At Latham Hi-Tech Seeds, we’re proud to work alongside women whose dedication and passion help move agriculture forward. 

In recognition of National Women in Agriculture Day, we asked several members of Team Latham one question: What does agriculture mean to you as a woman in this field? Here’s what they shared.

Amy Rohe, General Manager

“Being born and raised in the Midwest, agriculture has always been part of everyday life—from planting in the spring to watching crops grow throughout the summer to the excitement of harvest. Now, working in ag, it brings a new perspective and carries something so familiar forward for generations to come.

Agriculture is about more than crops and yields. It’s about grit, resilience and relationships. It’s being part of an industry that feeds the world while adapting to new challenges and technologies. It’s carrying forward traditions while pushing for innovation and progress.

Agriculture is deeply personal. It’s about supporting farmers, strengthening rural communities and taking pride in work that truly matters. Being a woman in this field adds another layer of purpose — showing that leadership, knowledge and passion come in many forms, and that there’s a place for the next generation of women to grow and thrive.”

Chelsea Bamrick, Corn Supply Lead, Southern Sales Account Manager

Chelsea has spent more than 20 years working in agriculture. Along the way, she has learned that perseverance and confidence are key.

“Being a woman in this field, sometimes I feel as if I am looked down upon or as if I have to prove myself twice just to be seen the same. But those moments have also shaped me. They’ve fueled my drive, sharpened my voice, and reminded me why I belong here,” she shared. “I’ve learned that my perspective matters; my work speaks for itself, and I have every reason to stand confidently in this industry. Agriculture has challenged me, strengthened me, and ultimately made me proud of the woman I am and why I love working in this field as much as I do. 

Carma DeVries, Office Manager

For Carma, agriculture is more than a job. It’s a lifestyle that connects her work and home life.

“Agriculture to me is a way of life. It isn’t just an 8–5 job. I have the privilege of working in agriculture during the day while helping support my family’s farm at home,” she said. “There are so many ways to be involved in agriculture, and producing food is incredibly important. We need women in all aspects of the ag world. Whether you’re leading a company or caring for livestock, every role matters.”

Rachael Bruns, Soybean Supply Lead, Northern Sales Account Manager

Rachael sees agriculture as an opportunity to serve farmers and strengthen rural communities.

“Agriculture to me is more than a career. It’s a commitment to supporting farmers, strengthening rural communities and feeding families. Every day I have the opportunity to contribute to something bigger than myself,” she said. “Being a woman in this field means showing that knowledge, leadership and resilience have no boundaries. It means setting an example for the next generation of girls who may one day see themselves in agriculture.”

Jodi Lundt, Accounts Payable Specialist

Jodi said being a woman in agriculture is about meaningful work, community, and the strength women bring to the industry.

“As a woman in agriculture, it means being part of something meaningful- working with the land, supporting my community, and proving that women bring strength, skill and knowledge to this industry,” she said.

Today and every day, we celebrate the women who help agriculture grow stronger. Happy National Women in Agriculture Day from all of us at Latham Hi-Tech Seeds!

Daniel grew up on a small farm near Spicer, Minnesota, where his family raised certified organic seed soybeans, corn, oats, barley and alfalfa hay. They also managed a flock of sheep, raising and selling feeder lambs. Agriculture has long been a family affair.

His father, Donnel, is a farmer and township clerk in Irving Township, while his mother, Christa, is a high school agriculture teacher at KMS High School. Daniel said growing up in that environment shaped his passion for farming and leadership.

“I grew up on a small farm near Spicer, MN,” Daniel said. “We raised certified organic seed soybeans, corn, oats, barley, and alfalfa hay. We also have a herd of sheep that we raise and sell feeder lambs from.”

Daniel attended South Dakota State University, earning a degree in agronomy with a minor in precision agriculture. He also spent two and a half years working at a cooperative as a crop advisor, gaining experience working directly with growers and their operations.

“I attended South Dakota State University for Agronomy with a minor in Precision Agriculture,” he said. “I also spent two and a half years working at a coop as a crop advisor.”

Beyond crop production, Daniel’s background includes experience with livestock operations, working with beef cattle and hogs. While in college, he also worked part time for SGS, assisting with seed planting for germination testing.

Leadership and service played a major role in Daniel’s youth. He was actively involved in FFA and 4-H, serving as a regional officer and earning his American FFA Degree.

“I was very involved in FFA and 4-H growing up,” Daniel said. “I had served as a region officer and have obtained my American degree.”

Daniel said his interest in Latham Hi-Tech Seeds grew as he learned more about the company’s values and approach.

“I wasn’t to familiar with Latham but became interested the more I looked into them,” he said. “I was attracted to Latham because they are a family run company and talk with their farmers and sales staff to see what is missing from our seed portfolio and what can be improved.”

As regional sales manager, Daniel is focused on building strong relationships with dealers and supporting their success.

“I am looking forward to meeting and working with our dealers and helping them grow their business,” he said.

Outside of work, Daniel enjoys ice fishing, deer hunting and turkey hunting, staying connected to the outdoors and the land that shaped his agricultural journey.

Welcome to the Latham family, Daniel! We’re excited to see how your strong agricultural roots and agronomy education will support farmers and dealers across west central Minnesota.

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Spinach Sausage Ravioli Bake

Course Main Course

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Equipment

• baking dish
• skillet

Ingredients

• 10 oz cheese ravioli
• 4 cups spinnach
• 24 oz jar vodka sauce
• 2 cups shredded mozzare
• 5 oz pesto
• 1 lb Italian sausage

Instructions

• Add seasonings to taste. Season with salt, pepper, garlic powder, onion powder, red pepper flakes and Italian seasoning.
• Brown the sausage in a skillet, seasoning as it cooks. Drain any excess grease.
• Layer ravioli in a baking dish while the sausage is cooking.
• Add the cooked sausage over the ravioli, then top with spinach.
• Pour vodka sauce over the top, making sure everything is fully covered.
• Sprinkle mozzarella evenly over the sauce, then dollop pesto on top.
• Bake at 400 degrees for 25–30 minutes. Broil on low for a few minutes if desired to crisp the mozzarella.

That dream took shape 17 years ago, when the family started out with just six chickens. Today, Fiskness Feed and Seed includes 1,200 chickens, feed and seed sales, poultry production and a thriving farmers’ market business.

Their stand features everything from fresh produce and meats to pickles, jams and jellies, with as many as 28 varieties available at the height of the season.

The whole family plays a role in keeping the business running. Jed’s oldest daughter, Mackenzie, a crop and weed science graduate from North Dakota State University, manages agronomy and seed operations. His son, Zach, handles farm equipment, deliveries and day-to-day logistics while studying agribusiness. His youngest daughter, Abby, runs “Abby’s Farmhouse Flavor,” a cottage bakery known for soft pretzels, cookies and pies.

“We do a little bit of everything,” Jed says. “But the goal has always been to build something my kids can come home to — something we can all be proud of.”

The family’s connection to Latham Seeds has strengthened that foundation.

“When I was looking for a seed company to work with, Latham stood out because it’s family-owned,” Jed says. “You can talk to the owners, and everyone genuinely cares about the dealers, employees and customers. It’s a company that fits our values perfectly.”

On their own acres, the Fiskness family plants Latham products, a choice Jed says is rooted in firsthand experience.

“I don’t sell anything I wouldn’t use myself,” Jed says. “We’ve had great success with Latham seed, and I’m proud to stand behind it.”

Beyond the fields, Jed finds joy in connecting with people at farmers’ markets and in the community.

“I love helping consumers understand where their food comes from,” Jed says. “Whether it’s seed customers or someone buying a dozen eggs, those conversations matter.”

Looking ahead, the Fiskness family hopes to continue expanding their seed, feed and vegetable operations while keeping their focus on what matters most: family and community.

“We’ve had our share of challenges, but we’re building something lasting,” Jed says. “At the end of the day, it’s about creating opportunities for the next generation, and doing it together.”

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Great Grandma’s Rice Hotdish

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Equipment

• 1 Bowl
• 1 Oven Safe Baking Dish

Ingredients

• 10.5 oz can of Cream of Chicken Soup
• 10.5 oz can of Chicken & Rice Condensed Soup
• 4 Tbsp of Low Sodium Soy Sauce
• 1 cup White Rice
• 1 pound of browned ground hamburger
• 1 cup celery sliced in 1/4″ pieces
• 1 cup carrot cut into thin rounds
• 1/4 tsp black pepper
• 2 cups water

Instructions

• Combine all ingredients in a bowl and mix well.
• Pour into an oven safe baking dish and cover with tinfoil.
• Bake in a preheated 350 degree oven for 1 hour.
• Stir the hotdish and put back into oven uncovered for an additional 20-30 minutes or until carrots and rice are tender and all water is absorbed by rice.

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.

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..

“As the Biblical saying goes, if you give a man a fish, you have fed him for a day. If you teach him to fish, you have fed him for a lifetime,” Dave Boeding says. “Hearts to Harvest is about teaching farmers around the world how to feed themselves.” 

Each year this group rents 40 acres of farmland and takes care of the crop from planting through harvest. All profits from each year’s corn or soybean sales help teach poverty-stricken families in third-world countries how to feed themselves with assistance from Growing Hope Globally.

“We have helped families gain farming skills in India, Africa, Bosnia and Central America,” Dave says.

Dave retired from farming full-time in December 2021 and continues to operate his Latham® Seeds dealership. He also helps his son Ben, the fourth generation to farm the Boeding’s land. Ben operates a trucking business that his brother, Dan, helps with as a truck driver. Dave and Marcia’s third son Brian also helped on the farm until he passed away in 2014.

Having four children in the span of six years, Dave’s wife, Marcia, literally had her hands full as a stay-at-home mom. Dave was raising hogs and the couple was active in Scott County Pork Producers. They sold all the pigs in 1997, which was one year before pork belly prices plummeted.  

Now that they’re both retired, Dave and Marcia enjoy spending time with their three grandsons. They live in the heart of Hawkeye Country, but they remain loyal Iowa State University Cyclones fans. Dave received a degree from ISU in agricultural engineering.

The Boedings hit the open road every chance they get. It’s their goal to visit all 50 states, including many national parks. They will have seen 40 states before they attend Latham Dealer Kickoff in 2023. They especially enjoy traveling to visit their daughter, Sara, in North Carolina where she is a doctor and administrator at the VA hospital in Durham.

Marcia also enjoys spending time caring for her flower gardens. Though her vegetable gardening days are done, Marcia enjoys sharing this Boeding family favorite dish for Sweet and Savory Cauliflower.

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Sweet & Savory Cauliflower

Equipment

• 1 Large bowl
• 1 Baking Sheet
• Parchment Paper

Ingredients

• 4 cups cauliflower florets or other vegetables
• 2 Tablespoons maple syrup
• 2 Tablespoon sriracha or red pepper flakes
• 2 Tablespoons olive oil
• 1 Tablespoon tamari or soy sauce
• 1 teaspoon black pepper

Instructions

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper.
• In a large bowl, combine all ingredients. Mix until the cauliflower is well coated.
• Pour the cauliflower onto a baking sheet and place in the oven.
• Cauliflower needs room to cook properly.
• To prevent overcrowding the florets, you may need to use two baking sheets.
• Bake for 30 minutes or until the cauliflower is tender.

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.