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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
Latham Hi‑Tech Seeds

Surprise… We’re Celebrating YOU!
When you work for a family-owned company like Latham Hi‑Tech Seeds, there are many time-honored traditions. One of my favorites is the way we honor Evelyn Latham by celebrating special occasions with good food and the gift of presence. When I was the bride-to-be, Shannon Latham hosted a surprise bridal shower for me in her home. Last July we threw a surprise bridal shower for Rachael Bruns. Today we pulled off a surprise party to honor Kilah Hemesath (soon-to-be Watson). As one of our resident event planners, this was no small feat! We made it happen by getting on Kilah’s schedule – literally.

Kilah is getting married in about 30 days. She has a monthly calendar, a weekly to-do list and a daily planner to make sure she “crosses all the proverbial t’s and dots all the I’s” while planning her wedding and coordinating other work-related events like our annual Dealer Kickoff meetings. Because Kilah is one of the hardest working and most thoughtful people you’ll ever meet, we wanted to make sure she didn’t lift a finger in planning her own party. We also wanted to keep the atmosphere casual and allow all team members to have a chance to unwind and enjoy one another’s company.

Surprise parties have become a fun way for us to celebrate our coworkers. We keep it simple but make it personal. Here’s how:
1. Save the date. We literally invite the person to “do lunch” or plan a meeting that entails a working lunch. Then we send a private e-vite to others in the office.
2. Choose a theme. Rachael was planning a late-summer wedding, so we chose a summer picnic theme and decorated with sunflowers because those also were her wedding flowers. Today’s theme was “Italian” as Kilah often talks about how much she enjoyed her college ag travel course to Italy. In a blog entitled, 10 Takeaways from My Italian Ag Adventure, Kilah wrote: “Americans tend to rush meal time while Italians make meal time an event. I found it interesting to see how much time, effort and pride was taken in each course of every meal. As a food lover myself, I enjoyed that meals were not rushed. I learned to appreciate my food and the preparation that went into making it.” Today we made lunch a leisurely event!
3. Plan the menu. We created a signature mocktail with cute drinking cups and straws for Rachael’s party and served Summer Chicken Salad on croissants. We know how much Kilah loves Italian food. In her blog post about Italy Kilah wrote, “Pasta holds a larger spot in my heart than I thought. The largest personal takeaway from the trip is all things pasta. My mom taught me how to make pasta when I was little, so it holds a special place in my heart. On this trip, we were lucky enough to learn how to make ravioli from Italian women! I also came away with a new favorite type of food, gnocchi, which I think of as potato pasta. Gnocchi may be purchased in the grocery store. It tastes great in pesto sauce, cheesy pasta or soup.”
Because we believe in planning parties that are tailored for the person who’s being celebrated, today’s menu had to have gnocchi. January also happens to be Soup Month, so it was perfectly fitting that one of my favorite recipes is Chicken Gnocchi Soup. To complement the soup, I made Pennsylvania hoagies by filling Italian rolls with Italian meats, Provolone cheese, lettuce, onion, tomato, with oregano-vinegar dressing drizzled over the top. Those sandwiches are a favorite of my husband and his family because they’re Pennsylvania natives. My husband, Aaron, loves them so much that he agreed to help me shop for groceries in exchange for his own hoagie lunch. No party is complete without dessert. Since January in Iowa is a little cold for gelato, I decided to make a lemon cheesecake.

Escape the Midwest winter for an hour or two this weekend with your own Italian luncheon adventure. Today I’m sharing with you my recipes for Chicken Gnocchi Soup and Lemon Cheesecake. Buon appetito!

Lemon No-Bake Cheesecake

1 envelope sugar-free lemon Jell-O
1 c. boiling water
1 tbsp. lemon juice
1/2 c. sugar
2 pkg. 8oz. cream cheese softened
1 ready-to-use graham cracker crust

Mix gelatin and sugar in a small bowl. Add boiling water and stir for five minutes until the gelatine and sugar have dissolved. Beat cream cheese and lemon juice in a large bowl until creamy. Gradually add the lemon gelatine mixture, beating well until well-blended after each addition. Cool in the refrigerator 30 minutes (stirring once after 15 minutes has passed). This step will help make sure your pie crust doesn’t take on too much moisture when the filling is added. If you’re in a rush, it will turn out even if you skip this step. Pour into pie crust and refrigerate.
Laura Cunningham

January 11, 2019

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

Remember the Alamo [Bowl]!
Liberty Bowl Pep Rally. Pictured left to right: Molly Skripsky, Dan Knipfel, Steph McWilliams, Josh Knipfel, Suzy Knipfel, Joel McWilliams, Dennis Knipfel

“Do we love game day!” said Suzy Knipfel of Hampton, Iowa, proud mom of Josh Knipfel, who is starting right guard for the Iowa State University (ISU) Cyclone football team.

What could be better than game day… How about bowl game day?

“Needless to say, Josh was thrilled to play in a bowl game during his first season as a Cyclone!” says Suzy. “The team left on Christmas Day [2017] and spent five days in Memphis before the game. It was jam-packed with so many activities, as well as practices and press conferences. His favorite non-football activities were going to the Civil Rights museum and touring St. Jude’s Children’s Hospital. Both, he said, were humbling experiences. Memphis was one of the schools he had visited as a possible college, so it was ironic he played a game there. We got to spend some time with him walking around Beale Street, which was packed with so many Cyclone fans! He will never forget that experience.”

Head coach Matt Campbell led ISU to a 21-20 win over Memphis in the 2017 Liberty Bowl.

Photo credit to Jeremy Davis.

Cyclone Nation is hoping to keep its winning streak going and when the ISU football team makes its consecutive bowl appearance. The week of Christmas thousands of Iowans headed to San Antonio and the River Walk for the 2018 Valero Alamo Bowl. Number 25 ISU will battle #12 Washington State on Friday, Dec. 28, in the Valero Alamo Bowl. Kickoff is set for 8 p.m.

All eyes will be on ISU’s true freshman quarterback Brock Purdy, who had his breakout game on the road against Oklahoma State. Purdy, whom ESPN named Big 12 True Freshman of the Year, has led ISU to victory in 7 of their last 8 games during which they defeated two ranked teams. Averaging 241.9 yards passing and with 66.3 percent of his passes completed, Purdy’s passing efficiency ranks sixth nationally. His 16 TD passes ranks fifth on ISU’s season list.

Another player to watch is wide receiver Hakeem Butler, who leads the nation in yards per reception at 22.1. Butler leads the team in receptions, receiving yards and TD catches. He also is ISU’s single-season school-record holder in receiving yards at 1,126.

Cyclone Jr. Club Freshman Year. Pictured from left to right: Aidan Carr, Spencer Clark, Joe Schull, Josh Knipfel

Be sure to watch for running back David Montgomery, who could be leaving the Cyclones at the end of this season for the NFL. Montgomery ranks third in the Big 12 and 24^th nationally in rushing at 99.3 yards per game. He ranks 7^th in school history in career rushing yards and 9^th in career rushing TDs.

“Josh has a lot of respect for David [Montgomery] on and off the field,” says Suzy. “As an athlete, he is the epitome of what a teammate should be. Josh has mentioned numerous times how David is very appreciative of his blockers and never fails to give credit to them. Many times, Josh has hoisted David up in the air after a touchdown.”

One of the most memorable moments between Montgomery and Knipfel happened this fall during the ISU-Baylor game. Early in the third quarter Butler was blocking for a Montgomery rush. During that run, Baylor defensive back Blake Lynch held Butler after the block. A pushing contest started and soon escalated into a brawl.

“I was just trying to make sure David didn’t get hurt or anything,” Knipfel said in a Nov. 10, 2018, The Gazette article. “When stuff like that happens, that’s when dumb injuries happen. I didn’t want David to get hurt or anything like that. I was trying to break it up and move onto the next play.” Knipfel tried to break up the fight and was ejected. He was sent to the locker room until referees in the booth buzzed down, bringing back Knipfel and ejecting Montgomery. It’s a moment that fans will always remember. (Click here to watch a video of Knipfel’s return.)

“I loved the standing ovation when [Knipfel] came back on,” Butler said. “It was like a wrestler coming into a Royal Rumble.”

Let’s get ready to rumble! Good luck tonight to the ISU Cyclones. Remember to tune into the post-game Latham Locker Room Report for exclusive interviews with players and coaches.

In honor of the Alamo Bowl game, we’ve compiled a list of tailgating and Game Day recipes that promote Iowa products, including Black Bean and Sweet Corn Guacamole Dip with a hint of Texas flavor:
- Dried Beef Pickle Dip from the Iowa Beef Industry Council
- Sausage Grinders from Iowa Pork Producers
- Tailgating Eggs from the Iowa Egg Council
Recipe from the kitchen of Suzy Knipfel.

Alamo picture photo credit to Jeremy Davis.
Shannon Latham

December 28, 2018

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

Office Traditions + Ugly Sweaters

It’s that time of year again when the Latham Seed office staff come together for our annual Employee Holiday Potluck and Ugly Sweater party. As per usual employees brought their best with a wonderful spread of good eats and lots of laughs to boot. The winner of our unofficial sweater/costume contest was Rod Fesenmeyer donning his Donner outfit.

Other crowd favorite favorites were Sharon Martin’s circa 1970 poinsettia earrings, Sandie Johnson‘s light up Christmas bulb necklace, Shannon Latham‘s Baaah Humbug lamb sweater, Becky Lane’s knickers and Christmas stockings, and John Latham’s knit wool vest.

I’m not sure it’s possible to pick a crowd favorite dish at this party, but if you’ve got a holiday get together coming up this recipe for Jalapeno Meatballs was a hit with our crowd. And better yet, it goes together in seconds and the slow cooker does the work.

Merry Christmas to all our Latham staff and thanks for a fun day of laughs!

Laura Cunningham

December 14, 2018

Beef, Food & Family, Recipes