Growing Up in Rural Iowa

Kolton grew up in Knierim, Iowa, a small rural community where agriculture has alwaysbeen a way of life. Throughout high school, he stayed active in football, track, golf andFFA. All activities that helped him develop teamwork, discipline and leadership skillsthat continue to serve him today.

“I started working for a local grower when I was just 11,” Kolton says. “That experience really sparked my interest in agronomy and set me on the path to where I am now.”

Kolton went on to take every agricultural class available in high school before continuinghis education at Iowa Central Community College, where he earned an Associate of Applied Science degree in Agronomy.

A Passion for Helping Farmers Succeed

After college, Kolton built his career as a sales agronomist, working for cooperatives across north-central Iowa. His hands-on experience in crop protection, fertilizer recommendations and precision agriculture has given him great insight into the challenges and opportunities growers face each season.

Kolton says he was drawn to Latham because of the company’s strong reputation for quality and its commitment to helping farmers reach their full potential.

“I chose Latham because I want my customers to have the best quality seed available,” Kolton says. “It’s all about helping them find success on their farms.”

Building Relationships and Sharing Knowledge

In his new role, Kolton looks forward to meeting customers, fellow RSMs and team members while building long-term relationships throughout the region.

“I’m excited to get out in the field, connect with growers, and provide agronomic recommendations that really make a difference,” he says.

Kolton’s years of experience — combined with his background in agronomy and dedication to customer success — will help him deliver the trusted service and expertise that Latham customers count on.

Outdoorsman at Heart

When he’s not working with growers, Kolton enjoys spending time outdoors. An avid waterfowl hunter and fisherman, he makes the most of every season Iowa has to offer. He also enjoys time with his Irish and Italian family, where good food and laughter are never in short supply.

Welcome to the Latham family, Kolton! We’re excited to see how your agronomy background and passion for helping farmers thrive will make a lasting impact in North Central Iowa.

Print

Spicy Pretzels

Today Kolton is sharing one of his family’s go-to snacks that’s perfect for gatherings — or a long day in the combine.

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Equipment

• 1 mixing bowl
• 1 Baking Sheet
• 1 pair of gloves (recommended)

Ingredients

• 2 (10 oz) bags of pretzels and corn chips
• 1 pkg or 3 Tbsp ranch dressing mix
• 1 tsp garlic powder
• 3 tsp cayenne pepper
• 1 cup vegetable oil
• 1 Tbsp hot sauce

Instructions

• Mix all ingredients together (gloves recommended).
• Spread on a baking sheet and bake at 200°F for 1 hour and 15 minutes, stirring occasionally.

“I like that there’s something different to do every season,” Jadyn says. “And I love working outside. I don’t want to be stuck behind a desk.”

She’s also looking forward to the remodel of Latham’s scale house, which will bring the lunchroom, team meeting space and seed lab under one roof. 

“It’s going to be so nice to have everything in one place,” she adds.

That flexibility and variety are a perfect fit for someone with a full summer schedule. Jadyn shows sheep through FFA after aging out of her 4-H club, West Fork Winners, where she was a member for nine years. Her interest in showing started early, helping her older sister, Macy, before stepping into the ring herself. 

“I figured if I was going to work that hard, I might as well show my own sheep,” she says with a smile.

Today, Jadyn favors Katahdins, a hair sheep breed that’s easier to manage and doesn’t require shearing. She works with her lambs every day and showed two ewes and one ram at this year’s fair.

“Showing teaches responsibility and commitment,” she says. “Once you start, you have to finish.”

When she’s not working or preparing for the next fair, Jadyn enjoys spending time outdoors. Her first big purchase after starting full-time at Latham was a Chevy Silverado 1500, which recently endured a muddy fair week and a very long pre-wash. 

Her next goal? 

“I want to buy a Razor and go trail riding in Wisconsin and South Dakota,” she says.

Whether she’s learning the ins and outs of seed production or mastering the show ring, one thing’s for sure: Jadyn brings determination and grit to everything she does. And those are qualities we’re proud to have on our team.

Here’s Jadyn’s favorite banana bread recipe:

Print

Banana Bread

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Equipment

• 1 Bowl
• 1 Loaf pan

Ingredients

• 2 eggs
• 3 medium bananas ripened
• 2/3 C sugar
• 1/3 C oil
• ½ C chopped walnuts
• 1-3/4 C flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Instructions

• Mash together eggs and bananas
• Mix in all remaining ingredients until just combined
• Pour into a greased loaf pan
• Bake at 350-degrees for 55-60 minutes

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!

Print

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.

One of the most heartwarming parts of our holiday potluck, though, isn’t the sweaters or even the incredible food — it’s the tradition of giving each Latham Seeds employee a handcrafted ornament. For years, our Site Manager, Rod Fesenmeyer, has been the mastermind behind these unique keepsakes. Each wooden ornament is carefully designed and made by Rod himself, serving as a lasting reminder of the bond we share as a team. The ornaments are different every year, making them as special and unique as the people who receive them. It’s this kind of thoughtfulness and care that reflects the heart of Latham Seeds: family-first values and a commitment to making every team member feel appreciated.

But what’s a potluck without a dish that steals the show? This year, Carma DeVries’ famous macaroni salad was the undisputed champ. Creamy, savory, and downright irresistible, it had everyone lining up for seconds. Carma is sharing her recipe with us today!

And so, as we gather this holiday season in ugly sweaters and good cheer, we’re reminded of how lucky we are to be part of such a supportive and close-knit team. From all of us at Latham Seeds, we wish you and yours a holiday season filled with joy, laughter, and traditions that bring people together — ugly sweaters optional!

Derrick hails from a long line of hardworking farmers. His dad was a fifth-generation farmer, and his great-grandfather was known for having one of the first registered Hereford hogs in the region. Though his dad passed away in 2017, Derrick’s two older brothers, his mom and his sister now carry on the family farming legacy, raising beef cattle and row crops.

Derrick’s connection to Latham Seeds runs through his sister and brother-in-law, Sara and Shawn Kreutner, who are active Latham® Dealers in Northern Benton County. 

“Through my brother-in-law’s experience as a Latham dealer, I learned about Latham Seeds and was impressed by the company’s commitment to quality and service,” Derrick says.

Derrick holds a Bachelor of Science in Agriculture Studies from Iowa State University, and his background in agriculture, combined with his passion for seed, makes him an ideal fit for the DSM role with Latham Seeds. Derrick is excited to meet and build relationships with the dealer network, helping growers find the perfect seed for their operations.

“I look forward to growing the Latham Seeds brand and using my experience to provide top-notch service to our dealers,” Derrick says. “Helping our customers find the right fit for their acres is what I’m most excited about.”

When he’s not working, Derrick enjoys attending ISU events and going to live music concerts with his girlfriend, Abby Martin.

Join us in welcoming Derrick to the team, and enjoy one of his family’s favorite recipes for blueberry zucchini bread!

That game ended in a close 27-21 loss to Oklahoma, but the Cyclones have grown stronger and more determined since then. A victory this Saturday would not only solidify this as one of the greatest seasons in program history but also cement the Cyclones’ place in college football’s elite tier.

For Latham Seeds, supporting Iowa State football goes far beyond game day pride — it’s about fostering the same dedication and commitment that drives both our company and the Cyclone team. As a proud sponsor of Iowa State Athletics, Latham Seeds is thrilled to bring fans exclusive post-game insights through the Latham Locker Room Report, which airs on the Cyclone Radio Network after every game. The Latham Locker Room Report provides fans with interviews from players and coaches, offering a behind-the-scenes look at the Cyclones’ journey.

This Saturday’s championship game promises to deliver unforgettable moments, and we’re excited to bring fans coverage straight from Arlington. Whether you’re cheering from Texas or tuning in from home, let’s show our Cyclone pride and support the team as they battle for the Big 12 title.

Here’s to making history — Go Cyclones! And here’s to also making an easy tailgate or party snack with this recipe from one of our favorite growers! 

Jay also took over his uncle’s Latham Seeds dealership when he retired, and he continued to sell the Latham soybeans both he and Uncle Ralph Lausen had grown to rely on over the years. Today Jay is 100% Latham, planting and selling both soybeans and corn.

“I was so accustomed to the quality of Latham soybeans and its yield,” Jay says. “I judged how other companies performed and Latham was just very high performing.”

A large seed company wooed Jay away for a few years, but he soon tired of “the big company attitude.” Even when he was selling that competitor’s seed, Jay was still planting Latham soybeans on his own farm.

He signed back on with Latham and has never looked back.

“The big guys cared more about the shareholder than they did about the customer,” Jay says. “Family values are what I want to represent. The seed industry is very competitive. It’s hard to set yourself apart, but Latham always has.”

Jay and his wife, Kohlene, have four children: Natalie, Elizabeth, Caleb and Megan. In their free time, they enjoy hiking, riding bicycles, spending time in Okoboji, Iowa and vacationing in the Western United States.

Their family always enjoys this recipe for Cheesy Potatoes — a classic in the Lausens’ home.

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

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.