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15 Success Tips from an Iowa Veteran, Part II
Guest blog post by Darcy Maulsby, author of the rural Iowa history book “Calhoun County,” “A Culinary History of Iowa,” and “Dallas County.” New in 2020: “Iowa Agriculture: A History of Farming, Food and Family” from The History Press and “Iowa’s Lost History on the Titanic.”

For part 1 of this story, click here.

15 Success Tips from an Iowa Veteran, Part II

There were few things Ethan Dial cared about more than high school sports in the early 1990s. He also appreciated the patriotism around the Super Bowl and the American flag’s place of honor at other sporting events. It’s no wonder this Lake City, Iowa, farm kid committed to playing baseball for the United States Military Academy in West Point, New York. He completed his West Point training in 1999.

Although he retired after 20 years from full-time military service, Dial enjoys sharing the practical wisdom he gained through his military service, especially with new lieutenants during their commissioning ceremony.

Dial’s 15 strategies for success can apply to any occupation:
1. Participate in your own survival. Life is a contact sport. To succeed, you can’t sit on the sidelines. “You must roll up your sleeves, get your hands dirty and make it happen,” Dial said. “Be proactive, not reactive. Create the conditions for success in your position.”
2. Embrace “more hands make light work.” You can’t shoulder the entire load all of the time. Help others, and ask others for help. “The Army is a team activity,” Dial said. “When you get every soldier in your platoon or section working in synch, the collective power of the team is amazing.” Also, don’t be afraid to dig in and get your hands dirty, no matter your role. “Soldiers will respect you when they see that nothing you ask them to do is beneath you, since you’re willing to get in there and work alongside them,” Dial said. “You’ll learn a ton doing it, too.”
3. Remember “Horse – Saddle – Rider.” Be prepared. In the military, whether you’re returning from the range or a month-long field training exercise, your first priority should be the vehicle or aircraft you traveled in. Refuel it, clean it and prep it for the next mission—which might only be minutes away. Also, clean up your gear, refill your aid bags and top off your canteens. “Again, you’ll never know when you only have seconds to grab your gear, and you’ll be thankful your kit is ready to go,” Dial said. Take care of yourself last. Get cleaned up, fed, hydrated, lay out your clothes for the next day, then rest. Many of these same principals of preparation also apply if you’re running a business or a household. “The next mission will come sooner than you expect,” he added.
4. Show up early. If you’re not 10 minutes early, you’re already 15 minutes late. Don’t forget the corollary that “being early is free, being late will cost you.” “Make being early a habit,” Dial said. Give yourself time to collect your thoughts, check and re-check important things and put out any last-minute fires. “If you’re at the right place, at the right time, in the right uniform, with the right attitude,” you’re definitely 99% on the road to success,” Dial said.
5. Four generations of the Dial Family
  
  Surround yourself with positive people. Seek people who challenge you to always improve. “You’ll be amazed by how much the people you chose to surround yourself with impact your physical, mental, spiritual, and social well-being,” Dial said. “Your attitude changes, your outlook improves, but most importantly, your outcomes start to match your expectations.” Positivity and an attitude of gratitude are contagious, he added.
6. Adapt and overcome. As a leader, you’re going to be asked to make decisions and provide guidance. Don’t panic. “If no-one is bleeding and no bullets are firing, it probably isn’t a catastrophe,” Dial said. Take in all available information, evaluate possible tactics and think through potential responses to these tactics. Then make a decision and stick with it. “Be consistent, calm and confident,” Dial said. “Be the problem-solving, adaptable leader your team and your followers need you to be.”
7. Develop your natural curiosity. Never accept the first report. Do your research. Ask questions to draw out the facts and separate out the drama. “Always be learning, always be inquisitive, strive to learn more and live a more thorough life,” Dial said.
8. In the absence of orders – attack. Always be moving forward. Sometimes you’ll have to decide whether you’ll need to be an “ask for permission” leader or “beg for forgiveness” leader. “Once you make a decision, you own it, good or bad, right or wrong,” Dial said. Throughout your career, you’ll get better at decision making, he added. Read about other’s decision-making style. Study intuition and gut feelings. Practice your decision-making skills. “Don’t sit back and wait for a handout, email or text telling you what to do,” Dial said. “Listen early for intent and guidance, but in the absence of orders – attack!”
9. Do you GAS (give a sh**)? Pay attention to the details, and most everything else will fall into place. Take the extra 5 minutes to straighten something, fix something and make it look professional. “If it looks good, it probably is,” Dial said.
10. Ethan Dial & son
  
  Show your loyalty. “What’s the best unit you’ve ever been in? The one you’re in at that moment,” Dial said. Demonstrate your loyalty to your organization. Wear your company’s logoed apparel, and attention the “optional” and “highly encouraged” functions. “It’s visible, it makes a difference, and it’s part of the small things that do not go unnoticed,” Dial said.
11. Know it’s ok to say you don’t know. Even if you don’t know the answer, say so, but add, “I will find out.” Then follow up as soon as possible.
12. Pick three to five things to focus on daily. You can’t do it all. Prioritizing tasks is the key, Dial said. “Imagine what you can accomplish by only worrying about getting three to five things done a day.”
13. Only worry about those things YOU can control. Whatever happened is in the past. “None of us has a time machine to go back and fix something,” Dial said. “It is what it is—now what?” Asses what changed, decide who needs to know and determine what the next steps should be. “Focus on going forward, improving, changing and learning from mistakes,” Dial said.
14. Don’t whine. Complaining without offering a potential solution is whining. No one likes whiners, so be part of the solution. “It’s ok to identify problems,” Dial said. “While it’s harder to identify solutions, that separates great leaders from the rest.”
1. Focus on continuous improvement. Do you know as much about your profession as you expect your doctor to know about his/her profession? “Be a lifelong learner, never be satisfied, get better every day,” Dial said.
Grandma Dial’s Famous Lemon Pie

While Dial sometimes took for granted the peace and serenity of farm life when he was growing up, he’s gained a new appreciation for small-town Iowa’s advantages. “Being back in Iowa has enabled my family to help my dad, Dwight, on the farm when we can,” Dial said. “He also comes to Ames to enjoy family time and attend Iowa State football, basketball and wrestling events with us.”

When the Dial family gets together, they enjoy preparing some of the recipes that have been part of their family for generations. Nothing says comfort food more than this lemon pie, the signature dessert of Ethan Dial’s grandma, the late Alice Ann Dial of rural Lake City.
Webspec Admin

November 13, 2020

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

2020 is a Year of Milestones for Jenna Ricklefs

While many people focus on the challenges faced throughout 2020, this year has provided Jenna (Braun) Ricklefs of Rolfe, Iowa, with many reasons to celebrate. This year marks the fifth anniversary of Jenna starting her own successful Latham® and Ag Spectrum dealerships. She and her husband, Jon, will celebrate their fourth wedding anniversary in November. Their son, Levi, celebrated his first birthday on June 21.

What is this 30-year-old’s secret to getting it all done?

“Being organized is key,” says Jenna, who just wrapped up the 2020 harvest season. “Before harvest started, I bought a lot of groceries. I made meals and put them in the freezer.”

Jenna also has learned to “put her ask in order.”

“It is very true when people say raising a child takes an army. I called on people for help during harvest. I hated having to ask for help, but I couldn’t have done it without any of my friends and family!” says Jenna. “My mom was a saint, helping with Levi. On the days that Jon and I would need to take Levi with us to the field, we packed lots of snacks and toys. We took turns having him ride either in the grain cart or combine. He took an afternoon nap in the combine. Then someone would take over for me at night, so I could take Levi home for supper and enjoy some time playing with him before tucking him in. He kept his bath time and bedtime routine.”

Jenna and Jon work as a team, helping one another around the farm and with their respective businesses. Jon helps Jenna put in seed plots and sign fields when he can. In addition to farming, Jon also has a painting and autobody business.

“I love getting to work with my husband and having a seed dealership provides me with great flexibility,” says Jenna, who graduated in 2013 with a degree in Agronomy from South Dakota State University. She worked two years as a field sales agronomist a local co-op before starting her own business.

The Ag Spectrum and Latham dealerships really complement each other, says Jenna. She helps her customers by providing farmers provide a whole production environment for growing a healthy crop. She takes soil samples and writes crop plans. She also conducts on-farm test plots.

Jenna’s career combines all her interests, and being her own boss provides her with more flexibility.

“I like that I can work but be around the farm when someone needs me,” says Jenna. “I can provide a service for my customers, make an income, yet help my family when they need it.”

Some days are long, but Jenna would not trade these days for anything.

“Now Levi notices trucks and tractors. I just love to watch him and wonder what he’s thinking when he’s looking at a book or destroying my kitchen by pulling everything out of the drawers!” she says. “Levi isn’t afraid of anyone or anything. He’s so friendly. Even though he isn’t speaking words yet, he will have a very detailed conversation with anyone! He’s my best little man and is always here to keep my company and cheer me up.”

Jenna encourages young women in agriculture to work hard for what they want.

“Don’t let the status quo intimidate you,” she says. “If it’s something you are passionate about, don’t get scared or doubt yourself. Take a leap of faith and go for it!”

With harvest complete, Jenna is turning her attention to finalizing crop plans and writing her customers’ seed orders. She looks forward to slowing down a bit and enjoy more family meals together. Today she is sharing with us a recipe for one of her favorite comfort meals.

Shannon Latham

November 6, 2020

Agriculture, Industry News, Poultry, Recipes
Latham Hi‑Tech Seeds

Midwest Beekeepers Prepare Hives for Winter
This is an image of Gus and his mentor from IHPA, Doyle Kincy, after they had installed the package of bees into his first hive.

In addition to harvesting their row crops, many Midwest farmers clear off their vegetable gardens and prepare flower beds for the winter. I’m one of those gardeners who leaves ornamental grasses to provide cover for birds throughout the winter. While I was picking up garden hoses and doing some other yardwork before an October snowfall, I started thinking about what happens to pollinators in the winter.

While most bees and wasps hibernate, honey bees stay active throughout the winter. So how do honey bees stay alive during a long, cold Midwestern winter when perennial plants are dormant and our fields are barren? I remembered a fellow member of the Communications Committee for the American Seed Trade Association (ASTA) has a son who keeps bees, so I reached out to Pat Arthur and his son Gus to help me learn more about beekeeping.

“Beekeeping is not scary, nor intense, nor is it a romantic process,” says Gus, 17, who has been keeping bees for four years. “Beekeeping is instead a thoroughly calming, mentally stimulating, and all-around pleasant experience with the reward of the knowledge that you have ensured the continued survival of your hive, plus you get honey from it (naturally).”

Here Gus is holding a package of bees which contains about 10,000 workers and a queen. This is what Gus used to start his first hive

Gus got interested in keeping bees after he and his family watched a presentation at the 2016 Iowa State Fair by Andy Joseph, state apiarist for the Iowa Department of Agriculture and Land Stewardship (IDALS). During that presentation, the Arthur family learned about a youth scholarship from the Iowa Honey Producers Association (IHPA).

“I thought keeping bees sounded like fun, so I applied for the scholarship,” says Gus. “The scholarship included a hive of bees, the necessary equipment to keep them, an introductory class on beekeeping, as well as a mentor to show me the ropes of beekeeping. The package was a tremendous gift to get me started on my beekeeping journey. My mentor, Doyle Kincy, continues to share his knowledge and guidance to this day.”

“Beekeeping is a fascinating process of observing the hives, identifying and diagnosing any potential problems, and coming up with a potential solution over and over again, leaving the entire task greatly thought provoking,” adds Gus. “The most fascinating part of it is that no two beekeepers seem to do this in the exact same way, and so beekeeping is able to become different for all who keep bees.”

Hive inspections are an important part of beekeeping to ensure the colony is doing well. This image is me watching Gus doing an inspection of during his first year as a beekeeper.

Honey is collected once per year, generally prior to the State Fair. Gus and his dad process their own honey. It starts with coaxing the bees out of the supers, which are the top hive boxes that contain the harvestable honey. A box with an almond-scented aroma is placed on the top super, and the scent drives the bees lower into the hive enabling the removal of the top super. Supers are removed this way one at a time. If it has been a good year, a super could contain about 30 pounds of honey.

Each super contains nine to 10 frames of honeycomb that the bees have capped with a thin layer of wax. The wax cappings are carefully cut from the frames of comb with a long, serrated knife. The frames of comb are then spun in a centrifuge to extract the honey, which is run through a filter to remove impurities such as wax.

Winterizing Hives

The winterization process for the hives begins with a Varroa mite parasite check and treatment, which, occurs immediately after the honey is removed from the hive.

“In early to mid-fall as the weather starts to cool, the size of the hives’ entrances are reduced to protect them from potential robbery from other hives when nectar becomes scarce,” explains Gus. “Additionally, a metal mouse guard, black insulative wrap, winter feed, and insulation material to absorb condensation are placed on the hive. In November or December, an additional treatment for parasites may be applied to the hives.”

This is an image taken 10/26/20 after an early snowfall. The image shows the black wrap Gus describes and you can also see the mouse guard we install in front of the entrance to keep mice from taking up residence in the hive during the winter months when the bees may not be able to defend the hive as well.

“We wrap the hives in a black insulative wrap to help keep the heat inside the hive and warm it a little due to black-body radiation,” says Gus. “For the most part, the bees do a good job of keeping the hive warm by vibrating their flight muscles. They ball up around the queen and slowly move about the hive over the course of the winter, consuming their honey stores.”

In case the honey stores are depleted, Gus makes boxes of clumped sugar and leaves them inside the hive. The honey and sugar provide food sources until spring. Generally, sometime in March as the weather starts to warm, the hives are readied for spring. The measures that were in place for winterization are removed. Gus also makes a 1:1 mixture of sugar and water in a container within the hive. This division board feeder nourishes the bees until spring flowers bloom.

Many annual flowers, like lantana and salvia, attract pollinators like bees and hummingbirds. Here’s a link to Proven Winners® recommendations for annuals that attract pollinators. Perennials like coneflowers and bee balm also attract pollinators to your yard. Click on the links below for additional tips for attracting pollinators.

When we feed honey bees, they treat us! Today Gus is sharing with us one of his family’s favorite ways to enjoy the honey they produce. Making baklava has become an annual harvest tradition for the Arthurs after they process their honey.

“We enjoy trying recipes that use a lot of honey because we think honey makes everything taste better,” says Gus. “Making baklava is a little tedious, but it is oh so worth the effort!”

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Shannon Latham

October 29, 2020

Recipes, Sides
Latham Hi‑Tech Seeds

Leora’s Letters: The Story of Love and Loss for an Iowa Farm Family
The day the second atomic bomb was dropped, Clabe and Leora Wilson’s postman brought a telegram to their acreage near Perry, Iowa.

One son was already in the U.S. Navy before Pearl Harbor had been attacked. Four more sons worked as tenant farmers with their father near Minburn until, one by one, they were serving their country in the military. All five of Leora’s sons enlisted in World War II. Only two came home.

After praying that her grandmother’s losses would never be forgotten, Joy Neal Kidney felt compelled to tell their story by writing a book. She published “Leora’s Letters” in 2019. This book came out right after the Dallas County Freedom Rock, which features the five Wilson brothers, was dedicated.

“God certainly had to be behind the timing of everything. I’ve been amazed and humbled by responses to the story of a woman who lost four family members – three sons and her husband – in three short years. Grandma reframed her original yearnings of having a home of her own and family nearby to live fully for four more decades,” says Joy, the oldest granddaughter of the book’s heroine.

Leora’s boys asked that she mail them a photo of her with her chickens, so in June 1943 she granted their wish.

As the family optimist, Leora made time to write hundreds of letters in addition to doing all her regular chores. She kept her five sons informed of the news. She also kept up the morale of the whole family, which included two daughters who were married and raising their families in Iowa.

Leora literally wrote volumes of letters that had been saved by her children for decades. Joy says condensing the volume of letters into a readable story was a challenge.

“First, I transcribed the dozens and dozens of family letters for those who survived,” explains Joy. “Then I researched to learn what had happened to the three brothers who were lost. I began submitting essays to newspapers and magazines, and my stories were published regularly. I eventually decided the story needed to be shared more widely and in book form.”

“Leora’s Letters” is available on Amazon in paperback, ebook, and audiobook narrated by Paul Berge. Autographed copies may be purchased at the Gold Star Museum at Camp Dodge, Beaverdale Books, the Machine Shed Restaurant in Urbandale, and Adel Quilting and Dry Goods.

Writing this book has been a labor of love for Joy, who had such health challenges that she could not write for nearly two decades. As her symptoms began to lift, Joy began writing again. She attended the Cedar Falls Christian Writers Workshop and joined a community online through Write That Book.

“No matter your age, if God has given you a story to share, just begin it and don’t quit,” advises Joy. “Journal every day, find kindred spirits even if only online, ask for feedback, have an open heart for learning. Learn and enjoy sharing on social media.”

Joy plans to write a second book to share Leora’s stories during the Depression Era. She also has mapped out the story for her grandmother’s growing up years.

Legacy of Service

With Veteran’s Day approaching, it seems especially fitting to shine a light on the legacy of service to this country by Joy’s family. Veterans Day is the day set aside to thank and honor all who have served, living or deceased, so we’re paying tribute to all of the Wilson and Neal family members who have proudly fought to defend the freedoms we enjoy.

Joy’s husband: Guy Kidney grew up on a Carroll County farm. He served in Vietnam, Air Force, air traffic control.

Joy’s father: Warren D. Neal, a farmer who became a pilot, retained as an instructor of advanced pilots. He was named as Commander of a B-29 at the end of the war, with a date set for Saipan and combat, when the war ended. He returned to the farm. NOTE: Joy’s mother, Doris, had dated Warren off and on throughout high school. When Doris started talking about joining the WAVES (Women Accepted for Volunteer Emergency Service), Warren was afraid they would never get together. He asked her to get married right in the middle of war. Click here for an 8-minute story on how an Iowa waitress became an officer’s wife.

Joy’s father’s brother: Willis K. Neal was a farmer who became a pilot. Combat: C-47 pilot “over the Hump.”

Joy’s mother’s brothers:
- Delbert G. Wilson, Navy. Served 1934-1937, reenlisted during WWII. Combat: Served on a tanker on the East Coast and across to North Africa.
- Donald W. Wilson, Navy. A plank-owner on two aircraft carriers (member of the crew upon commissioning). One was THE Yorktown, which was sunk in the Battle of Midway. Awarded a Naval Commendation Medal.
- Dale, Danny, and Junior Wilson, all left the farm to become pilots. Dale was the copilot on a B-25 Mitchell in New Guinea. Danny was a P-38 pilot in Europe. Junior became a P-40 pilot, not yet sent into combat.
Joy’s cousin Bob Scar: Grew up on a Madison County farm and served as Marine pilot in Vietnam.

Made with Love

Many of the letters Leora received from her sons referenced how much they missed her homecooked meals. Like many farm families of that era, they enjoyed roast beef, real mashed potatoes and gravy with sides of broccoli and cottage cheese. Leora was famous for her Caramel-Pecan Cloverleaf Rolls.

Today Joy is sharing with us one of her favorite fall recipes for red cabbage recipe.

“I enjoy the lovely color and it’s delicious,” says Joy. It’s also a recipe those with gluten allergies may enjoy.

“This photo is the way I remember my grandma,” says Joy. “She is under her beloved American flag, with the little Capri bell charm that her son Danny had bought in Italy. She wore it from her watch the rest of her life.”
Shannon Latham

October 23, 2020

Recipes, Sides
Latham Hi‑Tech Seeds

Create Magical Memories at Enchanted Acres
CELEBRATE OCTOBER PUMPKIN MONTH WITH ENCHANTED ACRES

The gates to our magical pumpkin patch, Enchanted Acres, will be open every weekend from Sept. 25 through Oct. 25. Our hours are 9 AM to 5 PM every Friday and Saturday and 11 AM to 5 PM every Sunday.

Our humble beginnings started in 2012 with a rented tent where we hosted pumpkin painting workshops. Due to the worldwide COVID-19 pandemic, we are once again focusing on pumpkin decorating workshops and other simple pleasures, like Books in the Barn story time, for families and small groups. Each weekend we host unique experiences for people of all ages.

Stay up to date with workshops being offered on our Enchanted Acres’ Facebook page. Facebook is also where we share photos and videos of our adorable goats, including our mascot Nibbles and her young twins.

Our opening weekend was event-filled from goat yoga to chainsaw art carving demonstrations by Logs 4 Heroes to a visit from the cookie dough food truck. We also hosted a succulent planting workshop, and Sarah Morton Fitness of Hampton taught a fun goat yoga class in our pasture.

The Marketplace Café is open on Saturdays and Sundays, serving up popular Apple Orchard Panini and Pumpkin Patch Panini. Every weekend we also serve up homemade lunch specials, ranging from Hot Beef Sundaes to Chicken Tacos made from the chickens we raise.

Check out our Schedule of Events, and make plans to join us throughout the season. NOTE: Special workshops, including the 1 PM crafting sessions on Saturdays, require advanced registration. It’s our hope that a visit (or two or three!) to Enchanted Acres becomes an annual tradition.

We often post event updates throughout the season on Facebook, so be sure to “give us a like.” You can follow along with the fun all year long through Facebook and Instagram. In addition, we provide a complimentary quarterly newsletter to which you can subscribe by clicking here.

We look forward to seeing you see you soon at Enchanted Acres in Sheffield, Iowa, where memories grow! In the meantime, we’re helping you celebrate October as Pumpkin Month by sharing with you a few of our favorite recipes:
Shannon Latham

October 5, 2020

Agriculture, General, Industry News, Recipes, Sides
Latham Hi‑Tech Seeds

Part-Time College Job Led to Life-Time Passion

We’ve all come to that proverbial fork in the road where there are two possibilities, and the direction you choose charts a new path in your life. That’s what happened when Bob Foley was growing up in the rolling hills of beautiful Ellsworth, Wisconsin.

As a regional director covering five states for General Motors, Bob’s father was spending more time traveling for business than he was at home. Bob’s mother was a registered nurse. Together they decided to raise kids and corn, in that order, full time. Bob, the third of four boys, was ten when his parents decided to become full-time farmers. They grew grain corn and had a small dairy. Later they added a mid-sized beef operation.

“My father was constantly experimenting with feed ratios, planter spacing, fertilizer placement, seed variety trials and grain handling systems,” says Bob. “We were always encouraged to look outside the box. I guess that’s why seed research came easily to me and captured my interest.”

Ag Trip to Cuba 2016

Bob and his brothers gained experience working with seed at Jacques Seed Company while they were attending University of Wisconsin-River Falls (UWRF). Interestingly, Bob also learned about Latham Seeds while working in research at Jacques Seed. Jacques had soybean plots in Alexander, Iowa, so Bob frequently drove past Latham headquarters. Ironically, Bob didn’t meet John Latham until July 2016 when they traveled to Cuba on a USDA trip. That Cuba trip also is where RFS Global was conceived. RFS provided project management, client reach, and field-testing platforms to clients, including Latham Hi‑Tech Seeds.

Working to pursue his next goal has been Bob’s mode of action since he was young. It has continued to serve him well throughout live and business.

“Jaques had a 30-hour per week full time/part time option that meant working full time during the summers and on weekends, and part time during the college school year,” explains Bob. “Living at home meant lodging, meals and laundry were covered. College and work were in different directions. So while it was a road warrior’s way to an undergraduate degree, it worked well for me and my three brothers. We each chose different undergrad disciplines in agriculture. Our farm backgrounds combined with several years of work in research at Jacques found us each pursuing master’s or doctorate degrees in Plant Breeding disciplines.”

After graduating from UWRF in 1984 with a major in Ag Business and a minor in Farm Law, Bob moved to North Dakota State University (NDSU) for graduate school. He earned his master’s degree from NDSU in 1987.

“Having research experience in four different crops – corn, soybeans, alfalfa and sunflowers – while at working at Jacques was a big benefit when I applied for grad school. I wanted to take an applied, or hands-on, approach to research rather than computer experience, so I chose to work with sunflowers. There was almost zero corn or soybeans grown then in the Red River Valley. The U.S. Fish and Wildlife Services was funding the study of traits in sunflowers that prevent blackbird feeding. Hence, my thesis was, ‘The Inheritance of Bird Resistant Traits in Sunflowers,’ which is fancy way of saying how many genes control it and how we could breed sunflowers with it.”

Although Bob has been a corn breeder by trade, he always has considered himself just as much an entrepreneur and businessman.

“I love dissecting and analyzing processes, systems, or businesses,” says Bob. “I have always thoroughly enjoyed building a system/concept or business from scratch; adapting/changing it as it grows; and working with the people with whom I become involved with while doing so. It has been the source of some good ideas and some great friendships.”

Bob has embodied this entrepreneurial spirit throughout his career. In fact, RFS Global was entirely built on providing services where they were not being offered. I worked to help clients view a puzzle from a different angle.

“Latham Seeds holds a special place as it was my first RFS client. The company’s values align with my own. I really enjoy helping Latham Seeds bring families together. There needs to be a way for the wonderful inventions to find their way to family farms without diminishing the very values the farm was built upon. I believe Latham works to thread that needle every day.”

Charting a New Path

Although Bob’s work has always meant more to him than a paycheck, he has reached a stage in life where fulfillment outweighs drive.

“My wife, Michelle, and I try hard to stop to smell the roses, as they say. Open heart surgery certainly alters one’s perspective. I have come to appreciate the little things in life, learned to not sweat the small stuff, and try not to take anything for granted.”

After having open heart surgery, Bob made a two major life changes last year. He and Michelle were married, and he also brokered a deal with CRD Advisors to acquire RFS Global. Bob stayed with CRD through the spring of 2020 to ensure a smooth transition. He recently joined Latham Hi‑Tech Seeds as Pre-commercial Development Manager.

Chile 2019

“Michelle grew up on a southeastern South Dakota farm and is still a farm girl at heart. Her passion has always been agriculture. She has devoted most of her career to that sector, spending most of it in the seed industry herself. That has served as a natural bridge to our continual travel. We have covered thousands of miles across the country together. This year we have made it Chile and Mexico. We have driven to Montana, Texas, Louisiana, Mississippi and Tennessee in addition to visiting every Upper Midwest state within Latham Country.”

The couple has seven adult children between them, and they live from coast to coast. All of their children have completed college, and Bob says their careers are as diverse as their addresses.

Black Hills Trails Sept. 2020

When traveling to visit Latham plots or family, they combine it with their other interests. They enjoy attending baseball games, camping by lakes, cooking meals over an open fire, riding horses and driving backroads. Bob also enjoys Civil War history and has recently taken up woodworking.

Bob has always been an avid baseball fan. Growing up so close to Minnesota probably meant he was predisposed to following the Twins.

“We have been lucky to take in many of their games at Target Field,” says Bob. “In 2019, we attended the longest game in Target Field history as they beat the Red Sox in 17 innings. Ironically, that record was broken nine days later when they went 18 innings. Last fall we also took in our first playoff game. We’ve watched games at Wrigley and Fenway, two iconic stadiums that are definitely highlights if you are a baseball fan.”

Since the COVID-19 pandemic is keeping fans out of the stands, Bob and Michelle have been enjoying watching games from the comfort of their living room and fixing more meals at home. Today they’re sharing with us one of their favorite recipes for Baked Spaghetti.

Shannon Latham

September 25, 2020

Beef, Recipes
Latham Hi‑Tech Seeds

Grundmeier is Passionate about Wildlife Conservation, Gardening and Agronomy

Latham Hi‑Tech Seeds Mark Grundmeier’s career path in agriculture is filled with unexpected twists and turns. You might be surprised to learn this land-locked Iowan was accepted to the University of Alaska for Oceanography. He decided to stay closer to home and graduated from Iowa State University (ISU) after changing his major from Computer Science to Fisheries & Wildlife Biology.

“I’ve never regretted that decision,” says Mark. “What I learned at ISU, both academically and socially, changed my life for the better and has led me down the path to where I am today.”

Mark was born in Manning, Iowa. His mom taught kindergarten through eighth grade in a one-room schoolhouse. His dad was a mechanic. When Mark was four years old, his family moved to Aspinwall where his dad bought a garage and went into business for himself.

After graduating from Manilla High School, Mark decided to major in Computer Science at Iowa State.

“My decision was based solely on the buzz back then that computers were the newest technological marvel. I wanted to be a part of that new wave,” says Mark. “Unfortunately, as much as I enjoyed my brief foray into that field, I quickly discovered that I had a serious adversity to Advanced Physics. I was horrible at it. That lead me to look for a different major. Because one of my original intents was to study Oceanography at the University of Alaska, I chose the closest curriculum that ISU had to offer, which was Fisheries and Wildlife Biology. Fortunately for me, FWB was in the College of Agriculture at the time. My coursework was filled with classes in Agronomy, Botany, Zoology and other areas that gave me a very well-rounded education.”

Upon graduating from ISU in 1975, Mark looked for work in the FWB field. All he could find at the time was part-time jobs. He accepted a part-time position in the fall of 1976, helping the co-op in Manilla. He worked for local farmers walking soybeans, detasseling corn and baling hay. He also worked as a swine herdsman.

“It was work that I enjoyed doing and it seemed I had a natural affinity for it,” says Mark. “After all, my last name in German means ‘ground master’!”

During the summer of 1977, Mark took a summer internship with the Central Platte Natural Resource District (NRD) in Grand Island, Nebraska. He met with farmers throughout the region, helping them develop and implement wildlife management plans. Although Mark was offered two NRD jobs at the summer’s end, the positions paid less than minimum wage. He was months away from getting married and needed a better job.

“As God has been with me my whole life, He was also with me then and the co-op manager that I had worked for earlier that year called me to say they were looking for somebody to start in the Farm Service Co-op system as a Management Trainee. The starting wage was almost twice what the NRD had offered me! That lead me to a 19-year career at Farm Service Co-op where I worked up through the ranks and eventually settled on the Agronomy side of that business and was a Regional Agronomy Manager for them in charge of multiple locations. It was at that time that we started selling soybean seed and Latham Seeds was one of our partners in that business.”

Research Became Mark’s Calling

Mark and his wife, Jerri, were married on January 14, 1978. They are the proud parents of four: Craig, Krystal, Stacie and Kaitlan. Craig and his wife, Lauren, live in Urbandale with their two children, Liam (8) and Ava (4). Krystal and her husband, Michael, live in Flower Mound, Texas. They have three children: Kennedy (7), Kelsie (5) and Kasson (3). Kaitlan and her husband, Paul, live in Waynesville, Missouri. Stacie lives in Lewisville, Texas, which is a suburb of Dallas just like Flower Mound.

The Latham Seeds newsletter in 1996 announced that John Holmes was retiring as Seed Agronomist. Mark applied for the position and was hired in October of that year.

“The entire research process is a lot of fun. It never gets old because the results you see are always unique to that growing season and the environmental factors you are given,” says Mark. “Our job in Research is to observe those differences and try to make some sense of the outcome, so we can pass along useful information to our farmer-customers so they can achieve higher yields and profitability.”

“I joined Latham Seeds in October of 1996. The family atmosphere over the past 23-plus years has been one of the outstanding things about Latham Seeds,” adds Mark. “I get to work with a group of people who are concerned about everyone’s well-being. I wouldn’t have stayed with this company for this long if it hadn’t been that way, but I’m just a youngster as far as number of years of service is concerned. Other employees have been on board for 30 and even 40 years or more!”

When he’s not working at Latham Seeds, Mark is active in his community. He and Jerri have held various church offices, and Mark enjoys singing in the choir. He was a member of the University and Oratorio Choruses at Iowa State. He also was a member of Midwestern Players in Denison, Iowa. Outside of work and community, Mark enjoys fishing, gardening and golf.

“I’ve just started teaching my grandchildren how to fish and enjoy the outdoors, especially being on the water,” says Mark.

When his family gathers, you can bet his grandchildren will be looking forward to Papa’s cookies. Today Mark is sharing his treasured family recipe with us.

Shannon Latham

September 18, 2020

Recipes
Latham Hi‑Tech Seeds

Latham’s 2020 Virtual Field Day Was “Made for You”
At Latham Hi‑Tech Seeds, we have hosted multiple field day on wheels. We’ve showcased emerging technologies that allow us to check crops from the air, but this is the first year we didn’t have to worry about the weather on our field day. It’s also the first time we a virtual day event.

Welcome to 2020! The worldwide COVID-19 pandemic has forced businesses around the globe to deliver information using technology like Zoom, Facebook Live and YouTube. Although we prefer to meet with farmers in person, our team of industry experts has developed some interesting and informative content for you. We hope you enjoy it and find it of value!

Below is a recap of our 2020 Latham® Virtual Field Day with links, so you can watch agronomic presentations from the comfort of your office or the cab of your tractor or combine:
- Fortunately, weather events did not affect our production fields. It looks to be another banner year for Latham seed production! You’re invited to join us for this 40-minute industry roundtable with Latham’s Product Team.
- In this “challenges of harvest” roundtable hosted by Bob Foley, farmers from across the Upper Midwest tell us how they’re managing harvest in not-so-ideal conditions.
- Put products and practices to the test on your on farm! Precision Agronomy Advisor Darin Chapman discusses on-farm research and the benefits. He covers how you can use “small data” to work on your own farm.
- Soybean Product Manager Mark Grundmeier provides tips for Selecting Soybean Products that are Built for Battle. Did you know farmers don’t have to give up yield when planting defensive soybeans? Mark talks about how Latham’s exclusive IRONCLAD^TM products are bred to combat local diseases.
- Latham’s Northern Product Manager Gary Geske explains how seed treatment helps maximize yield potential. He explains what makes Latham Seeds’ SoyShield® so unique, so elite and so effective.
- Latham Corn Product Manager, Lyle Marcus, shares how to maximize performance and reduce risk with Latham® corn hybrids in 2021. He also introduces eight new hybrids for spring planting.
- In this 20-minute workshop on seed placement and performance, Precision Agronomy Advisor Phil Long explains how to use Latham’s product guide to choose seed products for 2021. Did you know that placement can affect yield by up to 20 percent? That’s a 20- to 50-bushel yield swing! Phil walks us through how to match management style to product characteristics for best placement and performance.
One of the things we enjoy most about hosting field days is sitting at the table with Latham® dealers and customers. We always enjoy hearing about our customers’ families and learning more about farming operations. If you attend a Latham Seeds’ event, you can count on great conversation and a wonderful meal.

In true field day fashion, we are sharing with you a typical field day menu. Below are links to some of our favorite fall recipes:
- Harvest BBQ Pulled Pork Sandwiches, a recipe shared by Iowa’s Deputy Secretary of Agriculture Julie Kenney
- Sweet & Spicy Baked Beans
- Cranberry Waldorf Salad (Although this recipe isn’t from “The Field Position” blog, it’s a hit every time I make it for a group that visits Enchanted Acres pumpkin patch.)
- Apple Crisp
With the cool fall weather this week, we thought it would be the perfect time to share a new crockpot dish. Scroll down to find a recipe for Slow Cooker Cajun Chicken Fettuccine. Recipe and image sourced here.
Shannon Latham

September 11, 2020

Agronomics, Corn, Crop, Disease, Emergence, Fertility, Food & Family, Fungicide, Growth Stages, Insects, Poultry, Precision Ag, Recipes, Seed Treatment, Sides, Soil, Soybeans, Weed Control
Latham Hi‑Tech Seeds

Sustainability Has Been Practiced for Years by 2020 Conservation Farmer of the Year

Iowa Soil Conservation Farmer of the Year award presentation

A healthy environment, positive economic bottom line and responsible social participation are critical elements for a sustainable agriculture, says Iowa’s 2020 Conservation Farmer of the Year Mark Jackson of Rose Hill. Jackson is proud to be a fifth-generation farmer in the rolling hills of Mahaska County in southeastern Iowa.

Jackson was honored during a ceremony in 2020 when Iowa Agriculture Secretary Mike Naig presented the award, which is sponsored by the Iowa Farm Bureau Federation and the Iowa Department of Agriculture and Land Stewardship.

“With all that he does in conservation, and with all of his work to pass that knowledge on to future generations, Mark is absolutely deserving of this award,” said Secretary Naig during the award presentation.

Jackson’s dedication to conservation and water quality was instilled within him from a young age. After graduating from Iowa State University in 1974, Mark began farming with his father and grandfather. His earliest conservation efforts included planting no-till corn into soybean stubble in the 1980s.

Mark Jackson with Lt. Governor Adam Gregg and Iowa Governor Kim Reynolds tell the story of agriculture to consumers at the Iowa Food & Family’s exhibit at the Iowa State Fair.

“As simple as no-till may seem, it wasn’t common at the time and definitely comes with its own unique share of challenges. I started with the basics by seeding grassed waterways where there were none, grassed headlands on hillsides and grass buffers along streams. Biodiversity includes creating pockets of wildlife refuge as part of our efforts for healthy soils and clean water,” says Mark. “I encourage everyone to try cover crops, start small and strive for continual improvement. Go to education meetings, network with others, broaden your knowledge base and utilize cost-share programs.”

For his early conservation efforts, Mark was awarded Farm Bureau’s Young Farmer & Rancher of the Year in 1982 and the American Soybean Association Conservation Legacy Award in 2006.

“Part of our farm has been in the family for 130 years, so we recognize the value today of what my grandfather did. Through today’s technologies, we have improved upon my grandfather’s basic efforts. We conduct on-farm research, including cover crops, working closely with the Iowa Soybean Association and Practical Farmers of Iowa. We continue to update our practices in our efforts to improve our land for the next generation,” says Mark, who farms in partnership with his son, Mike, and works closely with his brother, Tom.

Mike and his wife, Mary Beth, are proud to be the sixth generation living on their family’s 130-year Legacy Farm. They’re raising their three kids in a house built in 1908 by Michael’s great great grandfather. They, too, are living their legacy by caring for the land. For their commitment to cover crops and soil health, Mike Jackson was named one of America’s Best Young Farmers and Ranchers in December 2019 by DTN/Progressive Farmer.

Less than two percent of the U.S. population actively farms, so the Jacksons believe it is vitally important to help others understand what they do and why.

“As a child, I loved listening to stories handed down and have grown to cherish my deep connection to agriculture,” says Mark, who chronicled aspects of farm life monthly in the Iowa Food & Family Project’s online “Farm Life Journal.” He also gave a TED talk “Hands Across Generations” because of his sustainability efforts with Unilever.

Whether he is talking to various groups or writing a diary entry, Mark covers everything from sustainability to equipment repair and farm expenses. He also shares personal family stories about the joys of farming with his children and grandchildren.

Mark and his wife, JoAnn, are the proud parents of two children and five grandchildren.

“Family is what it’s all about,” says Mark. “I also enjoy the fall harvest because it is the culmination of our year’s efforts. Most farmers get 40 chances in their career, but I’m fortunate to be completing my 46th year. I guess you never have to work a day in your life if you enjoy what you do.”

Mark is sharing with us one of his family’s favorite recipes for Baked Pork Chops and Rice.

Shannon Latham

September 4, 2020

Pork, Recipes
Latham Hi‑Tech Seeds

Yield is Measured in Barrels and Bushels at Silo City

“Rain makes grain” is a common phrase in the country. In Clay County, Iowa, they know corn makes good whiskey.

When Megan Jones heard farmers could deliver bushels of their own corn to Century Farms Distillery and have it turned into whiskey, she thought it would make a unique Christmas present for her husband, Will.

“I connected with Century Farms Distillery and worked out the details. While I was on vacation with Will, one of our friends delivered 50 bushels of Will’s corn to the distillery. As a lawyer, I thought it would be so neat to wrap up the contracts for the corn sold to the distillery. Will was absolutely confused by the contracts at first, but now people are drinking Silo City whiskey! A few select bottles have been put into circulation through promotional events.”

Anyone can have his or her corn turned into whiskey with their farm on it at Century Farms Distillery in Spencer, Iowa. The person who sells the grain gets to choose rapid aged or slow aged, as well as the charring of the barrel. As a result, each farm’s whiskey will taste differently.

Whiskey from an Iowa Century Farm is appropriately labeled. This Northwest Iowa distillery bottles whiskey from “younger farmers” under the Prairie States brand. Each bottle includes a QR code, so you can scan the QR code and read the story of the farm where the corn was grown. Click here to read about the Jones family’s Silo City.

“Ryan and Amanda Bare, the owners of Century Farms Distillery let us know how pleased they are with how our whiskey turned out. They said, ‘Taste is great and the yield was tremendous. We filled three, five-gallon barrels and one 53-gallon barrel with your whiskey. The five-gallon barrels should be ready next year’,” says Megan.

Neither Will nor Megan ever thought they would be measuring yield in barrels. Then again, Megan never thought she would be measuring yield at all.

Saying Goodbye to City Life

“I was never a farm kid. In fact, the recessional song at our wedding was the “Green Acres” theme song. I said, ‘goodbye city life!’ I am so grateful for my husband’s patience as a I navigate these new waters and for the agricultural community. He is so willing to teach. We will only spread the love of agriculture by sharing it with others, and I am so very proud to be a farm wife.”

Megan and Will were married in 2014. Ironically, they both attended the same prom one year without realizing it until years later.

“Will graduated from Sioux Central, and I graduated from Spencer,” said Megan. “We met for the first time, apparently, at junior prom. Will was asked to go to the Spencer prom by a friend of a friend of a friend. We all posed for a picture together. Will and I happened to be standing next to each other with our respective dates on the opposite side. We had no idea until I was looking through old photos for our wedding slideshow and stumbled across the picture, which was taken by Theone Quattlebaum.”

It took Will’s uncle, Clinton Jones, to get the couple together. Clinton and his buddy, Dave Hessman, belonged to the same Kiwanis Club as Megan.

“Clinton and Dave decided I should invite Will to my post-election celebration,” says Megan, who earned a bachelor’s degree in Law, Politics, and Society from Drake University in Des Moines. She earned her JD degree from William Mitchell College of Law in 2012, and then accepted a position with the Hemphill Law Office in Spencer. She was first elected to the Iowa House of Representatives in 2012, and her term started in 2013.

“I had already sent out invitations and had no extras,” adds Megan. “I took one invitation back from a friend. I put a label over my friend’s name and sent Will that used invitation to my event. I realized he might not get it in time, so I created a Facebook event just so I could make sure he got invited. The day of the event also conflicted with Thursday night football. Will made his choice. I mentioned to Clinton that Will didn’t show up, so Clinton had a conversation with Will. Will message me on Facebook and then we met for lunch.”

Photo credit to Tim Fuchs of TCF Photography

Seven years later, Megan and Will are the proud parents of three very active kids: Anchor, 4; Alma, 2; and Archie, 1. Anchor and Alma are in dance and gymnastics. Anchor is also in swimming. They all enjoy doing cattle chores on Sunday as the Jones family has a cow-calf operation in addition to raising corn and soybeans.

“We recently acquired a pig, and they LOVE helping to care for her,” adds Megan, who says she is enjoying learning more about raising a pig. “During planting and harvest, the kids are often in the ‘buddy seat,’ learning the trade. Anchor loves to farm our carpet with his 1/16 John Deere tractors. He can get planting, spraying and harvest done all in one day!”

When the COVID-19 pandemic shut down schools and businesses and forced people to stay at home from mid-March until June, she felt blessed that her kids stayed busy on the farm.

“We were lucky to have tractors and machinery to watch during the day on the busy farm,” says Megan. “I could send an antsy kid off to catch a ride on the buddy seat. We could always load up and go see the cows. And all of these things are wonderful learning opportunities.”

Megan appreciates being able to give her kids roots. Her parents were in the grocery business, so their family went where the company took them. To the contrary, her husband has lived in Clay County except for when he attended Iowa State University. Will always wanted to be a farmer, and now he’s living his dream in Northwest Iowa. Megan also is living hers.

“When I was in the fourth grade, my teacher had us watch the Presidential Inauguration. I was captivated,” explains Megan. “I came home and told my mom all about it and she suggested I become a lawyer. The rest is history!”

“I am so very grateful to have the opportunity to serve in the Iowa Legislature,” adds Megan, who is serving her fourth term in the Iowa House. “I love this state. I want to make sure our younger generations have the same love and excitement for Iowa as so many generations prior. One of my favorite gigs is getting to recognize constituents for their achievements. I send a lot of certificates recognizing people for their good deeds, birthdays and babies. Dropping those certificates in the mail is a highlight of my week.”

In the spirit of celebrating family birthdays and holidays, Megan is sharing with us potato casserole with a festive twist.

Shannon Latham

August 28, 2020

Recipes, Sides