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Schminke Family “Goes the Distance” to Support Childhood Cancer

Many Midwest farmers will be harvesting crops on Oct. 10, 2021, but Kyle and Sarah Schminke of Shellsburg, Iowa, will be running in the 43^rdChicago Marathon. Their goal is to raise awareness about childhood cancer, as well as money for the University of Iowa Dance Marathon. Training is already underway for this father-daughter team, and we’re inviting you to cheer on this Eastern Iowa Latham® dealer.

The Schminke Family

“I knew I wanted to get involved on campus, and I had seen some of my older friends post about the University of Iowa Dance Marathon,” says Sarah, who will begin her junior year this fall at the University of Iowa, majoring in Communications Studies with a minor in Rhetoric and Persuasion. She also is earning an event management certificate.

While many people wouldn’t look forward to running a marathon let alone paying a $1,250 entry fee to serve as a charity runner, the Schminkes are looking forward to running this together.

“It’s important to Sarah, so it’s important to me,” says Kyle, who farms with Sarah at his side. His wife, Kyla, works at the local family practice clinic in Shellsburg. His oldest daughter, Dawne, works for UnityPoint pediatrics as a patient service representative.

“Older people are sometimes critical of the younger generation, but just look at the passion the students like Sarah have for Dance Marathon!” adds Kyle. “When you do selfless acts, you feel better. It motivates you. Sarah understands she has a pretty good life, and we should be thankful for what we have. I’m so impressed by the selflessness, and I’m so excited for Sarah to be doing this.”

This father-daughter team has a goal of finishing the race and raising awareness. They’re confident they can, and they will! Kyle completed Iron Man competitions in 2015 and 2016. Sarah ran track and cross country but tore her ACL during her senior year of high school. She wears a brace when she runs, but she isn’t complaining because many people have it so much worse.

Kyle and Sarah are training for the Chicago Marathon. Their goal is to raise awareness about childhood cancer, as well as money for the University of Iowa Dance Marathon.

“I’m not running for me. This is for those kids,” says Sarah. “I don’t care about how much pain I’m in. I’m running for the kids who can’t.”

Kyle and Sarah will be running with a list of 26 names on their arms of children for whom they are running. These are called their “mile motivators.” Sarah knows looking down at the names on her arm will be the motivation she needs to keep running and finish strong.

University of Iowa Dance Marathon

Sarah during The Big Event in February 2020.

The University of Iowa Dance Marathon (UIDM) is the university’s largest student-run organization and the third largest Children’s Miracle Network Dance Marathon of more than 300 such organizations across the United States. It is a year-long endeavor that includes monthly events, including events for families with children fighting childhood cancer, fundraising events and dancer events. Everything leads up to The Big Event, which is held annually in February.

During The Big Event, students raise money by dancing for 24 straight hours. Dance Marathon families share inspiring stories about children who have battled cancer and won, explains Sarah. Kids who lost their courageous battle are remembered Dancing in Our Hearts.

“During The Big Event my freshman year, I remember texting my mom, ‘My feet hurt so bad. Why am I doing this?’ My mom replied, ‘You only have 24 hours of pain, but those kids may have a lifetime of pain. There is a reason to everything you’re doing.’ That’s the motivation I needed to keep going that night and to remain involved in this event. I want to do what I can to help families affected by childhood cancer.”

The 2021 Big Event, which was held virtually, raised $1.4 million for kids and families. While that is certainly a sizable amount of money, it is much lower than the amount the University of Iowa Dance Marathon has raised annually in recent years. The UIDM raised $2 million in 2015 and $3 million in 2018.

Sarah during The Big Event in February 2021.

The UIDM has pledged $5 million to the 11^th floor of the University of Iowa Stead Family Children’s Hospital that was named the University of Iowa Dance Marathon Pediatric Cancer Center. (The 11^th floor is the one that gets “the wave” during University of Iowa home football games.) This student-run organization also has pledged $2 million to establish the University of Iowa Dance Marathon Chair in Pediatric Oncology, Clinical and translational Research. In addition, UIDM gives $5,000 to each family who loses a child to cancer to help cover funeral expenses.

“The more I learned about Dance Marathon, the more I fell in love with this organization,” says Sarah, who raised more than $500 as a dancer during her first event in 2020. She served on the Public Relations Committee for the 2021 year and raised more than $4,000. Sarah was selected to serve as Director of Public Relations for the 2022 Big Event. Her goal is to raise more than $4,000 again this year.

We will be sharing updates from Sarah and Kyle’s marathon training journey. If you would like to help contribute to their fundraising efforts, here’s a link to Sarah’s donation page for The Big Event.

Chart of UIDM donation distribution.

Today Sarah is sharing with us her favorite recipe for Monster Energy Balls, which provide quick energy or help her refuel after a workout. #DYK chocolate milk is another great way to refuel after a workout? Chocolate milk has twice the carbohydrates and protein content as white milk, water and other sports drinks? Plus, high water content of chocolate milk helps prevent dehydration. Go ahead and raise a glass in salute of America’s dairy producers during June Dairy Month!

This recipe also sounds perfect for busy farm families, as well as for kids who need some extra protein before summer activities.

Shannon Latham

June 18, 2021

Dairy, Desserts, Food & Family, Recipes, Season, Sides, Summer
Latham Hi‑Tech Seeds

Tips for Celebrating June Dairy Month at Home and on the Road

They say if March comes in like a lion, it goes out like a lamb. What do they say when the first 11 days of June brings daily temperatures that are nearly 20 degrees hotter than the average? We say, “Hit the road!”

In celebration of June Dairy Month, Val Plagge and her family take weekly Iowa Ice Cream Road Trips.

“I am an ice cream lover. When I was in high school, my family would make an annual trip to the Whippy Dip in Decorah, Iowa,” says Val Plagge, who farms with her husband, Ian, near Latimer in North Iowa. She also blogs at Corn, Beans, Pigs and Kids. “The Whippy Dip started my love for small town, ice cream shops. I had an idea to discover more great local ice cream shops during June Dairy Month, and it’s been an annual tradition for me and Ian since 2014. Now our four kids have fun traveling across the state and visiting new places.”

The Plagge family at Casa Chameleon in Belmond, Iowa.

The Plagge family chooses what ice cream shops to visit based on recommendations from blogs and social media followers.

“We have a running list of more than 50 places we want to try,” says Val. “Each week we look at our family’s schedule and decide which day will be ‘ice cream day.’ Then we pick our destination based on the amount of time we have available to travel.”

An ice cream treat at Casa Chameleon in Belmond, Iowa.

They kicked off their 2021 Ice Cream Road Trip with a stop that is close to their home, as well as close to the home of Latham Hi‑Tech Seeds. Casa Chameleon, LLC in Belmond, Iowa, is a seasonal ice cream shop and pizza place.

“The kids loved the combo, and we all wondered why we hadn’t come over for pizza and ice cream before!” says Val. “Casa Chameleon is known for having a big variety of ice cream flavors. When we went, they had 45 to choose from! Watching them make the ice cream was just as much of a treat as eating the ice cream. They take vanilla soft serve ice cream, mix in your flavor preference and then they put the mixture into another part of the machine to twist out and serve. We loved all their unique flavors including German Chocolate and Tutti Frutti.”

The Plagges visit a different ice cream shop each week during the month of June. Then on the first of July every year, Val updates her Ice Cream Road Trip blog post. Her post coincides with the start of National Ice Cream Month.

There are so many reasons to celebrate all summer long! Today Val is sharing with us her recipe for homemade ice cream. In addition, I’m sharing links for two of my favorite ice cream toppings: Homemade Hot Fudge Sauce and Strawberry Ice Cream Topping.

Shannon Latham

June 11, 2021

Dairy, Desserts, Food & Family, Recipes
Latham Hi‑Tech Seeds

Tips for Stressing Less and Entertaining More

What do you do when company unexpectedly arrives? Scott and Cindy Rasmussen of Burt, Iowa, keep food on hand that can be fixed quickly, which makes entertaining fun and easy. Now that their three children have families of their own, their freezer and pantry are filled with treats and snacks their grandkids also will enjoy.

“Our approach is to keep it simple. We prep food ahead of time, so we can enjoy more time with our friends and family when they arrive,” says Cindy, who works part-time off the farm for an attorney and also helps with field work during the spring and fall.

The Rasmussen Family

Scott, the other half of this husband-wife team, shares one of their entertaining secrets. Ziploc® freezer bags filled with Rye Bread Appetizers and Party Pretzels are a quick fix when company arrives. It’s a trick they used as their kids were growing up, and it’s still their secret weapon now that they have eight grandchildren.

“All of our kids were very active in high school with sports and extracurricular activities like 4-H,” says Scott, who served as 4-H club leader for 11 years and coached their AAU basketball teams. Cindy was a Sunday School teacher and Scott served as a trustee. They both served as T-ball coaches when their kids were young.

Adds Cindy, “It took some planning, especially during spring and fall, but we really wanted our kids to experience life outside of farming, choose their own paths, and earn a four-year degree. Now our kids help us farm during the busy seasons.”

The Rasmussen’s oldest son, Noah, graduated from Algona High School in 2000. Upon earning a degree in Mechanical Engineering from Iowa State University (ISU), he began working for John Deere in Urbandale. He and his wife, Rachel, live with their three daughters near Cambridge. Noah helps his parents stay informed about advanced technology and has been known to pull an all-nighter to help on the farm in the fall. Rachel graduated from ISU with a master’s in public administration and works in human relations.

The Rasmussen’s second son, Drew, graduated from high school in 2005. He earned a degree in Industrial Systems Technology (Ag Systems Technology) with a minor in safety from ISU and works for AGP as a compliance officer. Drew farms with his parents and looks forward to farming on his own someday. Drew and his wife, Sierra, built a home on the farm place where Scott was raised. Scott’s parents also live on the homeplace, so Drew and Sierra help them as needed. The couple has twins (a boy and a girl), and Sierra also works for the Farm Service Agency.

The Rasmussen’s daughter, Chelsie, graduated from high school in 2007. She earned a degree in psychology from the University of Iowa. She and her husband, Tom, purchased an acreage that was homesteaded in 1877 by Scott’s family. Their acreage is located between Drew and Sierra’s home and Scott and Cindy’s home, so they all live within three miles of each other. Chelsie works as a physical therapist assistant in Algona, and the couple has two daughters and a son.

“There is so much family history here, and we feel blessed that our children are committed to preserving it,” says Cindy. “It is wonderful to have everyone close by. It makes it easier for them to help on the farm as their schedules allow. Tom is not only our insurance agent, but he has taken over many tasks. Like Drew, Tom helps us work ground, pick up rocks, and runs the grain cart in the fall. Their help has allowed me to spend more time with grandchildren.”

When their children were growing up, the Rasmussens had a farrow-to-finish operation in addition to their cropping operation. When hog prices went to $8 in 2000, Scott was determined to find a way to make up for lost income. He worked at Aluma Trailers in Bancroft around his farming schedule. After a year of working at Aluma, Scott’s dad retired from farming. Scott continued working part-time and farmed additional acres. Then in 2008, he converted the barn into a heated shop where he enjoys maintaining his line of farm equipment and woodworking especially during the winter months.

Surround Yourself with Good People

“I really enjoyed working at Aluma and my boss was really good to me,” says Scott. “He was one person who really helped make a difference. Cindy and I have really been blessed by the people who have helped us along the way.”

Other people who made a difference for Scott and Cindy are the farm manager of the Stockwell Memorial Farm, who helped them start farming on their own; an elderly neighbor who chose Scott to farm his land when he decided to retire; and Bill and Linda Latham who chose Scott to farm their land near Burt, Iowa.

“As we have gotten older, we reflect on the people who made a difference in our life. Bill and Linda Latham are two of those people. We could feel Bill’s passion for his work, his family and the seed industry. Of course, behind every good man is a great woman!” says Scott.

“I would also like to express my total appreciation for all the little things that Latham Seeds does for its customers and dealers,” adds Scott. “Latham goes above and beyond, that is what sets this company apart from the others. I always get an answer from a real person, so I’m not caught in a telephone nightmare or waiting on hold. To all the Latham family and employees, thank you!”

“We’ve learned to surround ourselves with good people, and that’s one of the reasons we enjoy working with Latham Seeds,” says Scott. “The company is filled with good people. I know that I can call the office and be connected to someone who has the answer to my question. I really enjoy Latham’s personal service, plus Latham® products really perform well.”

During the growing season, the Rasmussens enjoy making time for fishing, boating and attending their grandchildren’s activities. The couple also enjoys antiquing, refinishing and repurposing furniture in their leisure. They turned a cabinet into a buffet to camouflage a dorm-sized refrigerator. They also put locking wheels on an island in their kitchen, which readily extends their kitchen counter space if they want to set up a buffet line. Both items make entertaining easy.

Today the Rasmussens are sharing a family-favorite Taco Dip recipe to help you spend less time in the kitchen and more time socializing with friends and family. Or freeze Party Pretzels, so you can grab a bag to take in the tractor cab or the fishing boat.

Shannon Latham

June 2, 2021

Appetizers, Dairy, Food & Family, Recipes, Season, Summer
Latham Hi‑Tech Seeds

Cinnamon Ridge Dairy Gives Farm Guests a Seat at the Table

When people eat, they want to feel connected to their food.

This simple premise is what prompted fifth-generation, Iowa farmer John Maxwell to open the doors to Cinnamon Ridge Dairy. He began offering farm tours in 1997 when John Deere heard he had won the National Outstanding Young Farmer Award.

“I’m not afraid to take a risk,” said Maxwell in a 2013 Agri-View article, who took a risk by opening his working farm to the Deere tours. He expanded from there, providing educational tours as requested for guests hosted by other agribusinesses. He also since branched out by working with foreign tour and travel companies, including American Queen River boats and Viking River Boats.

John and Joan Maxwell with their grandson during a farm visit in March 2021. Photo credit to Darcy Maulsby.

Nestled in the rolling hills of Scott County, the farm’s proximity to the Mississippi River provides a convenient location for many tour groups. John and Joan Maxwell are gracious tour guides with a great story to tell. Their modern farm is committed to sustainability, and its picturesque landscape is second to none.

“The Mississippi River used to flow a mile north of here,” explained John during my recent visit to his beautiful farm. “The glacier choked off the river and crested the ridge. I named my farm for this ridge and the cinnamon-colored cows we raise.”

Award-Winning Jerseys

The Maxwells milk on average 220 purebred, registered Jerseys using four Lely robotic milkers. John’s daughter, Amy Maxwell, began managing the family’s dairy operation in 2011 after she graduated from Iowa State University. Through the years, Amy has developed other production and genetic leaders that have earned several awards including the 2018 Hilmar Cheese Yield Trophy, 2018 President’s Trophy and the 2011 National Jersey Youth Production Contest.

One way the Maxwells easily track lineage is by using a unique nomenclature to denote a family of cows. For example, “Cheddar” is from the cheese family. She is one of Cinnamon Ridge’s top cows based off of DHIA records. Offspring in her family have names like Brie and Gouda.

Amy purchased her first heifer at age 9 from the Pot O’Gold Sale. Numerous descendants from that heifer remain in the herd today, including Cinnamon Nitro Noble-ET, Excellent-90% (a.k.a. “Noble”) who set the nation’s top 305-day milk record for 2020. Also in 2020, Cinnamon Ridge Dairy was named the nation’s top herd for milk and protein production on both an actual and m.e. basis for the second consecutive year. Due to their high-quality milk and their success in the show ring, older cows from Cinnamon Ridge Dairy are sold for their genetics.

A calf lounges at Cinnamon Ridge Dairy.

Farm guests can get a picture of success. An upper-level conference room featuring large picture windows overlooks the free-stall barn, so farm guests have a bird’s eye view of contented cows. Cows can choose to have their back scratched by Luna brushes, get milked, or lounge around on beds of soft sand.

“We like to see one-third of our cows eating, one-third standing and one-third lounging,” explains Joan Maxwell, who married John in 2013. An RFID tag on each cow’s neck records milk output, as well as temperature and 122 data points, which Amy studies to monitor herd health.

Farm-to-Table Meals and Market

When he saw farm visitors peering inside his kitchen windows, John decided to start offering farm-to-table meals in addition to barn and farm tours. Guests dine on farm-raised foods like steaks, grilled pork chops, burgers and shredded beef, as well as homemade bread and baked goods.

Providing homecooked meals for bus tours of 50 people takes a lot of time. John wants to create a family atmosphere, as well as practice sustainability, so he serves guests using real plates and silverware. To provide this high level of service, he hired part-time help to prepare and serve the meal. These ladies also bake the delectable, signature cinnamon rolls that sell out as quickly as they hit the on-farm store’s shelves. Fresh baked rolls, cookies, bars and quick breads are stocked at Cinnamon Ridge Dairy’s roadside stand by 6 P.M. on Thursdays.

This retail store, aptly named the Country Cupboard, opened in 2007 because farm visitors were interested in purchasing products after they toured the barn and farm. This self-serve store sells a variety of products from Cinnamon Ridge Farms: eggs, beef, pork, artisan cheese, cheese curds, meat sticks, canned jellies, local honey, and homemade baked goods.

Providing guests with a wonderful experience is top priority for John and Joan. They know the food they serve and sell, the appearance of their farm, and their hospitality all factor into a great customer experience. Handouts and dairy recipes are available inside the dairy barn and conference room.

Today I’m sharing with you one of those recipes for Unicorn Smoothies, which was named by their four-year-old granddaughter, Aubrey. Because Cinnamon Ridge produces artisan cheese and meats on their farm, we’re also providing this link to a feature story by Iowa Food & Family Project with tips for creating craveable cheese boards.

Shannon Latham

May 14, 2021

Dairy, Desserts, Food & Family, Recipes
Latham Hi‑Tech Seeds

5 Secrets to Becoming the Best Version of You in the New Year!
Photo credit to the Iowa Food & Family Project

guest blog post by Anne Hytrek, Registered Dietitian and Certified Diabetes Educator for Ankeny Prairie Trail Hy-Vee

You may have pictured it in your head numerous times – the best version of you. The best could mean the healthiest version, the happiest version, the smoke-free version or the less-stressed version of you.

Whatever your best version means, the following 5 secrets can help you reach your maximum potential in 2020:
1. Balance Your Diet – Take a good hard look at your daily food intake. Does it include at least a couple of servings of fruits and vegetables per day? Is it made up of sugary processed foods? Are you skipping meals? According to Forbes, only 8% of Americans achieve their New Year’s resolutions. Take this opportunity to be part of that 8%! Your Hy-Vee registered dietitian can work on your nutrition goals. He or she can keep you accountable and ensure that your diet is balanced and fulfilling.
2. Water, Water, Water – Most of us have heard it before, “You need to drink more water.” Take this message to heart and focus on making the majority of your daily beverage intake water. To help increase your intake, take a clear water bottle and draw hash marks evenly spaced along the side of the bottle. Starting at the top, label each hash mark with a time of the day (i.e. 9 a.m., 11 a.m., 1 p.m., etc.). Use that as your hour-by-hour water intake goal.
3. Relax, Renew and Refocus – Let’s admit we could all use some stress reduction in our hectic lives. Whether you like to listen to music, read, meditate or exercise, try to take time each day to give yourself a mental break. This mental break can help you refocus your time and perhaps make you more productive because you gave yourself a chance to just breathe.
4. Move More – According to The Huffington Post, it takes 21 days to develop a new habit. Start slowly. Do something you enjoy. Move more throughout your day, and after about three weeks, it will become a new healthy habit for you.
5. Give Yourself Some Attention – In 2021, make it a point to write down the things that make you happy. Keep this list handy and add to it throughout the year. Focusing on your happiness may inspire you to have a better outlook on life. We only get one life, so make it your best!
Whether you work on all five of these secrets at once or just one at a time, it’s a step in the right direction toward being the best version of you. Your Hy-Vee registered dietitian can help you throughout the entire journey. In the words of Zig Ziglar, “You don’t have to be great to start, but you have to start to be great.”
Webspec Admin

January 10, 2020

Dairy, Desserts, Food & Family, Recipes, Sides

goal setting, goals, lifestyle, new year new you, new years resolutions, writing goals
Latham Hi‑Tech Seeds

5 Tips for Hosting a Holiday Potluck
This week marks another milestone as Latham Hi‑Tech Seeds hosted its 10^th annual Christmas potluck. Our first potluck was held in 2009 when Latham Seed Company and Latham Hi‑Tech Hybrids merged to become Latham Hi‑Tech Seeds. To symbolize our coming together, that year each employee hung an ornament bearing his/her name on our company’s Christmas tree. Those ornaments continue to hang, and each year new ornaments are made as needed.

Last year we added the Ugly Sweater theme. Those sweaters provided so many good laughs that we hosted our 2^nd Annual Ugly Sweater Party in conjunction with this year’s potluck.

This year we also allowed for more serving space on the buffet line. That got me to thinking… Not everyone is used to planning parties or hosting large gatherings. Potlucks are such a great team-building activity plus they give people permission to slow down during an especially hectic season. Yet it seems that fewer people “open up their doors” to host others. How can we encourage more people to share a little holiday cheer?

Below are five quick tips for hosting a holiday gathering:
1. Spread the Word. Keep it simple. Your invitation doesn’t need to be Pinterest-inspired nor worthy of an Instagram moment. Just make sure the people you want to gather around your table know when and where to show up!
2. Sign Up. We’ve learned that duplicates and triplicates can happen, so now we put a sign-up sheet at the front desk. This way we can see what others are bringing. Since we’ve started the sign-up sheet, we’ve had a much wider variety of foods from salads to desserts.
3. Set up the Space. Many hands make light work. If need be, recruit friends and family members to help. If you’re a small business, set up a committee if need be. Be sure to consider the flow when you set up tables. Keep the crock pots hot and the cool dishes cool. Set desserts and small dessert plates by the coffee pot.
4. Dish It Up. Supply Sharpie markers, Ziploc® bags and disposable containers to help divvy up the leftovers. There’s no sense in having good food go to waste! Plus, you can always freeze smaller portions to enjoy for lunch.
5. Clean Up Crew. Don’t just eat and run! Many hands make light work, so do your part to help put away tables and anything else that needs to be done. In a matter of minutes, our office was even cleaner than before the potluck began.
Not everyone is an extrovert, and we often chose to sit next to the people with whom we work most closely. Consider place cards to help people get to know one another and develop a few “conservation starters” in advance. I enjoy asking people which dish they brought and why. There’s usually a good story behind the “why” a recipe is special. Another idea for a conversation starter is to ask the person next to you for his/her favorite Christmas carol, but be sure to ask “why” his/her chose that song.

Table Talk

This week we asked our management team members to share their favorite Christmas movies. Classics like “White Christmas,” “Holiday Inn” and “Miracle on 34^th Street.” The most popular were “A Christmas Story” and “National Lampoon’s Christmas Vacation.” “Home Alone” received an honorable mention because one team member said she has watched it with each of her sons, and it allows her to see it through his eyes. One of our team members said “A Christmas Story” is her favorite because it brings back great memories of movie marathons at her grandpa’s house. One reason I love “National Lampoon’s Christmas Vacation” is because it brings back a great memory of uncontrollable laughter when I first watched this movie with one of my cousins who tends to be very serious.

While our dinner scene is far less dramatic than one in the movies, our team members know how to put on a spread! Deviled Eggs, macaroni & cheese with corn, as well as M&M cookies are staples. All the other dishes vary from year to year. In the past, we’ve enjoyed crockpot chicken and noodles and white chili. This year our large buffet included everything from seafood salad and bagel dip to Low Carb Taco Soup and ham sliders to brisket and Sweet & Sour Meatballs.

Each year there is an “it” recipe that gets requested by multiple team members, so we do our best to share that with you on “The Field Position” blog. This year’s pick is a simple, but festive cranberry gelatin salad from Becky Lane. Becky says this is one of her favorites because it is an unconventional way to use cranberries over the holiday season.

Did you know that our affinity for Jell-O dates to the 1930s and 1940s when refrigerators became more common? The first dish often made was Jell-O because that couldn’t be made in a traditional icebox. No wonder church and community potlucks are filled with so many Jell-O recipes… they’re a family tradition. In my family, we call one dish “Christmas Jell-O Salad.” You can learn more facts like this in Darcy Maulsby’s book, “A Culinary History of Iowa.”

As a storyteller, Darcy offers these tips to help you preserve your family’s history in just 10 minutes during the holidays. We wish you and yours a very Merry Christmas!
Shannon Latham

December 20, 2019

Dairy, Desserts, Food & Family, Recipes, Sides
Latham Hi‑Tech Seeds

Rural Life is Worth Reviving

By Guest Blogger, Jennifer Carrico

The Iowa Farm Dinner was held September 16, 2018 in Redfield, Iowa, using food and drinks from local farms and businesses to celebrate rural Iowa and harvest.

Harvest is upon us and with harvest comes many meals in the field, on the go or late at night. Prior to the beginning of harvest, the family comes together to have a meal and enjoy conversation. This is exactly what happened in my little town of Redfield on Sunday night.

The main street going through the town of 800 was shut down and made into a spot for a Sunday authentic Iowa Farm Dinner.

Katie Harvey-Martinez, along with three other farmer’s daughters—Danna Larson, Katie Meeks and Amy Lucht—hosted the Iowa Farm Dinner focusing on using products, foods and drinks from local farms and companies. It’s a way to revitalize small-town America and bring people together who believe in the rural lifestyle.

Twelve years ago, I returned to my hometown. When growing up, I, like a lot of kids, wanted to go out and take on the world. But then life showed me my way back to our family farm, and I knew that was where I belonged.

Danna Larson said she started Rural Revival because of Harvey-Martinez’s story of coming back to rural Iowa to fulfill her dream of being a restaurant owner.

The farmer’s daughters, Katie Meeks, Katie Harvey-Martinez, Danna Larson, and Amy Lucht were the hostesses for the evening, celebrating the rural lifestyle.

Harvey-Martinez is from Redfield originally and headed to New York City after graduation to study at the American Musical and Dramatic Academy. Rick, her husband, is from New York City and worked in television and film post-production, so small-town Iowa is a lot slower pace than his previous work.

The couple purchased the Dexfield Diner after it was closed following a 17-year span in our town. Reopened as Harvey’s Diner & Pub in June 2016, they provide some great comfort food and my favorite protein—beef—with a burger of the week, smoked brisket, and prime rib on Friday and Saturday nights. Live music can be enjoyed on the patio on Saturday nights during the summer months.

“This was truly my dream, but we couldn’t do it in New York,” Katie said. “I couldn’t do what I wanted to do under those constraints. There are so many possibilities here.”

The main street of Redfield was closed down for the evening to be the setting for the Iowa Farm Dinner.

Rural Revival believes the country life is the best life and wants to showcase the hardworking people who live in rural communities all across America.

“We believe this generation is hungry to return to their roots. This is a way for our small-town communities to grow again,” said Larson. “Bringing back people to farming and agriculture and restaurants, like Harvey’s, and small businesses. This is a great life and we want everyone to know that.”

The Iowa Farm Dinner was a five course, mostly family-style meal prepared by Harvey’s executive chef, Justin Ahlberg and special events chef, Amber Rowley. Biscuits, rolls and bread with locally made honey, apple butter, peach butter and cherry amaretto preserves were part of the first course, which also included pickled beets, pickled cucumbers, dilly beans, local tomatoes, fresh mozzarella, white balsamic glaze and pecan basil presto. The first drink, honey bourbon lemonade, was my favorite.

Diners from all across central Iowa came to enjoy the evening with local foods and drinks and the sounds of the Flatland Jamband.

The second course included cider-braised root vegetable salad of carrots, golden beets, parsnips, purple potatoes and red onion. The smashing pumpkin drink came with this course, which was Iowa Distilling Company Steel Drum Rum, lemon pumpkin soda, all-spice liquor and soda.

My favorite of the entire meal was the Iowa sweet corn chowder with house-cured, smoked bacon, was the feature of the third course. I could seriously eat this at every meal. I’m told it is a family recipe of Rowley’s. She is also the pastry chef for Harvey’s and provides some amazing desserts available at the restaurant. Cakes, crisps, pies, cookies and cheesecakes—they all are good. This course was paired with an aged bourbon barrel cider from Winterset Cidery.

The fourth course was what really filled the plate. It featured roasted spiced organic chicken from the Raccoon Forks Farm, north of Redfield. Stuffed Iowa pork loin, wilted greens, cauliflower, sweet potato casserole and red berry jello salad were also available. Local wines finished off this course.

As the evening progressed, the sun set and candles served as lighting for the final courses of the Iowa Farm Dinner.

A couple from Winterset who moved back to the family farm, were the feature of the fifth course—dessert. Matt and Naomi Hupton relocated to Madison County from Minneapolis, to Matt’s family farm and brought their coffee business with them. The course included coffee and cream pavlova and Pammel Park Coffee Company’s Farmer’s Blend coffee.

The night of celebrating farmers, agriculture, and a locally-grown meal was amazing. It’s so great to meet people who have the same kind of passions as you do about rural living and who see raising a family where the crops and livestock grow and the houses aren’t 10 feet from each other. Rural life is worth reviving.

Harvey’s Diner and Pub – https://www.facebook.com/harveysdinerandpub/

Rural Revival – https://www.ruralrevival.co/home

Laura Cunningham

September 21, 2018

Dairy, Food & Family, Recipes
Latham Hi‑Tech Seeds

Let Your Love Shine, All Year Long

The closer we get to Valentine’s Day, the more advertisements there are for roses and chocolates. Why wait for one special day to send flowers or to write sweet nothings? Why not hide love notes around the house or treat your spouse to a nice dinner for no particular reason? Why not send random text messages throughout the day to let her know that you’re thinking of her?

Let your loved ones know just how much they mean is Mark Rother’s mantra. He’s been married for 37 years to his childhood friend, and he feels so fortunate that he has worked with both of his sons. He considers his daughters-in-law to be bonus members of his family and is delighted that all five grandchildren live within four miles of the family farm.

Mark loves that he and Sue can attend the grandkids’ activities and help out when they’re needed. Ryan and his wife, Becky, are parents of three daughters: Rosie, 10; Brooke, 6, and JJ, 2.5 years old. Tony and his wife, Jessica, are the parents of Landon, 6, and Olivia, 3.

“I’m not rich in a monetary sense,” says Mark, “but my life is rich in all the ways that matter most.” He and his wife, Sue, live on the farm south of Sheffield in North Central Iowa that’s been in Mark’s family since 1921. They got married in 1978 and had the distinction of getting the first beginning farmer loan that the local bank had written in about 30 years. When the Farm Crisis of the 1980s hit, he said the bank was probably second-guessing their decisions but Mark and Sue weathered the storm. They did body work and automotive repair plus Mark took on carpentry jobs to bring in additional income.

Two decades later the Rother’s sons each found their passions from working side-by-side with their parents. After graduating from Ellsworth Community College, Ryan took a job with the state’s leading masonry company. He enjoyed his work, but it took him away from home for long stretches. With a wife and children, he decided to start his own carpentry and masonry business. Mark went to work for Ryan and continued farming.

A few years later when Tony graduated from North Iowa Area Community College, he also wanted to farm. The family’s operation wasn’t large enough to support everyone, so Tony decided to start his own trucking business. Today Mark helps Tony haul loads, including shipments of Latham® Hi‑Tech Seeds. Their trucking business is a good complement to their farming operation since they can haul through the winter months.

“What I enjoy most about farming is freedom I have,” says Mark. “I love the independence. I enjoy being my own boss and making my own decisions. There is just something be said about the earthy smell of working the ground in the spring and fresh cut hay in the summer. Our kids had a lot of responsibilities as they were growing up. We had a lot of livestock and they had to help. I really believe that teaches them a lot of life lessons.”

The boys learned to work hard, but Mark admits that he was raised by a workaholic father and was a workaholic himself. The older he gets, the more he understands the importance of work-life balance. That’s why he and Sue spend as much time camping and boating. Last summer they rented a houseboat and enjoyed vacationing with their sons, daughters-in-law and grandchildren on the Mississippi River. They also enjoy making memories when their families come over to spend time in the swimming pool or sleepover in the pool house.

“Susie’s grandmother passed away and left her $3,500. Susie wanted something to remember her by,” says Mark. “Since our boys were small at the time, Susie decided to buy a 28-foot swimming pool. We’ve zillion memories with our kids and now our grandkids.”

Recently the Rothers built a pool house that’s more like a cabin with a deck, overlooking the pool. It has lofted sleeping quarters, which their grandkids especially enjoy. There’s also a kitchenette and a patio, so they can fix meals outdoors and maximize their pool time.

In honor of enjoying life’s simple pleasures, today the Rothers are sharing one of their family’s favorite comfort foods. This crock pot recipe is perfect for the planting or harvesting seasons or when curling up beside a fire on a cold winter’s day.

Team Latham

February 5, 2016

Dairy, General, Recipes, Sides
Latham Hi‑Tech Seeds

Healthy Cooking Made Simple

Guest blog by Kilah Hemesath, Latham Hi‑Tech Seed’s Marketing Intern

Real people, real food, real stories.

Nothing brings a family together more than a home-cooked meal at the end of a long day. The Iowa Food & Family Cookbook does just that – offers delectable recipes submitted by real people like you. Intertwining the scrumptious story of where food comes from and tasty dishes is the best type cooking you could do for your family.

The Iowa Food & Family Project, along with state commodity groups, retailers and other sponsors including Latham Hi‑Tech Seeds, helped sponsor the making of the Iowa Food & Family Cookbook. Bloggers Kristen Porter of Iowa Girl Eats and Cristen Clark of Food and Swine are two of the faces behind the scenes discovering and sharing the real story of agriculture.

In conjunction with the cookbook, these two bloggers set out on a mission to share their experiences with others across Iowa. I had the privilege to attend their July 30th Recipe Refresh event in Mason City, Iowa. The event consisted of a cookbook signing by Kristen and Cristen. Local farmers were also on hand, so North Iowa residents could engage in conversation about their food, farming or any topic concerning their food.

I was even able to enjoy the event with my 2nd cousin and Iowa Dairy Princess, Mikayla Lien!

This event also featured a contest winner, Amy Stoeffler, who received a $250 check to Hy-Vee, and her choice of a recipe to be “refreshed.” In attendance was Hy-Vee store Dietician Megan Conlon, who hosted a store tour while providing tips on reading food labels and shopping for healthier ingredients. Also in attendance were bloggers Kristin and Cristen, North Iowa bloggers, cattle farmer Cindy Greiman from Garner, Nancy Degner from Iowa Beef Industry Council, the Iowa Dairy Princess Mikayla Lien and the Iowa Soybean Association.

The recipe chosen to undergo a recipe refresh was the Three-Cheese, Veggie and Beef Calzone recipe. Megan Conlon gave the recipe from the Iowa Food & Family Cookbook a makeover by choosing to use a premade whole wheat pizza crust, so the calzone was quickly transformed into a pizza version! She replaced pepperoni with lean roast beef. She also sautéed the vegetables in soybean oil, which contains heart heathy Omega 3s. How easy is that? Healthy, delicious pizza at your fingertips!

Find the recipe below and try it in your own kitchen at home! You can also find this in the Iowa Food & Family Cookbook on page 25.

The Iowa Food & Family Cookbook is filled with recipes to help you cook up memories with your family in the kitchen. Find recipes from farm families, cooking tips & tricks and food facts in the cookbook. To receive your own copy of the cookbook, simply post your family’s favorite meal below.

You can also receive a complimentary of the cookbook by visiting the Iowa Food & Family Project’s booth at the Iowa State Fair, August 13-23. Located in the southeast atrium of the Varied Industries Building, the IFFP display will showcase the many ways farming contributes to Iowa and the quality of life enjoyed by those who live and work here.

Webspec Admin

August 7, 2015

Beef, Dairy, General, Recipes
Latham Hi‑Tech Seeds

Mentors Inspire Generations of 4-H Champions
Guest post by Darcy Maulsby

Emerging leaders need mentors to guide them, as well as a network of peers to reassure them they are not on the journey alone. That’s how generations of the Brown family and other Franklin County 4-H members became champion livestock judges and successful business professionals.

“This tradition goes back to the 1920s for many local families, including ours,” said Mike Brown, a former member of the Reeve Hampton Hustlers, who is now the senior director of livestock operations for Merial, a leading global animal health company.

Mike credits his father, J. Kent Brown, with encouraging he and his brothers’ participation in 4-H. Kent attributes his involvement in 4-H to his father, J. Verald Brown, who was inducted into the Iowa 4-H Hall of Fame in 2002. J. Verald Brown joined 4-H in 1923, just five years after the first 4-H club was organized in Franklin County in 1918.

J. Verald Brown was influenced by V.B. Hamilton, a Franklin County agent in the 1920s and 1930s who played a key role in local 4-H history. “V.B. Hamilton sparked the fire for livestock judging in this area for generations,” said J. Kent Brown, a former member of the Mott Meat Makers 4-H Club who judged swine, beef cattle, dairy cattle and sheep.

Franklin County boasted world champions
Through the years, many Franklin County livestock judging teams won not only regional and state, but national and international competitions. In 1925, the Franklin County Farm Bureau’s Champion Junior Cattle Judging Team of the United States (coached by V.B. Hamilton) represented America at the International Dairy Cattle Show near London, England, from July 7-11, 1925.

After winning the world champion title and a $250 gold trophy, the team of Iowa farm boys and Coach Hamilton received a hero’s welcome at home. They were greeted by 3,500 people—one of the largest crowds to ever gather in the Hampton City Park.

This legacy of excellent carried through to the 1950s and 1960s, when livestock judging workouts were held each summer at different farms around the county. “A lot of the parents would come along with the 4-Hers so they could learn, too,” J. Kent Brown recalled.

The 1959 Franklin County 4-H livestock judging team, which was coached by Carl Rehder (center) included (back row, left to right) Bill Dohrmann and Bob Latham, (front row, left to right) Art Wagner and Charles Akers. The team won the 4-H livestock judging contest at the 1959 Iowa State Fair and were named the national champion 4-H livestock judging team at the 1959 International Livestock Exposition in Chicago, Ill.

Judging teams of this era did extremely well, including the 1959 team of Bill Dohrmann, Bob Latham, Art Wagner, Charles Akers and Coach Carl Rehder. Not only did they win the 4-H livestock judging contest at the 1959 Iowa State Fair, but they were named the national champion 4-H livestock judging team at the 1959 International Livestock Exposition in Chicago, Ill.

4-H teaches lifelong lessons
Livestock judging challenges team members to evaluate animals’ physical characteristics and make a comparison to other animals, as well as the ideal standard of that particular class. Livestock judging through 4-H also helps young people:
- Enhance their decision-making capabilities
- Build character, confidence and integrity
- Network with other people who share similar interests
- Improve their communication abilities and public-speaking skills
“Judging teaches you to make decisions, support your reasoning and communicate clearly,” said J. Kent Brown, who worked for the American Angus Association after college before returning to farm in Franklin County.

The value of these lifelong skills can’t be underestimated, added Brown’s son, Layne, who runs an insurance and financial planning firm in Pleasant Hill. “Through 4-H, I learned how to set goals, track progress and work as a team. Not only did it develop my work ethic, but I met a lot of great friends, too.”

These connections endure, added J. Kent Brown. “I’ve been fortunate to have lifelong friendships with people all over the county, state and nation, thanks to 4-H.”

One of these friendships includes Jay Van Wert, a long-time farmer from Hampton, whose family often relied on this favorite recipe when they were busy with 4-H activities.

Egg and Cheese Bake
(This casserole can be prepared the night before, refrigerated and baked in the morning.)

Ingredients:

1 cup biscuit mix (Bisquick)
1 ½ cups cottage cheese
½ pound grated cheddar cheese
1 teaspoon dried onion or 2 teaspoons fresh onion
1 teaspoon dried parsley flakes or 1 tablespoon fresh parsley
¼ teaspoon salt
6 eggs, lightly beaten
1 cup milk
¾ cup butter, melted

Directions:
1. Mix ingredients in order given.
2. Melt butter in 9-inch by 13-inch by 2-inch baking dish.
3. Pour cheese/egg mixture in dish; spread evenly.
4. Bake at 350 degrees for 40 minutes.
Team Latham

April 24, 2015

Dairy, General, Recipes