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Latham Hi‑Tech Seeds

HAVE A COKE AND A SMILE… AND A LIFETIME OF ZING

“Things go better with Coke” was the 1960s marketing slogan of one of America’s oldest soft drinks, and college students nationwide put it to the test.

Linda Laverty was a junior at Iowa State University when a friend set her up on a Coke date with Bill Latham, who was a senior majoring in Agronomy. While they had a nice time, the timing was not right.

Bill soon graduated and took a job as a sales representative and agronomist in Louisiana. Later he was transferred to Nebraska and moved to Lincoln. Meanwhile, Linda graduated with her degree in Child Development and began teaching Head Start in West Des Moines. Then she followed her career to Omaha. Nebraska is where Bill and Linda’s paths crossed once again. As fate would have it, a high school friend of Linda’s married a fraternity brother of Bill’s and moved to Omaha. The young married couple reintroduced Bill and Linda.

ZING! Just like the claims made in the 1960s Coke advertisements, Bill and Linda discovered that “be-alive sparkle” and were married in August 1967.

Because Bill had moved home to North Central Iowa to join his parents in the family’s seed business, the newlyweds made their home in rural Franklin County. Then in 1973 Bill and Linda built a home right next door to the seed company’s headquarters.

“It was so much more convenient to be close to the farm in the fall and spring when seed was coming in and going out to growers. Each day was exceptionally long, but the boys looked forward to getting off the school bus and joining their grandpa and dad. Chris discovered his love for computers, and John developed a passion for seed products.”

Another advantage of living next to seed farm is that cousins lived nearby. Three of the five Latham brothers were involved in the seed business, and each one lived within two miles of the seed company. John and Chris each had a cousin the same age, so they were the best of friends and shared many similar experiences.

After John graduated from high school, he followed in his father’s footsteps by enrolling in the College of Agriculture at ISU and pledging Alpha Gamma Rho fraternity. Chris also made his way south after high school and graduated from Drake University in Finance. The two brothers worked for other companies before working together in the startup Latham Hi‑Tech Hybrids. Today they and John’s wife, Shannon, are proud to be the third generation to own and operate Latham Seeds.

From left to right: Chris, John and Bill Latham

“I know Bill would be very proud of what John and Chris have done in the seed business,” says Linda. “I also am proud of them as they are following a deep legacy. Their grandparents, father and uncles all involved and known in the seed business. I believe by living close to the business they learned about the responsibilities of operating a business, and they developed leadership skills.”

Bill served as president of the Iowa Seed Association (ISA), the Independent Professional Seed Association (IPSA) and the American Seed Trade Association (ASTA). Now John is president of ASTA. Chris recently finished his term as ISA president and recently started serving on the IPSA board.

Bill and Linda Latham hosted a joint seed conference in June 1998 with the Canadian Seed Trade Association president and First Lady, Wayne and Isabelle Gale. Both couples are pictured here during opening ceremonies.

“When the boys were growing up, they attended a lot of industry meetings with us,” says Linda. “Our family vacations were usually centered around one of the meetings as they were held across the United States. We became friends with people all over the world through our involvement in these seed meetings.”

One of the best experiences Linda said they had was in 1997-1998 when Bill served as ASTA president. He and Linda spent the year working with the president of the Canadian Seed Trade Association and his wife as they hosted a joint convention in Toronto.

“That year of working with Canadians and Americans to plan a convention for more than 1,000 attendees was a big highlight!” says Linda. “We traveled so much that year and attended the Federation of International Seed Association convention in Monte Carlo. We also were able to attend the Southeast Asian Seedsman meeting in Brisbane, Australia. Bill attended meetings while I got to see and pet koala bears and kangaroos.”

Dr. Norman Borlaug & Bill Latham

Another highlight was in 1999 when Bill and Linda served as ASTA convention chairs in Lake Las Vegas. One of the keynote speakers was Dr.

Norman Borlaug. A native of Cresco in Northeast Iowa, Dr. Borlaug became known as the Father of the Green Revolution and won the Nobel Peace Prize in 1970.

“Dr. Borlaug arrived at the hotel on Sunday afternoon with a friend who had just won the World Food Prize. Bill and I visited with them in the hotel lounge. Norman ordered a rum and Coke. Shortly thereafter, Bill thought they should register for the convention. Bill left with Dr. Borlaug’s aid, leaving me at the table with the guest of honor. I was a little panic-stricken for a moment. After all, I’m not a scientist! What could I possibly have in common with Dr. Borlaug? It turned out that he was very easy to talk with. Because he was born and raised on a farm in Iowa like I was, we visited about his childhood. He was genuinely nice. I felt like I was talking to my grandpa as Dr. Borlaug was in his 90’s then.”

Today Linda enjoys reliving many of her favorite life experiences through her sons. She looks forward to traveling to Ireland in July 2021 on a Latham® Dealer trip. Linda’s ancestors moved from Northern Ireland to Jasper County in Central Iowa, so she looks forward to sharing her ancestry with her grandkids. Linda also enjoys attending her five grandchildren’s many activities plus attending Iowa State Cyclones football and basketball games. Her grandchildren range from 4^th grade to college, but they have a love for chocolate cake in common.

Today Linda is sharing with us one of her favorite recipes for chocolate cake.

Shannon Latham

March 5, 2021

Desserts, Recipes
Latham Hi‑Tech Seeds

Ms. Hain Builds Local FFA Chapter

Soils Judging Team

I BELIEVE in the future of agriculture, with a faith born not of words but of deeds – achievements won by the present and past generations of agriculturists; in the promise of better days through better ways, even as the better things we now enjoy have come to us from the struggles of former years…

This first line of the “FFA Creed” is lived out by the group of men and women, who serve as FFA advisors and/or teach agricultural education. This small but mighty group is moving the needle toward an educated, innovative new generation of agriculturists.

Heidi Hain of Nora Springs, Iowa, is one of the new teachers shaping the next generation of agricultural leaders. Ms. Hain is in the middle of her second full year as a full-time Ag Education teacher. She teaches the 7^th through 12^th grade agricultural classes in the Nashua-Plainfield school district. Because agricultural classes and the FFA made such a profound impact in her life, she chose to become a teacher.

“Rockford Senior High had an Agricultural Education program, which is something my previous school had lacked. My older cousins had taken agricultural classes and were active in the same FFA chapter, so I decided to add that to my schedule,” explains Ms. Hain. “I was immediately drawn into the FFA, and Intro to Ag was my favorite course that year.”

Conduct of Meetings team from Northeast Sub-District of the North Central District!

In high school, Ms. Hain served as a Co-Reporter and Vice-President for her FFA Chapter. She also served as the Auditing Committee Chair for her State during senior year. In college, she was involved with Iowa State’s Collegiate FFA/Ag Ed Club. She participated in the parliamentary procedure team and placed 3rd Nationally!

Today Ms. Hain strives to push her students to use their talents to the fullest. As an FFA Advisor, she oversees Career Development Events (CDEs), helps plan a variety of events and continually pushes her students to become better. She appreciates this part of her job the most as it’s the real-life application of what she teaches in the classroom.

“I’m constantly pushing my students to be better people. I tell them that no ‘magic’ can happen when you stay in your comfort zone. I find so much joy when they leave their comfort zone and acknowledge the growth they made!”

Ms. Hain is a prime example of doing what she loves. She shows the support on her social media pages to promote agricultural education and how she is contributing to developing the next generation of ag. Lastly, she shares the why behind what she does:

“To me, being ag Ag Education Teacher is being able to exert an influence in my home and community which will stand solid for my part in that inspiring task. At the end of each day spent at county fair, prepping a contest or doing a fetal pig dissection is just as inspiring as the next task because I know it will make a difference in someone’s life.”

Webspec Admin

February 26, 2021

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

We’ve Always Believed in the Future of Agriculture

National FFA Week is time for us to remember our roots. The Lathams have grown up in FFA, and this time every year we think about the experiences that helped shape our hope in agriculture.

Front Right: Shannon Latham

Did you know that E.M. Tiffany had the foresight to write the FFA Creed in 1928? That was a long time ago! And yet, that Creed continues to apply to Future Farmers of America today:

“I believe in the future of agriculture, with a faith born not of words but of deeds – achievements won by the present and past generations of agriculturists; in the promise of better days through better ways, even as the better things we now enjoy have come to us from the struggles of former years.

I believe that to live and work on a good farm, or to be engaged in other agricultural pursuits, is pleasant as well as challenging; for I know the joys and discomforts of agricultural life and hold an inborn fondness for those associations which, even in hours of discouragement, I cannot deny.”

Everyone has experienced discouragement at some point, and perhaps none so much as Iowa farmers over the years. We can’t forget the derecho in August 2020, which was one of the most costly thunderstorm disasters in U.S. history.

Before that, Iowa farmers were dealt with the Farm Crisis. The Federal Reserve’s tight money policies were intended to bring down high interest rates but caused farmland values to drop 60% in some parts of the Midwest from 1981 to 1985.

Every generation has had to face massive changes. But history gives us invaluable perspective. This is where we remember the last paragraph of FFA’s Creed:

“I believe that American agriculture can and will hold true to the best traditions of our national life and that I can exert an influence in my home and community which will stand solid for my part in that inspiring task.”

We are blessed to be part of a family-owned seed company that is headquartered in America’s heartland. We’re honored to work with a network of other ag advocates across the Upper Midwest who share our passion. And we’re grateful for those who are committed to being a positive influence in their communities.

Let’s celebrate everyone who carries on the tradition of wearing the blue jacket.

The mac and cheese recipe below comes from the Stenjem family of Wisconsin! This recipe is often requested for FFA banquets and FFA members’ graduations. Enjoy!

Shannon Latham

February 22, 2021

Agriculture, Food & Family, Industry News, Recipes, Sides
Latham Hi‑Tech Seeds

What’s on the mind of Iowa consumers?
Recent survey shows grocery shoppers adapt to COVID-19, remain trusting in agriculture

Guest blog by Kelly Visser, Iowa Soybean Association agricultural awareness manager

Earlier this winter, an Iowa Soybean Association survey of 350 soybean farmers found that “improving consumer trust in modern agriculture” ranks highly among issues impacting farm profitability.

Perhaps that is because just 4% of Iowans are directly involved in farming. Thus, very few have a firsthand understanding of how today’s food system operates with their best interest in mind.

To understand Iowa consumer concerns and perceptions across the farm to fork chain, the Iowa Food & Family Project (Iowa FFP) conducts an annual Consumer Pulse Survey.

Now in its ninth year, the survey gauges Iowans’ grocery shopping habits, food label influence and attitudes toward agriculture. Year-over-year findings not only give a pulse on consumer perceptions, but also help shape Iowa FFP consumer-focused programming and content development.

The late-2020 survey of Iowa grocery shoppers had 1,539 responses and 1,103 were engaged with the Iowa FFP as monthly Fresh Pickings eNewsletter subscribers. Respondents’ age groups, income levels, education levels and geographic regions closely follow the state’s population.

Flynn Wright, an advertising agency in Des Moines, conducted the survey analysis from data collected.

Key Consumer Pulse Survey Insights

COVID-19 Impacts
- More than half of Iowa FFP subscribers and 38% of the general population indicate they were surprised by the impact COVID-19 had on the food supply chain.
- Most shoppers cite they felt an impact on the way COVID-19 affected how they purchase, consumer and prepare their food. Only 15% reported their behavior was unchanged.
Food Purchase & Preparation
- 82% of shoppers report purchasing their groceries in store, down from 97% in 2019.
- 53% of Iowa FFP subscribers and 33% of the general population are preparing meals from scratch at home at least five nights a week.
- 62% of shoppers haven’t ever purchased meat alternative products, 25% have purchased from a grocery store and 13% from a restaurant.
- Half of those who have purchased meat-alternative products report perceived health benefits as a motivator.
Grocery Decision-Making Criteria
- Food quality, price and nutritional value carry the strongest level of importance for grocery decision-making.
- Dietary restrictions and fit within a diet are the least important criteria.
- When it comes to label influence in purchase decisions, 69% of shoppers site the nutrition facts panel as “influential” and 65% rank the ingredients list as “influential.”
Words That Matter
- Shoppers like to see words and phrases like “no high fructose corn syrup,” “all-natural,” and “farm-raised” on food labels.
- 50% of respondents reported that “organic” and “all-natural” phrases on food labels felt misleading.
Views of Iowa Agriculture
- 87% of shoppers are satisfied with Iowa agriculture.
- Iowa FFP subscribers were significantly more likely than non-subscribers to be “very satisfied” with Iowa agriculture, 46% versus 39%, respectively.
- Three-quarters of food-minded consumers give farmers an excellent or good rating for producing safe foods, contributing to the local economy and raising healthy animals with care.
- “Excellent” and “good” ratings for farmer performance in protecting our air, soil and water has jumped from 50% to 70% over the past four years.
Views of Iowa FFP
- More than half of shoppers reported being familiar with Iowa FFP, a 18% increase from 2016.
- Thirteen percent reported being “very familiar” in 2020, a 11% increase from 2016.
- When asked about the trustworthiness of Iowa FFP as a source of information, 84% of those familiar with the initiative rated it as “very” or “somewhat” trustworthy.
About the Iowa Food & Family Project

The Iowa Food & Family Project is powered by nearly 35 partners, including Latham Hi‑Tech Seeds, with a goal to help Iowans become more confident about how and where their food is grown. For more information and resources for connecting with consumers, visit iowafoodandfamily.com.
Shannon Latham

February 19, 2021

Poultry, Recipes
Latham Hi‑Tech Seeds

Latham RSM Justin Prokosch Loves the Life He’s Living

He knew he had found “the one” when he was in high school.

Justin Prokosch grew up on a family farm south of Redwood Falls, Minnesota. He helps his dad, Steve, and Steve’s brother, Jim, on the family’s farm, which became a Century Farm in 2005. Steve and Jim went to school for diesel mechanics and operate a machine shop on the farm where they fix other people’s equipment. In addition, Justin’s grandpa in 1972 started a DeKalb® dealership.

“My dad took over the seed dealership, so I grew up around the seed business. I was very involved in high school. I helped sort seed and deliver it to customers. I understood billing and what went into running a seed business. That hands-on experience is what really got interested me in the seed business. I’ve always had a passion for placing seed in the right spot.”

With his background and passion, today Justin is a valued member of Latham Hi‑Tech Seeds’ sales team in the north. He serves as Regional Sales Manager (RSM), which includes the Southern half of Minnesota. His responsibilities include building and coaching Latham Seeds’ dealer network.

“Having a large region is challenging because each area of the state is completely different,” says Justin. “One product can work really well in one area but not in the other area, so it all comes back to product placement. It’s important to understand product characteristics.”

Justin is assisted by Latham District Sales Manager (DSM) Daniel Miller of Mapleton. Northern Minnesota, including the Red River Valley, is served by RSM Ken Highness and DSM Andrew Carruth.

First Love

“I really became passionate about agriculture when I was in high school,” adds Justin. “By the time I was a junior, I knew I had that passion for agriculture and that’s what led me to pursue a career in ag.”

After graduating from high school in Wabasso, Justin attended Southwest Minnesota State University (SMSU) in Marshall for Ag Business with a minor in Agronomy. Since Marshall is only 35 miles from the Prokosch home farm, Justin was able to help on the farm while attending college. He planned his class schedule around farm work. When he was a sophomore in college, he purchased the farm place across from his parents’ place and began commuting every day to Marshall.

His heart was in two places.

While he was in high school, Justin met his soul mate while attending a religious retreat. Katie grew up in Marshall, so the young couple spent a lot of time together during Justin’s freshman year of college. The following year Katie attended the College of St. Benedict by St. Cloud where she was a collegiate swimmer. She graduated with a degree in Theology and then pursued a master’s degree in Theology from Boston College. Katie’s program was unique in that she had to spend six weeks of the summer, for three summers, in Boston.

In addition to working on her master’s degree, Katie and Justin were planning a wedding. The couple got married in March 2014.

“When Katy and I got married, we talked about how I am the last Prokosch to carry on the family name. Leo, our oldest son, is named after my grandpa,” explains Justin. “After the twins were born, Katie asked if four boys were enough to carry on the Prokosch name.”

Family First

Justin joined the Latham Team in June 2018. Prior to that, he worked as a seed DSM for three years with another company. He also worked at a local co-op and helped run its precision ag program for almost three years after he first graduated from college.

“What really attracted me to Latham Seeds is that it’s a family-owned company. When they say family comes first, the owners really mean it. Katie was pregnant with twins when the company I was working for went through a merge and was reducing the sales force by 30 percent. It was a time of great uncertainty. It was also during this time that I had an interview with Amy (Rohe) and John (Latham). I was impressed that the president of the company – a company owner – cared enough about who was working for him that he sat down with me in the interview. I was coming from Corporate America into a family business, and I thought that was awesome.”

On the Saturday before Justin was supposed to start his new position with Latham Seeds, Katie went into premature labor with their twins.

“I sent a message to people at Latham Seeds, explaining why I couldn’t start on Monday. Everyone’s first response, ‘You need to take care of your family. Don’t worry about us. We will work with you to make sure everything works out just fine.’ That just spoke volumes of how the Management Team and owners care. I’ve really come to understand the value of family ownership. Latham focuses on what matters most.”

Justin also appreciates that he can share his love of agriculture with his children, just as his father did with him.

“I love getting our oldest boys in the field and sharing experiences with them. They’re four and five years old now, but they have wanted to be a farmer since they were two. They’re ‘farming’ even when they’re indoors. For as young as they are, they comprehend quite a bit about why we do certain things. I think it’s awesome to see. Through and through, all four of our kids are farm kids.”

Justin and Katie will soon be parents to five kids under the age of six: Leo will turn six in April 2021; Mathias is four years old; and twins Isidore (Izzy) and Augustine (Auggie) are two years old. Their fifth child is due in March.

More changes are on the horizon. Katie has been working as the Director of Religious Education for two local parishes. Once their fifth child is born, she will stay home full time.

“I’m really excited about the future. There are just so many good things happening in all aspects of my life,” says Justin. “Business has grown to the point where Latham Seeds was able to hire a DSM for southern Minnesota. Dan really understands the type of people we want to do business with. He has strong agronomic background and shares my philosophy about the importance of placing seed, rather than just selling it. Dan also appreciates being back in a family business, and he is ambitious. I’m really excited about working with him.”

After Hours

Katie and Justin enjoy hiking in state parks year-round with their children.

When Justin isn’t meeting with farmers or walking fields, you’re still apt to find him outdoors. He and Katie enjoy hiking state parks across Minnesota. Katie grew up camping, so they drive to campgrounds on weekends in the summer to meet her parents. Justin enjoys hunting with his family.

“I love pheasant hunting because it’s something my mom’s side of the family enjoys doing together,” he says. “My mom is the oldest of eight kids, and they’re very close. She grew up on a dairy farm in West Central Minnesota. After my Grandpa passed away in 2004, the dairy barn was turned into hunting lodge and the farm was turned into a game farm. The opening of Minnesota’s pheasant season is a huge family get together. Although it’s in the middle of harvest, I love getting together with everyone.”

This time of year, Justin enjoys ice fishing. He has taken his oldest two boys ice fishing this year, and they enjoyed the experience.

When the Midwest temperatures are cold enough to freeze the ice, it’s nice to sit down at the table with family and enjoy comfort foods. Today Justin and his family are sharing with us a recipe for sauerkraut soup.

Shannon Latham

February 12, 2021

Recipes, Soups
Latham Hi‑Tech Seeds

Heart-Healthy Foods to Love
Get enough sleep. Practice self-care. Enjoy heart-healthy foods.

A few simple steps can go a long way toward improving your heart health and total body wellness in 2021, says Anne Hytrek, MSEd, RD, LD, CDCES. Hytrek is a dietitian and diabetes educator for Hy-Vee, and an Advisory Committee member for the Iowa Food & Family Project.

“When we are tired, we tend to reach for less healthy snacks and beverages to give us a boost like energy drinks or sugary convenient foods. We also may lack the energy to exercise or cook a healthy meal,” says Hytrek. “Aim for seven to nine hours of sleep each night to feel rested and ready to take on the day. Consuming tart cherry juice is beneficial in improving the sleep duration and quality in healthy adults. It may also help manage disturbed sleeping in some people.”

Poor sleep can drive insulin resistance, which Hytrek says is one of the strongest risk factors for weight gain and obesity. It disrupts your appetite hormones, reduces your physical and mental performance, as well as plays a role in your body’s immune response.

Physical fitness is obviously important, but it also is important to practice self-care. Self-care means taking care of your mind, body, and spirit so you can be healthy. Self-care looks different for everyone, but some examples include: journaling, breathing exercises, and fun movement like a walk in nature, dancing, riding a bike or enjoying a bubble bath with a bath bomb!

“Working hard and juggling all the things is great, but you can’t maintain your active lifestyle without a little ‘you’ time to recharge,” says Hytrek. “Self-care also means connecting to others. Human beings need social connections, so happiness is the heart of any effective self-care.”

Another important part of a healthy lifestyle is eating well. Hytrek says confusing messages have been shared in recent years about saturated fats and heart disease. Saturated fat is not “good” for you when eaten in excess. If you have high cholesterol or high blood pressure or are at high risk for heart disease, you may want to take note of these two key points from the research: (1) You may reduce your risk of having a heart attack or stroke by replacing saturated fats (butter, cheese, coconut oil, palm oil) with unsaturated fats (nuts, seeds, fatty fish like tuna and salmon, olive oil, avocados) in your diet. (2) You will likely increase your risk for a heart attack or stroke by replacing the saturated fats in your diet with low-fiber, fast-digesting carbohydrates (examples: fruit juice, pop, candy, pasta, rice, energy bars).

Moderation is really the key. Hytrek recommends eating these three foods to show your heart some love:
1. Low-carb Vegetables – serving size is ½ cup cooked or 1 cup raw or 2 cups raw leafy greens. Examples: green beans, broccoli, spinach, kale, mushrooms, zucchini, yellow squash, Brussels sprouts. These veggies are loaded with vitamins, minerals and fiber and are low-calorie in comparison to other food groups.
2. Walnuts – serving size is 1 ounce or approximately 7 walnuts. Walnuts are primarily a healthy fat source with some carbohydrate and a little bit of protein. They are high in vitamin B6, folate, thiamin – playing a role in cellular energy and a healthy nervous system.
3. Salmon/Tuna – salmon and tuna are both fatty fish and are excellent sources of omega-3 fatty acids, a polyunsaturated fat. Studies have found when participants replaced just 1% of their saturated fat intake with the same amount of calories coming from polyunsaturated fats, their risk of heart attack or stroke decreased by an average of 7%. The American Heart Association considers 3.5 ounces of cooked fish or ¾ cup to be a single serving. For adults, two servings per week are recommended to help lower risk for heart disease.
In celebration of February Heart Month, Ann Hytrek is sharing a recipe for a warm salad that contains all three of these foods and is rated 5 stars! This simple one-pan meal is rich with heart-healthy ingredients.

RELATED POSTS:
1. Clifton PM, Keogh JB. A systematic review of the effect of dietary saturated and polyunsaturated fat on heart disease. Nutr Metab Cardiovasc Dis. 2017 Dec;27(12):1060-1080. doi: 10.1016/j.numecd.2017.10.010. Epub 2017 Oct 18. PMID: 29174025. https://pubmed.ncbi.nlm.nih.gov/29174025/
The information is not intended as medical advice. Please consult a medical professional for individual advice.
Shannon Latham

February 5, 2021

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

Andrew Carruth Named DSM in Northern Minnesota

“We’ve been interested in growing our sales team in Minnesota for quite some time, so it’s super exciting to see this plan come together with the recent addition of Dan Miller in Mapleton and Andrew Carruth in Danvers,” says Amy Rohe, Latham Seeds sales manager. “Both Dan and Andrew have strong agronomic backgrounds, which really fits our organization because we want to be more than seed sellers. Our approach is to study a given field to determine which of our products best fits the soil, disease and weed challenges, as well as a farmer’s management style and lifestyle.”

Andrew understands firsthand how important it is for a seed seller to understand a farmer’s crop management system and lifestyle. When he was in high school, Andrew helped milk 130 head of Holstein cows at 5 A.M. and 5 P.M. daily. He also helped his dad and uncles farm corn and soybeans. He credits his upbringing for helping him develop good listening and teamworking skills. It also gives Andrew an understanding of the important role seed selection plays in a product’s end use.

“I’ve always spent as much time as I could helping my dad with field work and cattle,” says Andrew, who was active in both 4-H and FFA. He was on a two-person team that advanced to National FFA Convention for the Science Fair. “I’ve always wanted to farm, so I feel fortunate to have a job that allows me to do what I love.”

Andrew enjoys spending time outdoors, walking fields with customers and working on projects. He spends as much time as he can helping his brother, Adam, and their father, Joe, farm. Andrew also enjoys spending time with his two nephews and one niece. Adam and his wife, Kelly, live nearby with their son and daughter. Andrew’s sister, Emily, lives in the Twin Cities with her husband, Robb, and their son, Leo. Andrew’s mom, Jolene, provides daycare for Peyton and Maddie. Peyton especially loves riding in the buddy seat with Uncle Andrew.

It took a few years for Andrew to make his way back home, but that journey helps him appreciate the everyday moments even more.

Because Andrew’s siblings had attended South Dakota State University (SDSU), Andrew was familiar with the campus and really enjoyed taking trips to Brookings. He graduated from SDSU in May 2016 with a bachelor’s degree in Agronomy with a minor in Soil Science. Andrew worked after college for three years as a sales agronomist for Glacial Plains Cooperative in Clontarf, Minnesota. He gained experience in everything from dispatching sprayers to writing farm plans for seed, fertilizer and chemistry. He also became a Certified Crop Advisor (CCA).

Andrew jumped at the opportunity in 2019 to focus on only selling seed plus he it provided him with the opportunity to work from home in Danvers. His move to Latham Seeds seemed like the next logical move. As a district sales manager (DSM), Andrew will be calling primarily on Latham® seed dealers and recruiting more farmers to become seed dealers.

“Anyone can show up on the farm and hand out a price sheet, so I like to add value,” says Andrew, who enjoys walking fields and sharing agronomic information. “I’m looking forward to helping Latham dealers build their business however they want. I know more farmers in this area will appreciate working with an independent, family-owned seed business. Their focus on family is one thing that drew me to Latham Seeds. Everyone in the office is so welcoming. I know the people I do business with feel comfortable doing business with Latham, too.”

When Andrew isn’t working, he enjoys spending time at the lake. He also enjoys deer hunting and ice fishing. He recently took his girlfriend, Brittany, ice fishing for the first time and she enjoyed it. Brittany teaches pre-school. She and Andrew enjoying spending time with his nieces and nephew, as well as working on projects together.

Andrew also appreciates a homecooked meal. Today he is sharing with us a recipe for Meatballs with Stroganoff Sauce because it’s one of favorite food that his mom makes when the family gathers. It sounds like the perfect comfort food to enjoy during a Midwest winter.

Shannon Latham

January 29, 2021

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

Get Your Greek on at the Northwestern Steakhouse

By Darcy Maulsby

One of the things that makes Midwestern culture and food so special is the way people maintain their culinary traditions. When in the North Iowa community of Mason City, do as the Greeks do, especially if you’re headed to the famous Northwestern Steakhouse. This casual, “come as you are” restaurant has been described as a steakhouse that hasn’t fully moved into the twenty-first century, and that’s just the way people like it.

“We have customers whose families have come here for five generations, and we get visitors from all over the world,” said Ann Papouchis, who has run the Northwestern Steakhouse with her husband, Bill, for more than 30 years.

The Northwestern Steakhouse features aged, USDA top choice Iowa beef cooked in extra virgin olive oil, butter and a special blend of Greek seasonings that make every bite of steak melt in your mouth, especially the 9-ounce fillet. Many of the steaks are still cut by hand.

The Northwestern Steakhouse has been serving up a unique, savory taste of Iowa since 1920. If you’re looking for a slick, urban steakhouse with inflated prices, this isn’t it. Located on the north edge of Mason City at 304 NW 16^th St. NW near middle-class neighborhoods, baseball fields and cement plants, this unassuming, locally-owned and operated restaurant has been serving working men and their families for generations.

“This area was a melting pot a century ago,” Ann said. “There was a cement plant in this area, along with a sugar-beet processing plant, and our family’s restaurant started as a little café that fed migrant workers from the cement plants.”

Remembering the days of 25-cent T-bone steaks

In the early 1900s, Mason City had become a significant manufacturing and retail area in Iowa. The city’s lime, brick and tile businesses developed rapidly with the opening of The Northwestern State Portland Cement Plant in 1906, followed by the Lehigh Portland Cement Company in 1910. As these industries flourished, Mason City’s population steadily increased. By 1912, Mason City was producing more brick, tile and Portland cement than any city in the world, according Visit Mason City Iowa, the local convention and visitors’ bureau.

Many immigrants from southern and eastern Europe came to Mason City to find work. Lehigh Row was housing set up for the immigrant workers on the grounds of the cement company and White City was the Northwestern plant’s row houses for the workers.

While the forerunner of the Northwestern Steakhouse opened in 1920, owners Pete Maduras and Tony Papouchis moved the business (known as Pete’s Place in those days) in 1932 to a little building on North Federal Avenue in Mason City. T-bone steaks cost a whopping 25 cents, and liquor was bootlegged out of the basement. In 1954 the pair moved Pete’s Place to its present location on 16th Street NW. Pete and Tony continued their partnership, with Pete being waiter/businessman and Tony was the cook/gardener. They had a large garden with more than 200 tomato plants, 50 green pepper plants and many other vegetables.

By 1965, Pete wanted to retire and sold the business to Tony. It was at that time the name changed to the Northwestern Steakhouse. Tony continued to plant his garden every year, harvesting fresh vegetables each summer to use in the restaurant. All of his customers looked forward to Tony’s fresh “salatas,” along with his special Greek menu on Sundays.

Tony was still cooking at his beloved Northwestern Steakhouse at age 96. In an interview with the local newspaper, he said he continued to work because he liked it. “Better to be working,” said Tony, who worked 365 days a year and passed away at age 98.

Cheers to 101 years

Today, the Northwestern Steakhouse is operated by Tony’s son, Bill, and Bill’s wife, Ann, who keep a portrait of Tony hanging on the wall behind the cash register.

The straightforward menu showcases the finest beef in Iowa, all prepared in olive oil and doused with an incredible blend of Greek seasonings and top-secret ingredients. As the menu notes, “Not responsible for steaks ordered medium well or well done. Please order accordingly.”

Meals are served with an array of options, including spaghetti topped with olive oil, Greek seasonings and parmesan cheese, along with Greek salads.

The restaurant is still known for its friendly atmosphere and unforgettable food. Perhaps no one knows this better than the Northwestern Steakhouse’s long-time customers like Neil Pogeler from Florida, whose story was recorded on the restaurant’s website.

“I remember my dad bragging about this place to everyone he met for years after he left Mason City. Now that he’s gone, it’s my turn to brag about it,” said the Mason City native, who has been a customer of the Northwestern Steakhouse for more than 50 years. “I can even tell you the taste is exactly the same as it was back then. (You never forget a certain taste or smell.) Kudos to you, and may your restaurant live on forever!”

But then came the COVID-19 pandemic of 2020, which created big challenges for all restaurants, including the Northwestern Steakhouse.

“We thought we would be celebrating our 100-year anniversary in a different way at the beginning of this year, but it sure has been an anniversary to remember,” noted a post on the Northwestern Steakhouse’s Facebook page on December 31, 2020. “It hasn’t always been easy this year. For the first time in decades, we had to close entirely for a brief time. Then we had to learn a brand-new way of serving you with curbside pickup.

There have been some really great moments, too — being awarded the Key to the City by our Mason City mayor, being named one of Iowa’s 7 best steakhouses by Big 7 Travel, and of course being able to say we made it through 100 years!

As we reflect on 2020, what we think of the most is your continuous support through it all. Your support and love reminded us why we do what we do. We are extremely grateful to the community we’ve called home for 100 years. Cheers to 101 years!”

Darcy Maulsby is a 5th generation farmer, author and Iowa’s Storyteller. Portions of this blog were excepted from her book “A Culinary History of Iowa.” For more information on all of Darcy’s books and writing services, visit www.darcymaulsby.com.

Shannon Latham

January 22, 2021

Beef, Recipes
Latham Hi‑Tech Seeds

Use Cookie Cutters for Dough, Not Crops

Anyone involved in agriculture knows that no two years are exactly alike. No farm is the same, and each farmer has his or her preferred way of doing things. That’s why Eric Croghan (rhymes with “prawn”) doesn’t believe in taking a cookie-cutter approach to crop planning.

“What I enjoy the most about serving as a regional sales manager (RSM) for Latham Hi‑Tech Seeds is working with others as part of a team where everyone buys into the task at hand,” says Croghan, who played three sports in high school. “I love meeting people and learning how and why they do things. When I help farmers, it’s rewarding.”

After majoring in Ag Business and minoring in Agronomy, Croghan graduated in 3.5 years from Iowa State University. He says he was eager to hit the ground running. He differentiated himself as a young salesman by earning his CCA (certified crop advisor) certification. Then he accepted a position as a sales agronomist for a local co-op. He says the seven years he spent selling seed, chemical and fertilizer was extremely valuable as it gave him well-rounded knowledge that he uses today to help farmers.

“Latham Seeds is about helping farmers. The company began in 1947 when Willard Latham found a way to help neighboring farmers save their oats crop from smut. Then he began selling certified oats seed,” says Eric. “Willard and his wife, Evelyn, ran the seed business out of their house and treated every customer like family. Evelyn was known for her hospitality, and her legacy lives on today. The fact that Latham is family-owned company is a big plus. When you plant Latham® seed, you know a family is putting its reputation on the line as is the person who recommended the product to you. It’s a responsibility we take seriously.”

Eric learned the value of hard work by growing up on his family’s farm outside Manilla. The youngest of four, he and his older two sisters and brother helped their parents raise corn, soybeans, alfalfa and run a cow-calf herd. In addition to playing sports, Eric worked part time at the local hardware store.

His free time is still spent working on the family farm. He also has his own cow-calf herd. He raises Black Angus/Simmental cross cattle. He started in 2017 with a few bred heifers from his father’s herd. Each year Eric focuses on raising better cattle instead of just getting bigger. This way he can grow the herd without stretching his resources too thin.

“I love raising and caring for livestock because it brings up a different set of challenges and offers a lot of great rewards,” says Eric. “I am pretty excited to pass down some of the same childhood experiences that I had to my kids.”

Eric and his wife, Amber, are the proud parents of a two-year-old daughter named Jade. They’re eagerly awaiting the arrival of their second child this spring. Amber is a registered nurse health coach at the Manning Regional Health Care Center. Amber is part of every farm decision like when to sell calves. She also raised a large garden and 200 broilers for family and friends.

When Eric and Amber aren’t working, they enjoy spending time with family. This winter they have been enjoying sledding with their daughter on their acreage. Amber and Eric feel blessed to have purchased an acreage on the Ehlers family’s Iowa Century Farm from Amber’s aunt and uncle.

“This farm has been in the family for more than 100 years, and now we’re responsible for caring for it. It really makes you aware of the legacy left behind, as well as the one you’re leaving,” says Eric. “We found an old seed dealership sign from when Amber’s Grandpa Ray was a seed dealer for another company. I hung it next to my Latham sign. It hit home… Different farmers with different farming practices on the same ground with the same goal of leaving their own legacy.”

Farmers feel a great deal of responsibility to steward the land. They also take pride in the products they raise. To help promote beef, today the Croghan family is sharing with us one of their favorite recipes for Porcupine Meat Balls.

Shannon Latham

January 15, 2021

Beef, Recipes
Latham Hi‑Tech Seeds

A Picnic Epiphany
Guest post by Anita McVey of Picnic Life Foodie

Tis the season for bundling up in coats and hats to go outside and build a snowman, sled down the hill or have a snowball fight. Suggesting a winter picnic might cause even the most amiable of midwesterners to question your sanity. Make that same suggestion to kids and watch their eyes light up! Everyone will be happy to learn a winter picnic can be warm and cozy, right inside your home.

Calling this idea an “epiphany” may be a bit of an exaggeration. If, however, the rejuvenation and relaxation typically associated with an outdoor picnic can be achieved indoors when the weather is frightful, it’s not just an epiphany … it’s a miracle!

Set the Stage

The only prop needed to create an indoor picnic is a blanket. Choose one that is easy to wash (especially if kids are involved) so the inevitable spills cause minimal concern. An old quilt urges people to sit and relax. Seldom used seasonal tablecloths make family feel like the special guests they are.

Place the blanket, quilt or tablecloth near a fireplace or in an unusual room of the house. Turn off the overhead lights and add candles (monitored closely, of course) or a string of lights on or near the blanket.

Choose a Menu

As with any picnic, choose simple foods that are easy to transport and eat. Here are a few suggestions:
1. Sliders (like these Ham and Cheese Sandwiches): can be made ahead, kept warm and require no utensils to eat;
2. Wraps: easy to customize, packaged individually and secure the meat, cheese and veggies in one tortilla;
3. Skewers/Kabobs: meatballs (like these Buffalo Chicken Meatballs), lunch meat, cheese, fruit and even desserts are more fun on a stick!;
4. Pizza: fresh from the oven or delivered to your door.
Pack a Basket or Tray

Just as the sight of a blanket on the floor will draw attention, the approach of a picnic basket or tray is sure to pique curiosity. Pack extra napkins (or a roll of paper towels), any required plates/utensils, drinks (individual servings can be poured into Mason jars with lids for easy transport) and a trash bag for easy clean up.

Encourage Conversation

Think of a few questions to encourage conversation and extend the occasion. If the picnic happens around Christmas, ask everyone about their favorite moments or the best things they ate. Ask about goals for the New Year. Find a list of trivia questions or conversation starters online and choose a few that relate to your family/guests. Ask each person to share memories of a favorite picnic or ideas for a future one.

Be Creative

During those cooped up winter days when time outside is limited, engage the imagination and create a summer oasis. Turn up the furnace a little, spread out beach blankets or towels, and tell everyone to put on swimsuits (or shorts and t-shirts). Pick up some fried chicken from the grocery store or a restaurant, add some potato salad and drink lemonade! Start dreaming about an ideal summer vacation (in detail) and finish with some ice cream or a S’more snack mix (honey graham cereal, marshmallows, chocolate chips).

Who doesn’t love to hang out in their pajamas? A breakfast picnic would be a great way to start a day. Some excellent options for food would include: muffins and fruit, breakfast burritos, egg casseroles, and yogurt parfaits. Ask each other questions about dreams (literal and figurative), look up information on constellations, or watch some old cartoons.

Please do not assume a winter picnic is for children. Couples can have a quiet meal together with some adult beverages and charcuterie, fondue or a favorite pizza.

Warm and Cozy Winter Picnic

The picnic in these photos features the comfort food of winter: tomato soup. Poured into individual containers, the soup can be eaten with a spoon or sipped right out of the cup. Breadsticks, cheese rounds and clementines are all easy finger foods, requiring no additional utensils. Some cranberry sparkling water with a few fresh cranberries makes a festive drink. For dessert, leftover frosted sugar cookies were crumbled and layered into plastic cups with pudding, raspberry jam and fresh raspberries. A trifle like this can be made with any leftover cake, brownie, cookie or bar. Whipped cream or vanilla yogurt can be used instead of pudding and some fruit will add texture and freshness.

A New Tradition

This could be the start of a new tradition. Once a year, on January 6th, have a winter picnic … an Epiphany picnic. Celebrate the close of the Christmas season. Pack up some good bread, grapes, olives, cheese and wine (or sparkling grape juice). Read about the arrival of the Wise Men in Matthew 2:1-12. Talk about the significance of gift giving. Say a prayer asking for guidance and protection in the New Year.
Shannon Latham

January 6, 2021

Appetizers, Poultry, Recipes, Season, Winter