Pork | | Latham Hi-Tech Seeds

Latham Hi‑Tech Seeds

Farming is a Branch on the Prunty Family Tree

Prunty family: Aaron, John and Paul

Today’s technology makes it possible for farmers in different states to conduct secondary research online in the off-season and put it into practice during the growing season.

“We had a hole in our bean lineup, so I went online and started looking for seed,” says Aaron Prunty, who farms with his dad, John, and his brother, Paul, on the South Dakota-Minnesota border near Pipestone, Minn. “I really liked what I read about Latham Hi‑Tech Seeds in the F.I.R.S.T. Trials and decided to give it a try. This year we planted a plot that included Latham’s 1858 and 1538, which ended up winning. All three of the Latham numbers we planted performed well, and the 1858 out-yielded the competition in every side-by-side we put it in. We’ve decided to plant exclusively Latham® soybeans next year.”

For the past four years, Aaron has been responsible for making the seed decisions for the farming operation. His brother has a real knack for fixing equipment, and their father is primarily responsible fortaking care of their independent farrow-to-finish pork operation.

The Prunty family raises all crossbreds. They save their sows and buy boars: Hamp, Duroc, Large Whites and Yorks. As a result of keeping a fairly closed herd and mixing their own feed on site, they avoided PEDV. They also were one of the first producers to start vaccinating for PRRs.

“We’ve always been farrow-to-finish. We farrow year round, every week,” says John. “I love farming and that makes all the difference in the world. Fortunately, my wife has been a partner with me through the years.”

John’s wife, Elizabeth, mainly took care of the farrowing barn but now Paul is doing more of that. In fact, each family member is making the most of his natural abilities and interest. Aaron graduated in 2007 from South Dakota State University in Agronomy. Paul earned a degree in Animal Science in 2013 from SDSU.

“I’ve always enjoyed working with Dad. He has a lot of respect for us and our abilities,” says Aaron. “Dad very much leads by example. He doesn’t leave the dirty work just for us; he pitches in. He’s a really good mentor and he’s always been on the cutting edge of technology.”

John says, “It’s really fun farming with the boys. They’re full of shenanigans! See that guy operating the tank spreader there?” he says to me while I’m riding in the buddy seat of his combine. “That guy has worked here for 20 years. They tease him unmercifully, and he loves it. I’m supposed to be transitioning to retirement, but I’m having too much fun to quit.”

While each family member has his or her main responsibility, they all step in help when needed. John runs the combine, while Aaron and Paul trade off running the grain cart and semis for soybeans. Elizabeth runs the grain cart for the corn harvest. They’ve also divided up the spring field work. Paul does the strip tilling and plants the corn; Aaron plants the soybeans.

You could say that farming is in the Prunty’s blood. They’ve traced their ancestors back to the 1600s and learned they were farmers in northern Ireland. In honor of the Prunty’s Irish heritage and their love of farming, we’re sharing a recipe one more #PorkMonth recipe for Irish Pork Stew.

Team Latham

November 4, 2016

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

Farming & Faith Bind the Schafer Family

Each day of the week, Brian Schafer tends to the feeder to finish pork operation on his family’s farm near Sheldon. On Sundays, he tends to his flock as pastor of the Lyon County First Presbyterian Church southeast of George, Iowa.

Adam and Brian Schafer proudly carry on their family’s tradition of producing pork in Northwest Iowa

“About 90 percent of our congregation either farms or is a retired farmer. Just as many of these families have farmed for generations, they’ve also attended this church for generations,” says Brian, noting similarities between the two vocations he’s chosen. He spends one day per week knocking on doors to develop his Latham® Seeds dealership, one day each week in his church office writing sermons and another day visiting members.

Brian’s journey to the pulpit started when he and his wife, Mary, were youth group sponsors in Boyden. The Reformed and the Presbyterian churches combined their youth groups, so the kids had to find someone to give a sermon at a youth-led service.

“I told the kids that I would speak if they couldn’t find someone to give a sermon. Of course, they didn’t look too hard after that,” says Brian with an easy smile. “I agreed to do give that sermon, but I felt like God was calling me to do more so I enrolled in the lay academy.”

The lay academy in Fort Dodge is designed to teach others how to serve as a pastor of a small congregation. Brian attended 20 classes over the course of two years. He also was required to work with a mentor and chose the late Ken MacLeod, who was an assistant pastor at the First Presbyterian Church in Sibley.

Ken was a great mentor and role model, says Brian. After Ken passed away, Brian assumed his role as visiting pastor. Brian served as assistant pastor at First Presbyterian Church in Sibley for 10 years.

“I had no idea where this was going to lead,” says Brian. “I never imagined that I’d be serving a congregation, but I’m really enjoying this experience.”

Although becoming a pastor is a more recent ambition, Brian says he knew from the time he was a child that he wanted to farm.

“My dad always farrowed, and I couldn’t wait to start farrowing on my own,” says Brian, who started his own swine enterprise shortly after he and Mary were married. He got out of the business in the late 90s when the market tanked but was able to pursue his passion again in 2005. Today he and his brother Bruce own two 2,000-head buildings. Since Bruce has a fulltime job off the farm, Brian takes care of the feeder to finish operation. They used to farrow show pigs and hope to do so again in the near future it’s something the entire family enjoys doing.

Brian and his wife, Mary, are the proud parents of four grown children. Mary is a nurse and works fulltime at a medical supply company. Nathan, 28, and his wife, Maria, live in Hull. He’s a social studies teacher in Rock Valley, and she works for Foreign Candy Company. They have a two-year-old daughter named Kensley. Next in line is Adam, 24, who works as a field swine specialist for Cooperative Farmers Elevator (CFE) in George. Adam helps Brian with the farming operation, as well. The Schafer’s 23-year-old son, Eric, is the youth pastor at Zion Evangelical in Garner. Their daughter, Brittany, is a dental assistant in Sheldon.

Because Brittany is 19, she’s still eligible to exhibit livestock through the FFA. She won a lightweight market class in FFA at the 2016 Iowa State Fair showed the Grand Champion Spot Breeding Gilt in 2015, and showed Champion All Other Breeds, 2015 Champion All Other Breeds at the 2014 state fair. Adam exhibited the Grand Champion FFA Market Swine at the 2010 Iowa State Fair.

“Our kids have learned some really valuable life lessons through their livestock projects,” says Brian. “I always say, ‘I’m not the member. If you’re going to show it, you’re going to do the work.’

“But honestly, when I was a kid, I didn’t think of farming as work. Farming was just life. It’s something I’ve always enjoyed doing and it’s a great way to raise a family. I still have my grandpa’s second tractor he ever bought. Now I see what a special relationship my dad has with my kids, and it’s special. Even though Dad has moved to town, he still comes out to the farm every day. Farming gives us a reason to spend time with together, and it’s quality time. Life is good.”

Have you ever noticed how we associate good times with good food? Today this family of Iowa pork producers shares with us one of their favorite recipes for pork chop marinade. I have to agree, this recipe is worth keeping. Brian, Mary, Adam and Brittany treated me to a grilled Iowa chops with homegrown tomatoes and watermelon. Yes, folks, life is good!

NOTE: Here’s a link to “perfect grilled Iowa chops” from the Food & Swine blog that includes step-by-step grilling instructions.

Team Latham

October 7, 2016

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

Spice Up #PorkMonth with Spareribs

Sometimes there’s a desire that takes root so deep in our soul that we can’t let it go.

Growing up on a North Iowa farm, EJ Wolter’s family raised crops and sheep. His grandfather was president of the Iowa Quarter Horse Association, so EJ showed sheep and horses in FFA. He also helped a neighbor with his farrow-to-finish operation, which is where EJ discovered his interest in raising pork.

“When a farming partnership that my dad was a part of dissolved in 2000, I honestly didn’t think I’d have a chance to farm,” says EJ. His dad went to work selling Case IH and EJ went to Northwest Iowa Community College in Sheldon for electrical technology.

Upon earning his degree, EJ moved to Omaha and worked for Muth Electric on large-scale commercial projects like wind turbines. He missed country living and found himself spending more and more time driving home for family activities, so EJ moved back to Emmetsburg and went to work for AGP. Because he worked two days and then had two days off, EJ started helping a local gentlemen who had his own electrical business and also farmed. He also started managing a hog site.

Fast forward seven years… EJ and his wife, Katelyn, are proud to be the fourth generation to live on her family’s farm near West Bend. They’re raising their family in the same house where both Katelyn and her dad grew up. EJ and Katelyn are the proud parents of an 18-month-old son, Emmet, and are eagerly awaiting the birth of their second child in January.

EJ and Katelyn grew up just 30 minutes apart and were both active in the FFA, yet they didn’t meet until mutual friends set them up on a blind date. Katelyn was just finishing her nursing degree and had planned to move to Ames. Then she met EJ and he gave her a reason to stay. She accepted a nursing position at Trinity Regional Medical Center in Fort Dodge, and the couple will celebrate their third wedding anniversary this December.

“Eventually, Katelyn would like to join me on the farm,” says EJ. Katelyn’s father still farms the ground around their house, but the plan is that the farming operation will transition to EJ and Katelyn. In the meantime, the young couple is putting their time and energy into their respective careers.

EJ has been managing wean-to-finish sites for the past six years. He’s a contract grower for Smithfield with total production of 27,600 pigs per year. Every 6 to 8 weeks he’s loading out pigs and then disinfecting the buildings for a new group. All the weaned pigs EJ receives come from Oklahoma, Utah, Colorado, Missouri and Illinois.

Because producing quality pork is key to enjoy quality meals, EJ takes pride in the product he helps produce. EJ’s father, Ernie Wolter, developed a passion for smoking pork and entering barbecue competitions.

“My dad made a smoker for my sister Amanda’s wedding,” says EJ, who has two other married sisters, Mindy and Amber. “That really sparked his interest in smoking and barbecuing. He has placed first for both pork loin and ribs at the Wild Rose in Emmetsburg, and he’s won divisions at the Clay County Fair. Now he usually just gets his smoker out to entertain family and friends. It’s become a tradition for him to smoke pork loins on New Year’s Eve.”

In addition to raising pork and serving as a Latham® dealer, EJ is a member of the Iowa Pork Producers Association, the Iowa Soybean Association and the Iowa Farm Bureau. He’s also involved with the Strategy Investment Program (SIP) that advocates for the pork industry.

Tending to hogs at four sites, plus the mowing and snow blowing that goes along with it, doesn’t leave much down time. When he’s not busy working, EJ spends as much time as possible with Emmet and Katelyn. A perfect day off includes taking a day-trip with his family to the Clay County Fair or the Iowa State Fair where they can stroll around and look at exhibits.

In honor of fair foods and barbecue competitions, today EJ is sharing a recipe that’s similar to the one his dad uses to smoke spareribs.

Team Latham

September 30, 2016

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

From Speedway to Farm Gate: Be an Influencer

By Kilah Hemesath, Latham Hi‑Tech Seeds Marketing Coordinator

As Rusty Wallace was an influencer on the design of Iowa Speedway, Bob Hemesath plays a similar role influencing the agricultural industry, serving as the Iowa Corn Growers Association President.

Bob has found the equilibrium between doing what he loves with his family and standing up for the agricultural industry nationwide. Bob farms in Northeast Iowa with his dad, Fred, and brother, Ron. The phrase, “farming is a family affair,” is not just words thrown together for the Hemesath family. It’s a legacy that involves growing corn and raising hogs.

Perseverance is a characteristic Bob learned at an early age by watching his parents work together on the farm. The memory of his grandpa and grandma coming to visit is a treasured one. Years later, as the day-to-day operations of the farm switched to Bob and Ron, they worked tirelessly to build on the foundation created.

Bob explained the agricultural industry is the best place to be, especially working in Iowa. He has made the most of his role as the Iowa Corn Growers President, advocating for the industry upon which the Midwest is built.

“From becoming involved with government affairs to meeting with farmers on their own place, I’ve had the chance to look at the same thing with a different perspective, and that is irreplaceable,” says Bob.

Practices in agriculture are constantly advancing, creating an industry that is ever changing and open to growth. The Renewable Fuels Standard has given farmers in Iowa the marketing access to marketing ethanol, creating a demand on corn. The Iowa Corn 300 has been growing in correspondence to the use of ethanol in Iowa, celebrating its 10^th year anniversary this Sunday, July 10.

The Iowa Corn Indy 300 provides corn farmers with an opportunity to share the message behind ethanol and the positive influence it has on the economy in Iowa. In honor of influencers Rusty Wallace on the Iowa Speedway and Bob Hemesath in agriculture, we’re giving away an Iowa Food and Family Project T-shirt signed by Rusty Wallace. Enter by commenting your reason for being an Indy racing fan!

Part of the experience for race fans is tailgating. That’s why today we’re sharing Bob Hemesath’s favorite recipe for grilled pork chops. Check out other tailgating recipes from Latham Hi‑Tech Seeds’ Pinterest page or TheFieldPosition blog.

Webspec Admin

July 8, 2016

General, Pork, Recipes
Latham Hi‑Tech Seeds

Time to Fire up the Grill!

By Kilah Hemesath, Latham Hi‑Tech Seeds Marketing Intern

The grilling aroma has been filling the fresh spring air on days we’ve been blessed with warm weather! Hamburgers, hotdogs and brats are always popular choices but switching it up can be fun.

Pizza and shish kabobs are some of my favorite foods to grill. When grilling pizza, my family has found it works best to put the pizza on a baking stone or tinfoil. Cooking the crust halfway in the oven before adding the toppings helps ensure an evenly cooked pizza. It also gives the pizza some structure, making it easier to transfer it to and from the grill.

Once we transfer the pizza to the grill, we put the lid down and cook it for about 20 minutes at approximately 250º F. Today I’m sharing the pizza crust recipe we’ve successfully used on the grill.

Pizza Crust

1 cup warm water
1 pkg yeast
1 tsp sugar
1 Tbsp olive oil
2 1/2- 3 cup flour
1 tsp salt
1/2 tsp olive oil

Mix yeast, sugar, oil and warm water together. Set till foamy. In a mixing bowl, add 1 1/2 cup flour and salt. Mix until smooth. Continue adding 1/4 cup flour at a time until reaches the consistency that you like. (I usually add about 2 cups total.) Knead about 3-5 mixtures, or until tacky. Coat the inside of the mixing bowl with 1/2 tsp olive oil. Place dough in bowl and cover for about 1 1/2 hours. Press in greased pan. Bake at 450 until slightly brown.

What’s better than eating food on a stick? (Just thinking about food on a stick reminds me of the state fair, and that certainly brings back a lot of memories!) My favorite summer food is shish kabobs. One of the best things about kabobs is that you can make them your own way! I love putting peppers, onions, mushrooms and squash on a stick with the chicken. We’ve found it helps the veggies stay on the stick if we begin and end with a piece of meat. We also marinate the chicken for a day before we grill it.

Here’s our “go-to” sweet marinade for shish kabobs.

Chicken marinade recipe

1/2 c. ketchup
1/2 c. sugar
1/2 soy sauce
1 tsp. garlic powder
1 tsp. ginger
1 tsp salt

Combine these ingredients. Marinate 2 pounds of meat (chicken or beef) in this sauce overnight.

Some suggestions for kabobs:pineapple, zucchini, mushrooms, boiling onions, green peppers. Grill 15-20 minutes.

Grilling sweet corn has always been on my list that I need to try! There are endless flavors and styles of grilled sweet corn, which can also make a great summer dish because of the bright yellow color. Give these food items a try when you are looking to veer away from the typical grill-out food. Embrace the nice weather and everything it entails, and start grilling!

Webspec Admin

April 7, 2016

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

Barnyard BBQ Brings the Best Foods to You

Nestled into rural Northeast Iowa, Barnyard BBQ offers delicious food in the midst of good company and beautiful scenery. What could be better than that? How about Barnyard BBQ on wheels… this food truck can travel to you!

While operating Barnyard BBQ, the Jencks have enjoyed meeting people from across the nation and from other countries. A bicyclist from Germany stopped in for a soda on her ride across the USA.

The name “Barnyard BBQ” was chosen for the Jencks’ passion of farming. Their signature items are smoked pulled pork and naked cheese curds. Ribeye steak sandwiches are a new item on the menu and have been very popular.

“I got started because my wife, Linda, bought me a smoker for Father’s Day,” Scott said. “I couldn’t get enough of cooking for other people… The rest is history.”

Barnyard BBQ is operated by Scott and Linda Jencks, and their three 18-year-old triplets: Seth, Megan and Kelsey. They also receive a substantial amount of help from Scott’s sister, Tracy, and her daughter, Jenna. Scott’s parents, Warren and Sandra, are always willing to step in when needed.

“Working with family is not always easy, but we all have a good understanding of what needs to be done,” Scott said. “When push comes to shove, we all chip in.”

Barnyard BBQ is based at Country Chrome on Highway 18 near Hawkeye, Iowa. Check out Barnyard BBQ & Country Chrome on Facebook to see what’s being featured this weekend. Remember, the Jencks are also available to cater family and community events.

Get a taste of Barnyard BBQ’s famous appetizers at home with the following recipe.

Gary Geske

July 10, 2015

Pork, Recipes, Sides
Latham Hi‑Tech Seeds

Through True Grit and Determination, Lacina Family Reaches Dreams

John and Niikia Lacina with their children: Alan, 17; Kaylee, 13; and Adam, 11.

When John Lacina was a young boy, he literally walked in his dad’s shadow. He loved helping with chores, and he knew he wanted to grow up and be a farmer. Even though John was only 7 when his father passed away, his dream lived on – and became a reality thanks to hard work and determination.

“What I enjoy most about farming is the chance to create something new each season. You prepare the soil and put seeds in the ground. Then you do what you can to help the crop thrive throughout the growing season and hope you harvest your best crop yet each fall,” explains John. “You’re responsible for managing that crop. When you see the results, you’re either going to kick yourself or give yourself a pat on the back.”

Personal responsibility, true grit and determination defines him. In 1995, John graduated from high school in May and turned 18 in July. In September that year, he married his high school sweetheart. John and Niikia (pronounced na-key-a) had spent their high school years side-by-side. Niikia wasn’t raised on a farm, but she realized helping with farm work or riding in the tractor was a way to spend more time with John.

“There wasn’t going to be money for a movie if John didn’t earn it first,” says Niikia, “so I would help him cut eye teeth (on pigs) or whatever needed to be done. Sometimes I just rode in the tractor or combine – and still do – to keep him company during the busy seasons.”

As newlyweds, John and Niikia took off-farm jobs to help fund their dreams. John started as a floater operator at a local co-op, and spent all of his “free time” helping two local farmers. The long-term goal was for John to buy into Danny Dencklau’s farming operation over time, but fate moved up the time table.

Sadly, Danny developed cancer and John left his position at the co-op to assume more of the day-to-day responsibilities with Danny’s farm and his trucking business. John and Niikia had to decide whether to finish buying Danny’s half of John’s semi or whether to sell the truck. After Danny passed away, the Lacinas had to determine how they were going to buy ground and equipment to continue farming.

A local banker and a few others from the community had faith in the young couple. Today John is happy to be farming full-time and operating a Latham® seeds dealership. Niikia works off-farm as a Health Insurance Agent for KHI Solutions. The couple feels blessed to raise their three children on a farm where they can chase their own dreams.

Their oldest son Alan, 17, is a junior in high school. He loves everything about farming. “From the time he could walk, Alan was my shadow,” says John. “He’s happiest when he’s behind the wheel of a tractor. He’s also enjoys snowmobiling and four-wheeling.”

Their 13-year-old daughter, Kaylee, is an accomplished barrel racer. She got her first barrel horse when she was seven years old. In 2014, she started competing in larger events through the Professional Rodeo Cowboys Association (PRCA). In her just her third PRCA race, she placed 3^rd out of 50 racers. Kaylee also won a saddle as the 2014 Senior TMRA Barrel Racing Champion with her 8-year-old Palomino named Scarlett Bandit.

The Lacina’s youngest son, Adam, has been riding Tuff-N-Nuff Miniature Buck-N-Bulls for seven years. He got interested in bull riding after seeing live Pro Bull Riding (PBR) events and watching the movie 8 Seconds, based on the life story of Lane Frost. Adam won a Tuff-N-Nuff event in Fort Dodge when he was just 4, and he’s placed in the Top 5 every year since. He finished in second place over all in 2014, just one point behind the first place Junior Bull Rider. Adam also qualified for and rode January 10 at the 2015 National Western Stock Show & Rodeo (NWSS).

“We’re making memories,” says Niikia. “Rodeos are something we enjoy watching and our kids enjoy participating in. We also like camping together and spending time with other families who share similar interests.”

Working and relaxing together is the Lacina family’s mantra. Today they’re sharing a favorite recipe that hits the spot, especially during the fall harvest season when a home-cooked meal on weekends is an extra special treat. It also sounds like a perfect recipe to celebrate the Super Bowl – or to enjoy any Sunday Supper.

Team Latham

January 23, 2015

General, Pork, Recipes
Latham Hi‑Tech Seeds

Get a Glimpse of “Farm Living”

Ever since the 19^th season of ABC’s The Bachelor premiered on January 5, folks have been debating whether Iowa farmer Chris Soules can find a bachelorette who can become his life partner. Many experts have offered advice and shared secrets to a happy marriage. Others wonder if a beauty from one of the coasts can actually live happily ever after in the middle of cornfields, especially during the winter months.

The truth is, a degree in agriculture or a background in farm life is not a prerequisite to become a supportive farm wife. Some of agriculture’s most well-known advocates were not raised on a farm. You might be surprised to learn that Carrie Mess, who blogs at “The Adventures of Dairy Carrie” was raised in Madison. Katie Olthoff, who blogs at “On the Banks of Squaw Creek,” never ever dreamed she’d become an advocate for agriculture and the turkey industry. Nor did Wanda Patsche grow up thinking she’d ever become well versed about #RealPigFarming.

In fact, Wanda never thought she’d live on a hog farm. Her best friend during high school lived on a hog farm and had to clean pig pens every weekend. Wanda watched her friend work one Saturday morning and professed she would never marry a hog farmer, but those words were spoken before she started dating Charles Patsche!

“My husband felt a calling to farm,” says Wanda. “He enjoys the feeling of planting a crop in the spring, watching it grow all summer long and then harvesting it in the fall. It’s experiencing the miracle of life that I’ve come to love, too.”

Wanda has a way with words. I truly enjoy her writing style and find her blogs so insightful and relatable, whether she’s talking about everyday life on the farm or sharing stories about her family. That’s why today I’m simply going to share her candid responses to my questions.

How long have you been blogging and why did you start?

Prior to blogging, I was involved in agvocating through Twitter and Facebook. I really wanted to give blogging a chance but didn’t feel I was qualified because I didn’t have a journalism or ag communication degree. I’m a grandma who also farms from rural Minnesota… Who would want to listen to me? But I had things I wanted to say! Then a couple of years ago, I attended an AgChat national conference where I met many other agvocates from across the country. This conference inspired me to blog, and I’ve been blogging for two years.

How did you get involved with agvocating and why do you believe it’s important for farmers to tell their stories?

Both my husband and I have been involved in the pork industry for many years. We both had served on the county board level, and I was also a member of a few state pork committees. In 2012, my family was selected as the 2012 Minnesota Pork Farm Family of the Year. Our children were on their own or at least in college at that time, so I had some extra time to promote agriculture, or I should say, “Correct the enormous amount of misinformation about ag.” It’s important that farmers tell their story because there are people/organizations taking advantage of the fact that the numbers of farmers are small. Honestly, there wasn’t the need years ago to communicate with consumers because they already had a connection to farming, whether it was their own background of growing up on a farm or at the very least, their parents grew up on a farm. Today, “transparency,” or talking to consumers about what they do and why, is new to farmers. Many are busy farming and don’t understand the need to engage with consumers. Farming has modernized and doesn’t look the same as in the past, so consumers have questions about today’s agriculture. They want to know farmers. Anti-ag people/organizations are also taking advantage of consumers’ disconnect to agriculture by spreading information about agriculture that is misleading, deceitful and outright wrong. We need to stop that movement – and we can by giving agriculture a face and telling our story in whatever way is comfortable to farmers. It can be as simple as talking to family and friends about what farmers do and why.

How do you respond to farmers who say, “I don’t have a story to tell”?

Everyone has a story. I am a grandma, who lives in rural Minnesota – in the middle of nowhere – who also farms. I can relate to many people, such as other moms who are so confused about the food they are feeding their families. I listen to their concerns and engage in conversations about what we do and why we do it. We are just normal, regular people growing food for families. Consumers want and deserve to hear from us.

What do you enjoy most about farming?

There is nothing better than the feeling of growing and raising food for other families. It’s humbling and a huge responsibility. None of which we take for granted.

What do you wish consumers understood better?

Just this week I posted a blog with 7 things farmers wish for consumers (and families) in 2015. First and foremost, I wish for more truthful and less confusing marketing. Farmers care about our animals and our soils. We care for the environment. And even though nothing is perfect in farming, we try every single day to be better than the day before.

How has your online presence helped you connect with consumers?

It’s been amazing the connections I have made with consumers! People from all over the world read my blog. I actually had to use a translator to read comments left in German. It’s been an interesting journey. Through time and some training, I’m able to try and take “attack” statements and turn them into a conversation. Granted, it does not work every time because there are people who not want to converse. I’ve learned that it’s okay to walk away from them, but I have had so many other successes! And the unique aspect of an online social media presence is other people can also read the conversations. When I have online conversations, I think about other people who are lurking, reading and learning, too.

How has your online presence connected you with more farmers?

This has been special! I’ve gotten to know so many farmers across the country and Canada online. When we meet in person, it’s like we’re old-time friends. It’s a very special bond. And it’s great because if I have a question about farming that I’m not familiar with, I almost always have someone I know that I can ask. Now if you have questions about farming, you know to ask Wanda! Learn more about #RealPigFarming and crop farming in the Midwest by following “Minnesota Farm Living” on Facebook and on Twitter @MinnFarmer. From reading my blogs, you know I enjoy a good recipe as much as I enjoy a good story! I especially enjoy Wanda’s Whiskey Peach Pork Chops, which I downloaded this fall from Prairie Californian. Now I’m looking forward to trying her crockpot recipe for pulled pork. Hopefully, you will, too!

Team Latham

January 9, 2015

General, Pork, Recipes
Latham Hi‑Tech Seeds

Nicole Yoder Sets the Facts Straight

This week I’ve been fortunate enough to attend the 4^th annual Executive Women in Agriculture (#EWA14) business seminar, which is designed for any farm woman interested in honing her business skills. Each year I look forward to this two-day seminar in Chicago because it provides opportunities to meet interesting female leaders from the U.S.

Today it gives me great pleasure to introduce to you fellow Iowan Nicole Yoder, who puts her Agricultural Communications degree to good use by blogging at Farm Girl Facts of Life. She also works fulltime in marketing for Firestone Agricultural Tires. In addition, Nicole and her husband run a farrow-to-finish hog operation and raise crops.

Nicole says she started blogging in 2013 because she saw gap in today’s society between where food comes from (the farm) and where it ends up (our mouths). Many people try to tell farmers’ stories without even talking to a farmer. Others, like the singer Cher, try to tell farmers how to do their jobs.

“I strive to bridge the gap between today’s modern farmers and consumers by telling the truth about today’s practices and being transparent,” says Nicole. “It has been a good fit for me being I grew up on a hog and crop farm, and married into the same thing.”

By blogging, Nicole hopes her readers will gain a better understanding about modern day pork production (#RealPigFarming). She writes about what’s happening on their farm, addresses controversial ag topics, as well as shares some recipes and her faith.

Honestly, I appreciate Nicole’s straightforward approach to answering consumers’ questions. I admire the way she advocates for agriculture. I also respect her willingness to share her beliefs and convictions. So if you’re not already following her, I hope you’ll start! She’s on Facebook, Twitter and Pinterest. Why?

“I want people to know farmers are doing the best they can to provide a safe and wholesome product,” adds Nicole. “My husband and I eat the pork that we raise, so it’s in our best interest to provide a quality product for our family, as well as for consumers.”

To help promote the quality #pork her family raises, today Nicole is sharing with us one her favorite recipes for Cheesy Ham and Potato Soup.

Team Latham

December 5, 2014

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

Celebrating Farm Fresh Foods with Local Flavor
“Farm to Table” is a concept every farmer understands. After all, those of us from rural America were raised on the foods that were either produced on our farms or grown by family members and neighbors. We know firsthand that farm fresh is best!

Now more consumers than ever share our opinion. Sixty-two percent of restaurants reported featuring locally-sourced produce in 2013. The farm-to-table trend has accelerated in 2014, according to Restaurant.com, because diners desire the wholesome simplicity of homestyle cooking and minimally-processed foods. Renowned chefs are serving up dishes that more closely resemble those that graced grandma’s kitchen table.

Using the freshest ingredients in creative ways brings communities together through agri-tourism. Last week Latham Hi‑Tech Seeds’ graphic designer Amy Hild wrote about her Farm to Table dining experience. Last night John and I enjoyed attending a similar meal with friends in Sheffield. From appetizer to dessert, the main ingredients were sourced from Franklin County Iowa.

The evening started with the most unique appetizer, featuring bison raised by Emily Pfaltzgraff and her family. Chef Todd Merfeld nestled a bison meatball inside a won ton and infused a little spice into locally grown strawberries, creating a masterful sweet & sour sauce. I’m not sure how to recreate this at home, but I would love to try!

The next course featured greens and candied hazelnuts from Koenigs Acres topped with apples from Enchanted Acres. The featured soup was Potato and Leek Soup with ingredients grown by Koenigs Acres.

Fitting for fall, the entrée was Neiman Ranch pork loin with a side of squash risotto.

The fifth and final course of the evening was homemade pumpkin pie… What an encore it was! Cathy Carlson of Carlson Tree Farm grew the wheat, which she harvested and then milled. She used homegrown wheat flour to make a flakey crust. Yours truly made pumpkin puree from the fruit we grew at Enchanted Acres. The combination was divine, if I do say so myself.

Last night’s Farm to Fork Dinner was so delicious that I’m inspired to try recreating it at home – with a few modifications to accommodate the way I cook. (Everything I make must be relatively simple.) Below is the menu with links to the recipes I’m planning to try:
Since I don’t have a gift for making a light and flakey crust, I’m intrigued by the Pioneer Woman’s recipe for Pumpkin Cream Pie. The graham cracker crust won’t take much time at all to make, and it will be a great use of the many graham crackers leftover from campfires held at our pumpkin patch. I plan to puree one of my remaining pie pumpkins for the cream pie, and then roast the seeds. My kids absolutely love roasted pumpkin seeds!

Plus, I’m looking forward to trying the following recipe for Caramelized Pork Tenderloin. The beautiful centerpieces gracing the tables last night – made from specialty pumpkins grown at Enchanted Acres – have inspired me to create a beautiful centerpiece of my own. After all, a beautiful meal deserves a beautiful table!
Team Latham

November 8, 2014

General, Pork, Recipes