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Latham Hi‑Tech Seeds

Got Beef? Whip up Runza!
Running through wide, open spaces. Building forts. Playing in the hay. Bottle feeding calves. There’s so much to see and do when you’re a farm kid, and that’s just the way the Siecke family likes it.

“Our children enjoy many freedoms because we live in the country,” says Shane Siecke of Madison, Nebraska. He and his wife, Amanda, are the proud parents of three: Aaron, 13; Jacie, 7; and Tate, 2. “There is plenty to do. Each child has a calf, and our older two kids have been raising their own bottle calves. They learn to take responsibility as they care for their animals.”

Farming is a family tradition. The Siecke farm has been in the family for nearly 90 years. Shane farms with his father, Doug. Together they raise corn and soybeans, plus Shane has a 60-head cow/calf operation.

Because family is so important to them, the Sieckes say they enjoy working with family-owned Latham Hi‑Tech Seeds. Shane has been a Latham® dealer for 15 years. He’s especially excited about these new corn technologies that Latham Hi‑Tech Seeds will offer for 2014 planting:
- Agrisure Artesian™ – Developed by Syngenta, Artesian products exhibit season-long drought protection to increase yield in moisture-stressed fields. For 2014, Latham will offer LH 6412 GTA in the Nebraska market.
- Genuity® DroughtGard™ – This is the seed industry’s first biotech trait offering drought tolerance for fields where lack of rainfall would normally limit yields to 70 – 130 bushels per acre. LH 6444 VT2Pro DG is the first Latham product with this added protection.
- Agrisure E-Z Refuge™ – More than 2/3 of the Latham Hi‑Tech Hybrids planted in 2013 carried the refuge-in-the-bag (RIB Complete) option. The performance, ease-of-handling and reduced risk for farmers speaks for itself. In 2014, Latham will offer Agrisure products with the E-Z Refuge brand and the Duracade trait package. Specific corn product numbers are still being considered since approval was just granted last week.
Exciting, new soybean technologies will also be part of the 2014 Latham Hi‑Tech Soybean lineup. Earlier this week it was announced the U.S. Environmental Protection Agency (EPA) has approved Balance GT soybeans from Bayer Cropscience and MS Technologies. These soybeans will carry tolerance to glyphosate herbicides, as well as Balance Bean, an HPPD-based herbicide similar to Balance used on corn acres. Two other exciting soybean technologies in the pipeline include Dicamba-tolerant soybeans (Roundup Ready Xtend) and the 2,4-D tolerance (Enlist).

“One of the advantages of working with an independent, family-owned seed company is that Latham offers one of the industry’s broadest and deepest lineups,” says Shane. “Latham does the legwork of testing products by region, which helps assure farmers like me that we’re getting the best products for our growing conditions.”

In his free time, Shane enjoys tractor pulls and hunting. Amanda is a registered nurse at Faith Regional in Norfolk, working in Cardiology. She enjoys reading, traveling and spending time with family and friends. Aaron is playing Jr. High football. He also will play basketball this winter and will run track in the spring. Jacie is in her second year of dance lessons and plans to play soccer this fall.

As a working mom with active children, Amanda enjoys no-hassle entertaining. That’s why when friends or family call, she’s likely to whip up a batch of Runza casserole. Runza, a stuffed beef sandwich that originated in Russia and became popular in Germany, is as popular in Nebraska as hot dish is in North Dakota. Today Amanda is sharing her time-tested recipe with us on TheFieldPosition.
Team Latham

August 23, 2013

Beef, General, Recipes
Latham Hi‑Tech Seeds

Welcome to the Houses that Beef Helped Build

“The power of love is a curious thing,” croons musician Huey Lewis. “It makes one man weep, another man sing.” And in Iowa, love helps build Ronald McDonald Houses.

Welcome to the House that Love Built. The Ronald McDonald House is a warm, safe and comfortable place where family members of seriously ill children can stay while their children are being treated at area hospitals in Des Moines, Iowa City or Sioux City.

Ronald McDonald Houses rely on the love, sharing and caring of generous donors to accomplish its mission. Last Saturday, during the 2013 Iowa State Fair, a record-setting $183,000 was raised from livestock sales held after the 31^st Annual Governor’s Charity Steer Show. More than $2 million has been raised for Ronald McDonald Houses of Iowa since 1983 when Gov. Terry E. Branstad first joined forces with the Iowa Beef Industry Council to sponsor the Governor’s Charity Steer Show.

It’s an honor to be asked to participate in the Charity Steer Show, whether you’re a 4-H or FFA member whose animal gets selected or whether you’re the celebrity who’s been invited to lead one of the 1,000+ pound-animals around the ring. It’s an opportunity for Iowans of all backgrounds to come together to support a worthy cause.

“It was certainly an honor to be asked. My family has used the Ronald McDonald House in the past, so it was a great chance to give back. But I have to admit, I was a little nervous,” said 1040 WHO Radio farm broadcaster Mark Dorenkamp. “The pavilion was packed full of people, and I’d never shown a steer before. There were a few moments when I didn’t know if I’d be able to keep Beef Wellington from taking off, but I had a great young man from Madison County helping me. Brock Johnson was with me every step of the way, and getting to know the Johnson family was a real highlight for me.”

“What a fun event!” said Story County 4-H and FFA member Cory Sampson of Nevada, who also participated in the charity show for the first time this year. “We helped raise money for an awesome cause.”

Cy, Cory Sampson and Coach Cecil Rhoads received the People’s Choice Award last Saturday during the 31st Governor’s Charity Steer Show at the Iowa State Fair. Curran Cattle Co. purchased Cory’s steer, and proceeds benefited Ronald McDonald Houses of Iowa.

Cory teamed up last Saturday with Coach Cecil Rhoads in memory of Brayton Shill, who would’ve turned 8 on July 29. Brayton lost his battle with cancer last November, and his family stayed in a Ronald McDonald house while he underwent treatment. The team spirit exhibited by Cyclone the steer, Coach Rhoads and Cory made them the People’s Choice Award Winner.

Teamwork is second nature to Cory, 19, who was raised on a family farm near Nevada. He’s the youngest son of Doug and Diana Sampson, who are also the proud parents of 25-year-old Todd and 22-year-old Amy. All three of the Sampson’s children have been active in 4-H and FFA. Doug and Diana were both 9-year 4-H members.

“There isn’t a better way to learn life skills or make new friends than through 4-H and the FFA,” says Diana. “Our kids have developed leadership and communication skills. They held multiple offices within their local 4-H Club and the Iowa Junior Maine-Anjou Association. Each of our kids took part in the annual FFA contests. Plus, they’ve exhibited livestock through both 4-H and FFA.”

“Our kids have enjoyed success in the show ring, but the neatest thing to see is the endless friendships they have made and will have for years to come,” says Doug, who began farming full time in 1977 with his father, Glen.

Cory, Ceil, Doug

Now that Glen is retired, Doug, Diana and their kids raise corn and soybeans. They have a 25-head cow/calf herd of Maine-Anjou cattle. They also partner with Diana’s cousin to farrow 60 head of sows mainly to be sold as show pigs.

To promote the quality meat products they help produce, today the Sampsons are sharing a family-favorite recipe for meatballs. Form small meatballs and serve them on a stick if you want to enjoy them “state fair style.” Otherwise, follow the recipe below to make 15 large meatballs.

Team Latham

August 16, 2013

Beef, General, Recipes
Latham Hi‑Tech Seeds

Happiness is the 2013 Iowa State Fair
Happiness is the theme of the 2013 Iowa State Fair, Aug. 8-18. Cynthia Foder from KCCI News 8 filed a story yesterday, asking fair-goers how they would define “happiness” at the Iowa State Fair. Since I wasn’t able to provide my comment then, I’ve decided to blog about it today. Why? Because I truly believe happiness is the Iowa State Fair! Happiness is…
- Biting into a bacon wrapped corn dog or one of 18 new foods to debut at the 2013 fair.
- Seeing sheep, pigs, goats, horses and cattle – it’s the next best thing to showing your own!
- Spending a picture perfect Friday at the Iowa State Fair, making new acquaintances and visiting with dear friends.
Today I have the pleasure of joining Mark Dorenkamp and Bob Quinn for a live broadcast of “The Big Show.” You can join the fun by tuning in between 11:30 a.m. and 1:00 p.m. We’ll be talking about the 5^th Annual Latham Freedom of Independence Ride, which is sure to be the most unique field day a farmer has ever attended!

Iowa Ag Secretary Bill Northey and Iowa Lottery CEO Terry Rich help build connections between rural and urban Iowans

Speaking of unique events, I can’t wait to stop inside the south atrium of the Varied Industries Building where the “Get Connected to Farming” exhibit is being built by the Iowa Food & Family Project. The centerpiece of this exhibit is an amazing sculpture created by Sean Kenney, a LEGO® Certified Professional. (I’m envisioning LEGOLAND at the Iowa State Fair.)

At 2 p.m. daily, the Iowa FFP hosts a LEGO brick building contest between a celebrity and youth. Yesterday Iowa Secretary of Agriculture Bill Northey took part. I’m looking forward to a friendly competition today with Duane Murley, farm/news broadcaster, with KWMT in Fort Dodge.

My final “must make stop” on the fairgrounds is the Agriculture Building to see the butter cow, of course! This year’s companion butter sculpture celebrates the Lincoln Highway Bridge in Tama in celebration of the 100^th anniversary of the Lincoln Highway. This year also marks the 150th anniversary of Lincoln’s Emancipation Proclamation and Gettysburg Address. There’s so much to see and do! Happiness is…
- Seeing the butter sculptures.
- Smelling fresh wood shavings as you walk through the livestock barns.
- Dipping into a Hot Beef Sundae at the Cattlemen’s Beef Quarters.
Yes, indeed, happiness is the Iowa State Fair! As a tribute the fair, I’m sharing one of my favorite cake recipes from Kaitlyn Bartling. She’s not only a good friend but one of the best farm cooks I know! Bake a cake from scratch, mix up some homemade frosting and then decorate it beautifully like the cake pictured here. This cake was decorated by Franklin County 4-H member Jenna Borcherding. Jenna’s cake, which was Pinterest-inspired, is a 2013 Iowa State Fair entry. Happiness is… homemade cake topped with fresh berries.

Bake someone happy this weekend!

Here are 2 more recipes from Kaitlyn Bartling:
1. Shredded Beef French Dip
2. Stuffed Meatballs
Team Latham

August 9, 2013

Desserts, General, Recipes
Latham Hi‑Tech Seeds

“Connect to Farming,” Aug. 8-18, at the Iowa State Fair

Aaron Putze

Guest Blog by Aaron Putze
Director of External Relations & Coordinator
Iowa Food & Family Project, Iowa Soybean Association

It’s less than week away from the start of the one-and-only Iowa State Fair. Indulge in all the great fair fun. Try some of the 18 foods to debut in 2013, and put the “Get Connected to Farming” exhibit on your “must see and do” list!

The Iowa Food & Family Project will be building (yes, literally building!) connections between rural and urban Iowans about farming and food at the Iowa State Fair, Aug. 8-18, with a unique “Get Connected to Farming” exhibit located in the south atrium of the Varied Industries Building.

The centerpiece of this year’s exhibit will feature the work of Sean Kenney, a LEGO® Certified Professional who uses LEGO pieces to create amazing sculptures. Kenney’s build for the Iowa Food & Family Project (Iowa FFP) will be made completely of LEGO pieces showcasing the positive contributions farming makes to Iowa, the nation and the world. It will feature a colorful representation of Iowa’s landscape, including rolling farm fields interspersed with farms and towns surrounded by a variety of food grown, made and sold in Iowa.

The daily LEGO brick building contest held at 2 p.m. promises to be fun and engaging. It will feature a celebrity vs. youth as they compete to successfully build a farm-related sculpture using LEGO bricks. Confirmed participants include Gov. Terry Branstad, Iowa Secretary of Agriculture Bill Northey, Iowa Lottery CEO Terry Rich, WHO-TV’s Erin Kiernan, radio personalities Mark Dorenkamp, Kim Chase, Duane Murley and Greg Chance and the 2013 Iowa State Fair Queen.

Fairgoers can also participate in a variety of other activities. They can build their own creations using LEGO bricks, visit with farmers and test their knowledge about food and farming. They’ll also be invited to contribute to the Iowa Food Bank Association.

Another Iowa Food and Family Project is helping make the connection to the need for a wholesome food supply for everyone is through its partnership with Meals from the Heartland. On Opening Day, August 8, it will partner with the Iowa Soybean Association and GROWMARK to package 250,000 servings of the soy-based meals. To reach this goal, it will take 1,500 volunteers packaging in one-hour shifts from 7 a.m. to 6 p.m. Stop by the exhibit opening day and lend a helping hand!

Food is certainly an important part of the Iowa State Fair. And it just wouldn’t be state fair season without a tribute to food on a stick! Pay tribute to Iowa’s dairy farmers and soybean producers with this simply recipe, provided by The Soyfoods Council, for Cheesecake on a Stick.

Team Latham

August 2, 2013

Desserts, General, Recipes
Latham Hi‑Tech Seeds

4-H Competition Promotes Iowa Grown Foods

“Best of Class” in the 2013 4-H Dish This! competition at the Franklin County Fair are from left to right: Madi Vanness, Ellie Latham, Lindsay Jones, Ben Fahrmann, Jillisa Moore and Collin Meints

Bacon wrapped smokies. Bacon cheeseburger soup. Slow-cooked pulled pork. Smoked beef brisket. Individual fruit pizzas. Chocolate Chip Cookie Dough Truffles.

All of these dishes and more were entered yesterday in the all new Dish This! competition at the Franklin County Fair. 4-H members could enter one dish in each of these five categories: Appetizer, Snack or Salad, Side Dish, Main Dish, Bread and Desserts.

Entries were scored based on presentation, taste and use of Iowa-grown food products. When selecting their recipes, participating 4-H members really had to think about which of the ingredients were made in Iowa. For example, Iowa-made Cookie’s Barbecue Sauce was used to top some of the pork and beef dishes. Blue Bunny® ice cream was featured in several desserts. An award-winning taco salad was made using every ingredient fresh from the backyard garden.

4-H’ers also were asked how they could promote Iowa-grown products. Our son said social media is a great tool to share recipes and educate others where their food comes from. (His answer did his mama proud. #agvocate!) Our daughter shares soyfoods with at Girl Scout troop meetings. Because soybeans are such an important part of our business, our daughter chose to bake Oatmeal Chocolate Chip Cookies with tofu. And, yes, these cookies passed the taste test at a Girl Scout meeting this past spring.

Ellie has been a fan of this recipe ever since she took the Iowa Soybean Association’s Cookie Challenge at the Latham Country Fair. Today we’re featuring the recipe for these award-winning Oatmeal Chocolate Chip Cookies with tofu. These cookies are moist, delicious and oh “soy” delicious! Serve up some fun at home this weekend!

Team Latham

July 19, 2013

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Celebrating Ag Traditions and Serving Up Hotdish in North Dakota
Nick Pyle’s ancestors homesteaded around Casselton, ND, in 1879. Today he and his wife, Brandy, feel blessed to raise the seventh generation prairie farmers here. Their children include: Lily, 13; Brayden, who will soon turn 8; Amelia, 5; and Soren, 3.

Nick Pyle’s ancestors uprooted their families from Canada move to Casselton, about 20 miles west from Fargo in eastern North Dakota. Other ancestors relocated from Illinois to North Dakota, the land of opportunity. Six generations later, the Pyle’s are still proud to call this area home.

“We’re blessed to have a rich heritage here that steeped in tradition,” says Nick, who lives with his wife, Brandy, and their four children in the farmhouse that members of his family have called home since 1903. “Even after my working years are through, this place will be special because it holds so much history.”

A love of history and respect for his family and their rural way of life is what led Nick to return to his prairie roots. He and his cousin Brad are partners a family owned seed business that was started by their grandfather, Donald McIntyre. Donald recognized the need for quality, certified wheat seed, so he built the first of the company’s seed plants in 1966. As the number of seed varieties grew, a second seed plant was built in 1975. As agriculture changed, so did the product lineup and the business structure.

Headquarters for Unity Seed of Casselton, ND

McIntyre-Pyle Seeds, Inc. was formed through a partnership between Donald, his wife Lily; their two children, Duane and Marlyce; and their children’s spouses, Paula and Harvey Pyle. Then in 1990, a business opportunity with another local seed company led to the formation of Unity Seed Company. Unity Seed began processing identity preserved food-grade soybeans for both domestic and international markets.

“Our mission is to provide our farmer-customers with the best quality seed available, both domestically and internationally,” says Nick. “We want to help farms survive and prosper here. Because we’re a family-owned company serving family farms, we believe strongly in partnering with family-owned entities. That’s why we’re excited about our new partnership with Latham Hi‑Tech Seeds.”

Latham Hi‑Tech Seeds believes in delivering the industry’s best quality seed with the most innovative traits and technologies to farmers in the Upper Midwest. Like the Latham family members, Nick’s and Brad’s skill sets, interests and experiences complement one another and their business. Brad grew up working on the production side of the business, so he manages the company’s processing plants. Nick earned a Finance degree in 2001 from the University of Minnesota Carlson School of Business, so he serves as the office manager. Nick’s dad, Harvey, is preparing for retirement but is still available for counsel. Dave Morken serves as general manager.

Because family and community are so important to the families here – and to this region – it’s only fitting for the Pyle’s to serve up this recipe for hotdish. Hotdish is commonly served in North Dakota at family reunions, potlucks and church gatherings. While there are many various recipes, there dish itself usually consists of three primary ingredients:
- a starch (pasta, rice or tater tots)
- a meat (usually ground beef)
- gravy or cream of mushroom soup
Try the hotdish!
Team Latham

July 12, 2013

Beef, General, Pork, Recipes
Latham Hi‑Tech Seeds

Volunteer to Serve Those Who Serve Us

Lea, Natasha and Julie

Most Americans associate July 4 as the day when the original 13 British colonies declared their independence from Britain. Fourth of July parades and community celebrations often honor those, who have provided military service throughout the years and have fought to protect our freedoms including the freedom of religion and freedom of speech. But, July 4 is also a fitting time to honor those who are still serving our country a half a world away.

Today we’re honoring a local military family, Latham Customer Support Specialist, Julie Kaduce and her husband Jonathan. They are the proud parents of three: Natasha is a member of the Army Reserves; Christopher is employed by Fareway in Belmond and has blessed them with their first grandson, Drake, who is 18 month old; and their youngest daughter, Lea, will be a junior this fall at West Fork High School in Sheffield.

Christopher and his son, Drake

“While we didn’t talk much about military service as she was growing up, Natasha seemed always to have an interest,” says Julie. “She frequently visited goarmy.com, and when she was in junior high, she was excited to get the t-shirt she’d ordered from that site.”

Upon graduating from high school in 2007, Natasha earned a cosmetology degree from the Salon Professional Academy in Ames, Iowa. She then joined the Army after receiving her cosmetology license. She also wanted to return to college to further her education and finished her first year at North Iowa Area Community College (NIACC) one month early to start basic training. She graduated basic training in 2010 with honors in Fort Sill, OK.

Deployment affects family members of all shapes and sizes. Meet Mya, Natasha’s 5-year-old Yellow Lab / Springer Spaniel mix.

Natasha was deployed on a special mission to Botswana, Africa, for one month last summer. She is serving now through next summer with her unit in the Middle East. Her current mission involves providing medical support in the area of approved food sources, facility sanitation, procurement and surveillance inspection of food and environmental zoonotic disease hazards. She’s also providing support for veterinary services for military working dogs (MWDs) on duty.

Volunteer to Serve

Military members feel called to serve, and civilians can express appreciation for their service by assisting on the home front. When servicemen and women are deployed for long periods of time, Julie says life is very different for their families. Life can become downright challenging for husbands, wives, parents, children and even extended family members.

“One way to support our troops is to get involved with programs that benefit their families. Sometimes just being available to their families is enough. You can help make life changing differences for military families through organizations like the National Military Family Association and Our Military Kids.

It’s also important to make sure young Americans know the significance of Independence Day and understand the important role the U.S. military plays in protecting our freedoms still today. Teach patriotism to your children and grandchildren. Click here for related holiday activities and crafts.

You can also celebrate your freedom with patriotic foods and holiday potlucks. Today Julie is sharing one of her family’s favorite salads. She says it’s great for summer potlucks because it doesn’t contain mayonnaise. This salad was served in early May when family and friends gathered for Natasha’s sendoff party. We’re especially honored to post this recipe today as Julie rarely grants requests for it. She says, “This recipe is special, just like my daughter.”

Does your family have a recipe that has special meaning? If so, we hope you’ll share it on TheFieldPosition! Feel free to email it to me at shannonl@lathamseeds.com.

Team Latham

July 5, 2013

General, Recipes, Sides
Latham Hi‑Tech Seeds

I Brake for Fresh Curds!

It’s no secret that one of the things I enjoy most about my job as marketing director for Latham Hi‑Tech Seeds is traveling throughout the countryside, admiring quaint farmsteads and meeting with friendly farm families. But I have a confession to make… I particularly enjoy my visits to America’s Dairyland where I’m sure to pick up a bag or two of squeaky, fresh cheese curds along the way.

My favorite curds are those from the Ellsworth Cooperative Creamery in Ellsworth, Wisconsin. Ellsworth White Cheddar Cheese Curds taste like no other because they’re made from 30,000 cows on 495 family farms in Wisconsin and Minnesota, says plant superintendent Joe Hines. The creamery’s farmer/producers are very fussy about quality, and it shows in every fresh batch of cheese curds they produce. Click here to learn more about the curd-making process.

About 160,000 pounds of 100% All Natural Premium Cheddar Cheese Curds are made each day in Ellsworth. These curds are sold online and through on-location retail stores in Ellsworth and Comstock, which are open daily. Companies also buy Ellsworth curds in 500-pound barrels and transform them into an array of processed cheese products. Whey, a thin liquid, is dried and sold mostly to food processors that turn it into sweet treats like candy bars.

There’s a good chance you’ve tasted Ellsworth curds without even realizing it! Not only are the creamery’s Real® products used by food processors, but its curds are popular among fair vendors. About 400 pounds of curds are deep fried daily and served gooey, hot at the Iowa State Fair in August. Ellworth curds have also made their way to state fairs in Minnesota, Wisconsin and Alaska.

But why wait for the fair? Road trip this weekend to the Ellsworth Cheese Curd Festival. This food-filled event includes a cheese-curd-eating contest plus a parade, bingo, live auction, pedal tractor pull and craft vendors.

Those who are looking forward to spending a weekend at home can fix up an appetizer in minutes. I’m certainly looking forward to trying Cheese Curds Wrapped in Bacon, which is featured below. This recipe sounds so simple and delicious that it has to be simply delicious, right? 🙂 I’m also planning to bake up a Cheese Curd Apple Pie. If this pie is a hit at the office on Monday, I just may bake it again for our annual Fourth of July potluck. More summer entertaining ideas are available online from Ellsworth Creamery.

Team Latham

June 28, 2013

Dairy, General, Recipes
Latham Hi‑Tech Seeds

Celebrate Summer Solstice Wisconsin-Style

They call me Dairy Carrie. I love agriculture, in particular dairy cows, more than is normal. Hubs and I are working with his parents on their 100-cow dairy farm in the rolling hills of southern Wisconsin. I like beer but I love Rumchata. And fresh Wisconsin cheese. Friends call me a cheeseaholic… and I just might resemble that comment!

Carrie Mess is so passionate about agriculture that she has created an online persona for Dairy Carrie. You can connect with her via Twitter (@DairyCarrie); like her on Facebook; and join her as she blogs about The Adventures of Dairy Carrie.

“Carrie’s blog is a dynamic blend of information and explanations of dairy practices plus hilarious, sincere and heartfelt stories about the things she loves most: cows, cheese, beer, and the farming life,” said Kelly Rivard.

I couldn’t agree more! When following the Adventures of Dairy Carrie, you’re likely to end up with a smile on your face or doubled-over from laughing at some of her antics. She provides a fresh voice for agriculture. Just take a couple of minutes to watch her “Shocking Undercover Dairy Video” and you’ll see what I mean. She also addresses burning questions non-farmers have like “Why are Dairy Cows so Skinny?” and “Is Chocolate Milk Made from Bloody Milk?” (The title of this blog had me saying, “Eew.” But, I had to read it and became educated about some non-farmers’ concerns about their milk supply.)

In honor of June Dairy Month, I thought about posting a list of top blogs by Dairy Carrie on TheFieldPosition.com. Her obsession with RumChata would top my list, so I’ve decided to focus on that topic alone today. After all, June 21^st is the first day of summer. Celebrating the Summer Solstice with RumChata seems to make perfect sense to me! I hope you’ll agree. Sit back and enjoy Dairy Carrie’s guest blog post today on RumChata…

After enjoying RumChata during a Christmas celebration with my family, I announced that I liked the drink so much that I would most likely name my first born child after it. The next day I realized how silly that RumChata-induced statement was, mostly because kids aren’t on our radar. However, the very next week I went to an auction and …

RumChata the Cow

So why in the world would I name a cow after an adult beverage? Because it really is that good and the best part is, RumChata’s creaminess comes from real dairy cream. I love this new “You must be 21 or older” twist on getting my daily dairy intake. In honor of June Dairy Month, I sent an email to the folks at RumChata and they were kind enough to give me the lowdown on this delicious dairy treat.

If you haven’t tried RumChata, I can best describe its taste as the milk leftover after a big bowl of Cinnamon Toast Crunch cereal – infused with rum. I highly recommend you, so long as you are of legal drinking age, go and get yourself a bottle. Do it now, you can thank me later. If you’re stuck sitting at work and can’t possibly get away until after 5:00, read my interview with Tom Maas, the founder and master blender at RumChata, then go.

When was RumChata launched? I had never heard of it before Christmas and now it seems like everyone has gone RumChata crazy!

In October 2009, we shipped the first cases in limited quantities. Once we had RumChata in various markets, we personally worked in each market to get it noticed by bars and restaurants. It’s now available in 49 states and from some Duty Free operators in the Caribbean.

One of the main ingredients to RumChata is cream that comes from Wisconsin dairy cows, which is awesome! Do you buy the cream as an ingredient or is milk shipped directly to you?

We work with a very large commercial dairy in Neenah, Wisconsin. They ensure that the rum and cream are perfectly homogenized together, so that the finished product is very stable. This homgenization of dairy and alcohol allows the product to be kept without refrigeration.

In my mind, RumChata was developed by a rum-loving Wisconsin dairy farmer. Any truth to that?

RumChata was created by a person with deep Wisconsin roots, who also has had a very long tenure in the liquor business. I (Tom Maas) worked on a dairy farm in Shawano County for several years when I was growing up. After getting a degree from the University of Wisconsin, I started a 35 year career in the liquor business. After retiring from Jim Beam in 2005, I created RumChata and put all of these years of experience to good use.

I like RumChata on the rocks and I love it blended with ice cream. What’s your favorite way to drink Rumchata?

With fresh made espresso in two ways: sip a little with a cup of espresso or make a shot of espresso. Chill it to room temperature and combine it over ice with 2 ounces of RumChata. It’s the best tasting iced coffee you will ever drink!

There are just so many ways to enjoy RumChata! RumChata Cupcakes are among my faves. French Toast is yummy, too. But it’s hard to beat a good RumChata drink; click on these links to learn how to make Lemon Cake and Cinnamon Roll drinks.

If you’d like to celebrate June Dairy Month is more family-family, traditional way, try a Crustless Quiche or what I like to call “Not Egg Strata.”

Team Latham

June 21, 2013

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Meet the Family Behind Majestic View Dairy

Families come in all shapes, sizes and colors. And so do family-owned dairy operations.

Last Friday we introduced you to Sarah Mumm, who milks 50 registered Holstein dairy cows herself on her family farm in Grant County Wisconsin. Her husband, Joe, works seasonally at Majestic View Dairy LLC. Today we’re going to introduce you to the family behind Majestic View Dairy, a 1,000-cow dairy on the outskirts of Lancaster.

Majestic View Dairy got its start, albeit unknowingly at the time, in 1939 when Carol and Foster Haskins purchased farmland. John Haskins, a co-owner of Majestic View Diary, purchased 290 of those acres from his mother in 1959. John purchased another 140 acres in 1983, and soon thereafter, Ron and Terri Abing started a 50/50 partnership with him. In 1999, they formed an LLC and expanded to 600 cows. Then in 2003, they expanded another barn to accommodate 1,000 cows.

One evening in 1999, as the Abing family watched the sun set in front of the dairy being constructed, Jesse said, “Isn’t that a majestic view?”

Building the dairy made a big impression on the Abings’ children: son Jesse was 18 at the time; oldest daughter Sarah was 14 and Amanda was 10. They were fascinated by all of the computers and high-tech equipment that was being installed to run the dairy operation. The children learned the value of working hard and working together. Jesse majored in Spanish at Luther College in Decorah, Iowa. He then taught high school Spanish for five years before returning to graduate school. He earned a master’s degree and is now pursuing a PhD in Spanish Linguistics at the University of Texas. Meanwhile, both of the Abings’ daughters were interested in dairying. Sarah graduated from Southwest Technical School in Dairy Herd Management. Amanda graduated from Lake Shore Technical School in Dairy Herd Management.

Amanda, the Abings youngest daughter, became a herd manager when she was just 19. She now works at Highway Dairy near Darlington, where she lives with her husband and their 7-month-old son Jacob.

The Abings’ daughter, Sarah, has served as herd manager for Majestic View Dairy since 2008. Her husband, Buck Johnsen, also works at the dairy, breeding cattle and helping with agronomy work. Their four-year-old daughter, Amelia, loves to help her mom and Grandma Terri give tours to school children and other interested folks. Sarah and Buck are also proud parents of 5-month-old son, Easton.

In 2003 and in 2005, Majestic Dairy built two calf barns. Each barn, consisting of BSM Comfy Calf Suites, can accommodate 66 calves.

Ron’s brother Chuck is the heifer operations manager. Four of Terri and Ron’s nephews and nieces also work on the farm: Brandon Klien, Crystal and Kyle Abing, and Jake Martin. Other key employees are Aaron Knapp, who maintains machinery and works with the hay, and calf manager Sara Recker, who has worked at Majestic View Dairy since it was formed.

Sara and the calves are a hit when school children visit the dairy. More than 4,000 children have visited Majestic View Dairy since Terri started giving tours about seven years ago.

“Although it takes a lot of time to prepare for those groups, it’s so worth it,” says Terri, whose passion is helping people understand how their dairy products are made. The two-hour tour gives children and their adult chaperones an overview of the milking process, as well as the behind-the-scenes that goes into caring for the cattle. They see the maternity pens, where cows take a two-month maternity leave before returning to the milk line, and the hospital barn, where special needs are met to return cows to good health.

“I especially like the one-on-one conversations that occur with these groups,” says Terri. “We like to help answer questions they might have about our operation or why we do things a particular way. We also share fun facts like this one,’ It takes a baby about 1 year from the time it’s born until it takes its first steps. About an hour after it’s born, a calf takes its first steps’.” The tour concludes with a dairy buffet, including several varieties of cheese, assorted flavors of milk and portable yogurts.

Majestic View Dairy employs a total 28 people, consisting of 14 part-time and 14 full-time positions. Many of the part-timers are high school and college students, who come to work after class.

“It’s really rewarding to see the growth that happens as these kids work at the dairy,” says Ron. “They learn the importance of showing up on time and giving it your all during your shift. Even if they don’t choose to pursue one of the 300 different career opportunities available with dairy, they’re developing skills that will help them in any job they pursue.

As proud supports of the dairy industry, the Abings invite you to road trip to Wisconsin in June during the Dairy Days of Summer. You can enjoy Breakfast on the Farm or participate in numerous other fun events from Cheese Curd Day to Ice Cream Weekend.

Enjoy the fresh tastes of dairy foods from the comfort of your own home, too. Whet your appetite with starters like June Chili and Chilled Raspberry Yogurt Soup, or cool off with a sweet treat like a Tiramisu Smoothie and Rhubarb Cheese Pie.

Please excuse me now while I go search from some rhubarb…

Team Latham

June 14, 2013

Desserts, General, Recipes