Recipes | | Latham Hi-Tech Seeds

Latham Hi‑Tech Seeds

You’ve Hit the “Big Time” if You Live in Your Zone of Genius
Photo credit to Mr. Eric Burt with West Fork High School

As a 17-year-old student in Colby, Kansas, Chad Bourquin discovered his passion for music while attending a high school assembly featuring a live band. That experience changed the entire trajectory of his life. Eventually, it led him to live in his “zone of genius.”

Today Chad and his brother, Bret, use music to bring a message of hope and inspiration to high school students across the country through their Dream Big Concert Series. This week Latham Hi‑Tech Seeds sponsored their band, Big Time Grain Company, to perform a series of three concerts across North Iowa for high school and middle school students who attend West Fork at Sheffield, North Butler in Greene and Hampton-Dumont-CAL in Hampton.

“Everyone has those defining moments that change their life or least alter their direction,” said Chad to gymnasiums filled with teenagers during this week’s school assemblies. “Mine came when my first band replaced me without even telling me about it! That motivated me to get better, so I started practicing five to seven hours each night.”

Photo credit to Mr. Eric Burt with West Fork High School

While Chad was playing his guitar and dreaming about making the big time, his father was more focused on what he thought was a more realistic future. He wasn’t sure majoring in music at college would provide the kind of stability that he wanted for his oldest son.

After attending community college and Kansas State University (KSU), Chad got picked up by a band and hit the road. They traveled all over the Midwest and into Canada. For almost six years, they performed 250 dates per year. That came to an abrupt stop when the singer left the band without giving any notice. Chad could hear his father’s voice, “Get a backup plan,” ringing in his head. His backup plan was put into action. Chad spent the next five years as a booking agent; then five more years selling vitamins; and another five years selling ads.

“One day I admitted to myself that I wasn’t making very good money working a job that wasn’t my passion,” said Chad. “That’s when I decided to tackle this mountain called the music industry and make a living at it or at least enjoy giving it a try. With help and guidance, I learned to enjoy each part of the process.”

Photo credit to Mr. Eric Burt with West Fork High School

Parts of the Process

The message Chad delivers during the Dream Big Series provides students with a series of steps to “find their genius.” The first step is to admit your incompetence. Sometimes we must admit our weaknesses, so we can overcome them. Other times, we just need to admit it’s time to partner with people who possess those skills.

Three equally important steps for turning dreams into reality include:
- Zone of Competence.This is an area where we’re pretty good but have room for improvement. As you hone your skills, you may need a support plan. Note that Chad doesn’t use the term “backup plan.”“Our frame of reference can make all the difference,” says Chad. “The ‘Dream Big’ message helps us mentally work through the difference between a backup plan and a support plan. My dad wanted me to have a backup plan in case music didn’t pay the bills. I had Plan B, C and D: booking agent, selling vitamins, and selling advertising. Then I discovered that becoming a booking agent was a support plan, not a backup plan. A support plan is a better option. Not only did it provide steady income, but I gained skills and formed relationships that helped open more doors.”
- Zone of Excellence.This can be the “danger zone,” cautions Chad. You can get too comfortable here. You might be making enough money that you get scared to make a change. The more money you make, the riskier you perceive it is to make a change.
- Zone of Genius.The zone is genius is where you lose track of time because you’re enjoying it so much.
Photo credit to Mr. Eric Burt with West Fork High School

“I started as lead singer of this band, but that’s not my zone of genius,” said Chad, who plays guitar and sings backup vocals. His brother, Bret, is lead singer. “When I have free time, I pick up my guitar and start playing. The next thing I know, three or four hours have passed. Even when I was the lead singer, I didn’t spend my free time working on vocals. One day it hit me that playing guitar is my zone of genius and singing is my brother’s.”

Discovering your talents and perfecting your gift is key to success. Find someone who’s better at your talent and learn for them. We’re never too old to learn. Much can be accomplished when we work with a team of people toward a common goal. How can we attract people who can help us reach our goals?

“You can’t turn a wheel without moving forward. You must start moving to be guided in a new direction,” says Chad. “Bret and I were so fortunate to grow up on a farm with parents who taught us the importance of a solid work ethic. We learned to care of what needed to be taken care of. More than that, our inventor dad modeled how creativity can lead to bigger, better ways.”

“We hope some of the homegrown wisdom we share during our ‘Dream Big’ series will inspire others to move forward and pursue their passions,” says Chad.

More words of wisdom are shared in these original videos and songs by Big Time Grain Co. Click below for a look and a listen:
- Little Redemption
- 401K
KLMJ in Hampton, Iowa, is playing “Little Redemption” on the radio, so our North Iowa tour included a stop in studio for an interview. Click here to listen to that interview. You’ll learn more about Big Time Grain Co. and some of the bands for which they’ve opened. You’ll also hear why Latham Seeds sponsored this week’s concert series.

It was an honor to have the Bourquin brothers share their story with us on “The Field Position” blog. They’re also sharing with us one of their favorite recipes. The grandpa and dad raised wheat, so their grandma and mom would make amazing whole wheat cinnamon rolls. There’s nothing that quite compares to smell – or taste – of homemade cinnamon rolls!

Band members from left to right: NICK PENICHET: Drums and Percussion; MAX PENICHET III: Electric Bass, Upright Bass and Backing Vocals; CHAD BOURQUIN: Lead guitar; Elle and Shannon Latham; BRET BOURQUIN: Lead singer; COLIN RIDGE: Electric Guitar, Acoustic Guitar, Mandolin, Cigar Box Guitar and Backing Vocals; and Ian Latham.
Shannon Latham

March 22, 2019

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

Celebrating “Food for Life” with Iowa Deputy Secretary of Agriculture

American agriculture isn’t just about producing more. It’s about producing everything better.

The entire agriculture industry – from genetics and seed companies to farmers and food manufacturers – are vital links in a chain that brings food and fiber to U.S. citizens and millions of people worldwide. Because our industry has gotten so efficient, it’s easy for Americans to take agriculture for granted.

National Agriculture Week, March 10-16, helps bring awareness to the importance of our industry. With the theme of “Food for Life,” Ag Week 2019 is helping showcase how important agriculture is to our nation’s health, wealth and wellbeing.

“National Ag Week is an opportunity to celebrate the people who make agriculture so successful. It’s an opportunity to meet with young people and show them the career options that are available in ag,” says Julie Kenney, who in 2018 was appointed Iowa Deputy of Secretary of Agriculture.

Ag Week promotions started late last week when Julie was a guest on WHO Radio’s “The Big Show” with Cristen Clark, who celebrated International Women’s Day by featuring influential women in ag. (Click here to download that podcast.)

Photo Courtesy of Iowa Corn

Iowa’s Deputy Secretary started this week by giving a keynote speech at the National CommonGround conference in Kansas City. On Tuesday morning, Julie was part of a panel discussion for the Nuffield International Scholars. Tuesday evening she attended the Ag Leaders Dinner where Iowa Secretary of Agriculture Mike Naig recognized organizations for leadership in innovation, community, education and advocacy. This week Julie also has spoken at an FFA banquet and conducted media interviews. We’re especially grateful that she made time for this feature on “The Field Position.”

All of these Ag Week activities are in addition to Julie’s full-time duties. As Deputy Secretary, Julie is responsible for the operations of Iowa Department of Agriculture and Land Stewardship (IDALS). She is specifically responsible for overseeing policy, budget and personnel.

“I have always been interested in politics and government. So much of what we do in the ag industry is dependent on our freedom to operate. It’s so important for us to build relationships, speak up and engage with our elected officials so they can advocate on our behalf,” says Julie.

Photo Courtesy of Iowa Corn

Julie says she appreciates the opportunity to work with Secretary Naig and to help represent the industry that has meant so much to her family. She gets to help make an impact by working to build markets, promoting soil conservation and water quality, and addressing workforce challenges facing our industry and our state.

“It’s an honor to serve farmers and all Iowans,” says Julie. “Secretary Naig and I are focused on building markets for Iowa products by promoting trade, animal agriculture and renewable fuels. We are also laser-focused on soil conservation and water quality. Farmers and landowners statewide are implementing conservation practices. We are working to build capacity and get more conservation practices on the ground, including cover crops, wetlands, saturated buffers and bioreactors. Finally, we are working to encourage the next generation to pursue careers in agriculture – right here in Iowa.”

Before joining IDALS, Julie worked for 15 years in the agribusiness industry. She believes every job she’d held has helped prepare her for her current position.

“I walked beans, worked at the Lake City movie theater and waitressed at The Red Top,” says Julie, who grew up on a farm outside of Lohrville in West Central Iowa where her family raised corn, soybeans and pigs. “The jobs I had in high school and college taught me how to balance my time between school, activities and work. They taught me how to dig in and work hard to get things done – even when it’s not always fun.”

After college, Julie worked in Public Affairs and Marketing at a large ag company for 10 years.

“I’ve had so many great mentors, who taught me how to bring people together to solve problems,” adds Julie. “I also had a consulting business for five years where I got to work with a wide range of ag associations, checkoffs and businesses. Our farm also brings a much-needed perspective to my work at the Department.”

Julie and her husband, Mark, have two children and farm in Story County. As the parents of a 10-year-old daughter and a 7-year-old son, they’re busy running kids to practice or cheering for them from the bleachers. When she has the time, Julie enjoys experimenting with new recipes.

Today Julie is sharing with us one of her family’s favorite recipes for Banana Chocolate Chip Mini Muffins. Click here to download her recipe for Harvest Pulled Pork, which appears in an Iowa Food & Family Project cookbook. Harvest Pulled Pork has become one of my go-to crockpot recipes on busy days, any time of the year. It’s so flavorful, moist and delicious!

Shannon Latham

March 15, 2019

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

North Iowa Family Celebrates the Gift of Life during National Kidney Month
Shirley and Jim Fesenmeyer in Mayo Clinic after Jim’s kidney transplant on Feb. 26, 2014.

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

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

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

This day was years in the making.

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

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

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

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

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

When my kids were about age 5, my dad showed them how to plant and care for watermelons. Homegrown watermelons and tomatoes were among the foods my dad was most eager to eat after his kidney transplant.

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

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

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

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

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

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

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

The living-donor kidney transplant offers these benefits:
- Less time spent on a waiting list, which could prevent possible complications and deterioration of health.
- Potential avoidance of dialysis. (My dad’s kidney function started dropping rapidly. He was literally one week away from going on dialysis when his kidney match was made.)
- Better short- and long-term survival rates.
- A pre-scheduled transplant once your donor is approved versus an unscheduled, emergency transplant procedure with a deceased donor.
- Living-donor kidneys almost always start working immediately after transplant compared with deceased-donor kidneys that can have delayed function
In celebration of March National Kidney Month, we’re helping spread the word about Polycystic Kidney Disease. We’re also sharing a recipe from Hy-Vee for Fajita-Style New York Strip Steak and Veggies, which has been slightly adapted to dietician-approved and kidney-friendly.

Get more great healthy recipe ideas from https://www.hy-vee.com/recipes-ideas. Click here for a Family Recipe Book for Kidney Patients. Below are links to two past blog articles that include more healthy tips and recipes:
- Tips for Resolving to Eat Healthy
- Pro Tips for Creating Heart Healthy Meals
Shannon Latham

March 8, 2019

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

Dominican Farm Tour is a Five-Sensory Experience!

Dominican cigars are among the world’s finest. This experienced craftsman can roll 200 cigars per day. The leaf wrapper on his hand-made smokes is very smooth, tight and a bit oily to the touch. The hand-rolled cigars are filled with high quality tobacco unlike the newspaper and other undesirable scraps that are used to fill cheap cigars. As a result, a hand-rolled cigar burns evenly.

After experiencing bitter wind chills during the Polar Vortex in January and record-setting snowfalls in February, Latham® seed sellers from across the Upper Midwest happily traded their Muck® boots for sandals and flip flops.

Our group enjoyed five sun-filled days along 120 acres of pristine sugar-white sand beaches and lounging around one of 13 luxurious pools at the Hard Rock Punta Cana in the Dominican Republic. Five-star amenities include spa services and an 18-hole championship golf course designed by Jack Nicklaus. The average daily temperature during February in Punta Cana is 84 degrees Fahrenheit, and if that doesn’t rock, I don’t know what does! In my opinion, it’s the perfect temperature for taking adventures.

Mid-week we boarded open-air buses and headed to the Dominican countryside where we learned about sugar cane, tobacco, coffee and cocoa production. We saw pineapples and bananas growing. We learned that Christopher Columbus brought sugar cane to the island, but tobacco is native. Some members of our group enjoyed smoking hand-rolled cigars and tasting Mama Juana, the national drink of the Dominican Republic

Passion, dedication and hard work are the values that inspired Don Andres Brugal Montaner to found Brugal in 1888. These values have been lived for five generations. Today the maestro roneros, or master rum makers, remain Brugal family members.

Coffee is the official non-alcoholic drink of the Dominican Republic, and Café Santo Domingo has 95% of the market share. We learned that coffee grows on large bushes or small trees, and it takes about nine months for the fruit of the plant to reach maturity. These red, yellow or purple berries contain the coffee beans, which really are seeds that are roasted. Did you know the type of coffee beans and the roasting time determine the amount of caffeine in your coffee? If you don’t want much caffeine, choose Arabica beans in a dark roast. If you want a caffeine jolt, then select a lighter roast. Click here to learn more about coffee production.

Another fun fact we learned is chocolate is purple in its natural state. Most of the chocolate produced in the Dominican Republic is consumed as a beverage and not eaten. Ninety percent of its production is exported, so cocoa is extremely important to this island country’s economy.

We tasted fresh ground coffee and homemade hot chocolate on an 18-acre farm where they also produce sugar, honey, cinnamon, paprika and vanilla.

Our guide explains the banana is a perennial plant that replaces itself. Each banana plant produces one crop of fruit. It takes 9 to 12 months from sowing a banana bulb to harvesting the fruit.

Our tour guide told us that chocolate produced in the Dominican Republic is used to make M&M candy. Although I couldn’t confirm that online, I found that M&M candy is a product of war. Forrest Mars Sr., whose father created the Milky Way bar, began manufacturing Mars bars in 1932 for troops in the United Kingdom. When he saw soldiers were given small chocolate beads encased in a hard sugar shell as part of their rations, Forrest got the idea to develop a candy product that would resist melting in high temperatures. This was innovative and business savvy as chocolate sales declined during the summer months from lack of air conditioning. Forrest returned to the United States and approached Bruce Murrie, the son of Hershey executive William Murrie, to join his new business venture. They called their product M&Ms after Mars & Murrie.

Just as Forrest Mars Sr. embarked upon a food adventure while visiting a foreign country, I believe trying native foods is key to experiencing any culture. That’s why today we’re sharing with you a “taste of the island.” Our recipe for Latin-style rice pudding will provide you with comfort food on a cold Midwest winter’s day (or night) while taking your taste buds on spring break!

The menu at Hard Rock Punta Cana’s Isla restaurant, where my husband and I dined on our last evening there, was written in both English and Spanish as Spanish is the Dominican Republic’s native language.

John ordered the rice pudding, and lucky for me, he shared! Our dessert was topped with rum raisins and fresh mangos, then dusted with ground cinnamon. My first thought was “¡Muy delicioso!” followed by “Imagine how delicious this would be with fresh pineapple and toasted coconut!”

The beauty of rice pudding is that you can top it just the way you like it. I had no idea there were so many versions of rice pudding until I decided to recreate this Caribbean delight by reading variation after variation of rice pudding recipes.

Spanish arroz con leche recipes typically don’t contain raisins or cinnamon but instead use citrus zest or orange blossom water. The dessert we enjoyed in the Dominican Republic featured both rum raisins and fresh mangos. I had no idea what orange blossom water is, but a quick Google® search produced a recipe to make your own. (While I’ve been called a “foodie,” I’m not foodie enough to go through that process. I decided to forgo the orange blossom water and use only fresh orange zest. I love good food that doesn’t require a lot of fuss!)

Below is the recipe I contrived to recreate Arroz con Leche from the Isla restaurant. As you savor each bite, imagine the sun kissing your cheeks, waves crashing onto the beach and palm trees swaying in the warm breeze. Just like the lyrics of the Bob Marley song that are artfully painted above one of the Hard Rock Hotel entrances, “Sun is shining, the weather is sweet.”

Enjoy this sweet treat from the Caribbean and think warm, happy thoughts. “Happy, happy!” as one of our farm tour guides liked to say.

Shannon Latham

March 1, 2019

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

Past and Present Cambridge FFA Members Work Together

Do whatever it takes to get the job done.

That’s a mantra for many American farmers, especially members of the FFA organization. The words of the FFA Creed are more than spoken. The Creed is lived.

“We don’t want there to ever be an FFA member who doesn’t attend an event, no matter what it is, or can’t experience an animal project if they so desire,” says Karen Stenjem of Cambridge, Wisconsin, who is serving her 10^th year as president of the Cambridge FFA Alumni. “We want FFA members to know there are so many careers directly related to agriculture. We want them to meet people from all over the country and make connections that could make a difference in the future. Most of all, we want students to feel encouraged and empowered.”

Involvement in the Cambridge FFA and its alumni chapter have become a tradition in the Stenjem family. Karen’s husband, Dale, was an active FFA member in high school. He served as chapter vice president in 1971-72 and as chapter president in 1972-73. He started attending Cambridge FFA Alumni meetings regularly in the late 1990s when their oldest son, Cory, was active in the FFA and participated in activities at the school farm.

The school’s farm is one unique learning opportunity offered to students in the Cambridge School District. When Cory was in FFA, the school farm was used to raise turkeys that were then processed and donated to the local food pantry. Known as the Severson Learning Center, today the farm houses livestock projects for FFA members who don’t have their own facilities. It also includes two community gardens that provide vegetables for the local food pantry.

This handsome farmstead in southeastern Wisconsin features a white farmhouse and red barn surrounded by about 54 acres of arable fields that are farmed by the Cambridge FFA Alumni. About 20 acres of land is in four woodlots. A sugarbush of 75 Sugar Maples has been planted in one woodlot. A large pond with year-round water lies between two of the woodlots. A wet landscape is nestled within the L of the southern-most woodlot. In addition, there is a small apple orchard plus classroom facilities.

In addition to planting and harvesting the crops at the Severson Learning Center, the FFA Alumni hold several fundraisers. Thirty-two tables of players participated Feb. 10 in annual Euchre Card Party and Auction. Local businesses strongly support this event. They donated auction items that raised $3,000 this year.

The alumni chapter’s other major fundraiser is a pancake breakfast. More than 850 people were served in November during the 39^th annual pancake breakfast. Student FFA members work hard to “serve the community” at this event, and Karen Stenjem says a breakfast of this size wouldn’t be possible without the FFA members’ help.

Proceeds from fundraisers and profits from the school farm are used to support local students. The alumni chapter contributes $35 toward each FFA members’ jacket, so each student must pay the remainder to have “a little skin in the game.” The alumni also cover expenses for student leadership opportunities including Washington Leadership Conference, state and national FFA conventions, fire conference, as well as the annual FFA officer trip. The Cambridge FFA Alumni Chapter funds scholarships for graduating seniors; Meat Animal Sale Project Loans for one county and one district fair; and an internship through the school district at Severson Learning Center

FFA Alumni also mentor FFA students. Every year since 2007 students have shown the Stenjem’s dairy cattle. Nine different FFA members have shown, and none of them had lived on a farm nor worked with dairy cattle prior to engaging in a Dairy SAE (supervised agricultural experience) project.

“We were a little leery about opening that door, but it has been an outstanding experience,” says Karen, who has worked in public schools for more than 40 years. “I love encouraging students to step out of their comfort zones and explore things they don’t know anything about. I love supporting them in any way that I can. I like when they are comfortable talking with me and bouncing ideas they may have. Students need to receive positive feedback from adults and peers. I want to be someone students can rely on when they need someone.”

The apple doesn’t fall far from the tree.

The Stenjem’s oldest son, Cory and his family, live on the family’s dairy farm. He helps FFA members with their dairy projects, plus two of his three children are old enough to show dairy through 4-H. Their youngest son, Tyler, also has a house on the dairy farm. While he helps some with the FFA dairy, his focus is serving as swine project leader.

“I really enjoyed showing pigs when I was in FFA, and there was a lot of interest from kids who wanted to show. Most of the kids who were interested had never cared for an animal besides a house pet. They didn’t know how much actually went into raising a show pig, so it’s been a really good learning experience,” says Tyler Stenjem, whose FFA swine project sparked him to start his own swine genetics business with a friend. They bred, owned and raised show pigs. Tyler uses his experiences and the connections he’s made statewide to help FFA students select high quality show stock pigs and teaches them how to get their projects ready for the fair.

Mentoring opportunities, like those provided by the Stenjems, ensure that students have the tools and support they need to succeed. We’re honored they shared their story with us during National FFA Week. We appreciate that Karen has shared a favorite recipe featuring real butter and cheese. (With quality ingredients like this, how can this dish be anything but delicious!)

Tyler Stenjem grew up on a Wisconsin dairy farm but developed a love of swine genetics through the FFA. As an active member of the Cambridge FFA Alumni Chapter, he mentors student members who are interested in raising or showing pigs.

“This mac and cheese recipe is often requested for FFA banquets and FFA members’ graduations,” says Karen. “My daughter and I can see why. We made it last weekend and it’s creamy and delicious.”

Go ahead and “make the most” of a snow day with this hearty Mac & Cheese recipe!

Shannon Latham

February 22, 2019

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

Farming and Football are Mauch Family Traditions

“North Dakota State wins seventh FCS title in eight years” is a headline treasured by fans of the NDSU Bison, but it’s personal for the Mauch family of Barney, North Dakota.

Cody Mauch is a sophomore at NDSU, majoring in Agricultural Engineering with a minor in Crop and Weed Science. He also plays offensive tackle for the NDSU Bison football team, which beat Eastern Washington 38-24 on Jan. 5, 2019, in the FCS national championship game. NDSU is the only college football program to ever win five consecutive NCAA national championships and the only football program to win seven FCS titles.

“We had an absolute blast at the national championship game,” says Joe Mauch. “It was our first time in Frisco, Texas. We couldn’t believe how the whole town catered to NDSU Fans. It was a really good experience for us. Cody is part of an amazing football program. Winning that many championships in the last eight years says a lot for the program, its coaches and the players.”

Cody Mauch at NDSU Championship in Frisco

Joe and his wife, Stacey, are the proud parents of four sons and four daughters. Their oldest son, Carter, graduated in December 2018 from NDSU with a degree in Crop and Weed Science. Cody is 19. Their other children are ages 17, 15, 8-year-old twins, 5 and 3.

“I’m glad Carter is able to join our family’s farming operation and seed business. He will help us in so many ways, but especially in the scouting process. Carter had crop scouting internships during the past two summers, and he learned so much. He also studied precision agriculture, so he understands how all the new technologies work together,” says Joe, who started farming in 1996 with his father.

Joe’s father was ready to retire about the time Joe’s youngest brother, Andrew, was ready to start farming. They raise corn, soybeans, sugar beets and navy beans. They also custom bale wheat straw.

Joe and Stacy Mauch family

“Our operation may be a little unique that we all farm our own fields,” says Joe. “We own different equipment but share equipment and labor. It works for us. We’re fortunate that we have really good help, too.”

Recently the Mauchs took on a Latham® dealership to diversify their operation and to provide their seed customers with more options. Joe says he and Andrew were studying F.I.R.S.T. Trials and saw that Latham Hi‑Tech Seeds has performed really well over the years. Latham brand seeds average 34 wins each year, which shows the consistency of Latham Seeds’ products and the strength of its lineup.

“Our philosophy is simple,” says John Latham, president of Latham Seeds. “We produce the highest quality seed products possible that are bred for local conditions.”

Working with farmers to place seed products where they fit best is something Joe enjoys most about the seed business. Andrew says he really likes calling on friends and neighbors as part of their business. He also enjoys the opportunity to try new products as a seed dealer.

“We plant Roundup Ready and Liberty traits, as well as conventional crops, and I believe that’s one of the reasons we’re seeing less weed pressure,” says Andrew. “I believe Enlist E3 soybeans will be exciting, and I can’t wait for them to receive full approval.”

Andrew and his wife, Bethany, are the fourth generation to live on the home place.

Andrew and Bethany Mauch and family

“I like that our kids will grow up involved with farming. They understand that we’re helping feed and fuel the world. They can ride in the tractor and learn just like I did,” says Andrew, who’s the proud father of two sons and two daughters. His oldest son, Mason, is 10; his oldest daughter, Adlee, is 7. Twins, Axel and Lyla, are 5 years old. Mason plays hockey. The girls take figure skating lessons and gymnastics. Everyone enjoys snow skiing in the winter and spending as much time as possible at the lake in the summer.

In addition to working full-time, Bethany finds time to bake. Her banana bars are a hit with those who help during harvest, so today they’re sharing this recipe with us.

Shannon Latham

February 8, 2019

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

These Super Fans Bring Superb Tailgating Skills to the Table
Super Bowl Sunday provides a reason to gather with family and friends around tables filled with your favorite game day foods, regardless of whether your favorite team is playing. Football fans Ryan and Meg Schon honed their tailgating skills when their favorite team didn’t have a hope or a prayer of post-season play.

The Schons (pronounced “shown”) met when they were both students at Iowa State University. Like many Cyclone fans, they’ve been loyal and forever true to their school. Their eternal optimism prompted them to develop the mantra of “Tailgate Victoriously.” It’s a tagline that has become so ingrained in their fall activities that Ryan created Cyclone jerseys with the numbers “19” and “95” to commemorate the year he and Meg were married.

“When Meg and I lived in St. Louis, we drove to Ames for every home game. We never knew what to expect from Cyclone football during those years, so we started to say, ‘At least we won the tailgate!’ That turned into the mantra, ‘Tailgate Victoriously.’ And after 23 years, we’re undefeated,” says Ryan.

These proud Iowa State Alumni Association members have become known for hosting 30 to 50 friends and family members during every home ISU football game. The Schons even packed their grill and headed south in December to tailgate in parking lot before the Alamo Dome. They were in good company as ISU fans, who are known for following their team, helped set a record attendance of 60,000+ at the Valero Alamo Bowl.

The Schons are finding more time to tailgate now that their kids are older. Dani, 23, and Andrew, 19, are both majoring in education at Iowa State. Twins, 17-year-olds Emily and Jacob, are juniors at Ankeny High School.

Ryan brings this same passion and energy he has for faith, family and fun to the job. He has nearly 25 years of experience in agronomy, marketing, and precision agriculture.

“One of my favorite quotes is Marcus Buckinghams ‘Be the most extreme version of yourself’,” says Ryan, who on February 4, 2019, will become the general manager of Latham Hi‑Tech Seeds. “The times I’ve been the proudest is when I’ve helped business teammates or our kids become their best, most authentic, most extreme version of themselves.”

Ryan grew up in Glidden, Iowa, where his family owned a lumber and construction business. His grandparents also farmed in Carroll County.

“I learned so much growing up in a family business: working hard, making work fun and doing whatever it takes to get the job done,” says Ryan, who earned a Bachelor of Science degree in Agronomy from Iowa State University and a Master of Business Administration from Lindenwood University.

John Latham, president of Latham Seeds, says, “Ryan’s fresh perspective will allow us to consider new business approaches and opportunities. He also understands the intricacies of working with other family-owned seed companies, as well as for his own family’s business.”

“We’ve had the pleasure of working with Ryan in different capacities for the past 20 years,” adds John. “We’re pleased that he is joining our management team. We’re confident Ryan will help us grow in areas that will allow us to provide even greater support and services to our dealer network and farmer-customers.”

As senior corporate development manager for Granular, Ryan led the post-acquisition integration of Granular with Encirca. He provided a voice for farmers as new Encirca Services were developed with Pioneer Agronomy Science, data scientists, software development, field teams, and external collaborators. Ryan also served as a business development manager and traits marketing lead with Monsanto. During that time, he and his family lived abroad for 18 months.

“The most amazing thing I observed is that all those farmers have the same farmer spirit,” says Ryan, who has visited farmers in about 25 countries on six continents. “In many cases, I didn’t know their language and we talked through a local translator. But there’s a universal farmer spirit that comes from putting all your faith in a seed that you’ve put in the ground and knowing that your livelihood depends on what it produces.”

While Ryan enjoyed his time abroad, he enjoys staying true to his Iowa roots. He is active in his church, Relay for Life and the Iowa SIDS Foundation. Today he and Meg are sharing with us a few of their favorite tailgating recipes. Check out the “recipe card” graphics, and scroll to the bottom of this post for their Chicken Bacon Corn Chowder recipe.

We’re also providing links to some of our past blog posts, with recipes for everything from pretzels and dips to meatballs and soup, to help you create a “super” menu for Sunday:
- Beer Cheese Soup in Scrambling to Prep for Super Bowl Sunday
- Fiesta Chicken Chowder in Kicking Off “Souper Bowl” Sunday
- Cheeseburger Chowder in Put Your Burger in a Bowl
- Party Pretzels in Keeping in Simple on Super Bowl Sunday
- 12 links to Game Day foods in Super Foods for a Super Weekend
- Buffalo Chicken dip featured in It’s Super Bowl Saturday in Iowa
- 10 game day foods featured in Tips for Throwing a Spirited Tailgate
Shannon Latham

February 1, 2019

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

Latham Seeds Helps Provide Cancer Support, One Free Throw at a Time
As exciting as it was to see the Iowa State University Cyclones defeat Oklahoma State on Jan. 19 and as disappointing as it was for the University of Iowa Hawkeyes to fall to Michigan State on Jan. 24, the real winner this week was Coaches vs. Cancer.

Coaches vs. Cancer was championed by Norm Stewart, former head coach of the University of Missouri men’s basketball program. As a cancer survivor and member of the National Association of Basketball Coaches (NABC), Stewart challenged fans to pledge a dollar amount for points made by his team. The American Cancer Society and the NABC adopted that concept in 1993, transforming it into a nationwide effort “to provide help and hope to people facing cancer.”

For the past seven years, Latham Hi‑Tech Seeds has pledged money to the American Cancer Society for every free throw made by the ISU men’s basketball team. This year we’re pleased to announce that we’re also sponsoring a Charity Stripe Promotion that donates dollars to the American Cancer Society for free throw made by the Iowa men’s basketball team.

Everyone can think of someone whose life has been affected by cancer. Our family was affected, too. On February 20, 2010, former Latham Seeds’ president Bill Latham underwent a stem cell transplant to battle Acute Myelogenous Leukemia (AML). That transplant extended his life more than five years. Due to this experience, we gained a new appreciation for all the American Cancer Society does to fund lifesaving research, treatment and support. We also appreciate the organization’s efforts to offer resources for those diagnosed with cancer, to cure different types of cancer, as well as to promote awareness.

You can reduce your risk of cancer by making healthy choices like eating right, staying active and not smoking. It’s also important to follow recommended screening guidelines, which can help detect certain cancers early. Because skin cancer is the most common form of cancer in the United States – and those of us in agriculture tend to spend a lot of time outdoors – today we’re reminding you of safe ways to have fun in the sun.

We also want to share with you a recipe from Anne Hytrek, MSEd, RD, LD, CDE. Anne is originally from Franklin County, Iowa. She works at Ankeny Prairie Trails Hy-Vee and serves on the Iowa Food & Family Project’s Advisory Committee of which Latham Seeds is a proud sponsor. Anne has shared ways for keep your New Year’s Resolution of eating healthy and tips for creating heart healthy meals. Today she’s sharing with us a recipe for healthy comfort food to warm up on a cold winter’s night.

Related Blog Posts:
- 2018: Breaking Cancer’s Silence
- 2016: Will to Win is Common Denominator
- 2015: Put the Full Court Press on Cancer
- 2014: Coaches vs. Cancer Nets $17,000
- 2013: Coaches vs. Cancer Nets $15,000
Shannon Latham

January 25, 2019

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

Latham® Dealer Shares His Drive for Strategy, Farming & Family

It’s been a tough winter for those with sleds in the shed.

From the time he was 16, Brandon Shelton has looked forward to spending winter days snowmobiling across the wide-open fields of North Central Iowa. This year he’s had to get his fix by traveling to the Sierra Madre range in South Central Wyoming and to the Teton range in western Wyoming.

Brandon also been staying busy this winter by putting the finishing touches on his 2019 crop plan and counting down the days until spring.

“What I enjoy most about farming is the strategy involved. I like deciding what equipment needs to be moved and when during planting and harvest. I also like planning inputs and developing the recipe that will give our crops what they need to perform their best. I’m always looking for ways to use anhydrous more efficiently,” says Brandon.

Some farmers put their equipment in the shed and take a break until it gets closer to the planting season. Not Brandon. He’s been working since he was 12, and he worked 40 hours a week when he was attending Iowa State University. Brandon hadn’t planned to farm with his dad immediately upon his college graduation, but the opportunity presented itself. Brandon’s dad, Britt, was raising seed corn and needed help. Brandon always knew he wanted to farm, so the timing worked out well. He’s since taken on a Latham® dealership.

“I decided to become a Latham dealer because we get a first look at new products. I also like that we can participate in on-farm research with Latham Hi‑Tech Seeds,” says Brandon. “The seed brand we had been planting wasn’t handling Iron Deficiency Chlorosis. It only stands to reason that Latham soybeans would be bred to perform best against IDC because the company is headquartered where soils are prone to IDC. Another reason we wanted to try Latham is because were looking for LibertyLink soybeans. Plus, we prefer to do business with a family-owned seed company. The more I researched the company and its products, the more sold we were on making the switch to Latham. Our soybean yields are higher with Latham soybean products.”

Once the seed is in the ground, Brandon enjoys spending time with his family at the lake. His parents have decided to retire on Lake Panorama, so that’s where the Shelton family gathers as often as possible. Brandon’s brother, Weston, and his fiancé, Lauren, travel from Chicago for holidays. The Fourth of July is spent boating during the day and watching fireworks from the boat at night. Brandon also enjoys skiing barefoot and his dad likes to slalom ski. Brandon’s kids are at the age where they love to play in the sand and get their toes in the water. They love to surf behind the boat with their dad and swim as often as they can.

Brandon and his wife, Nicole, are the proud parents of two daughters, five-year-old Madeline and three-year-old Lahna. They’re expecting their third child in June. Brandon and Nicole met at Iowa State where he majored in Agronomy and Ag Studies while she studied Early Childhood Education.

On summer nights, Brandon and Nicole enjoy taking date nights in his 1973 Corvette. Owning this car has been a dream come true for Brandon. He spent weekends during his high school years, hanging out in the auto shop owned his buddy’s dad. The two teens enjoyed working on the car and getting it ready for the next car show. When his buddy’s dad decided to sell the car, Brandon went to the bank for a loan. He then went to the body shop, with check in hand, only to discover his dad had already bought the car.

Brandon and his dad share a passion for old cars, farming and water skiing. But Brandon says his sense of adventure was fueled by his mother, Pam, who planned trips for bank patrons. As a kid, Brandon traveled with Pam and was “bitten by the travel bug.” One of the places he enjoyed visiting the most was the Arenal Volcano Park in Costa Rica. Brandon enjoyed birding in the rain forest, as well as enjoying the hot springs pools.

Another memorable trip for Brandon was a 20-day study abroad to Ghana while he was a student at ISU. Brandon’s Soils professor, Dr. Andrew Manu was a Ghana native, so he hosted the trip to teach students about his homeland. Brandon learned that Cassava is the staple crop in Ghana. While he was there, the country was just getting into biofuels. There was a lot of research going into a new crop called Jatropha, which is an oilseed crop that villages were using to make biodiesel. This allowed a small village to run a diesel generator and produce electricity for its residents.

Although Brandon enjoys seeing new places and learning about other cultures, there’s no place like home. Today Brandon is sharing with us one of his family’s favorite recipes for baked chicken penne.

Shannon Latham

January 18, 2019

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

Latham® Dealer Shares His Drive for Strategy, Farming & Family

It’s been a tough winter for those with sleds in the shed.

From the time he was 16, Brandon Shelton has looked forward to spending winter days snowmobiling across the wide-open fields of North Central Iowa. This year he’s had to get his fix by traveling to the Sierra Madre range in South Central Wyoming and to the Teton range in western Wyoming.

Brandon also been staying busy this winter by putting the finishing touches on his 2019 crop plan and counting down the days until spring.

“What I enjoy most about farming is the strategy involved. I like deciding what equipment needs to be moved and when during planting and harvest. I also like planning inputs and developing the recipe that will give our crops what they need to perform their best. I’m always looking for ways to use anhydrous more efficiently,” says Brandon.

Some farmers put their equipment in the shed and take a break until it gets closer to the planting season. Not Brandon. He’s been working since he was 12, and he worked 40 hours a week when he was attending Iowa State University. Brandon hadn’t planned to farm with his dad immediately upon his college graduation, but the opportunity presented itself. Brandon’s dad, Britt, was raising seed corn and needed help. Brandon always knew he wanted to farm, so the timing worked out well. He’s since taken on a Latham® dealership.

“I decided to become a Latham dealer because we get a first look at new products. I also like that we can participate in on-farm research with Latham Hi‑Tech Seeds,” says Brandon. “The seed brand we had been planting wasn’t handling Iron Deficiency Chlorosis. It only stands to reason that Latham soybeans would be bred to perform best against IDC because the company is headquartered where soils are prone to IDC. Another reason we wanted to try Latham is because were looking for LibertyLink soybeans. Plus, we prefer to do business with a family-owned seed company. The more I researched the company and its products, the more sold we were on making the switch to Latham. Our soybean yields are higher with Latham soybean products.”

Once the seed is in the ground, Brandon enjoys spending time with his family at the lake. His parents have decided to retire on Lake Panorama, so that’s where the Shelton family gathers as often as possible. Brandon’s brother, Weston, and his fiancé, Lauren, travel from Chicago for holidays. The Fourth of July is spent boating during the day and watching fireworks from the boat at night. Brandon also enjoys skiing barefoot and his dad likes to slalom ski. Brandon’s kids are at the age where they love to play in the sand and get their toes in the water. They love to surf behind the boat with their dad and swim as often as they can.

Brandon and his wife, Nicole, are the proud parents of two daughters, five-year-old Madeline and three-year-old Lahna. They’re expecting their third child in June. Brandon and Nicole met at Iowa State where he majored in Agronomy and Ag Studies while she studied Early Childhood Education.

On summer nights, Brandon and Nicole enjoy taking date nights in his 1973 Corvette. Owning this car has been a dream come true for Brandon. He spent weekends during his high school years, hanging out in the auto shop owned his buddy’s dad. The two teens enjoyed working on the car and getting it ready for the next car show. When his buddy’s dad decided to sell the car, Brandon went to the bank for a loan. He then went to the body shop, with check in hand, only to discover his dad had already bought the car.

Brandon and his dad share a passion for old cars, farming and water skiing. But Brandon says his sense of adventure was fueled by his mother, Pam, who planned trips for bank patrons. As a kid, Brandon traveled with Pam and was “bitten by the travel bug.” One of the places he enjoyed visiting the most was the Arenal Volcano Park in Costa Rica. Brandon enjoyed birding in the rain forest, as well as enjoying the hot springs pools.

Another memorable trip for Brandon was a 20-day study abroad to Ghana while he was a student at ISU. Brandon’s Soils professor, Dr. Andrew Manu was a Ghana native, so he hosted the trip to teach students about his homeland. Brandon learned that Cassava is the staple crop in Ghana. While he was there, the country was just getting into biofuels. There was a lot of research going into a new crop called Jatropha, which is an oilseed crop that villages were using to make biodiesel. This allowed a small village to run a diesel generator and produce electricity for its residents.

Although Brandon enjoys seeing new places and learning about other cultures, there’s no place like home. Today Brandon is sharing with us one of his family’s favorite recipes for baked chicken penne.

January 18, 2019

Food & Family, Poultry, Recipes