely diced
- 2 pounds 80% lean ground beef
- 1 cup crushed Ritz crackers
- 2 eggs whisked
- 1 cup sharp cheddar cheese shredded
- 1/2 cup whole milk
- 1 tsp. salt
- 1/4 tsp. black pepper
For the topping:
- 1/2-3/4 cup ketchup
- 2 tbsp. brown sugar
- 1 tsp. yellow mustard
Instructions
- Preheat oven 350 degrees F.
- Sauté the diced peppers and onions in a small pan with the olive oil until softened, about 5 minutes. This gives them a more subtle flavor and texture. Set aside and let cool.
- Combined the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, and salt/pepper in a large bowl.
- Add ground beef and mix until just combined. Don’t overwork the meat, we want tender results.
- Form it in a loaf and place it into a loaf pan. Not using a loaf pan can result in the loaf falling apart. It also takes much longer to cook, which causes it to dry out.
- Bake for 30 minutes.
- Combine the topping ingredients while it bakes and set aside.
- Remove the meatloaf and brush on the topping. Bake for an additional 30-40 minutes. (Pull it once it reaches 155 degrees.)
- Let it rest for 15 minutes in the loaf pan prior to slicing in. It will increase 8-10 degrees in temperature during this time. Slicing in too early also causes the juices to leak out. Ensure the middle is 160 degrees before you slice it.
- Serve with creamy mashed potatoes and enjoy!
