Levi grew up on a family farm near Lisbon, Iowa, where he was actively involved in day-to-day operations, including caring for livestock and working with row-crop production. 

“Those early mornings and long days helped shape my work ethic and gave me a deep appreciation for the commitment it takes to succeed in agriculture,” Levi says. 

That farm-first mindset continues today as Levi and his wife raise their family. The two have known each other since childhood and have been married for seven years. 

Together, they are raising two young children and enjoy sharing the values of hard work and togetherness that come from a rural upbringing. Their household also includes three dogs: a Blue Heeler and two miniature dachshunds.

“I love having my kids be a part of the farming lifestyle, even though we don’t live on the farm,” he says. 

Levi attended Iowa State University and has built a career that blends hands-on farming with professional sales experience. After spending a decade in automotive sales, he returned to farming while continuing to pursue his passion for working with people and helping them make confident decisions. 

That combination of production agriculture and sales gives Levi a strong ability to understand both the operational and financial sides of farming — allowing him to relate to growers while also helping them identify opportunities to improve their operations. 

Outside of work, Levi enjoys spending time outdoors with his family.

“I love going fishing — especially for trout — and I also enjoy camping with my family,” he says. “There’s nothing better than sitting around a campfire together.”

What drew Levi to Latham Hi-Tech Seeds is the company’s commitment to integrity and family ownership.

“It is a family-owned company, and our word means something,” Levi says.

In his new role, Levi is focused on building strong relationships with farmers across eastern Iowa while helping them get more out of every acre. 

“I’m looking forward to working with farmers, learning how their operations are unique and helping improve their return on investment,” Levi says. 

Please join us in welcoming Levi Graver to the Latham Hi-Tech Seeds team. We’re excited to see how his experience, work ethic and passion for agriculture will support growers throughout eastern Iowa.

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Smoked Prime Rib

Course Main Course

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Equipment

• 1 smoker

Ingredients

• 1 6-8lb prime rib
• 6-8 cloves fresh garlic, peeled and sliced
• 3-4 sprigs fresh rosemary
• 2 tbsp kosher salt
• 1 1/2 tbsp freshly ground black pepper
• 1/2 cup beef baste
• 2 cups red wine
• 1 cup unsalted butter, melted (2 sticks)

Instructions

• Pat the prime rib dry. Cut small slits all over the meat and insert garlic. Add rosemary, then season generously with salt and pepper. Mix melted butter, beef baste, and red wine.
• Preheat smoker to 525°F. Smoke the prime rib for 30 minutes, basting once or twice. Remove from smoker and loosely tent with foil while the smoker cools to 225°F, about 20–30 minutes.
• Return the roast to the smoker and cook at 225°F until internal temperature reaches 125°F, about 1½–2½ hours. Remove, rest 20–30 minutes, then slice and serve.

Daniel grew up on a small farm near Spicer, Minnesota, where his family raised certified organic seed soybeans, corn, oats, barley and alfalfa hay. They also managed a flock of sheep, raising and selling feeder lambs. Agriculture has long been a family affair.

His father, Donnel, is a farmer and township clerk in Irving Township, while his mother, Christa, is a high school agriculture teacher at KMS High School. Daniel said growing up in that environment shaped his passion for farming and leadership.

“I grew up on a small farm near Spicer, MN,” Daniel said. “We raised certified organic seed soybeans, corn, oats, barley, and alfalfa hay. We also have a herd of sheep that we raise and sell feeder lambs from.”

Daniel attended South Dakota State University, earning a degree in agronomy with a minor in precision agriculture. He also spent two and a half years working at a cooperative as a crop advisor, gaining experience working directly with growers and their operations.

“I attended South Dakota State University for Agronomy with a minor in Precision Agriculture,” he said. “I also spent two and a half years working at a coop as a crop advisor.”

Beyond crop production, Daniel’s background includes experience with livestock operations, working with beef cattle and hogs. While in college, he also worked part time for SGS, assisting with seed planting for germination testing.

Leadership and service played a major role in Daniel’s youth. He was actively involved in FFA and 4-H, serving as a regional officer and earning his American FFA Degree.

“I was very involved in FFA and 4-H growing up,” Daniel said. “I had served as a region officer and have obtained my American degree.”

Daniel said his interest in Latham Hi-Tech Seeds grew as he learned more about the company’s values and approach.

“I wasn’t to familiar with Latham but became interested the more I looked into them,” he said. “I was attracted to Latham because they are a family run company and talk with their farmers and sales staff to see what is missing from our seed portfolio and what can be improved.”

As regional sales manager, Daniel is focused on building strong relationships with dealers and supporting their success.

“I am looking forward to meeting and working with our dealers and helping them grow their business,” he said.

Outside of work, Daniel enjoys ice fishing, deer hunting and turkey hunting, staying connected to the outdoors and the land that shaped his agricultural journey.

Welcome to the Latham family, Daniel! We’re excited to see how your strong agricultural roots and agronomy education will support farmers and dealers across west central Minnesota.

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Spinach Sausage Ravioli Bake

Course Main Course

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Equipment

• baking dish
• skillet

Ingredients

• 10 oz cheese ravioli
• 4 cups spinnach
• 24 oz jar vodka sauce
• 2 cups shredded mozzare
• 5 oz pesto
• 1 lb Italian sausage

Instructions

• Add seasonings to taste. Season with salt, pepper, garlic powder, onion powder, red pepper flakes and Italian seasoning.
• Brown the sausage in a skillet, seasoning as it cooks. Drain any excess grease.
• Layer ravioli in a baking dish while the sausage is cooking.
• Add the cooked sausage over the ravioli, then top with spinach.
• Pour vodka sauce over the top, making sure everything is fully covered.
• Sprinkle mozzarella evenly over the sauce, then dollop pesto on top.
• Bake at 400 degrees for 25–30 minutes. Broil on low for a few minutes if desired to crisp the mozzarella.

The tumor made even simple tasks — walking, holding his daughter or working on the farm — difficult, and doctors estimated Jason would be out of work for months as he pursued treatment. The physical strain was only one part of the challenge; the family also faced mounting medical bills, travel costs and financial pressure that came with extended time away from work. 

To support Jason and his family during this difficult season, friends and neighbors organized a GoFundMe campaign, meals, childcare help and chores — easing day-to-day burdens so the family could focus on healing. The community’s generosity brought encouragement and strength when it was needed most. 

Before this health crisis, Jason was a familiar face across western Minnesota farmland. A third-generation grower from Lake Lillian, he learned the values of hard work and rural community from his father, uncles and grandfather. As soon as he was old enough to drive, Jason was hauling corn and sugar beets — early experiences that shaped his lifelong commitment to agriculture.

He and his wife have built a small hobby farm where they’re raising their children, Hunter and Parker, with hopes of growing their operation over time. His family’s roots in farming extend back four generations with Youngkrantz Family Farms, founded by his great-grandfather Carl and later led by his grandfather Earl.

Jason first connected with Latham Seeds through social media and became a dealer to expand his agronomic knowledge and serve the growers in his community.

“The chance to learn more about seed products and support local farmers was really exciting to me,” he says.

From the beginning, Jason felt welcomed by the Latham team.

“It has been incredibly welcoming,” he says. “Having (Sales Manager Amy Rohe) and my former seed representative visit my home to help me get started showed me firsthand the supportive culture Latham strives for.”

When Jason was unable to visit customers due to his health, the Latham team stepped in. Dealer Development Lead Bryan Rohe helped by visiting customers on Jason’s behalf — a gesture that meant the world to him.

“It has meant everything,” Jason says. “Their willingness to help shows how much they go above and beyond for their dealers.”

On December 10, 2025, Jason underwent a successful surgery to remove the tumor through a single incision, avoiding more invasive procedures and giving him a hopeful path forward. 

As he continues to recover, Jason looks forward to returning to the farm and reconnecting with customers.

“I’m excited to get back to the work I love,” he says.

Latham Hi-Tech Seeds is proud to support Jason Youngkrantz through challenges and triumphs. We celebrate his courage and the strength of his community.

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Cheesesteak Tortellini

The ultimate comfort food!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Equipment

• 1 pot to cook the tortellini
• 1 large skillet
• 1 spatula

Ingredients

• 1 lb Beef sirloin
• 2 cloves Garlic freshly minced or garlic powder
• 1 Green bell pepper medium
• 1 Onion medium
• 12 oz Cheese tortellini
• 3 tbsp All-purpose flour
• 1 Pepper
• 1 Salt
• 1 tbsp Olive oil
• 3 tbsp Butter
• 1/2 cup Parmesan cheese
• 2 cups Whole milk

Instructions

• Cook the tortellini according to package directions, drain, and set aside.
• In a large skillet, sauté onions, bell peppers, and mushrooms in olive oil until tender.
• Add sliced beef, season with salt and pepper, and cook until browned.
• Stir in beef broth and Worcestershire sauce and simmer for about 5 minutes.
• Add the tortellini and toss to coat.
• Top with provolone, cover, and cook until the cheese is melted. And ready to serve!

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!

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Copycat Cracker Barrel Meatloaf

This is a perfect replica of the original, with a tender meat mixture and flavorful topping the family will love!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Rest Time 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

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!

“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.

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Jollene’s Ham Loaf

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes 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..

“One of my favorite parts of this job was helping a dealer reach his goals,” Ken says. “A seed dealership can help provide the extra income needed to bring the next generation into the family’s farming operation. It might allow someone to remodel their house or set aside money for their children’s education.”

You could always find Ken spending time with his family or enjoying the great outdoors. He has enjoyed upland bird hunting for many years, and, as an avid hunter, he raised Brittany Spaniels. Ken and his wife, Jeannie, were given a Brittany Spaniel with bloodlines from England as a wedding gift from her uncle.  

In his retirement, Ken plans to spend even more time with family. He and Jeannie look forward to attending their grandchildren’s activities, as well as making memories with them in the field or in the kitchen. It isn’t unusual to find one of the grandkids riding along with Ken as he checks the crops. Each Thanksgiving weekend they continue their family’s holiday baking tradition. 

And, about once a month, everyone gathers in their home for spaghetti dinner. Why? Because Ken and Jeannie were raised in Dilworth, Minn., which has a strong Italian influence. Ken says he grew up eating some of the best homemade pasta and sauces in his friends’ home and was lucky enough to learn from some of the best home cooks. He has combined about five different recipes to create one that he and his Norwegian family enjoy eating about once a week.

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/

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Heat and Sweet Burger

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.

A group of veterans, who stopped at The Freedom Rock as it was being painted in 2006, asked Sorensen if they could sprinkle some ashes of their fellow Vietnam veterans at the base of The Freedom Rock. Rather than have the ashes blow away, the artist offered to sprinkle the ashes into paint. He then painted those ashes on a Huey helicopter.

Although Sorensen paints a new tribute every year, he does not paint over the section of the rock that contains the veterans’ ashes. Repainting The (original) Freedom Rock annually is one way the Sorensen family pays respect to those who have served, encourages tourism across the state and instills patriotism in their children. Sorensen donates his time; supplies are either paid for out of his pocket or through The Freedom Rock store.

Each Freedom Rock tells a story of veterans from that area. Sorensen has painted a Freedom Rock in every Iowa county. The 100^th Freedom Rock – and the final one for Iowa – was installed in June 2022 in Altoona.

Sorensen continues to secure bookings for the 50 State Freedom Rock Tour. To date, Freedom Rocks have been installed in 10 states: Iowa (of course!), Illinois, Minnesota, Missouri, Nebraska, North Dakota, Oklahoma, Texas Wisconsin and Washington. He has also booked a Freedom Rock for the state of Ohio.

You can help celebrate The Freedom Rock by purchasing a commemorative t-shirt, calendar or lapel pin. Click here to begin your own Freedom Rock Tour. My recommendation is to incorporate an ice cream road trip, as well as stops at Iowa’s Best Burger winners, with your Freedom Rock Tour.

While farming is his full-time focus, Joe is also committed to advocating for Iowa’s cattle industry. He works as the Northwest Iowa Member Services Advisor for the Iowa Cattlemen’s Association, covering 22 counties. His dedication to the industry extends beyond work, as he recently completed a six-year term on the Franklin County Cattlemen Board and continues to serve on the Franklin County Extension Council.

Joe’s connection to Latham Seeds started long before he became a dealer. Farming just 10 miles away from Latham’s headquarters, he was aware of the company’s strong reputation. When approached in 2023 about joining the team, he was eager to give Latham a try. 

“The products performed well for us in our first year with Latham,” Joe says. “I appreciate how they are a local company, but more importantly, a family-owned company.”

Though farming keeps Joe busy, he finds time to support his community and stay involved in cattle shows. His mother, Carma DeVries — who recently joined Latham Seeds as our new office manager — shares his passion for helping others, even assisting family friends with beef projects to provide opportunities for young exhibitors.

When Joe isn’t working in the fields or advocating for agriculture, he enjoys spending time with his “nephew” Waylan, who is the young son of a close friend. Watching Waylan develop his own love for farm life reminds Joe of his own childhood and fuels his passion for preserving the agricultural way of life for future generations.

“I enjoy having him ride with me in the tractor or come with me to check cows,” Joe says. “I enjoying seeing how he loves the farm life.

As part of his dealer spotlight, Joe is sharing a family favorite recipe for Spaghetti Pie. Enjoy this hearty, comforting dish that’s perfect for busy farm families. 

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Spaghetti Pie

Course Main Course

Cuisine American

Equipment

• 1 9×13 Pan

Ingredients

• 2 pounds cooked hamburger
• 1 32 oz jar spaghetti sauce
• 1/2 pound thin spaghetti
• 2 eggs
• 2 cups mozzarella cheese (shredded)
• 1 cup onion (chopped)
• 1 green pepper (chopped)
• garlic, salt and pepper to taste
• 1 bag pepperoni (sliced)
• mushrooms (optional)
• black olives (optional)
• 1 cup milk

Instructions

• Break the spaghetti in small pieces and cook, then drain.
• Mix together the eggs and milk, add to cooked spaghetti and spread into a greased, 9×13 pan.
• Top with sauce, crumbled cooked hamburger, onion, green pepper and seasonings.
• Top with black olives, mushrooms and finally the thin-sliced pepperoni.
• Cover with cheese and bake at 350-degrees for 40-45 minutes.