For as long as he can remember, farming has been at the center of Ryan Knobbe’s life. Growing up on his family’s diversified operation, he spent his days around cattle, corn, soybeans and alfalfa — and watching his dad run a custom spraying business. Those early experiences shaped not just his work ethic, but his appreciation for the relationships and responsibilities that come with agriculture.

“I’ve been around farming ever since I could walk,” Ryan says. “It’s always been my main priority.”

After graduating from Kuemper Catholic School, where he was active in FFA and football, Ryan attended DMACC in Ankeny before returning home to build his future. Today, he and his wife, Taylor, are preparing to welcome their first child at the beginning of the new year — the start of a new chapter for their growing family.

Family is also a big part of Ryan’s work life. One of five siblings, he now partners with his youngest brother, Ross, as a Latham dealer.

“Working with my brother and watching us grow something we started from the ground up means a lot,” he says.

Ryan’s connection to Latham Seeds goes back to childhood.

“I’ve honestly known about Latham since I was a kid,” he said. “When (a Latham RSM) called and asked if I’d be interested in becoming a dealer, it just felt right.”

What stood out most was the culture that feels more like family than corporate.

“The family atmosphere with Latham is what attracted me,” Ryan says. “I’ve never heard a negative thing about them. It’s not big corporate, and that really stood out to me.”

When he’s not helping farmers find the right products for their acres, Ryan enjoys spending time with family and friends or relaxing on the golf course. But whether he’s on the farm or off it, his passion for helping growers succeed remains constant.

“Working with other farmers makes it easy to start conversations because we share the same challenges and goals,” he says. “At the end of the day, it’s about relationships and helping each other grow.”

As Ryan and Ross continue building their seed business, they’re doing more than offering hybrids and varieties. They’re carrying forward the values their family has lived by for generations: hard work, commitment and the belief that farming is stronger when you grow together.

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Ham Balls

Can be frozen!

Course Main Course, Side Dish

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Equipment

• 2 mixing bowls
• 1 baking dish

Ingredients

Ham Balls

• 5 lb ham loaf
• 3 eggs
• 3 cups graham crackers, crushed
• 2 cups milk

Sauce

• 2 1/2 cups brown sugar
• 2 tsp mustard
• 2 cans tomato soup
• 3/4 cup vinegar

Instructions

• Combine ham ball ingredients well and make into balls.
• Place in baking dish
• Pour sauce on top of ham balls
• Bake for 1 hour at 325 degrees.

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. 

“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. 

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Ham Loaf

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.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 7 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Equipment

• 1 knife
• 1 mixing bowl
• 1 Baking Sheet
• Parchment Paper

Ingredients

Meat Loaf

• 1-1/4 pounds ham
• 1 pound fresh pork burger
• 1/2 pound ground beef
• 2 eggs beaten
• 1 cup milk
• 1/2 cups graham cracker crumbs

Sauce

• 1 can tomato soup
• 1-3/4 cup brown sugar
• ½ cup vinegar scant
• 1 teaspoon dry mustard

Optional

• ½ onion finely diced
• ⅛ teaspoon black pepper

Instructions

• Preheat oven to 350 degrees.
• Combine all meat ingredients; form into loaf.
• Line baking sheet with parchment paper or use loaf pan.
• Pour sauce over meat and bake for 1 hour, or until the inside of loaf reaches 160.
• Rest for 5 to 7 minutes before slicing.

Cook's Tip

• To freeze leftovers, slice into individual portions and tightly wrap with plastic. Place in an airtight container or Ziploc® freezer bag. Leftovers can easily be made into “do-over” sandwiches.

For Bruce Platz, farming has always been a family affair. He grew up on the farm near New Ulm, Minnesota, where his parents moved in 1969. “I’ve always lived here,” Bruce laughs. “The only move I ever made was to a different bedroom.” Today, Bruce and his wife, Laurie, continue that tradition with their own family. Laurie is an integral part of the operation — she runs the combine, plants and even takes a turn with the field cultivator. Their three sons are always busy tinkering in the shop, helping with harvest or planning for their own futures in agriculture. And earlier this summer, the Platz family celebrated a new chapter when their oldest daughter, Cassidy, was married.

Expanding Through Opportunity

For years, Bruce raised pigs independently, but recently he partnered with Wakefield Pork on a 3,700-head wean-to-finish operation. “Now that I don’t have to spend as much time marketing pigs, I had room for something new,” Bruce explains. That “something new” turned out to be becoming a Latham® dealer. Bruce’s long-time relationship with agronomist Dan Miller helped pave the way.

“I bought seed from Dan at the co-op, and after he left, he stopped by and asked if I’d be interested in being a dealer,” Bruce says. “I planted Latham for the first time in 2024, and the crops are looking really good.” He also appreciates that there aren’t many other Latham dealers in his area, giving him something unique to offer neighbors.

Family and Community

The Platz farm is as full of activity off the field as it is on it. Laurie enjoys gardening. She has grown and designed bouquets and centerpieces for several family weddings, including helping Cassidy with her arrangements. The family also takes part in the rich German culture of New Ulm, a town that hosts seven festivals throughout the year, including Oktoberfest and Bavarian Blast.

For Bruce, farming is about more than yields — it’s about making a life with family at the center. With Laurie in the cab, the boys in the shop and crops that are thriving in the field, the Platz family is keeping their roots strong while building new opportunities through Latham Seeds.

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Kraut Casserole

Here’s a favorite Platz family recipe, just in time for Oktoberfest.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Equipment

• 1 mixing spoon
• 1 knife
• 1 Large bowl
• 9×13 glass baking dish

Ingredients

• 1 lb. ham cut into small cubes
• 1 can cream of mushroom soup
• 1 cup Miracle Whip (not Mayo)
• 2 cups Bavarian Style Sauerkraut
• 4 cups cooked potatoes diced (red or yellow potatoes work best)
• 1 cup buttered breadcrumbs
• 1 Tbsp. paprika

Instructions

• Mix all ingredients except breadcrumbs and paprika together in a large bowl.
• Spread in a greased 9 x 13 glass baking dish.
• Arrange breadcrumbs over the mixture and sprinkle with paprika.
• Bake at 350 degrees for 30 minutes.
• Notes: Smoked sausage or hot dogs can be substituted for ham.
• Regular sauerkraut can be substituted for the Bavarian sauerkraut
• Freezes well. If making from freezer, thaw and bake a little longer (around 45 minutes).

When you stop by Raddatz’s self-serve farm store, don’t be surprised if you’re greeted by Easton, the Raddatzs’ four-year-old son. Known for welcoming families who stop in, he’s part of what makes this 24/7 business truly feel like a family operation.

Randy Raddatz started the store to serve his local community with feed, seed and supplies around the clock. 

“It’s amazing how many families come through,” Randy says. His daughter even pitched in last season, bagging all the food plot seed herself at just 11 years old.

Farming Roots Run Deep

Randy is a fourth-generation farmer who started farming right out of high school with his dad, Dennis. Together with longtime family friend Marv — who’s worked alongside Dennis for more than 35 years — they keep the farming and custom combining side of the business running smoothly. From feed crops to cover crops and food plots, the team takes pride in supporting both customers and neighbors.

Randy’s wife, Mikala, complements the operation with her business background. A former accounting professional, she now runs all the marketing, online ordering, and internet systems. 

“Her skills really round out what we’re able to do,” Randy says.

Growing with Latham

Randy and Mikala were introduced to Latham Seeds when a local sales representative stopped by their store. 

“By then, we had already purchased most of our seed for the year, but we were impressed with what we heard,” Randy recalls. Until then, they hadn’t been interested in other dealer opportunities presented to them, but the family-first mentality and quality products from Latham stood out.

Today, they enjoy seeing strong performance in local fields. 

“The beans look really good,” Randy says. “It’s easy to recommend products that perform.”

A Family That Plays Together

Outside of farming and running the store, the Raddatz family enjoys camping every August with the same group of family and friends — nearly 50 people strong. Randy and Mikala also enjoy gardening, with 40 tomato plants producing an ice cream pail of cherry tomatoes each day in the summer.

Whether it’s bagging seed, greeting customers or running combines, the Raddatz family is building a business that’s as much about relationships as it is about farming. With deep roots in agriculture and a commitment to serving their neighbors, Randy and Mikala embody the Latham Seeds spirit of independence and family.

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Creamy Italian Sausage Tortellini

A Raddatz Family Favorite

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Ingredients

• 16 ounces Italian sausage we use farm fresh pork
• 1/2 medium onion chopped finely
• 2 sticks sticks celery chopped finely
• 2 tablespoons flour
• 3-4 cloves garlic minced
• 4 cups chicken broth
• 1 (28 ounce can) diced tomatoes with juices
• 1/4 teaspoon Italian seasoning
• 2 cups refrigerated cheese tortellini
• 1 cup heavy/whipping cream
• 2 cups packed fresh baby spinach
• Salt & pepper to taste

Instructions

• Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
• Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess)
• Add the onion and celery to the pot and cook for 4-5 minutes.
• Add the flour and garlic and cook for a minute, stirring constantly.
• Slowly add the chicken broth and stir until the flour has completely dissolved.
• Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
• Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook for 5 minutes.
• Stir in the cream and cook for another 5 minutes.
• Stir in the spinach and season with salt & pepper to taste.

“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, Marvin, for nearly 22 years at Latham Seeds. 

“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. In retirement, Greg and Donna are looking forward to attending more of their grandchildren’s activities and watching them play sports. Greg is also planning to fish, ride his Harley and watch a lot NASCAR. 

As he says goodbye to Latham, Greg is sharing a cherished recipe of his mom’s — Ham Loaf  — which reminds him of his childhood on the farm.

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Jollene’s Ham Loaf

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Equipment

• 1 Large bowl
• 1 Loaf Pan or Baking Sheet

Ingredients

HAM LOAF

• 1 pound ground ham
• 1 pound fresh pork burger
• 1 pound ground beef
• 2 eggs beaten
• 1 cup milk
• 1 cups graham
• cracker crumbs

SAUCE

• 1 can tomato soup
• 1 cup brown sugar
• 1 cup Scant vinegar
• 1 teaspoon dry mustard

OPTIONAL

• onion finely diced
• ⅛ teaspoon black pepper

Instructions

• Preheat oven to 350 degrees.
• Combine all meat ingredients; form into loaf.
• Line baking sheet with parchment paper or grease a loaf pan
• Pour sauce over meat and bake for one hour, or until the inside of loaf reaches 160 degrees.
• Rest for 5 to 7 minutes before slicing.

COOK’S TIP:

• To freeze leftovers, slice into individual portions and tightly wrap with plastic. Place in an airtight container or Ziploc. freezer bag. Leftovers can easily be made into “do-over” sandwiches..

“I decided to become a seed dealer to give our operation another profit center for the boys to work at,” Kevin says. “And I chose Latham because it’s a locally-owned company with great products and forward-thinking leadership.”

Kevin’s journey started on his family’s cow/calf and crop farm. After studying engineering at Iowa State, he took a full-time role with Garst Seed Company, opening a corn breeding research facility in South Dakota before returning home to farm with family. In 2000, he launched his own trucking company, Nagel Farms Inc., growing from a single truck to a 13-truck fleet. Today, his team primarily hauls seed, non-hazmat chemical and specialty corn — along with Kevin’s own grain.

Farming continues to be a full-family affair. Kevin’s sons, Beau and Rhett, are actively involved in the operation, splitting planting responsibilities and learning every part of the business. Tyler Fenner, their trusted hired hand, rounds out the field team. Together, they’re busy year-round — planting, harvesting, hauling and now delivering top-performing Latham products to neighbors, friends and customers.

The seed dealership is the latest evolution of a diversified operation that keeps growing stronger with every season. At the National Corn Growers Association contest last year, Kevin entered Latham’s LH6306, which placed in the top 20 out of roughly 120 entries. He plans to enter two more hybrids at this year’s contest.

He says he couldn’t be happier with the support he’s received from Latham Seeds so far. “I enjoy all the people there. They’re helpful, caring and they make sure to answer any questions — whether agronomic or operational.”

And while time is tight on a working farm, Kevin still finds joy in family vacations with his wife, Megan, and looks forward to the day when his sons take the reins on fun traditions like sled-pulling diesel trucks and riding Harleys. For now, he’s content helping customers grow strong crops — and treating them to a little home-cooked comfort when the opportunity arises.

Kevin is sharing one of his family’s favorite recipes: Surprise Packages. This grilled pork and veggie dish is a showstopper for guests and a satisfying treat after a long day in the field.

Every farmer I know is interested in extra yield. I am, too!

While there are thousands of variables that affect corn yield, we can conduct on-farm tests to see what matters most. That’s why I’ll conduct flag tests this spring to track corn emergence dates and see how it affects yield this fall.

Here are the steps I’ll take to conduct this test:

1. Measure off 1/1,000th of an acre that is representative of the field.
2. Place a colored flag beside the first set of corn seedlings as they spike.
3. Return to the field 24 hours later and mark the next group of emerged plants, using a different colored flag.
4. Return every 24 hours to mark the subsequent waves of emerging corn plants until the test row has fully emerged.
5. Harvest the plants according to the day of emergence. Record test weight and yield differences to see if it was affected by the emergence date.

We’d like to see every corn plant emerge within 24 hours of each other. Many studies show that plants emerging on Day 2 of emergence can have a 10% yield loss compared to the first plants that emerged. The yield decrease can be close to 40% for plants that emerge on Day 3, and those plants that emerge on Day 4 can have a yield loss of more than 80%.

The reason behind some yield loss is because the bigger corn plants take water and nutrients away from the smaller “brother plants.” Plants that emerge first get established sooner, and they do not leave much to feed the runts.

Planting Conditions Are Crucial

To avoid paying the price at harvest, keep these best practices in mind:

• Prepare your planter before you hit the field. Make sure the disc openers and scrapers are in optimal condition.
• Look at the closing system on your plant to ensure it’s closing the seed trench well.
• Add some sort of starter to help those plants get out of the ground easier.
• Make sure the field conditions are fit for planting because the stand is greatly affected by field conditions at planting. 
• Don’t push soil moisture and temperature.
• Consider the forecast as weather events also can affect emergence.

• Take time to check planter depth and seed spacing with your handy, dandy Latham® seed depth indicator.

These are just a few things I try to be mindful of in the spring because I know it impacts fall yield. Let’s help our crops get off to a good start, so we can fill our bins with as many bushels as possible this fall.

Make it a great spring and be safe!

Here is a Prokosch family favorite recipe that keeps their whole crew warm.

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Ham Potato Soup

Ingredients

• 3½ cups peeled, diced potatoes
• 3¼ cups water or stock
• ¾ cup diced or cubed ham
• ⅓ cup celery, diced
• 1 onion, chopped
• Watkins chicken soup seasoning
• Pepper, to taste
• 5 tbsp butter
• 5 tbsp flour*
• 2 cups milk

Instructions

• Add potatoes, water/stock, ham, celery, and onion to stockpot. Bring to a boil, and simmer until potatoes are tender.
• Add Watkins seasoning and pepper to taste.
• In a separate pan, melt butter and add flour. Stir and cook until thick. Then slowly whisk in milk, tablespoon at a time.
• Add milk mixture to the stockpot, but do not boil. Adjust seasonings to taste.

Notes

COOK’S TIP: *We make this with gluten-free flour and oat milk.

Before you think I’ve lost my mind, let me set the record straight. I do not define leftovers as turkey with a squirt of mayo between sliced bread. Reheating a slice of ham doesn’t count either. When I refer to “leftovers,” I’m talking about turning these “precooked proteins” into fabulous weeknight dinners!

My quick tips include cutting up leftover holiday turkey or ham. Then place 1½ to 2-cup servings per freezer bag, and then lay the bags flat in your freezer. Take out a serving at a time for a quick and easy meal.

Below are Top 10 “Round 2 Recipe” ideas I compiled from recipes that have been featured previously on this blog and in the Let’s Cook cookbook, which was printed last year by the Iowa Food and Family Project:

1. Garden Turkey Salad – If you click on this link, you’ll see the real title is “Garden Chicken Salad.” I often substitute chicken for turkey and vice versa. It’s all good!
2. Turkey & Blueberry Salad – The beautiful photo of this salad just looks like spring on a plate. I’m hoping there’s leftover turkey this weekend, just so I can make this one soon!
3. Asparagus & Ham Casserole – This recipe is perfect for a spring brunch including Mother’s Day.
4. Ham & Asparagus Sandwiches – Doesn’t this sandwich look like spring on a plate? Plus, Ciabatta makes everything better IMHO.
5. Put a new twist on the Rachel Sandwich by adding an egg like the Reub-egg-en Sandwich.
6. Sausage and Deviled Egg Salad Sliders – I’m intrigued by this recipe and think it will be the perfect use for the breakfast sausage that’s in my freezer.
7. Turkey Pot Pies – With spring fieldwork underway, this is a great go-to recipe.
8. Turkey and Noodle Toss – Noodles… enough said!
9. Southwestern Turkey Salad – This recipe tops my “must try” list for a summer potluck.
10. Scalloped Eggs and Ham Casserole – This recipe from the Iowa Egg Council is featured below.

What’s stopping you from trying a new recipe or two? I’ve read the average family eats nine different meals at home. NINE. If I left it up to my kids, they’d probably rotate between these five recipes: spaghetti pie, baked tacos, pizza casserole, and lasagna. But the foodie in me likes to try recipes that look and/or taste gourmet but are quick and easy to make.

I’m often inspired by beautiful food photography in magazines, coffee table cookbooks and even my Facebook newsfeed. In fact, Facebook is responsible for me selecting today’s featured recipe for Scalloped Eggs and Ham Casserole. I hope you find it intriguing, too! Let me know how you like it if you try it.

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Scalloped Eggs and Ham Casserole

Ingredients

• 6 hard-boiled large eggs peeled and sliced
• 1 cup chopped cooked ham
• ¼ cup chopped red bell pepper
• 2 cups jarred alfredo sauce divided
• 1 tablespoon butter
• 1/3 cup Panko or soft bread crumbs
• 1/3 cup finely shredded Parmesan cheese
• Chopped fresh Italian parsley

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Lightly grease a 1-quart casserole. Layer half of the eggs, ham, and red pepper in the casserole dish. Top with 1 cup of alfredo sauce.
• Repeat layers.
• In saucepan, melt butter. Stir in panko and cheese. Evenly sprinkle over egg mixture in dish. Bake, uncovered for about 20 minutes or until it’s bubbly and the top is golden. If desired, sprinkle with parsley.

While morel season in Iowa typically ends around Mother’s Day, there is still asparagus to be harvested. One of my favorite uses for asparagus is in a casserole with ham and noodles. This easy-to-make recipe is perfect for a formal Sunday brunch or a casual weeknight supper. Give it a try and let me know what you think. Also feel free to share your favorite asparagus recipes with me. I’d love to try some new ways to fix asparagus!

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Asparagus and Ham Casserole

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Equipment

• 1 Food processor
• 1 Large pot
• 1 Medium bowl
• 1 Medium saucepan
• 1 Large bowl
• 1 2-quart casserole dish

Ingredients

• 1 slice white bread or ½ c. bread crumbs
• 3 3/4 c uncooked extra braod egg noodles or pasta of your choice
• 2 ½ c sliced asparagus 1 ½”
• ¼ c all purpose flour
• ½ tsp dried thyme
• ¼ tsp salt
• 1/8 tsp black pepper
• 1 c whole milk
• 1 c chicken broth fat free, less sodium
• 1 Tbs butter
• ¾ c onion finely chopped
• 1 Tbs fresh lemon juice
• 1 ½ c cubed ham 1/2” square – about 8 oz
• ¼ c chopped fresh flat-leaf parsley
• 2 Tbs grated fresh Parmesan cheese

Instructions

• Preheat oven to 450 degrees.
• Place bread into food processor, pulse 10 times or until coarse crumbs form to measure ½ cup.
• Cook pasta in boiling water 7 minutes, omitting salt and fat in water. Add asparagus, cook 1 minute.
• Drain.
• Lightly spoon flour into a dry measuring cup and level with a knife.
• Place flour, thyme, salt and pepper into medium bowl.
• Gradually add milk and broth, stirring with a whisk until well blended.
• Melt butter in a medium saucepan over medium-high heat.
• Add the onion, sauté 4 minutes.
• Add milk mixture, cook until thick (about 4 minutes), stirring constantly.
• Remove from heat and stir in lemon juice.
• Combine pasta mixture, milk mixture, ham and parsley in a large bowl, spoon into a 2-quart casserole dish.
• Sprinkle with bread crumbs and cheese.
• Bake at 450 degrees for 10 minutes or until filling is bubbly and topping is golden.

He partnered with Niman Ranch to raise pigs the old-fashioned way — in bedded pens and outdoors — bringing his vision of sustainable and humane farming to life.

“Raising pigs in a non-confinement situation is labor intensive but rewarding,” Chad says. “Each year, Niman Ranch hosts a hog farmer appreciation dinner where their customers come together with a lot of the farmers. The gratitude the customers show is almost overwhelming in some respects. It is great to learn how they use the pork and the positive feedback they receive from their own customers, the consumers.”

Today, Chad raises corn, soybeans, oats and hay while also maintaining a sow herd. His dedication to conservation is evident in his no-till soybean practices, cover crop trials ahead of corn, and efforts to improve water quality. His partnership with Niman Ranch has been instrumental in sustaining his pig farming operation, providing him with the resources to continue farming responsibly and humanely.

Passion for Conservation

Chad’s commitment to conservation was sparked during his time with Iowa State Extension, where he worked on water quality improvement projects. Since then, he’s made significant strides on his own farm by implementing cover crops, no-till planting and split nitrogen applications. 

“I think it’s important to be conservation-focused because it increases the resiliency of the soil during periods of drought or excessive rainfall,” Chad says, adding that conservation practices benefit the environment while supporting long-term agricultural sustainability.

Serving Iowa in the State Legislature

Since 2021, Chad has served in the Iowa State Legislature, representing parts of Fayette, Buchanan and Black Hawk counties. His involvement in local government began more than 20 years ago when he served on the West Central School Board. Today, Chad serves on several legislative committees, including Education, Health and Human Services; and Labor. He is also chairman of the Administrative Rules Committee and past chair of Veterans Affairs. 

“Serving in the Legislature has been a great experience, and I am honored to represent my part of Iowa,” he says.

Chad remains deeply committed to advocating for Iowa farmers and promoting responsible land stewardship through policy and leadership.

A Family Tradition

Chad’s passion for agriculture and public service is shared with his wife, Tammy, whom he met in high school band, and their three children, Colton, Kameryn, and Cullen. The Ingels family continues to stay active in their community, from attending high school sports to participating in Special Olympics events. In his spare time, Chad enjoys gardening and officiating high school basketball.

As part of his commitment to tradition, Chad has shared a family favorite recipe for sausage casserole — a hearty dish that showcases his love for farm-raised pork. 

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Sausage Casserole

Ingredients

• 1 lb Ground Seasoned Pork Sausage
• 1 Medium Onion – diced
• 3 Cups boiling water
• 1 package Lipton's Chicken Noodle Soup Mix
• 3/4 Cup Rice
• 2 Cups Celery (chopped)

Instructions

• Brown sausage and onion
• Add water and soup
• Mix in rice and celery
• Let simmer 20 minutes
• Put in greased casserole or 9×13 pan and bake for 1 – 1/2 hours at 350-degrees.
• Bake uncovered an additional 20 minutes.
• Stir several times while baking

  NOTE: chopped green pepper added to the meat is good!