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Latham Hi‑Tech Seeds

Meet Our New RSM for North Central Iowa: Kolton Ricklefs
Latham Hi-Tech Seeds is excited to welcome Kolton Ricklefs as our new Regional Sales Manager for North Central Iowa. With deep roots in agriculture, a strong work ethic and a passion for helping growers succeed, Kolton brings a wealth of hands-on experience and enthusiasm to the Latham team.

Growing Up in Rural Iowa

Kolton grew up in Knierim, Iowa, a small rural community where agriculture has alwaysbeen a way of life. Throughout high school, he stayed active in football, track, golf andFFA. All activities that helped him develop teamwork, discipline and leadership skillsthat continue to serve him today.

“I started working for a local grower when I was just 11,” Kolton says. “That experience really sparked my interest in agronomy and set me on the path to where I am now.”

Kolton went on to take every agricultural class available in high school before continuinghis education at Iowa Central Community College, where he earned an Associate of Applied Science degree in Agronomy.

A Passion for Helping Farmers Succeed

After college, Kolton built his career as a sales agronomist, working for cooperatives across north-central Iowa. His hands-on experience in crop protection, fertilizer recommendations and precision agriculture has given him great insight into the challenges and opportunities growers face each season.

Kolton says he was drawn to Latham because of the company’s strong reputation for quality and its commitment to helping farmers reach their full potential.

“I chose Latham because I want my customers to have the best quality seed available,” Kolton says. “It’s all about helping them find success on their farms.”

Building Relationships and Sharing Knowledge

In his new role, Kolton looks forward to meeting customers, fellow RSMs and team members while building long-term relationships throughout the region.

“I’m excited to get out in the field, connect with growers, and provide agronomic recommendations that really make a difference,” he says.

Kolton’s years of experience — combined with his background in agronomy and dedication to customer success — will help him deliver the trusted service and expertise that Latham customers count on.

Outdoorsman at Heart

When he’s not working with growers, Kolton enjoys spending time outdoors. An avid waterfowl hunter and fisherman, he makes the most of every season Iowa has to offer. He also enjoys time with his Irish and Italian family, where good food and laughter are never in short supply.

Welcome to the Latham family, Kolton! We’re excited to see how your agronomy background and passion for helping farmers thrive will make a lasting impact in North Central Iowa.
Spicy Pretzels

Today Kolton is sharing one of his family’s go-to snacks that’s perfect for gatherings — or a long day in the combine.

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Prep Time 5 minutes
Cook Time 2 hours

Equipment
1 mixing bowl
1 Baking Sheet
1 pair of gloves (recommended)

Ingredients

2 (10 oz) bags of pretzels and corn chips
1 pkg or 3 Tbsp ranch dressing mix
1 tsp garlic powder
3 tsp cayenne pepper
1 cup vegetable oil
1 Tbsp hot sauce

Instructions

Mix all ingredients together (gloves recommended).
Spread on a baking sheet and bake at 200°F for 1 hour and 15 minutes, stirring occasionally.
Team Latham

October 9, 2025

Appetizers, Fall, Food & Family, General, Recipes, Sides, Uncategorized
Latham Hi‑Tech Seeds

Saddling Up for Success: Meet Intern Mallory Prescott
At Latham Seeds, we’re excited to welcome Mallory Prescott as our marketing intern for the fall semester. A senior at Iowa State University majoring in Agricultural Communications with a minor in Public Relations, Mallory brings a strong mix of leadership, passion and real-world ag experience to her role.

Raised in Greene County, Mallory grew up surrounded by agriculture and livestock — especially horses. What began as a hobby developed into a competitive pursuit, culminating in a national title at the All American Quarter Horse Congress during her freshman year of college. She was also active in FFA, serving as chapter reporter and president, where she developed leadership and communication skills that continue to shape her career path.

Family is central to Mallory’s story. She is the oldest of four children, with three younger siblings — Ty,Harper, and Jase — and credits her mom, Stephanie, as one of her greatest influences. But her support system stretches far beyond her immediate household. Mallory is especially close with her grandparents, aunts and uncles, all of whom she considers part of her “immediate family” because ofthe important role they’ve played in shaping her. Add in her boyfriend, best friend and five dogs, and Mallory says she is surrounded by a circle of encouragement and love that keeps her grounded and motivated.

“They continually remind me of the importance of love, resilience and community,” she says.

When she heard about Latham Seeds, Mallory was drawn to the company’s family-owned values and strong reputation.

“What really drew me in was the commitment to its people,” Mallory says. “Being part of a team that prioritizes integrity, community and purpose is something I’m incredibly excited about.”

As an intern, she’s looking forward to applying her classroom knowledge in a real-world setting and learning directly from the team. “This opportunity represents more than just a new position; it’s a reflection of the hard work and determination that’s brought me to this point,” Mallory shares.

When she’s not studying or working, Mallory enjoys reading, baking, spending time with loved ones and trying out her grandmother’s famous pumpkin bars with cream cheese frosting — a recipe she is sharing with us today.

We’re excited to have Mallory on the Latham team this fall and can’t wait to see how her talents and enthusiasm contribute to our marketing efforts. Welcome, Mallory!
Pumpkin Bars with Cream Cheese Frosting

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Prep Time 20 minutes
Cook Time 25 minutes

Equipment
1 9×13 baking pan
1 medium mixing bowl
1 Large mixing bowl
1 whisk

Ingredients

For the bars:
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 15-ounce can Libby’s pumpkin puree
For the frosting:
3 ounces cream cheese softened
6 tablespoons unsalted butter
2 cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

Baking the bars:
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
Combine the wet ingredients: In a large mixing bowl, beat the eggs until smooth. Add the sugar, vegetable oil, and pumpkin puree, mixing until well incorporated.
Incorporate the dry mixture: Gradually add the flour mixture to the wet ingredients, stirring until the batter is smooth and evenly blended.
Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove from the oven and allow the bars to cool completely in the pan.
Frosting preparation:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
Once the bars are fully cooled, spread the frosting evenly over the surface.
Shannon Latham

September 24, 2025

Desserts, Fall, Recipes, Uncategorized
Latham Hi‑Tech Seeds

Farming with Family at the Core
For Bruce Platz, farming has always been a family affair. He grew up on the farm near New Ulm, Minnesota, where his parents moved in 1969. “I’ve always lived here,” Bruce laughs. “The only move I ever made was to a different bedroom.” Today, Bruce and his wife, Laurie, continue that tradition with their own family. Laurie is an integral part of the operation — she runs the combine, plants and even takes a turn with the field cultivator. Their three sons are always busy tinkering in the shop, helping with harvest or planning for their own futures in agriculture. And earlier this summer, the Platz family celebrated a new chapter when their oldest daughter, Cassidy, was married.

Expanding Through Opportunity

For years, Bruce raised pigs independently, but recently he partnered with Wakefield Pork on a 3,700-head wean-to-finish operation. “Now that I don’t have to spend as much time marketing pigs, I had room for something new,” Bruce explains. That “something new” turned out to be becoming a Latham® dealer. Bruce’s long-time relationship with agronomist Dan Miller helped pave the way.

“I bought seed from Dan at the co-op, and after he left, he stopped by and asked if I’d be interested in being a dealer,” Bruce says. “I planted Latham for the first time in 2024, and the crops are looking really good.” He also appreciates that there aren’t many other Latham dealers in his area, giving him something unique to offer neighbors.

Family and Community

The Platz farm is as full of activity off the field as it is on it. Laurie enjoys gardening. She has grown and designed bouquets and centerpieces for several family weddings, including helping Cassidy with her arrangements. The family also takes part in the rich German culture of New Ulm, a town that hosts seven festivals throughout the year, including Oktoberfest and Bavarian Blast.

For Bruce, farming is about more than yields — it’s about making a life with family at the center. With Laurie in the cab, the boys in the shop and crops that are thriving in the field, the Platz family is keeping their roots strong while building new opportunities through Latham Seeds.
Kraut Casserole

Here’s a favorite Platz family recipe, just in time for Oktoberfest.

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Prep Time 15 minutes
Cook Time 30 minutes

Equipment
1 mixing spoon
1 knife
1 Large bowl
9×13 glass baking dish

Ingredients

1 lb. ham cut into small cubes
1 can cream of mushroom soup
1 cup Miracle Whip (not Mayo)
2 cups Bavarian Style Sauerkraut
4 cups cooked potatoes diced (red or yellow potatoes work best)
1 cup buttered breadcrumbs
1 Tbsp. paprika

Instructions

Mix all ingredients except breadcrumbs and paprika together in a large bowl.
Spread in a greased 9 x 13 glass baking dish.
Arrange breadcrumbs over the mixture and sprinkle with paprika.
Bake at 350 degrees for 30 minutes.
Notes: Smoked sausage or hot dogs can be substituted for ham.
Regular sauerkraut can be substituted for the Bavarian sauerkraut
Freezes well. If making from freezer, thaw and bake a little longer (around 45 minutes).
Shannon Latham

September 18, 2025

Fall, Food & Family, Pork, Recipes
Latham Hi‑Tech Seeds

Growing a Family Business Rooted in Service
When you stop by Raddatz’s self-serve farm store, don’t be surprised if you’re greeted by Easton, the Raddatzs’ four-year-old son. Known for welcoming families who stop in, he’s part of what makes this 24/7 business truly feel like a family operation.

Randy Raddatz started the store to serve his local community with feed, seed and supplies around the clock.

“It’s amazing how many families come through,” Randy says. His daughter even pitched in last season, bagging all the food plot seed herself at just 11 years old.

Farming Roots Run Deep

Randy is a fourth-generation farmer who started farming right out of high school with his dad, Dennis. Together with longtime family friend Marv — who’s worked alongside Dennis for more than 35 years — they keep the farming and custom combining side of the business running smoothly. From feed crops to cover crops and food plots, the team takes pride in supporting both customers and neighbors.

Randy’s wife, Mikala, complements the operation with her business background. A former accounting professional, she now runs all the marketing, online ordering, and internet systems.

“Her skills really round out what we’re able to do,” Randy says.

Growing with Latham

Randy and Mikala were introduced to Latham Seeds when a local sales representative stopped by their store.

“By then, we had already purchased most of our seed for the year, but we were impressed with what we heard,” Randy recalls. Until then, they hadn’t been interested in other dealer opportunities presented to them, but the family-first mentality and quality products from Latham stood out.

Today, they enjoy seeing strong performance in local fields.

“The beans look really good,” Randy says. “It’s easy to recommend products that perform.”

A Family That Plays Together

Outside of farming and running the store, the Raddatz family enjoys camping every August with the same group of family and friends — nearly 50 people strong. Randy and Mikala also enjoy gardening, with 40 tomato plants producing an ice cream pail of cherry tomatoes each day in the summer.

Whether it’s bagging seed, greeting customers or running combines, the Raddatz family is building a business that’s as much about relationships as it is about farming. With deep roots in agriculture and a commitment to serving their neighbors, Randy and Mikala embody the Latham Seeds spirit of independence and family.
Creamy Italian Sausage Tortellini

A Raddatz Family Favorite

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Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

16 ounces Italian sausage we use farm fresh pork
1/2 medium onion chopped finely
2 sticks sticks celery chopped finely
2 tablespoons flour
3-4 cloves garlic minced
4 cups chicken broth
1 (28 ounce can) diced tomatoes with juices
1/4 teaspoon Italian seasoning
2 cups refrigerated cheese tortellini
1 cup heavy/whipping cream
2 cups packed fresh baby spinach
Salt & pepper to taste

Instructions

Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess)
Add the onion and celery to the pot and cook for 4-5 minutes.
Add the flour and garlic and cook for a minute, stirring constantly.
Slowly add the chicken broth and stir until the flour has completely dissolved.
Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook for 5 minutes.
Stir in the cream and cook for another 5 minutes.
Stir in the spinach and season with salt & pepper to taste.
Shannon Latham

September 11, 2025

Food & Family, General, Pork, Recipes, Soups
Latham Hi‑Tech Seeds

Montezuma Crop Service: Growing Strong with Latham and Seeds of Hope
For Jake Edmundson, agriculture isn’t just a career. It’s in his DNA. Growing up on a farm near Keswick, Iowa, Jake was running equipment by the time he was six years old. After college and years of experience in ag retail, Jake joined forces with Ben Steele to start Montezuma Crop Service (MCS) in 2018. What began as a custom spraying business has quickly grown into a full-service ag retail operation with six full-time employees, seven part-time employees, and a reputation for customer-first service.

“Having experience in everything ag retail — from selling inputs to applying them — gave me the confidence to go out on my own,” Jake recalls. “We’ve grown a lot since 2018, and I really enjoy selling Latham corn and soybeans. It’s easy to sell a brand that prides itself on quality and kicks butt in the field!”

Building a Family Business

Jake’s business partners, Ben Steele and Seth Maxwell, along with a talented team that includes agronomy, precision ag, shop and seed specialists, have helped MCS thrive. At home, Jake and his wife, Jamie, are raising three kids — Ella, Emmett and Ensley — all while staying deeply rooted in their community through school activities, local sports, and church.

“I can’t see myself doing anything outside of ag,” Jake says. “We love building relationships, helping customers succeed and being part of a family company like Latham.”

Choosing Latham Seeds

The MCS team first learned about Latham Seeds when a district sales manager visited their office and shared the Latham story. From the start, they were impressed with the family-first mentality and no-pressure sales approach.

“Meeting John and Shannon Latham in Alexander was key,” Jake explains. “The warm welcome, the plant tour, the support — it felt like we mattered from day one. Plus, Latham products consistently perform in the field, running right alongside the biggest names in the industry.”

Supporting Seeds of Hope

One of the things that makes MCS stand out is its commitment to giving back. This year, Jake and his team are once again pledging $1 per unit of Seeds of Hope hybrids sold to support the American Cancer Society. Their donation will directly support Latham’s Final Drive for 75 campaign — a goal to raise $75,000 in honor of the company’s 75th anniversary.

“It’s important for us to be part of something bigger than ourselves,” Jake says. “We’ve all been impacted by cancer in some way, and this is a way we can make a difference.”

A Dealer Who Rocks (Literally)

Jake’s passion for farming and seed sales is matched by his love for music. A lifelong drummer, he’s played in bands since age 13, even winning a “Battle of the Bands” contest that earned him the chance to open for national rock acts. These days, he still plays occasionally with his dad’s old band, and with his kids’ busy sports schedules, he’s happy to keep the beat both on and off the farm.

Whether it’s selling seed, supporting customers, raising a family or giving back through Seeds of Hope, Jake Edmondson and Montezuma Crop Service are proof that independent dealers are at the heart of what makes Latham Seeds special.
Grilled Chicken Sandwiches with Dill Pickle Slaw

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Prep Time 10 minutes
Cook Time 15 minutes

Equipment
3 bowls
1 pan

Ingredients

Chicken + Marinade
¼ cup apple cider vinegar
1 Tablespoon Dijon mustard
½ Tablespoon minced garlic
½ Tablespoon honey or maple syrup
1 teaspoon salt
½ teaspoon black pepper
1 large chicken breast about 8 oz.
Dill Pickle Slaw
⅓ cup plain Greek yogurt
1 Tablespoon avocado oil mayo
1 Tablespoon pickle juice
2 stalks green onion chopped
¼ cup cilantro leaves
½ cup sliced dill pickles
Salt + pepper to taste
Coleslaw mix
Spicy Mayo
½ cup mayonnaise
1 Tablespoons sriracha sauce or to taste
1 teaspoons honey optional
1 teaspoon lemon juice optional
¼ teaspoon minced garlic optional

Instructions

Chicken + Marinade and Dill Pickle Slaw
Whisk marinade ingredients in a bowl.
Slice the chicken breast in half, pound to ½ inch thickness, and toss in marinade.
In a separate bowl, mix all slaw ingredients until well combined.
Grill chicken 5-6 minutes per side or until fully cooked.
Toast the buns and stir together spicy mayo.
Assemble sandwiches: bottom bun with spicy mayo, grilled chicken, slaw, then top bun.
Spicy Mayo
Mix all ingredients in a small bowl.
Allow to rest in the refrigerator before serving.
Shannon Latham

September 4, 2025

Food & Family, General, Latham News, Poultry, Recipes, Seeds of Hope
Latham Hi‑Tech Seeds

August Is National Peach Month
For National Peach Month, here is a Latham Family favorite recipe for peach pie. It’s unlike most peach pies because it has a sour cream filling. Besides being creamy and delicious, we Iove this recipe because we can “cheat” on the pie crust. This pie never disappoints!
Colorado Peach Pie

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Prep Time 30 minutes
Cook Time 45 minutes

Equipment
3 bowls
1 9-inch pie plate

Ingredients

Crust
½ c. butter
1 ½ c. flour
½ tsp. salt
Filling
4 c. fresh sliced peaches
1 c. sugar divided
2 T. flour
1 egg
¼ tsp. salt
½ tsp. vanilla
1 c. sour cream
Topping
1/3 c. sugar
1/3 c. flour
¼ c. butter
1 tsp. cinnamon

Instructions

Crust
Cut butter into flour and salt.
Press dough into 9-inch pie plate.
Filling
Slice peaches into a bowl; sprinkle with ¼ c. sugar.
Let stand while preparing rest of filling.
Combine ¾ c. sugar, flour, egg, salt and vanilla.
Fold in sour cream.
Stir into peaches.
Pour into crust.
Set oven to 400 degrees and bake pie for 15 minutes.
After the pie has baked for 15 minutes at 400 degrees, reset your oven for 350 degrees and bake it for another 20 minutes.
Now prepare the topping.
Topping
Combine the sugar, cinnamon, flour and butter until crumbly.
After your 20-minute baking period at 350 degrees is over, sprinkle the crumbly topping evenly over the top of the pie.
Then bake for another 10 minutes at 400 degrees.
Shannon Latham

July 31, 2025

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

Cake and Cocktails? Yes, Please.
Baking just got a delicious upgrade thanks to The Dessert Mixologist, a women-owned company founded by long-time friends Rae Guillermo and Lorrie Popik. Their innovative, patent-pending dessert mix is plant based, customizable and fun. Add your favorite beverage — alcoholic or non-alcoholic — and you have an indulgent, dessert that’s ready in minutes. (Yes, minutes.)

This one-of-a-kind treat caught our attention! Latham Seeds has invited The Dessert Mixologist to join our 2025 Dealer Kickoff event in Mankato. But as we discovered, their story goes beyond sweet flavors. It’s also one of friendship, innovation and heartfelt giving.

Meet the Mixologists

Rae and Lorrie met at the University of Northern Iowa and have been inseparable ever since. Rae spent 25 years in product development and R&D at Cargill, while Lorrie brought decades of retail and marketing experience from Macy’s and Verizon. After retiring from their corporate careers, the two combined their strengths — and their shared love of dessert — into a new venture that makes baking easy, fun and social.

With just three ingredients (your favorite drink, water and oil) and a microwave, anyone can whip up an eight-serving dessert in no time. It’s as simple as: Measure. Mix. Microwave. Whether you’re planning a girls’ night, a holiday party or a Wednesday, it’s a treat that never fails to impress.

Mixing in a Meaningful Mission

What really sets this company apart is its purpose. A portion of profits from every Dessert Mixologist purchase goes to the Leukemia & Lymphoma Society. The cause is deeply personal to both founders, who lost two sorority sisters — and Rae’s sister — to blood cancers. Supporting research and raising awareness is baked into everything they do.

At Latham Seeds, this mission aligns closely with our own Seeds of Hope initiative, where proceeds from select hybrids support the American Cancer Society. That’s why we are so proud to share The Dessert Mixologist with our Dealers — and now, with you.

If you’re looking for a gift, a conversation starter or just a really good reason to say, “cheers,” visit dessertmixologist.com and grab a mix (or two). You’ll satisfy your sweet tooth and support a worthy cause with every bite.

Here is just one of their favorite boozy recipes for you to try.
Tres Leches Rum Cake

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Prep Time 15 minutes
Cook Time 7 minutes
Resting Time 2 hours

Equipment
1 Bowl
1 Wire wisk
1 Microwaveable pan

Ingredients

1 package of The Dessert Mixologist Vanilla Mix
¾ cup coconut rum we prefer Malibu
½ cup water
2 Tablespoons oil we love avocado oil
½ cup whole milk
½ cup sweetened condensed milk
½ cup evaporated milk
2 cups whipped cream

Instructions

Pour rum, water and oil into a medium bowl. Add one package of Vanilla Mix.
Mix it up using a wire whisk. Pour into a greased microwaveable pan (NOTE: an 8” or 9” round or square pan will do)
Place the pan in the center of the microwave. Bake on high for 5-7 minutes (NOTE: Times are based on 1200-watt microwaves)
Let cool.
While cake is cooling, combine the whole milk, sweetened condensed milk and evaporated milk.
Use a fork to poke holes all over the top of the COOLED cake.
Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
Refrigerate the cake for at least 2 hours or overnight, to allow it to soak up the milk.
Spread whipped cream over the top of the cake.
Portion into 8 pieces. Serve!
Shannon Latham

July 23, 2025

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

Driven to Win
When you grow up in a competitive family, working hard isn’t optional — it’s expected. That’s especially true for Jadyn Dirksen, a 2024 high school graduate who’s making her mark both at Latham Seeds and in the livestock show ring.

Jadyn started working at Latham Seeds as a summer box washer, but her strong work ethic quickly caught the attention of her supervisors.

“She was always one of the first to show up and never afraid to get her hands dirty,” says one team member.

Jadyn returned in the fall to help with painting projects, and soon after, she was offered a full-time position in the plant.

“I like that there’s something different to do every season,” Jadyn says. “And I love working outside. I don’t want to be stuck behind a desk.”

She’s also looking forward to the remodel of Latham’s scale house, which will bring the lunchroom, team meeting space and seed lab under one roof.

“It’s going to be so nice to have everything in one place,” she adds.

That flexibility and variety are a perfect fit for someone with a full summer schedule. Jadyn shows sheep through FFA after aging out of her 4-H club, West Fork Winners, where she was a member for nine years. Her interest in showing started early, helping her older sister, Macy, before stepping into the ring herself.

“I figured if I was going to work that hard, I might as well show my own sheep,” she says with a smile.

Today, Jadyn favors Katahdins, a hair sheep breed that’s easier to manage and doesn’t require shearing. She works with her lambs every day and showed two ewes and one ram at this year’s fair.

“Showing teaches responsibility and commitment,” she says. “Once you start, you have to finish.”

When she’s not working or preparing for the next fair, Jadyn enjoys spending time outdoors. Her first big purchase after starting full-time at Latham was a Chevy Silverado 1500, which recently endured a muddy fair week and a very long pre-wash.

Her next goal?

“I want to buy a Razor and go trail riding in Wisconsin and South Dakota,” she says.

Whether she’s learning the ins and outs of seed production or mastering the show ring, one thing’s for sure: Jadyn brings determination and grit to everything she does. And those are qualities we’re proud to have on our team.

Here’s Jadyn’s favorite banana bread recipe:
Banana Bread

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Prep Time 30 minutes
Cook Time 1 hour

Equipment
1 Bowl
1 Loaf pan

Ingredients

2 eggs
3 medium bananas ripened
2/3 C sugar
1/3 C oil
½ C chopped walnuts
1-3/4 C flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt

Instructions

Mash together eggs and bananas
Mix in all remaining ingredients until just combined
Pour into a greased loaf pan
Bake at 350-degrees for 55-60 minutes
Shannon Latham

July 16, 2025

Appetizers, Breads/Breakfast, Desserts, Food & Family, Latham News, Sides
Latham Hi‑Tech Seeds

Boy Next Door Stayed True to Latham Roots
Celebrating Greg Jaacks’ Retirement

Greg Jaacks was literally the boy next door. He and his three siblings – Jeff, Kim and Steve – grew up in the little house beside Willard and Evelyn Latham, who employed Greg’s dad, Marvin Jaacks, at Latham Seeds.

Marvin had moved his family to a larger house a few miles away and rented his own ground to farm. To accommodate the growing Jaacks (pronounced “Jakes”) family, Willard offered to add on two bedrooms to the small house next to his own. That was just the incentive Marvin needed to return to Latham Seeds.

The connections run deep between the Jaacks and Latham families.

“Willard gave me my first haircut as a little boy in their basement,” Greg recalls. Willard and Evelyn’s oldest son, Bill, held baby Greg during the haircut.

Greg helped at Latham Seeds as needed while he was in high school. Upon graduating in May 1975, Greg took a full-time job with a local farmer. He loved everything about the job, from tilling soil and baling hay to shelling corn and feeding cattle. One thing he didn’t like was the pay. Greg worked 10 hours a day, six days a week for $75 flat. He wanted his own place but needed to make more money first.

“I asked my dad if I could get on his crew at the (Latham) plant,” Greg says. “He told me I’d have to find out for myself. He said I’d better go talk to Willard.”

Greg mustered up the nerve to knock on Willard’s front door. Evelyn answered and welcomed him inside. Willard told Greg he could start work the following Monday if he got a haircut and shaved his beard — which he promptly did.

“As long as you gave Willard what he was expecting, as long as you kept your promise and did your job, he was good to you,” Greg says.

Greg is grateful he got to work beside his dad, Marvin, for nearly 22 years at Latham Seeds.

“He really was my best friend,” Greg says of his dad. “It’s been a good, solid job here at Latham. When I started here, that’s what my grandpa said: Latham’s a good solid place to work.” Greg’s grandpa was a local farmer, who also worked on Marvin’s crew during the winter months.

Greg and his wife, Donna, have two daughters, Trisha and Sandy. In retirement, Greg and Donna are looking forward to attending more of their grandchildren’s activities and watching them play sports. Greg is also planning to fish, ride his Harley and watch a lot NASCAR.

As he says goodbye to Latham, Greg is sharing a cherished recipe of his mom’s — Ham Loaf — which reminds him of his childhood on the farm.
Jollene’s Ham Loaf

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Equipment
1 Large bowl
1 Loaf Pan or Baking Sheet

Ingredients

HAM LOAF
1 pound ground ham
1 pound fresh pork burger
1 pound ground beef
2 eggs beaten
1 cup milk
1 cups graham
cracker crumbs
SAUCE
1 can tomato soup
1 cup brown sugar
1 cup Scant vinegar
1 teaspoon dry mustard
OPTIONAL
onion finely diced
⅛ teaspoon black pepper

Instructions

Preheat oven to 350 degrees.
Combine all meat ingredients; form into loaf.
Line baking sheet with parchment paper or grease a loaf pan
Pour sauce over meat and bake for one hour, or until the inside of loaf reaches 160 degrees.
Rest for 5 to 7 minutes before slicing.
COOK’S TIP:
To freeze leftovers, slice into individual portions and tightly wrap with plastic. Place in an airtight container or Ziploc. freezer bag. Leftovers can easily be made into “do-over” sandwiches..
Shannon Latham

June 26, 2025

Beef, Food & Family, General, Latham News, Pork
Latham Hi‑Tech Seeds

Fueled by Family, Freight and Farming: Meet Kevin Nagel

Kevin Nagel of Grinnell, Iowa, is a man who wears many hats — and sometimes a trucker cap, too.

A row crop farmer, trucking company owner and now a Latham® Seed Dealer, Kevin has built a life around hard work, family values and an entrepreneurial spirit. With deep roots in Iowa agriculture and a passion for building something lasting for his sons, Kevin is turning the next page in his operation by joining the Latham team.

“I decided to become a seed dealer to give our operation another profit center for the boys to work at,” Kevin says. “And I chose Latham because it’s a locally-owned company with great products and forward-thinking leadership.”

Kevin’s journey started on his family’s cow/calf and crop farm. After studying engineering at Iowa State, he took a full-time role with Garst Seed Company, opening a corn breeding research facility in South Dakota before returning home to farm with family. In 2000, he launched his own trucking company, Nagel Farms Inc., growing from a single truck to a 13-truck fleet. Today, his team primarily hauls seed, non-hazmat chemical and specialty corn — along with Kevin’s own grain.

Farming continues to be a full-family affair. Kevin’s sons, Beau and Rhett, are actively involved in the operation, splitting planting responsibilities and learning every part of the business. Tyler Fenner, their trusted hired hand, rounds out the field team. Together, they’re busy year-round — planting, harvesting, hauling and now delivering top-performing Latham products to neighbors, friends and customers.

The seed dealership is the latest evolution of a diversified operation that keeps growing stronger with every season. At the National Corn Growers Association contest last year, Kevin entered Latham’s LH6306, which placed in the top 20 out of roughly 120 entries. He plans to enter two more hybrids at this year’s contest.

He says he couldn’t be happier with the support he’s received from Latham Seeds so far. “I enjoy all the people there. They’re helpful, caring and they make sure to answer any questions — whether agronomic or operational.”

And while time is tight on a working farm, Kevin still finds joy in family vacations with his wife, Megan, and looks forward to the day when his sons take the reins on fun traditions like sled-pulling diesel trucks and riding Harleys. For now, he’s content helping customers grow strong crops — and treating them to a little home-cooked comfort when the opportunity arises.

Kevin is sharing one of his family’s favorite recipes: Surprise Packages. This grilled pork and veggie dish is a showstopper for guests and a satisfying treat after a long day in the field.

Shannon Latham

June 10, 2025

Agriculture, Food & Family, Pork, Recipes