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June is Officially Turkey Lover’s Month

Whether you’re packing a deli picnic to enjoy at the lake or grabbing a Subway® sandwich on the way to a ball game, chances are you’re enjoying Iowa-raised turkey.

“The rising popularity of sandwich chains means more Americans than ever are enjoying turkey that was produced by West Liberty Foods in West Liberty, Iowa,” explains Jared Achen of Achen Farms, a third generation Iowa turkey farmer who is a member-owner of the West Liberty Foods cooperative.

Today 75 percent of turkey is eaten year-round, which is a significantly different trend than when Jared’s father started raising turkeys. In 1970, 50 percent of the turkey eaten in the U.S. was enjoyed during the holidays.

“It’s gratifying to see that Americans are enjoying turkey in a variety of ways throughout the year,” says Jared, who also has a vested interest in Agri-Way Partners, a feed mill for turkey growers in Southeast Iowa. He says being involved with West Liberty Foods and Agri-Way Partners allows him to build strong relationships with other producers and others in the turkey industry. “This support is like a big family in a small industry. Producers are more than willing to share information aimed at keeping the industry strong.”

Iowa turkey producers have learned to consistently produce turkey year-round to keep up with the rising demand. That’s good news for rural communities and the farm families who wish to keep farming the land that’s been in their family for generations. The Achen’s turkey operation plus their corn and soybean enterprises support five families.

“We have an amazing team that helps us grow and maintain our operation. It truly takes a village to run a farm and raise a family. We’re blessed with great full-time and part-time help,” says Jared.

After earning a bachelor’s degree in Ag Business from Iowa State University in 2011, Jared returned home to Henry County. He married his high school sweetheart, and they became independent turkey farmers. Jared and Tawnya feel blessed to be growing their farming operation and raising their two children, three-year-old Brecken and 1-year-old Tenley, in the beautiful rolling hills of Southeast Iowa.

Jared and Tawnya built their first turkey farm with two barns in 2011. Then they expanded in 2015 by building one new barn. In 2017, they purchased another farm that added three barns.

“Someday I hope to pass this operation on to the fourth generation of turkey growers, and this legacy is what keeps me motivated,” says Jared. “We enjoy farming together as a family and watching our children experience life on a family farm. It’s fun to experience farming through the eyes of my children. They really enjoy it when we get day-old poults on our farm.”

Caring for turkeys and watching them grow is a rewarding endeavor for the Achens. Turkeys arrive when they are 1 day old and grow quickly for 19 weeks until they are finished at about 44 pounds. Like other livestock enterprises, good management is key for turkey production. A consistent daily routine of feeding, evaluating the turkeys, checking ventilation, and applying new bedding is vital to producing top quality birds.

Although the turkey and row crop operations keep the Achen family busy seven days a week, they still find time to be involved with their community. Jared and Tawnya hold positions within their church and volunteer at school events. Jared also is a member of the Wayland Economic Development Committee and serves on the Henry County Farm Bureau board.

“We strive to assist our community as much as possible as it is important to us to have our small town thriving,” says Jared. “We also give farm tours. We often have community members ask to tour. Sometimes those who have moved away like to come ‘home’ and show their kids our turkeys. Bio-Security is important, but we do our best to protect our turkeys while teaching the public about turkeys.”

The Achen family also shares their farm life by posting frequently on the Achen Farms Facebook page. Another way they connect with consumers is through the Midwest Old Threshers, which draws people to the area each Labor Day weekend. The Achens set up an turkey booth within their church tent where they serve turkey drumsticks and turkey tenderloins.

Today the Achens are sharing with us one of their family’s favorite recipes for turkey enchiladas. Download this recipe and celebrate June Turkey Month with your family!

Team Latham

June 29, 2018

General, Poultry, Recipes
Latham Hi‑Tech Seeds

Alex Wellnitz Lives His Dairy Legacy in the Rolling Hills of Wisconsin

Dairying was Alex Wellnitz’s destiny.

The 27-year-old farmer enjoyed a carefree childhood on the Wellnitz family farm just one mile south of Orfordville, Wisconsin. The only son of Mark and Tina Wellnitz, and the third oldest of four children, Alex’s days were spent helping his parents raise crops and livestock. They worked hard, but they also spent time fishing and hunting in between morning and evening chores.

While he was in high school, Alex was involved with 4-H and FFA. He showed dairy heifers, steers and crossbred hogs through 4-H. He also participated in FFA judging contests and enjoyed taking trips with the Parkview FFA to World Dairy Expo.

“Dairy judging helped me learn what to look for in breeding stock. It taught me skills that I use to evaluate and manage my cows today,” says Alex.

Life skills gained through 4-H and FFA, lessons learned while growing up on his family’s dairy farm, plus on-the-job training while working at Larson Acres all helped prepare Alex to take on the responsibility of managing his own acres and livestock at the age of 22.

“Dairying was all that I ever wanted to do,” says Alex. “I was working for Larsons in Evansville when I got the call that my parents had been in a motorcycle accident. I drove home as fast as I could, and I’ve been here ever since. You learn to grow up fast when something like that happens.”

Sadly, Mark Wellnitz passed away on Oct. 24, 2012. Three of his brothers helped guide Alex through the darkest days. “Uncle Tom gave me some good ideas. Uncle Phil helped me put in the crops for the first couple of years. Uncle Joe gave me a few pointers to make things go a little smoother.”

The Wellnitz family is close, both literally and figuratively. Phil and Patti live just down the road from the farm that Alex’s parents, Mark and Tina, purchased in 1987. Tina and her daughter Angela live on the home place, and it’s where Alex milks cows twice daily. Tina and Angela also work off-farm at The Sassy Farms Quilt Shop, which they opened in 2012 with a friend of Tina’s. Angela’s twin sister, Krista, lives in Orfordville with her husband. Krista is an Animal Science professor at the University of Wisconsin – Platteville. Their youngest sister, Jessica, lives in nearby Viroqua and works at Westby Cooperative Creamery. Jessica’s husband farms and also operates a custom baling and wrapping business.

The dairying tradition is strong in the rolling hills of Southwest Wisconsin. Living his legacy, Alex continues to sell his milk to Rolling Hills Dairy Producers Cooperative like his father did and like his Uncle Phil does. The dairy co-op has done away with volume premiums and is focusing more on milk components like butterfat. As a result, Alex is making some changes to his crop plan and his feed rations to raise crops that will help increase butterfat.

Alex milks 47 cows, all are Holsteins but one. The lone Brown Swiss was bought as a gift for Alex’s girlfriend, Karina, who takes care of the calves in addition to working full time at Juda Grain in Brodhead, Wisc. Beatrice the Brown Swiss this spring gave birth to Burt the bull calf. Although he’s had offers for Burt, Alex isn’t sure they want to part with the beautiful brown-eyed creature.

Step-wise growth is part of Alex’s plan. Most bull calves become dairy beef steers, which are then sold to a local market. His heifer to bull calf ratio is 4 to 1, which his helping herd numbers increase. Alex has 32 heifers that will soon be bred and then added to the milk line.

“I’m really fortunate to do what I love. I look forward to working with my cows every day, so it doesn’t feel like a job. I like being my own boss,” says Alex, who still makes time to catch pan fish, hunt for deer and turkeys, and go snowmobiling around his 6 AM and 6 PM milking schedule.

To help promote the Real® dairy products that he helps produce, today Alex is sharing a family favorite recipe for Éclair Cake. He says this recipe is his mom’s go-to dessert for any celebration and every holiday because it’s a favorite of her kids and grandkids.

Shannon Latham

June 8, 2018

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Cowboys Gather in Eastern Iowa for Annual Memorial Day Roundup

“BYOH” isn’t what one expects to see on an invitation to an annual Memorial Day weekend party, but then again, this isn’t your typical party.

Cowboys from miles around will load horses into trailers and travel to Robb and Jennifer Ewoldt’s farm in the picturesque hills of Scott County near Davenport, Iowa, for the 20^th annual branding weekend. The group varies from year to year, but Jennifer says there are about 20 friends and family members who show up year after year, plus a few new hands join in the fun. This year a businessman from Germany, as well as a Wyoming native who’s now working in the Davenport area, have expressed an interest in participating.

“We prefer to ride horses to work our cattle because it causes less stress on the cattle,” explains Robb, whose parents in 1970 bought 70 acres of a former Boy Scout camp and built a farmstead. Robb’s dad, Gary, worked off farm full-time, so Robb and his mom, Sally, were primarily responsible for tending to the crops and livestock. He grew up riding horses out to the cow pastures.

Now Robb, Jennifer and their two sons enjoy riding their own horses across the rolling countryside. They moved onto the farm last November when Robb’s parents moved to town. It’s a family effort to take care of the 125 cow-calf pairs. Eleven-year-old Alex and 9-year-old Isaac enjoy riding out to the pasture to check on cattle and throw out salt blocks. Alex is a second-year member of the Bluegrass Junior Farmers 4-H Club and is looking forward to showing his first Bucket Calf this summer at the Mississippi Valley Fair.

In addition to raising cattle, Robb’s family has a 2,400 wean-to-finish hog enterprise. Robb no-tills about 1,000 acres of corn and soybeans plus custom harvests another 1,000 acres. Jennifer works full-time off the farm as a veterinarian at Scott County Animal Hospital. Plus, every two weeks she makes time to write a column in the Quad City Times. She gives readers a “behind-the-scenes” look at what’s happening year-round on their Iowa farm.

“One night at the supper table I was expressing my frustration to Robb about another negative article I had read about farming. I told him there are so many good stories about farming that never get told. He responded by asking me why I wasn’t telling them,” says Jennifer, who was honored as an Iowa Master Farm Homemaker in 2014. “I thought Robb made a good point, so I drafted a few sample stories and sent them to the City Editor. To my surprise, the newspaper editor was very open to my ideas. I’ve been a regular column for since 2009.”

One reason Jennifer’s columns are so relatable to consumers is mostly likely due to the fact she didn’t grow up on a farm. A native of Prince Edward Island in Canada, she learned to ride at the stables and that’s also where she developed an interest in becoming a large animal vet. Jennifer graduated from veterinary school at the University of Prince Edward Island in Canada. She then did a one-year internship at Iowa State University, where she met Robb, and went on to complete a three-year surgical residency in veterinary surgery at The Ohio State University.

Jennifer and Robb are a team in the farming operation. She drives equipment when needed and serves as the farm’s veterinarian. She tags and treats the cattle, does pregnancy checks and gives vaccinations. During each roundup she’s responsible for giving calves the shots they need and does the castrations.

In fact, all the wranglers have the process down. It’s a like a team roping event you might watch at the county fair where one cowboy ropes the head and another the heels. Then the crew jumps into action. One person holds the head and a front leg; another person controls the back legs. Injections are given, and an ear is tagged. Males are castrated, and each animal gets branded with the Rafter E.

“We use freeze branding, so the iron brand is placed in liquid nitrogen. The cold changes the color pigment of the hair from black to white, so the cold brand is more visible on a black calf than a hot brand would be,” explains Robb.

Why go through the work of branding? “It’s so much fun,” answer Robb and Jennifer in unison with smiles on their faces. As the old saying goes, many hands make short work. Once the work is done, the Ewoldts and their hands will enjoy kicking back around the campfire and telling tales while enjoying some delicious homegrown beef.

Robb says his favorite meal is a grilled ribeye with a side of grilled onions. Robb likes to cook the onions low and slow for about an hour, so he puts those on the grill first. Simply quarter two Vidalia onions; place minced garlic and a ½ pound of butter in the center. Wrap them in foil. While the onions are grilling, Robb seasons the ¾-inch thick steaks with McCormick’s meat tenderizer and garlic salt to taste. He works them over with a hand-held meat tenderizer and then seasons the other side.

Click here for grilling tips from the Iowa Beef Industry Council.

Team Latham

May 25, 2018

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

Beef, It’s My Future

“Beef. It’s what’s for dinner®.”

To celebrate the 25th anniversary of this highly effective marketing tagline, the beef brand is being refreshed. National and state beef councils are taking this opportunity to educate a new generation of consumers about the many benefits beef. They’re also featuring a new generation of cattle farmers, who take great pride in producing quality beef.

In honor of May Beef Month, I chose to feature one of the most passionate beef enthusiasts I know. Andee Hammen is a young cattle farmer, who helps bring beef to family’s tables across America.

Andee and her family raise beef on their farm in Jolley, Iowa. Their operation includes her dad, Gary; her mom, Linda, and her sister, Brittany. In addition to 150-head commercial cow-calf herd, the Hammen family raises corn and soybeans.

“My dad definitely sparked my interest in beef production,” says Andee, who first got involved in her family’s beef operation by raising bottle calves as a kid. “Helping bottle feed calves on our farm is one of my fondest memories. I’ve always been an animal lover, and I think it stems from raising bottle calves when I was young.”

The older Andee got, the more involved she became in 4-H and FFA beef projects. That experience also led her down an ag career path. She chose to major in Agricultural Communications at Iowa State University and took many beef production courses as electives.

Andee graduated from ISU in May of 2017. She works as a content manager at Corner Post Marketing Communications in Fort Dodge. She enjoys living and working near her hometown because it allows her to remain active in her family’s farming operation.

“Dad’s passion and dedication day in and day out makes me truly appreciate this industry,” says Andee. “He encouraged my sister and me to pursue other interests, but we’ve both came back to the farm because we knew it’s where we belong.”

After graduating from college, Andee wanted to get more involved in the beef industry and applied for the Iowa Cattlemen’s Association Young Cattlemen’s Leadership Program (YCLP).

“I knew that taking part in this program would open my eyes up to what other possibilities and opportunities are out there for young cattlemen,” says Andee. “So far it has exceeded my expectations!”

The YCLP is a series of educational sessions designed to develop leadership qualities in young cattle farmers. Sessions touch on key beef cattle industry topics as well as activities to enhance leadership skills. Andee has also enjoyed the opportunity to meet other cattle farmers from all over the state.

Another interest of Andee’s is capturing every-day moments on their farm with her camera. She became interested in photography during her freshmen year of college.

“Being away from the farm made me homesick,” explains Andee. “Photography was a great way to bring a little piece of home and the farm with me to college. I have really taken interest in photography, and now I rarely go anywhere without my camera.”

Andee’s favorite subjects to photograph are cattle, corn, soybeans, sunsets and nature. She enjoys photos that represent life in rural Iowa, which you can see from the photos that accompany this story. You also can follow her on Instagram.

Photography is a way for Andee to preserve a lifetime of memories and to help the Hammen legacy live on.

“What I love most about raising cattle is the fact that the industry is allowing my family to create a legacy,” says Andee. “You put so much blood, sweat and tears into the operation that it just becomes part of you. We’re continually making improvements for the future generations.”

Because honoring family traditions is so important to Andee, today she is sharing with us a family favorite recipe for Teryaki Steak Kabobs.

Webspec Admin

May 18, 2018

Beef, Food & Family
Latham Hi‑Tech Seeds

Tietz’s Legacy is Four Generations Strong and Growing

Photo Credit: Daiton Tietz

Eighty years ago a pristine white house sat atop a hill next to an iconic red barn on a farm southeast of Decorah in Northeast Iowa. The setting was straight from the pages of Country Living magazine.

Walter and Elsie Tietz dreamed about raising their family here, but they were wrestling with whether or not to buy it. Taking a leap of faith, they bought the farmstead plus a small herd of Hereford and Shorthorn cattle.

This land and their cattle herd became their legacy. Years later their son, Leonard, took over the operation. He decided to raise Shorthorns, as well as crops.

In the early 1980s, Leonard’s son, Galen, started farming with him. Galen added Black Angus and Simmental cattle to the Shorthorn herd. Galen also acquired land to grow soybeans, corn and alfalfa.

Pictured left to right: Melanie, Daiton, Jordan, Galen

Galen and his wife, Melanie, have been farming together since 1992. They raised their two children, 24-year-old Jordan and 21-year-old Daiton, on the Teitz family farm.

Each member of the Tietz family inherited Walter and Elsie’s love of agriculture. Jordan attended the University of Wisconsin—Platteville. He graduated in 2015 with a major in Agricultural Business and a minor in Industrial Engineering Technology. He says the hands-on experience he gained at Platteville help him both on the farm and in his off-farm jobs in agronomy sales. Daiton will graduate this December from Iowa State University with a double major in Agricultural Communications and Animal Science.

Thanks to the decision Walter and Elsie made 80 years ago, the Tietz family’s legacy lives on today.

Jordan, the fourth generation to farm this land, lives in the picturesque white farmhouse in the valley next to the old red barn. His favorite childhood memory is riding around with his Grandpa Leonard. He’s proud to continue living in his grandpa’s footsteps and hopes to continue his legacy.

Photo credit to Daiton Tietz

“The reason I get up every day and do what I do is to carry on the family legacy that was started years ago,” says Jordan. “I was raised on this farm. Farming is in my blood, and it’s all I’ve ever wanted to do.”

As we celebrate May Beef Month, find a recipe for the Iowa Beef Council below.

Team Latham

May 11, 2018

Beef, Recipes
Latham Hi‑Tech Seeds

3 Tips to Brush Up on Beef Grilling Skills
guest blog post by Brooke German, Director of Marketing, Iowa Beef Industry Council

After a long winter like we experienced earlier this year, I’m eager to fire up the grill and enjoy some fresh air and a tasty meal. Then again, who am I kidding? I grill all year-round no matter the Iowa elements!

May is Beef Month in Iowa. I always find this is a great time to brush up on my grilling tips while celebrating all things beef. Do you know that it’s possible to enjoy beef every single day this month? I’ll get to that, but first I’d like to share a few fun facts.

Iowa is one of nine U.S states where cattle outnumber the total population. In fact, there are 4 million head of cattle in the state and more than 26,000 cattle farms. Iowa’s beef industry contributes more than $6.3 billion annually to our economy and provides jobs for more than 32,000 Iowans.

Not only is eating beef good for our economy, it’s good for you! New research shows lean beef can help you lose weight and fat while maintaining muscle and supporting a healthy heart. A 3-ounce serving of lean beef provides 10 essential nutrients including Zinc, Iron, Protein (ZIP) and B-vitamins for about 150 calories.

There are so many ways to enjoy great-tasting beef this summer, especially on the grill. Here are a few quick tips to get you started:
- Choose your cut. The All-American juicy hamburger is a great option when it comes to grilling. Prior to cooking, season your burger patty or steak with herbs and seasonings. To keep it juicy, avoid flipping the burgers excessively. Click here for more burger tips.
Some of the best cuts for grilling include the strip steak, flank steak, or ribeye steak. My favorite is the shoulder petite tender. Pro Tip: If you happen to have some leftover, it tastes great on a salad for lunch the next day.
- Prepare your beef. Trim visible fat before grilling to help prevent flare-ups. For best results, grill over medium heat. The exterior can become overcooked or charred before the interior reaches the desired doneness when beef is grilled at too high of heat. Pro Tip: Beef can go directly from the refrigerator to the grill. No need to set out at room temperature.
- Cook to proper doneness. Color is not a reliable indicator of ground beef doneness. To determine the proper degree of doneness for a burger, insert an instant-read thermometer horizontally from the side into the center of the patty to ensure an internal temperature of 160°F. Remove steaks the grill about 5-10°F before your desired degree of doneness. Pro Tip: Let steaks rest before cutting to allow them to finish cooking and to reabsorb all of those delicious juices. Determine your desired degree of doneness for Medium Rare (145°F), Medium (160°F), and/or Well Done (170°F).
Fire up your grill and celebrate with beef all summer long! You’ll find hundreds of tried and true recipes on our website. Today I’m sharing with you one of my favorites for Garden Herb Strip Steak. I love grilled zucchini with mine!
Team Latham

May 4, 2018

Beef, Recipes
Latham Hi‑Tech Seeds

Like Father Like Son

Roots run deep and continue to do so as Latham® dealer Dave Bergquist and his wife, Chloe, recently welcomed their new baby boy into the world.

The Bergquists have followed a “like father, like son,” motto throughout generations. This makes the birth of their son, Briar, even more exciting as they hope add another generation to the Bergquist family farms.

Dave’s great step grandfather started farming in the early 1900s, and they continue to grow their operation. Dave and Mike raise wheat, sugar beets, corn and soybeans in Foxhome, Minn. The 2018 crop year marks Dave’s first year of full-time farming. He’s seeking opportunities to grow the legacy his great step grandfather started.

After completing the John Deere program at North Dakota State College of Science, Dave worked five years as a technician at a John Deere implement dealership. Through hands-on learned both in college and on-the-job, Dave has developed many skills that are much needed on the farm and in his seed dealership.

Taking on a dealership has allowed Dave supplement his income, so he can farm full time. He says he and his family enjoy working with independent, Latham Hi‑Tech Seeds.

“Not only do they offer great products, but Latham Seeds is family owned. Everyone really does treat you like family,” says Dave.

Mike and Dave are point people for their operation, but it really is a family operation. Dave’s four sisters, his mom and his wife pitch in when needed. Chloe also works as a dental hygienist in Foxhome, Minn.

As the Bergquist family grows, Dave looks forward to working and relaxing with family. He enjoys fishing and hunting, so hopes Briar will want to join him in a few years. He and Chloe also enjoy spending time at the lake with her family. The couple met in high school when Dave was playing baseball and Chloe was keeping stats for the team.

After creating memories as a couple for 10 years, they’re looking forward to continuing family traditions and creating memories with their children.

“I grew up wanting to be like my dad,” says Dave. “As someone who you look up to your whole life, it only makes sense to do what you were taught. I really enjoy farming. It’s satisfying to plant seed, watch the plants grow and harvest the year-long accomplishments.”

Today, Chloe, is sharing a family favorite recipe. It is also a tractor-friendly recipe, and it won’t be long before Upper Midwest farmers are in the field!

Webspec Admin

April 27, 2018

Beef, Food & Family
Latham Hi‑Tech Seeds

Let’s Grow Together!

Guest blog post by Kelly Visser, Iowa Food & Family Project Communications Program Coordinator

Mark Jackson and Jeff Lanphier discuss the similarities of growing food in a garden and in a field.

Gardeners and farmers are gearing up for planting season. Whether using a trowel in a backyard garden or a 12-row planter in a field, working in the dirt can spark ingenuity and inspire an intense appreciation for where food really comes from.

Throughout the growing season, the Iowa Food & Family Project is teaming up with Earl May Garden & Nursery Center to connect Iowans though the “Let’s Grow Together” program. The program inspires Iowans to try their hand at food and flower gardening, while also learning the many similarities gardening has with farming, through blogs, videos and gardening prizes.

“Let’s Grow Together” showcases conversations between Mark Jackson, a grain and livestock farmer from Mahaska County, and Jeff Lanphier, an Earl May garden expert. Together they discuss how conservation efforts for the soil and water, managing pests and preventing disease are top priorities for both farmers and gardeners.

“Less than 1 percent of the U.S. population farms. Gardening is a connection to farming because it’s the same cut of cloth as agriculture,” says Mark.

The Streck family envisions their flower garden at Earl May.

Whether you’re a novice gardener or a multi-generation farmer, Iowans of all skill levels are invited to get involved. Visit www.iowafoodandfamily.com/programs/grow-together to learn more.

A Glimpse into Farm Life

Did you know the average American is at least three generations removed from the farm? To help bring farm life to Iowans who don’t have direct connections or experiences on the farm, the Iowa Food & Family Project has teamed up with Darcy Maulsby, a grain farmer, author and award-winning cook in Calhoun County, to author a Farm Life Journal blog series.

In this monthly journal series, Darcy provides insights on the day-to-day life of modern agriculture. She also shares her tried-and-true recipes, as well as captures the most beautiful sunrises and sunsets that can only be viewed from the tractor cab. Her heartfelt entries provide an intimate perspective on the challenges and joys of farming in Iowa, giving readers a personal connection to the fields they may drive by each day.

Darcy Maulsby captures the beauty of farm life in her blog series.

The glimpse into farm life is shared with more than 100,000 Iowans each month through the Iowa Food & Family Project’s Fresh Pickings newsletter and social media channels.

Visit www.iowafoodandfamily.com/farming/bio/darcy-maulsby to learn more about Darcy and read her latest Farm Life Journal blog posts.

Gary Geske

April 20, 2018

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

Variety – and pork loin – is the spice of life for Bob Plathe

There’s no such thing as a “typical” day for Latham® dealer Bob Plathe, and that’s exactly how he likes it.

“All my jobs keep me very busy, but I like it that way,” he says. “It keeps me on my toes.”

Bob works full-time at Bomgaars in Algona, Iowa, and has farmed with his son, Bobby, for more than a decade. His wife, Carol, works part-time at the Algona library. They also have a daughter, Emma. The Plathes raise corn and soybeans, and Bob is proud to be a fourth-generation Iowa farmer. In fact, his family was honored at the Iowa State Fair in 2017 with a Century Farm Award from the Iowa Department of Agriculture and Land Stewardship.

“When I started farming in 1980, I bought Latham soybeans from a dealer,” says Bob. “I was always impressed with Latham products. They had great results then and still do to this day.”

Bob says he got to know Don Latham while serving on the Iowa Soybean Board, so that’s what first sparked his interest. After purchasing products for years, he decided to take on a Latham dealership about seven years ago.

“When you work with the Latham’s, you just feel like they are your neighbors,” he says. “You don’t find many companies where the president gives tours and explains what the products are all about.”

Chris Latham, Bob Plathe and John Latham

In addition to farming and working in agriculture, Bob finds time to serve on industry boards and stays active in his community. He served on the Iowa Soybean Association board for nine years. He also has been a leader in the Knights of Columbus. He served on the Extension council and the Farm Service Agency Committee, as well.

The Plathes enjoy watching Cyclone sporting events and try to make it to Jack Trice Stadium at least once every fall. Bob is also a fan of the Minnesota Twins and the Minnesota Vikings.

After a long day in the field, one of Bob’s favorite meals is marinated pork loin. He’s sharing the recipe with us here.

Shannon Latham

April 13, 2018

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

Leadership Iowa Focuses on Ag in Franklin County

So how do we cultivate a culture of leadership? Our state is fortunate to have Leadership Iowa, which began in 1982 “to instill passion in our current and emerging leaders while fostering a high level of civic engagement.” A fundamental founding principle of Leadership Iowa was to educate and motivate new leaders from all sectors: business, education, farming, labor, nonprofits and government.

These leaders have different careers, different interests and different points of view, providing a valuable learning environment for all participants. They come to realize that public and private sectors share common interests, and they see how their teamwork can help benefit Iowa and its communities.

It was a full house of leaders in our conference room yesterday morning!

Leadership Iowa participants travel around the state, focusing on economic development, health care, education, government services, environment, recreation and other issues. This month they are focusing on agriculture, and Latham Hi‑Tech Seeds had the pleasure of hosting the group’s first stop. We shared our story of how we’re proud to carry on the family tradition of producing the highest quality seeds for farmers to plant throughout the Upper Midwest.

“I had no idea where farmers got the seeds they plant and was impressed by how much science and research go into modern agriculture. It’s fascinating,” said Leadership Iowa participant Maureen “Mo” Lockwood, manufacturing manager for Thombert, Inc. in Newton.

John and Shannon Latham explained how farmers don’t plant the seeds they harvest. A lot of science goes into the development of seed, and as a result, yields have dramatically increased. (Click here if you’re interested in learning more about why farmers don’t save their seed.)

“Much of what we discussed about ag is all new to me. I didn’t know much about GMOs. I also had no idea how many complicated decisions farmers have to make. When you drive by a soybean field, you don’t think about details like where the seed comes from, how the land is managed or where the crop goes after it’s harvested. I learned a lot here in Franklin County,” said Sandy Byers, director of surgical services at CHI Health Mercy in Council Bluffs.

John & Shannon Latham tell the Latham Story to the group.

At Latham Seeds, we contract with farmers to grow seed stock. Most of our soybeans, for example, are grown within 30 miles of our plant in Alexander, Iowa. Upon harvest, that seed is delivered to Alexander. We then check each wagon load or semi load by hand. Each variety that meets our initial inspection is stored in separate grain bins until we’re ready to clean, condition and bag it. The quality of the seed is checked every step of the way.

“I was impressed by how high tech today’s corn and soybean seeds are. I also learned a lot about what cover crops are and why farmers plant them. I liked the opportunity to visit with farmers and ask them questions,” said Leadership Iowa participant William Sonderman, manager of transmission planning and tariffs, Central Iowa Power Cooperative, Cedar Rapids.

One question asked by participants was related to succession planning. Succession planning helps ensure the family business or family farm will continue to operate by identifying future leaders and managers. We also talked about the importance of work experience and succession planning.

“I noticed how many speakers talked about the importance of working for someone else before returning to the family business. This is something that’s important to my family for our business, too,” said Michelle Cassabaum, COO/CFO, 21st Century Rehab in Nevada.

Leadership Iowa visited Latham Customer April Hemmes to learn about her production agriculture.

From Alexander, Leadership Iowa participants traveled to Mayne’s Grove near Geneva where they met with young Franklin County farmers about how they got started farming. They also learned about drones and precision technology that can help farmers use variable rate planting to match plant population to field conditions, as well as manage micronutrients through foliar feeding and nitrogen through timing and placement.

“Some of the things I take for granted as common knowledge about ag aren’t common knowledge for our non-farm friends. This struck me during our Leadership Iowa ag sessions in Franklin County, and I’m reminded why sharing ag’s story is so vital. Some of my Leadership Iowa classmates weren’t raised in rural Iowa but grew up in New Mexico or Massachusetts. Others are Midwesterners but grew up in large cities like Minneapolis. Even native Iowans in my class have little or no contact with modern agriculture. They have a lot of interest in learning about ag, though, and ask a lot of thoughtful, honest questions about what defines a factory farm versus a family farm, what’s being done to address water quality, why do farmers plant cover crops, and more. Who better to help answer these questions than farmers and other ag professionals?” Darcy Maulsby, fifth generation farmer and author-preneur from Lake City.

Yesterday afternoon the Leadership Iowa group also toured the Whispering Willow Wind Farm south of Hampton before ending their day with a meal on the farm of Charlie and Barb Brown of Hampton. Sitting down to share a meal allows people to reflect upon the day, share stories and reflect upon experiences.

“Even though our business serves agriculture, I don’t come in contact with all the different aspects of crop and livestock production. Now when people talk about various ag terms and farming methods, I have a much better idea of what this all means and how things work.” –Molly Varangkouhn, president, Hy-Capacity, Humboldt

We hope the Leadership Iowa group departs Franklin County with fond memories! Good food also helps make good memories, so today we’re sharing with you a favorite recipe from Claire Masker, who was a member of Leadership Iowa 2015-16 and also is director of public relations for the National Pork Board. Find other recipes, like Pulled Pork Tortilla Soup, at Pork.org.

Team Latham

April 6, 2018

Food & Family, Pork