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Latham Hi‑Tech Seeds

With Strong Faith and Sharp Focus, Wilkie Found Her Way
We have been so fortunate to have Maycee Wilkie as a marketing intern this summer! Even if you didn’t have a chance to meet her in person, her fingerprints have been everywhere behind the scenes — because she has done a lot for our team.

Maycee, you see, is the definition of resiliency. It goes beyond her inherent marketing skills and maturity as a senior at Iowa State University. It goes beyond her poise and ability to help navigate swift changes at Latham Seeds this summer. It also goes beyond her positive nature — even when stress bears down.

Maycee and her mom, Colleen

For Maycee, resiliency started when she was just six years old and lost her mom to cancer. She and her dad, Mark Wilkie, helped each other move on together. Her dad always told Maycee she was “destined for greatness.” We couldn’t agree more.

Maycee grew up in the small town of Springbrook, Wisconsin. She grew fond of agriculture — mostly because her dad dreamed of being a farmer. Although they never had a big farm, Maycee remembers “the perfect hobby farm” with a cow, chickens, pheasants, hogs and turkeys.

“Who needs an alarm clock when you have a cow mooing and rooster crowing?” she recalls fondly.

Six years after her mom passed away, Maycee’s dad started showing symptoms of amyotrophic lateral sclerosis (ALS). This nervous system disease affects nerve cells in the brain and spinal cord. Mark’s symptoms first appeared in 2016 and was officially diagnosed in 2018. At 11 years old, Maycee stepped into the role of her dad’s primary caregiver. She recalls balancing middle school with the responsibilities at home assisting Mark with tasks like lifting him from his chair or bed, managing his medications and feeding him.

Mark and Maycee

She remembers being able to rely on her dad for help even when he was sick. At the same time, he prepared her for a future without him.

“I would do math homework and would get confused about how to do an equation,” Maycee says. “Instead of showing me how to do it right away, he let me “struggle” for a bit while I tried to figure it out on my own. I did end up figuring out how to do the equation on my own.”

By the summer of 2018, her dad was almost fully paralyzed and could hardly speak. An aunt stepped in and brought Maycee to Clear Lake, Iowa. Together with grandparents, aunts and uncle it was decided to move Mark into a nursing home to transition Maycee from being a caregiver to live high school as a teenager and not a caregiver.

Maycee started her freshman year of high school in Clear Lake where she was the “new girl.” She quickly made her mark by getting involved in activities including choir, band, Spanish, Model-UN, tennis, cross country, speech and theatre. Maycee was also very active in FFA having served in three officer positions and being a member of the Clear Lake FFA Vet Science Team that placed first in the state.

She also stayed active in her church, and she leaned into her faith when her dad passed away in January 2019.

“My dad and family always taught me to lean into God and His love,” Maycee says. “Even when everything feels like it isn’t going to be okay, it will all turn out just how it is supposed to.”

Today Maycee is a public relations major at Iowa State University (ISU) with a minor in event management. The memory of herself as a middle school student who wasn’t sure if she’d even get to high school — much less college — is not lost on her.

She continues to lean into God, just like her dad and family taught her.

“God gave me a challenging story to juggle, but I think that is what is beautiful about the journey called life,” Maycee says. “My faith is what sustains me on the hard days and what motivates me on the good days.”

Wilkie family at Maycee’s high school graduation

At Iowa State, Maycee has found strength in her faith through her involvement with the college ministry, SALT company. This has helped her deepen her relationship with the Lord and remain in fellowship with other sons and daughters of Christ. A guiding light for Maycee and her family has always been the Bible verse, “For I know the plans I have for you,” declares the Lord. “Plans to prosper you and not to harm you, plans to give you a hope and a future.” Jeremiah 29:11

Upon graduation, Maycee wants to work where she can advocate for those affected by ALS. When she’s not in school or working on campus, she enjoys watching sports, dog sitting, reading, playing pickleball, as well as spending time with friends and family.

Speaking of family, Maycee is sharing with us one a recipe for Swedish meatballs. Maycee’s Farmor (father’s mother in Swedish) always made Swedish meatballs for special holidays.

Swedish Meatball Recipe
- 2 tablespoons olive oil, divided in half
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg, whisked
- 1/3 cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb. ground beef, 80% lean
- ½ lb. ground pork
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon, see notes
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard, can sub mustard powder
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
1. Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
2. In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
3. Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
4. While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
5. Heat remaining olive oil in a large skillet over medium-high heat.
6. Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
7. Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
8. Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
9. Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
10. Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.
Bonnie Harris

August 2, 2024

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

Farming is a Multi-Generational Love

The Jacobsen family has been producing corn, soybeans and pork on an Iowa farm for almost as long as Iowa has been a state.

Doug and Carolyn Jacobsen began growing seed beans for Latham Seeds in the 1970s. They were the third generation to work the family’s Iowa Century Farm. Their son, Corey, and his wife, Kim, began growing seed beans in 1986 when he rented his first farm near the century farm.

While studying Ag Business at Iowa State University, Corey helped to plant four crops and maintained his breeding-to-finish swine operation. He traveled home each weekend to do chores and made countless other trips whenever needed for breeding or farrowing. After graduating from ISU, Corey worked at Brenton Bank in Clarion and then at Dows United Bank & Trust, where he retired as bank president in 2000.

That’s when he started farming full time with Kim, who retired as a high school math teacher and coach at Clarion-Goldfield Dows.

Corey and Kim credit 4-H for laying the groundwork for future farmers, as well as for their three boys: Ben, Matthew and Caleb.

“Through 4-H, our boys learned skills they use on the farm such as welding, woodworking, small engines, along with communication and record keeping,” Kim says. “We feel blessed that they grew up on the farm learning the value of honesty, hard work and sacrifice to accomplish goals. We couldn’t ask for anything more.”

Family favorite recipes are often passed down through generations. The Jacobsen’s are doing just that with these sausage and cheese egg roll wraps.

Maycee Wilkie

July 19, 2024

Food & Family, Recipes
Latham Hi‑Tech Seeds

Celebrating Independence Day, “Picnic Style”
America is rich in its history and traditions. Every year, the Fourth of July brings families and friends together to celebrate America’s independence with parades, activities and of course delicious food. Here at Latham Hi‑Tech Seeds, we are rooted in our history as an independent-family-owned company

But what’s more American than a Fourth of July picnic? Actually, the word “picnic” comes from “pique nique,” which is French for “to pick.” Picnics were often held indoors, where everyone contributed their own dish. Since the 1830s Americans have embraced, which has been captured in many American paintings ever since.

Today, many of us couldn’t imagine celebrating the Fourth without a picnic, thanks to this easy and fun tradition. Whether you are celebrating on a boat, watching fireworks or in your own backyard, food is always a centerpiece of the festivities — because it has a special way of bringing people together. This holiday, we’re celebrating “picnic style” by sharing Sunnyside Farms baked beans and Grandma V’s Fruit Salad recipes to add to your celebrations.

From all of us at Latham Seeds, have a safe and Happy Fourth of July!

Baked Beans Supreme

Ingredients:
- 1 28 ounce can Bush’s Original Baked Beans
- 2 28 ounce cans Bush’s Onion Baked Beans
- 1 ½ pounds ground beef, browned and drained
- ¾ cup brown sugar
- ½ stick butter
- 1 ½ cup Famous Dave’s Rich & Sassy barbecue sauce
- 1 teaspoon pepper
- Dried onion to cover the top
- Pinch garlic powder
- ½ pound bacon, fried and cut into ½-inch pieces
- 1 package polish sausage sliced
Instructions:

Mix all ingredients in a 6-quart crockpot. Cook all day on LOW or on HIGH for 2 ½ or 3 hours

Grandma V’s Fruit Salad

Ingredients:
- 2 egg yolks
- 2 tablespoons butter
- ½ cup sugar
- Scant 2 tablespoons vinegar
- Dash of salt
- 1 cup whipped cream
Instructions:
- Cream together eggs, butter and sugar
- Mix in vinegar and salt; cook in double boiler until thick, stirring constantly
- Cool mixture and then add 1 cup whipped cream
- Pour over fresh fruit (bananas, strawberries and grapes) then refrigerate
Maycee Wilkie

July 2, 2024

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

Latham’s Sandie Johnson Retires After 43 Years in the Seed Industry

From sunflowers to kidney beans to soybeans and corn, Sandie Johnson says her 43 years in the ag industry has treated her well.

She was just 25 years old when she started in the sunflower research department for SIGCO Research in Breckenridge, Minn. In the fall, she worked in the fields, collecting moisture samples for testing. In the winter, she threshed sunflower heads one by one, putting the seeds in envelopes for planting.

“It was hard, monotonous work,” says Sandie, who is retiring from Latham Seeds after 12 years of working with farmers and dealers.

A knack for numbers and an interest in accounting took Sandie to the accounts payable department at SIGCO, where, among other things, she tracked all capital purchases. When SIGCO was bought by Mycogen Seeds, she moved to a different department (SVO) that contracted with farmers to grow high oleic oil sunflowers — and was happy to continue working with growers through delivery, billing and settlements for their crops throughout the season.

The purchase of a lake house in 1994 an hour away prompted Sandie and her husband to relocate.

Her new job was as an office “floater” at the hospital in Fergus Falls, Minn. It only took six months for her to realize how much she missed working in the ag industry.

“It was the same thing every flippin’ day!” Sandie says of the hospital position. “I couldn’t do it.”

She accepted an opening at Prairie Bean Co., (a division of ConAgra) and focused her attention on processing kidney beans. And then in 1996, Sandie moved to Wisconsin to be the office manager at Brown Seed Farms. As a small company, she handled everything in the office – from seed orders, shipments, returns, account receivables, payments and settlements, payroll and accounts payable. Thirteen years later, when Brown Seed was sold to NuTech Seed, she relocated to Forest City, Iowa and continued to work with the dealer network that also moved to NuTech.

“Then one of the RSMs I worked with at NuTech went to Latham Seeds,” Sandie says. “He told me they needed someone and I was interested in working with a family-owned business again.”

That was in 2011, when Sandie accepted a seed account manager position at Latham. She worked with farmer-dealers for several regions for 10 years until December 2022, when she moved into the finance department — again relying on her knack for numbers and accounting experience.

“I’ve been so lucky that I’ve always enjoyed who I worked for in this industry,” Sandie says. “I’ve loved working in agriculture every minute. It’s been very good to me.”

The unexpected death of her son-in-law earlier this year made Sandie reevaluate her future. In many ways the tragedy brought her and her children closer together. But it was a life-changing event that she simply couldn’t ignore.

“Going through it, we saw the value in each other,” Sandie says. “And while I love what I do – my job and the people I work with – I love my family more.”

Sandie and her husband, Todd, live in Forest City with their two dogs: Zuzu, a 15-year-old puggle, and Stella, a one-year-old Dalmatian.

She has two children, two stepchildren and six grandchildren. Sandie’s an avid baseball fan (especially of the Minnesota Twins) and loves participating in community theatre, which she’s done for most of her adult life in several states.

Her plans after retirement?

“I intend to do my best to be fully present and enjoy every minute I can with family and friends.”

In honor of her time at Latham Seeds, Sandie is sharing a recipe for the dish she has always brought to the annual holiday potluck.

bonnie-harris

June 28, 2024

Food & Family, General, Latham News, Recipes, Sides, Summer
Latham Hi‑Tech Seeds

Boy Next Door Stays True to Latham Roots for 48 years

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

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

The connections run deep between the Jaacks and Latham families.

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

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

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

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

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

Greg is grateful he got to work beside his dad for nearly 22 years at Latham Seeds. And this fall, he will celebrate his 49^th anniversary with the company.

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

Greg and his wife, Donna, have two daughters, Trisha and Sandy. They enjoy attending their two grandchildren’s activities and watching them play sports. In his spare time, Greg likes to fish, ride his Harley and watch NASCAR.

Greg also enjoys his mom’s Ham Loaf recipe, which reminds him of his childhood on the farm. He is sharing that cherished recipe here.

Shannon Latham

June 20, 2024

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

Latham’s Jerry Broders Retires After 46 Years in the Seed Industry

Jerry Broders recently celebrated his 42^nd wedding anniversary and his retirement on the same day. After 46 years in the seed industry, Jerry says it was time to start doing more fishing and golfing — and spending more time with family and friends.

At his recent retirement party, he joked about how he felt to hang up his career: “The only person who can tell me what to do now is my wife,” he says with a laugh.

Jerry grew up on a cattle, hog and grain farm 30 miles from DeWitt, Iowa. He helped his dad farm until the early 1980s, when the farm crisis forced foreclosures at unprecedented and devasting rates. He went to work for Pioneer at an animal research station, evaluating silage and hybrids, and stayed with the company nearly 20 years in various capacities. His last role was with the optimal quality grains group at a time when Dupont was buying out Pioneer. His territory was “I-35 to the Pacific Ocean,” Jerry says.

Crisscrossing half the country every week soon got old, and after his dad passed away, Jerry decided to move back to Iowa to be closer to his mom. He took a job with Kruger Seed, where he worked until 2013. That’s when he got a call from Tom Lizer, an old friend and former Kruger colleague who was the general manager at Latham Seeds.

Jerry says it was because of their history and the respect he had for Tom that he agreed to join Latham’s sales team. But there was one caveat.

“I told him I’d give him 10 years and then I wanted to retire,” Jerry says. “I ended up staying 10 years and 8 months.”

Though much of his career was spent on the corporate side of the industry, Jerry says he appreciated the change in pace at Latham. He enjoyed working for a family-owned company that isn’t beholden to one brand and is more interested in solving problems.

Chris Latham, Jerry Broders and John Latham

“I have always liked being able to provide answers and solutions,” he says. “It’s important to be able to help farmers make good decisions that are best for their own circumstances.”

Jerry says he will most miss working with dealers and customers — some of whom have been with him for 25 years and followed him to Latham Seeds.

Jerry Broder’s Retirement Party

“They’re like family to me, just really good people,” he says. “I’ve always treated people honestly and fairly, because when you get down to it, the only thing I can stand on is my reputation. I’m going to miss the relationships I’ve built.”

Jerry and his wife, Kimberly, live in DeWitt. They have two grown sons, Zach and Matt. Here is one of their family’s favorite appetizers: Dried Beef Dip!

Shannon Latham

June 14, 2024

Appetizers, General, Industry News, Recipes
Latham Hi‑Tech Seeds

A passion for ag brought him — with new skills — back to the family dairy farm

Dustin Ellis grew up on his family dairy farm in Waumandee, WI. After his high school graduation, he knew he’d come back to the family farm. Dustin’s experience in FFA, including receiving third place at the National FFA Convention for his John Deere 4320 restoration project, helped make the ag industry his life’s passion.

Dustin went to Wisconsin Indianhead Technical College- New Richmond to study Ag Diesel Mechanics.

“I chose this major because I enjoyed fixing things,” he says. “I wanted to expand my skill set and bring that back to my family farm.”

Dustin met his wife, Ashley, in FFA during high school, where they shared a passion for agriculture. They now have two daughters, Finley and Nola. Ashley works from home, takes care of the bookkeeping and helps on the farm.

After college, Dustin returned home to his family dairy farm full-time and works with his parents and brother. They milk in a double 10 parallel parlor, and grow soybeans, alfalfa, corn and rye. They also run a custom chopping operation.

Dustin says he wanted to work with an independent, family-owned seed company. He became interested in Latham for its strong corn and soybean lineup and was excited to test some of the new products firsthand through seed trials.

“My favorite part about working with Latham Seeds is the knowledgeable staff who are always willing to help find the best products for our farm and my customers,” Dusting says.

Dustin is involved in the community through his county Farm Bureau, where he is on the Board of Directors and was the Young Farmer Chair. When he’s not farming, he enjoys spending time with Ashley and his daughters, wakeboarding and hunting.

Today he shares with his his families favorite recipe Biscuits and Gravy!

Maycee Wilkie

June 7, 2024

Beef, Breads/Breakfast, General, Recipes
Latham Hi‑Tech Seeds

Latham Seeds Welcomes Jacob Vallery as District Sales Manager in Western Iowa

It was a “letter to his future self” for a high school writing assignment that gives Jacob Vallery a new perspective about life goals. In that letter, Jacob wrote that in 10 years, he wanted to be married, have a child (or one on the way) and be working as a sales manager for a respected seed company.

“Nobody can ever say writing down your goals doesn’t do anything,” Jacob says with a laugh.

That’s because Jacob is not only married to college sweetheart Kaylee, but they are also expecting their first child in September. And, as it turns out, Jacob is the newest District Sales Manager for Latham Seeds.

Jacob and Kaylee with their dogs Kinze and Yue

“We’re thrilled that Jacob has joined our team, especially given his family’s long history in farming,” says Latham Sales Manager Amy Rohe. “He’s already impressed us with his energy, knowledge and desire to serve our Western Iowa territory.”

Jacob’s territory also extends to Southeast Nebraska, where he lives in the town of Douglas. Jacob and Kaylee moved in the day after they were married in October 2022. Kaylee owns a dog grooming salon and works at the local bank just few miles from their house.

Staying close to home was always the plan for Jacob. His parents live in the house that his great- great- great-grandfather built in 1876. That’s the farm where Jacob was raised, approximately six miles west of Plattsmouth, Nebraska.

“We were all corn and soybeans growing up, so I had heard of Latham Seeds,” he says. “At one point, my dad and my grandfather planted some Latham soybeans.”

While in high school, to help save for college, Jacob ran a successful Golden Harvest dealership. Later he interned with LG Seeds and job shadowed DSMs at that company. After graduating from the University of Nebraska with a degree in integrated crop management and agronomy, Jacob returned home to help his dad on the farm.

A call about a sales job with Latham Seeds made him remember his letter to his future self.

“I realized that I have a lot of the same values as the Latham family,” Jacob says. “I’m looking forward to building relationships with current dealers and bringing new dealers onboard. I really hope to make a difference with dealers in my territory.”

He adds: “To work for a company where the owner is willing to take time out of his day to meet you and talk to you . . . that matters a lot. John takes time for every dealer and customer. It says a lot about how he cares about them, and I admire that very much.”

Shannon Latham

May 24, 2024

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

Crops and Cattle Are This Farm Family’s Business

As a kid in 4-H, Aaron Steenhoek got hooked on beef. Through 4-H projects, he kept pens of cattle and sold quarters, halves and wholes direct to consumers. He tracked how the cattle grew and how they gained. He remembers a local locker that sent a USDA inspector to show him how beef was graded and measured.

“It was really interesting to me,” Aaron says. “Cattle have always been in my family, but I really got interested in the meat side of things.”

So much so that he and his wife, Cory, decided six years ago to grow that side of their own family business. The couple live on the Steenhoek family’s Iowa Century Farm in Pella, where Aaron and his dad run a cow-calf operation. They also grow corn and soybeans, as well as summer forage, rye and alfalfa as feed for their herd.

Now, Aaron and Cory also have a feedlot at Black Oak Acres. Aaron says they buy four or five groups throughout the year – feeding roughly 150 to 160 head annually — in order to keep a constant flow of cattle on the farm. He’s particular about only buying cattle private treaty, or directly from a small number of trusted producers.

“They don’t go through a sale barn or auction. We go and pick them up straight from the farm,” Aaron says. “It keeps the cattle from being exposed to other cattle, which keeps them healthier.”

Aaron, who is also a regional sales manager for Latham Seeds, says he and Cory decided a few years ago to apply for a retail license to sell their farm-raised beef direct to consumers. Until then, they had been relying on local outlets to retail it for them. Now they have an inspected space right on the farm where they can sell cuts and bundles themselves.

Aaron says the retail business has been nice because people can fill in with particular cuts even when Black Oak Acres might be a month or two out on product. Customers can buy in smaller amounts, too.

“But what’s really great is that people know where their beef is coming from and how it’s been treated,” he says. “We never use growth hormones or antibiotics.”

The Steenhoeks are careful stewards of the land — both for quality nutrition for their animals and conservation practices to protect it for generations to come.

“Stewarding the land and the livestock is important to me,” Aaron says. “We really enjoying educating people about livestock and cattle in particular. There’s a lot of misconceptions and misinformation out there, because people are more removed from the farm life in general these days.”

Piedmontese Cattle

Included in Aaron’s herd are four Piedmontese cattle, a rare breed that is known for being a leaner, premium-tasting but lower-calorie choice in beef. This is because Piedmontese are myostatin free, meaning they have a higher lean-to-fat ratio and do not develop the fatty marbling of traditional breeds. In addition, Piedmontese have lower levels of cholesterol, making it a healthier option for some people.

Aaron says the texture of Piedmontese is different, and it needs to cook more slowly and at a lower temperature than more common cuts of beef.

“But when it’s cooked right, you can almost cut it with a fork,” he says. “It’s that good.”

Aaron and Cory have four children: Emmett, Rhett, Klay and Quinn. They both graduated from Central College with degrees in exercise science and health promotion. When she’s not helping out on the farm, Cory is a personal fitness trainer. Today they’re sharing a family favorite recipe for National Beef Month.

Shannon Latham

May 17, 2024

Beef, Corn, Crop, Food & Family, General, Recipes
Latham Hi‑Tech Seeds

Brisket Brings the Kids Home

Latham® dealer Mark Hawthorne backgrounds cattle near Lohrville in West Central Iowa. His family buys 400-pound steers in January and sells them around 800 to 900 pounds sometime between Labor Day and Thanksgiving.

“I had always planned to farm if there was an opportunity to do so,” says Mark, who worked for a farmer near Story City while attending Iowa State University. He continued working there for eight more years after graduation when an opportunity in corn breeding at the Syngenta plant in Glidden became available. Glidden was close enough to home that Mark also could help his dad farm.

Mark says he’d probably still be working in Glidden if Syngenta hadn’t closed the plant. He didn’t want to uproot his family to Seward, Nebraska, so he put his Ag Business major and Agronomy minor to use for himself by taking on a Latham® dealership and assuming more of the day-to-day responsibilities on the farm.

“Our farm has changed as times have changed,” Mark says. “We used to raise hogs in open-front buildings but got out of the business instead of reinvesting in new facilities. When packers started to buy large numbers of cattle, we switched to backgrounding cattle rather than raising cow-calf pairs. It works out well because we get to take a break from doing chores for a few months each year.”

Mark farms with his father, Merrill, and son Max. Max is finishing his freshman year at Iowa State University and looks forward to working with his family on the farm this summer. Once their corn and soybean crops have been planted, the family turns their attention to making hay.

Latham’s alfalfa products have always lived up to their description,” Mark says. “We were happy with the disease package and fine stems with fast regrowth, so we were hesitant to make a switch. Then we tried HarvXtra® technology and realized it’s worth the extra! It has a lot higher feed value, so we don’t need as many acres of alfalfa. For example, I used to mix one bale of alfalfa to one bale of grass hay. Now it’s a ratio of one bale alfalfa to three of grass — and it delivers the same feed value.”

The Hawthorne family has target dates to deliver their product to market. After all, time is money. Their cattle usually ship out in late fall, so the early winter months provide time for the family to enjoy a ski vacation or to visit family members and friends. Mark and Susan’s daughter, Jessi, lives nearby with her family. Their son, Kodi, lives in Sioux Falls, SD. The couple has five grandchildren.

“Our goal is to leave our farm in a position that allows our kids to come home if they so desire,” Mark says. “We’re getting the next generation ready now, so they can take over some day.”

One sure-fire way to get all the kids together is to serve brisket, says Susan, noting that “they all come running home” when they hear Mark’s Midnight Brisket is in the smoker. Here is the Hawthorne family’s favorite beef recipe.

Shannon Latham

May 3, 2024

Alfalfa, Beef, Crop, Food & Family, General, Recipes