Their families owned land adjacent to one another. Their childhood homes were just one mile apart, yet Brady and Lynsey Broedlow didn’t meet until they were both out of high school. Even their first meeting is unusual for teenagers raised in a small town.

“When I was 16, I joined the Helenville (Wisconsin) Volunteer Fire Department,” says Lynsey. “My dad has been on the department since he was 18, so he ignited that desire to serve in me. Brady joined the department a few years later when he turned 18, which is where our story began.”

Brady and Lynsey met in 2011. They were married in 2016. One year later they purchased the family farm that Brady’s grandparents once operated. His grandparents milked Guernsey cows until 1999 and later raised Holstein steers. Brady is the 5th generation to live on this farm that was started in 1876 by his Great-Great Grandfather Gustave Broedlow.

“A large piece of what motivates Brady is carrying on his grandparents’ legacy,” says Lynsey. “Brady spent time helping his grandpa, but farming wasn’t what he lived and breathed every day. After his grandpa passed away in 2012, Brady wanted to carry on what his grandparent’s and what family before them had started. He wanted to make his family’s farm sustainable for the 21st century.”

During the past seven years, the Broedlow farm has been transformed. Equipment has been updated; buildings have been improved and maintained. Brady decided to switch from raising Holstein bottle calves to building a Hereford cow-calf herd. He and Lynsey calve out 20 to 25 cows each spring.

Working cattle is something the couple did together even before they were married, so Lynsey wasn’t surprised when Brady asked her to come over and help tag cattle.

“It was just a typical Tuesday in July when Brady asked me to help him put fly tags in the cows’ ears,” says Lynsey. “I started looking at the tags and noticed they were blank number tags. I proceeded to tell him he bought the wrong tags, of course. Without losing his cool, he asked me to give him the first tag. I pulled it off the plastic backing and turned it over. Then I saw, “Will You Marry Me?” written on the back of it. He got down on one knee right there in the milk house. It was a true fairy tale for a farm crazy girl like me!”

Brady and Lynsey feed out the calves they raise and sell the beef direct to consumers. The cattle are grass fed and grain finished. They raise about 95% of their cattle’s feed.

“We pour our hearts and souls into our farming operation. Good animal husbandry is at the center of our operation,” says Lynsey. “The reality is most farmers would risk their lives for their livelihood and animals. Consumers today are so far removed from the farmer that the trust between consumer and farmer is broken. As a farmer, that really hurts.”

“Like so many other producers, Brady and I love animals. We believe they should receive the best care we can give them,” adds Lynsey. “Our animals eat before we do in the morning, and we don’t go to bed at night without knowing they have dry bedding and a warm place to get in out of the harsh Wisconsin weather.”

The Broedlow’s herd is a mix of registered and commercial Herefords. They also have two Angus cows, which they breed to the Hereford bull for Black Baldy calves. Brady really likes this cross because the calves have the efficiency and gain of an Angus with the mellow disposition of a Hereford.

“Our goal is to set up our operation for success in the future,” says Lynsey. She and Brady both hold full-time, off-farm jobs. Brady works for the Jefferson County Highway Shop and spends many hours behind the wheel of trucks and other heavy equipment. Lynsey majored in entrepreneurship and earned a business degree and she is a marketing analyst for ORBIS Corporation, which makes reusable plastic packaging.

“Brady is the hardest working man I have ever met. If it wasn’t for his incredible work ethic, our farm wouldn’t be what it is today. We also wouldn’t be where we are today without help from our family and friends. Brady’s dad, in particular, spends many hours helping us. He is usually Brady’s first call when he needs a hand. Now that we have a one-year-old daughter, I’ve had to cut back on how much I can help outside and Brady’s dad has really helped to fill the gap. I find myself doing more of the behind-the-scenes support these days.”

Recently Brady and Lynsey have taken on a Latham® seed dealership. They like representing a family-owned seed company that was founded in the Upper Midwest. Latham Seeds has been the Latham family’s business for generations. In fact, its headquarters remains on the Latham family’s Iowa Century Farm. There also are parallels between the importance of selecting good genetics when breeding cattle or corn hybrids and soybean varieties.

Today we’re celebrating another Broedlow family tradition by sharing this recipe from Brady’s grandma. It’s known in their family simply as “Grandma’s Casserole.”

Latham® Dealers from six Upper Midwest states recently gathered at Prairie Meadows Racetrack & Casino in Altoona, Iowa, to kick off the start of the 2019-2020 sales year.

Prairie Meadows, Iowa’s only live horse racing facility, was a fitting venue to hold our annual sales meeting. There are so many similarities between breeding racehorses and breeding top-performing seed:

1. Nothing beats selecting the best genetics.
2. Teamwork makes the dream work.
3. A quality training program is essential.

Just as Latham Hi‑Tech Seeds has developed a reputation for providing the best quality and highest germinating seeds available, there are horse farms that have a legacy of producing winners. Claiborne Farm is one such example.

Beginning in 1947 – the same year that Willard Latham founded Latham Seeds – Arthur B. (Bull) Hancock Jr. began managing his family’s horse breeding business. He believed in strong females like “Somethingroyal,” who had a pedigree for going the distance. Sons of “Bold Ruler” were known for being long on speed but short on stamina. This pairing produced Triple Crown winner Secretariat, who was bred by Christopher Chenery of Meadow Stable.

When illness prevented Chenery from managing his breeding and racing business, his daughter Penny took the helm. She strengthened the business arrangement between Meadow Stable and Claiborne Farm where Secretariat stood until his death.

Penny Chenery Tweedy was determined to preserve her father’s legacy as a breeder with a will to win. She turned around the family’s breeding and racing operation, which was ailing while her father’s health was failing.

A graduate of Columbia Business School, Penny Chenery Tweedy was prepared to make tough decisions. She began by firing Meadow Stables’ long-time trainer. She understood the importance of having a trainer, a jockey and a groom who shared her vision. Similarly, Latham Seeds needs everyone – from our production team to our dealers – to embody our company’s values.

Shared beliefs and natural-born talent aren’t enough to ensure success. A quality training program also is key, whether you’re training race horses or seed sellers. Latham Dealer Kickoff is a capstone event where our sales team comes together to learn about new products and services.

Keeping with the horseracing theme, our dealers enjoyed a Kentucky Derby-themed meal that included chicken with Asiago sauce and sliced beef tenderloin plus a dessert buffet. To help you enjoy a similar meal at home, today we’re sharing with you a recipe from the Iowa Beef Council for Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce. We’re also linking to dessert options:

• Bread Pudding with Bourbon Sauce
• Mini Derby Pies with Bourbon Whipped Cream

It’s time to light a fire and enjoy some of the best flavors of summer. May is National Beef Month. June is National Steak Month, as well as National Barbecue Month. July is National Grilling Month. There are so many reasons to celebrate the season.

At Latham Hi‑Tech Seeds, we kicked off the grilling season by hosting an unofficial stop on the annual Cyclone Tailgate Tour. This year marked the 13th Anniversary of this popular event, which draws huge crowds and allows fans of all ages to interact with Iowa State head coaches including, Matt Campbell (football), Steve Prohm (men’s basketball), Bill Fennelly (women’s basketball), Christy Johnson-Lynch (volleyball) and Kevin Dresser (wrestling), as well as Director of Athletics, Jamie Pollard and the Voice of the Cyclones, John Walters.

John Walters hosts the Latham Locker Room Report, a post-game show where analysts, coaches and players share their thoughts about the game. The Latham Locker Room Report airs during every football broadcast on the state-wide Cyclone Radio Network. This segment airs following the play-by-play and includes exclusive “locker room” interviews with players and coaches.

Recording a special edition of the Latham Locker Room Report was a highlight for John Latham, who’s a die-hard Cyclone sports fan.  “I’m so proud to be part of a third generation, family-owned seed company. I’m equally as proud to be a third generation Iowa Stater,” he said.

John’s grandfather, Willard, and his twin brother, Wilbur, took turns working their way through college at Iowa State. One brother attended classes for a quarter while the other brother worked full time.  Then they’d “switch places” each quarter until at last they had both graduated. Willard went home to farm and eventually started Latham Seeds.

“I started following the Cyclones when I was really young. I never missed a game either live, on TV or radio. I really enjoyed the Johnny Orr era when Hilton Magic began. Now I enjoy watching games with my kids, so they can experience that same magic,” says John, whose parents both attended Iowa State. John and his wife, Shannon, met when they were both students in the ISU College of Agriculture. John’s brother, Chris, earned his MBA from ISU.

Coach Steve Prohm has done a great job recruiting, says John. Two players from the 2019 Big 12 Championship Team graduated and three went pro, but Iowa State has a great nucleus of young players.

“It helps when you have great returning players like Tyrese Halliburton, who recently made the U.S. U19 FIBA World Cup 12-man roster and Michael Jacobsen,” adds John. “Transfer Prentis Nixon will likely be a leading scorer, so it will be another fun season of Hilton Magic!”

Admittedly, there were some “lean years” when many Iowa State fans started looking forward to the basketball season before the football season had ended. Not John. He’s been a life-long, die-hard fan.

“I grew up knowing almost all of the football and basketball players’ names,” says John. “To this day, I can tell you the two-deeps in football and name the entire basketball team. One thing I enjoyed most about the Cyclone Tailgate Tour was talking to our coaches about how recruiting is going.”

John adds, “I appreciate what Matt Campbell and Jamie Pollard have done for the football program. The facilities and our players are so much better than when I attended college. Historically, Iowa State hasn’t been very strong on defense. Head Coach Campbell and Defensive Coordinator John Heacock have improved the defense a great deal. This fall we’ll have many returning players in our front seven, including First Team All Conference JaQuan Bailey and Ray Lima.  We also return First Team All Conference Safety Greg Eisworth. On offense, we return QB Brock Purdy. Our entire offensive line and tight ends return, including Franklin County native Josh Knipfel, who will be a senior. The nucleus is there to have a fun season!”

No Cyclone football season would be complete without Latham Seeds sponsoring a company tailgate. This season’s Cyclone Tailgate Tour stop in Alexander was just a precursor.

To help you enjoy this grilling season, we’re sharing with you a recipe from our General Manager Ryan Schon and wife Meg for Tri-Tip Steak. Enjoy!

Related Posts:

• Remember the Alamo (Bowl)!
• These Super Fans Bring Superb Tailgating Skills to the Table
• Tips for Throwing a Spirited Tailgate

Thousands of students across America have graduated from high school and college during the past two weeks. It’s exciting to think many of them will follow career paths that don’t even exist today because technology continues to evolve. Others will leave home, stretch their wings and then realize they desire to raise their families on the farm that’s been in their families for generations.

Take, for example, brothers Ross and Levi Brown of Dell Rapids, South Dakota. Neither of them planned to farm. Their parents, Kevin and Renee, insisted that their sons earn a four-year degree. They both attended college 45 minutes from the home farm, which made it possible for them to come on weekends to help with crops or cattle.

Ross graduated from Dell Rapids High School in 2005 and then went to basic training and Air Force technical training. In 2006, he started taking classes at South Dakota State University (SDSU) in Brookings where he majored in Aviation Management. He was deployed three times, ranging from two to four months each time.

“Resuming studies after deployment wasn’t hard for me,” says Ross. “It might have even been beneficial. Being a little older helped me focus more on my studies.”

Due to his deployments, Ross and Levi graduated from SDSU on the same day. After graduating from high school in 2009, Levi had intended to become an engineer. He enrolled in the School of Mines, but it only took him one semester to realize that school wasn’t the best fit for him. The following semester he transferred to SDSU where he earned a bachelor’s degree by double-majoring in Agricultural Business and Finance with a minor in Economics,

The same day Levi moved into his Brookings apartment, he introduced himself to the beautiful coed who lived on the floor below. Her name was Olivia, and shortly thereafter, they began dating. Levi and Olivia dated from the time she was a freshman through her senior year. Meanwhile, Levi worked two years for a farmer in Mitchell while Olivia continued her studies. She is a registered nurse and earned a Bachelor of Science in Nursing (BSN) from SDSU. They were married in 2014 and moved to Dell Rapids. Levi began farming, and Olivia continued to pursue her studies. She will graduate in August 2019 with a Doctor of Nursing Practice (DNP) from SDSU.

Levi and Olivia are the proud parents of a two-year-old daughter, Cora. Their farm is 3 miles northwest of the home place, where Kevin and Renee have lived since 1985 and where Renee was raised. Although they converted the farm from a dairy to a beef operation, Renee remains tied to the dairy industry. She has sold dairy ingredients to cheese and ice cream manufacturers across the Upper Midwest for the past 30 years. The Brown’s home place remains the center of operations as Ross and his family live across the section to the north.

Ross returned to the family farm in 2012 after working a couple of years at Raven Industries. He spent a great deal of time traveling for his job and realized how much time he would be sacrificing away from family if he continued in aviation. Ross and his wife, Jen, are the proud parents of six-year old Elsa, four-year-old Joe, and three-year-old Arlo. Jen teaches first grade in Sioux Falls. Ross continues to serve in the Air National Guard, and his 20^th year of service will be 2025.

Ross and Levi have put their interests and expertise to work on the family farm. They built their own strip tiller and bean planter. Levi said he’s read more articles since he’s graduated than he did as a student because it’s more meaningful now that he can apply what he learns. Kevin says his sons are always on the Internet, looking for new ideas. In fact, that’s how they learned about Latham Hi‑Tech Seeds performance in the F.I.R.S.T. Trials and about Latham’s hybrids that are the Boss on Goss.

“Ross and Levi have really embraced technology, and that’s helped the bottom line of the farm,” says Kevin. “Technology adds another level of management, so I’m turning the reigns over to them. They order our seed, chemicals and fertilizer because they know the prescriptions for each farm.”

Ross was quick to add, “We all bring something to the table. Everyone has ideas to share. Oftentimes, Levi and I will be working on equipment. Dad walks in and says, ‘Try this,’ and then it works.”

The Browns farm separately, yet together. In addition to raising crops, Kevin finishes feeder cattle. Because there wasn’t an opportunity to buy more land, Ross also finishes feeder cattle and calves about 100 cows each spring. Levi will build cattle yards this summer and plans to bring in his first load of steers this fall.

“It’s been rewarding to watch Ross and Levi take over the farming,” says Kevin. “Renee and I are so fortunate that our family lives nearby. We’re looking forward to slowing down and enjoying more time with our grandkids.”

Today the Browns are sharing with us a family favorite recipe that promotes the beef they raise.

“Memory Hot Dish a ‘go-to recipe’ for Mom when she has a lot of mouths to feed for lunch, plus it’s one of our favorites,” says Ross. “The calendar might not say ‘hot dish’ weather, but this week’s weather does! I had on a sweatshirt and flannel while doing chores earlier this week, so this recipe seems to fit the type of spring we are having.”

More rainfall isn’t what most Upper Midwest farmers wanted this month, but the delay in spring planting allowed Jake Rooney Chippewa Falls, Wisconsin, to attend commencement exercises May 11 at North Dakota State University. The new grad majored in Agricultural Economics and will plant his first crop this spring as a full-time employee of Rooney Farms.

“One reason I decided to major in Ag Economics is because my dad felt one of his shortfalls is commodity marketing. I took a few marketing classes and a couple of commodity trading classes,” says Jake, who also worked for a farmer in Moorehead, Minnesota, while he was in college. “Having an economics background will help me manage expenses and keep the balance sheet square. One goal we have this year is to cut expenses by five percent, increase yield by 5 five percent and increase our marketing for a net return with an increase of 10 percent.”

Once the 2019 crop gets in the ground, Jake is looking forward to studying the last three years of Profit and Loss Statements (P&Ls). He wants to compare what happened year to year and identify areas where improvements can be made.

“I’m really excited to be part of the day-to-day decision making. I’m looking forward to being involved with this crop from planning and planting to harvest,” says Jake. “I moved home at the end of the fall semester and took my final three classes online this spring, so I get to be apart of this operation every day. I helped choose this seed and can’t wait to see how much corn goes in the tank this fall.”

Rooney Farms produces corn and non-GMO food-grade soybeans, rye and alfalfa in Wisconsin. Its sister company, Rooney Angus Ranch, is working to become the premiere Black Angus seedstock provider for the commercial cattle market.

“Our vision is to produce the ideal bull for the commercial cattleman. To achieve this, we’re selecting our seedstock based on marbling and calving ease. We recently hired a new ranch manager and an embryonic technician, who will manage the donor herd,” says Jake, who nearly earned a minor in animal science.

Cattle have been a passion of Jake’s dad, Steve, since he grew up on a Wisconsin dairy farm. Steve has always been interested in livestock, and in 2014, the opportunity arose. While skiing in Colorado, Steve purchased a ranch with 400 head of Angus cattle. He has since purchased a Texas ranch, where plans are underway to host its first bull sale in March 2020. Each Memorial Day weekend Jake, plus about 50 friends, family members and hired hands, gather at Rooney’s Colorado ranch for their annual cattle branding weekend. They work cattle on horseback, and when the work is done, they’ll enjoy homegrown beef. Jake’s favorite cut is a thick sirloin, with a little Lawry’s salt and pepper, grilled to medium rare.

In honor of May Beef Month, we’re linking to recipes for Beef Chili Colorado and Texas-Style Barbecue. We’re also providing you a recipe for Grilled T-Bone Steaks with BBQ Rub, courtesy of the Iowa Beef Industry Council.

If you spend your summers watching kids play baseball or traveling the show circuit, the people you sit next to in the stands become like a second family. Sometimes they even become your family.

Wayne and Patricia Webster of Walker, Iowa, met in 1961 when they were both showing cattle at the Linn County Fair.

“Wayne had more than one Black Angus heifer in the same class, so he asked me to show one,” says Pat, who was raised on a farm near Marion and was showing crossbred steers at the time. Pat and Wayne became closer friends after that show, but they didn’t start dating until six years later.

It’s no wonder that Black Angus have been important to this family.

Wayne continued to raise Black Angus upon graduating from high school in 1965. After he and Pat were married in 1972, they decided to focus on breeding registered Black Angus. They really like how docile the Angus breed is, plus this species is always in demand because it’s known for producing high quality beef.

To help market their stock as well as to keep an eye on genetics that perform, the Websters attend several livestock shows throughout the year. They usually attend a few local shows plus watch their stock at the Iowa State Fair, Junior Angus Show, North American International Livestock Exposition and the National Western Stock Show.

Webster Farms had the grand champion female at the 2012 Iowa State Fair with a heifer named Missie, who is still a donor cow in their herd. Two of their bulls were named grand champion at the Iowa State Fair in 2013 and 2017. The bull that won in 2017 went on to become the grand champion bull at the 2018 National Western.

“Growing up in the country and raising livestock really helped our four daughters become independent. Now we get the chance to watch our grandchildren learn and grow as they do chores and work with their cattle,” says Pat.

All four of the Webster’s daughters live within five miles of their farm, so Pat and Wayne feel blessed they get to see their family often. They stay busy attending activities for their nine grandchildren, who range in age from three to 25. Their oldest grandson is married and has a 10-month-old daughter.

It’s a busy time, but also a time of transition. The 2019 crop marks the first one that Wayne hasn’t planted since he entered a farming partnership with his father in 1965. Although the Websters rented their farm ground this spring, Wayne and Pat have been worrying about the spring rains as much as ever. They broke ground in April on a new wean-to-finish pig barn and have been concerned about getting the concrete poured to keep the building project on track. They plan to take delivery of their first set of weaned pigs in September.

Although they’re planning a farm sale this fall, Wayne and Pat aren’t exactly retiring from farming. They’re really focusing their efforts on raising livestock. In honor of May Beef Month and the upcoming summer show season, today Pat is sharing with us a couple of her family’s favorite recipes.

guest blog post by Darcy Maulsby

Ever have a sudden flash of insight that’s as compelling as a baby seeing its reflection in a mirror for the first time? You’ll never experience the world the same again.

It happened to me a few years ago when I was taking a class in Des Moines to become a certified Kansas City Barbecue Society judge. The instructor, a tall, strapping Texan, conveyed two things I’ve never forgotten. I can still hear the contempt in his voice as he informed us, “You Iowans think milk is a spice!” I also marvel at his unbridled enthusiasm for beef brisket.

Of all the meats we were learning to judge (including ribs, pork and chicken), I couldn’t figure out why brisket would top his list. True, I’d only had a few briskets in my life, but I hadn’t been impressed. In my experience, brisket was dry. Tough. Blah.

But I snapped to attention when the instructor began passing a plate of smoked beef brisket. I couldn’t ignore the savory aroma. I didn’t want to look away from the rich bark (the spicy, smoky crust) enveloping those juicy brisket slices. I did want my table mates to hurry up so I could helpful myself these mesmerizing morsels of meat.

Finally, I took that first bite. Oh my. Suddenly I knew exactly what my instructor was talking about. This brisket was unlike any other I’d ever tasted. Fork-tender. Succulent. Exquisite.

I knew my culinary life would never be the same, now that I’d experienced this delectable revelation.

Hungry yet?

Let’s dig into some beef brisket basics, just in time for May Beef Month, so you, too, can experience the magic and enjoy this beefy goodness in all its glory.

Brisket — The Cut

Since the brisket comes from the animal’s lower chest, an area that is used for movement, this primal cut of meat can be tougher than other beef cuts. This also makes the brisket an ideal cut for cooking low and slow in the smoker, the oven or in a slow cooker.

Best Beef for Brisket 

A great brisket starts with high-quality beef with good marbling (intra-muscular fat). As your brisket cooks for many hours, you’re rendering the fat into oh-so-good flavor.

Seasoning a Brisket

It’s hard to go wrong with a mix as simple as coarse pepper, kosher salt, and garlic powder. These flavors enhance the meat, allowing the robust, beefy flavor to shine.

How to Cook Brisket

I have a Traeger pellet grill/smoker, so that’s how I like to smoke meats. I often use fruit woods like apple for smoking meats, although it’s fun to experiment with other flavors, too, like mesquite.

You don’t need a smoker, however, to prepare a great brisket. You can create a memorable brisket meal in your oven. Try this Texas Oven-Roasted Beef Brisket (https://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe-1915431).

If you do have a smoker, however, feel free to try this Smoked Brisket recipe I adapted from Traeger. Infuse your brisket with wood-fired flavor, and forget coming back for seconds. You’ll be coming back for thirds!

How far would you go to save someone’s life?

My mom saved the life of someone whom she had before never met. A stranger saved my dad’s life.

Five years ago on Feb. 26 – which also was my daughter’s milestone 13^th birthday – my family and I gathered in the waiting room at Mayo Clinic in Rochester as my dad was wheeled into surgery. In an adjacent room, a selfless woman went into surgery to remove one of her kidneys for my dad.

This day was years in the making.

My dad, Jim Fesenmeyer of Greene, Iowa, was 28 years old when he was diagnosed with kidney disease. His situation was monitored every six months for 42 years. His health started to decline in 2000, but his local kidney doctor insisted all was well. My parents decided it was time for a second opinion.

They traveled to a prominent Iowa hospital where a doctor told my dad that he had less than 50% kidney function. My parents were shocked and asked what could be done. The doctor then shockingly replied, “Mr. Fesenmeyer, we all have to die some time.”

Not ones to just give up, my parents took matters into their own hands. They were determined to get an appointment at Mayo Clinic, but that’s easier said that done. At that time, Mayo was only accepting new patients if someone didn’t show up for a scheduled appointment. My parents made the two-hour drive, one way, every day from April until July 2000. Every day for three months they waited from 7 a.m. to noon in hopes of getting an appointment for a diagnosis from the Mayo Clinic.

Finally, on July 3, 2000, my dad finally got an appointment at the Mayo Clinic. He was diagnosed with Polycystic Kidney Disease (PDK), which causes the kidney to fill with polyps. These fluid-filled cysts in the kidneys prevent them from working properly.

A team of specialist put Dad on a specific diet that was more restrictive than the low sodium diet he had been following. He had to more closely monitor the amount of protein and carbohydrates in his diet. This was no small feat for this meat and potatoes lover!

Protein is one of your body’s building blocks but eating too much protein can make your kidneys work harder. Carbohydrates are the easiest kind of energy for your body to use, but some carbs are high in potassium and phosphorus. Your body needs some potassium to make your muscles work, but too much potassium can be dangerous. When your kidneys aren’t functioning properly, you must limit your potassium intake. That meant my dad had to give up eating fresh tomatoes and watermelons he enjoyed growing in his garden.

Once Dad was under the supervision of Mayo doctors, his creatinine levels improved. He was placed on a kidney transplant list, but he was told the odds weren’t good that he would receive a cadaver kidney. Another person is added to the national transplant waiting list every 10 minutes, according to the American Kidney Fund. There are nearly 100,000 people on the kidney transplant waiting list. Many people wait for five to 10 years for a kidney from a deceased donor.

Quite frankly, my dad’s age and condition didn’t give him the luxury of waiting for a cadaver kidney. A search began in earnest for a living donor. My dad’s four sisters were tested but none of them could donate. About 20 of my parents’ friends filled out paperwork to get tested as a donor. One of my dad’s close friends was a match. Knowing he had a kidney at the ready gave my dad peace of mind. Two years later when that same friend was tested again, he no longer passed the test.

To say that was a blow to the psyche is a severe understatement. My dad was in despair, but my tenacious mother was determined to make the transplant happen. Mom learned about the paired kidney donor program, and without telling me or my brother, she was tested to become a living donor. Mom’s donation to a stranger allowed my dad to receive a kidney from Mary Baumgart of Minnesota City, Minn. Mary’s donation allowed her friend Sue to receive the kidney she so desperately needed.

Mary and Sue met in Bible Study. When Mary learned Sue needed a kidney, she answered the call.

“Right then I knew in my soul that God had said to me, ‘You’re going to be the one to give the kidney to Sue,’” said Mary in an April 16, 2014, article that ran in the Greene Recorder. “Like it says in 2 Corinthians concerning the church body, ‘When one hurts, all hurt. When one is blessed, all are honored’.”

So many lives have been blessed since the first paired kidney transplant occurred in 2000. About one-third of all kidney transplants performed in the U.S. are living-donor transplants. It takes about three to six months to coordinate a live transplant. If you’re interested in becoming a living donor, visit mayoclinic.org/livingdonor.

The living-donor kidney transplant offers these benefits:

• Less time spent on a waiting list, which could prevent possible complications and deterioration of health.
• Potential avoidance of dialysis. (My dad’s kidney function started dropping rapidly. He was literally one week away from going on dialysis when his kidney match was made.)
• Better short- and long-term survival rates.
• A pre-scheduled transplant once your donor is approved versus an unscheduled, emergency transplant procedure with a deceased donor.
• Living-donor kidneys almost always start working immediately after transplant compared with deceased-donor kidneys that can have delayed function

In celebration of March National Kidney Month, we’re helping spread the word about Polycystic Kidney Disease. We’re also sharing a recipe from Hy-Vee for Fajita-Style New York Strip Steak and Veggies, which has been slightly adapted to dietician-approved and kidney-friendly.

Get more great healthy recipe ideas from https://www.hy-vee.com/recipes-ideas. Click here for a Family Recipe Book for Kidney Patients. Below are links to two past blog articles that include more healthy tips and recipes:

• Tips for Resolving to Eat Healthy
• Pro Tips for Creating Heart Healthy Meals

It’s that time of year again when the Latham Seed office staff come together for our annual Employee Holiday Potluck and Ugly Sweater party. As per usual employees brought their best with a wonderful spread of good eats and lots of laughs to boot. The winner of our unofficial sweater/costume contest was Rod Fesenmeyer donning his Donner outfit.

Other crowd favorite favorites were Sharon Martin’s circa 1970 poinsettia earrings, Sandie Johnson‘s light up Christmas bulb necklace, Shannon Latham‘s Baaah Humbug lamb sweater, Becky Lane’s knickers and Christmas stockings, and John Latham’s knit wool vest.

I’m not sure it’s possible to pick a crowd favorite dish at this party, but if you’ve got a holiday get together coming up this recipe for Jalapeno Meatballs was a hit with our crowd. And better yet, it goes together in seconds and the slow cooker does the work.

Merry Christmas to all our Latham staff and thanks for a fun day of laughs!