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Latham Hi‑Tech Seeds

Cranberries, Careers and Community: A Wisconsin Legacy in Action
Cranberries may be small, but in Wisconsin, they carry a big legacy. For Heidi Slinkman, a generational grower and Business Manager at Gaynor Cranberry Company, cranberries are more than a crop. They’re a calling rooted in family, heritage and community.

Roots in Cranberry Country

Heidi grew up in Wisconsin Rapids, a town tied to agriculture and papermaking. Competitive and active, she and her twin sister spent their youth in sports and leadership activities. Student Council and the Badger Girls State program sharpened her confidence, but it was her grandfather’s wisdom about travel and land stewardship that truly shaped her outlook on farming. Today, Heidi and her husband, Brian, are raising two children who keep life busy and joyful.

Wisconsin: The Heart of Cranberries

Wisconsin grows more than 60% of the U.S. cranberry crop. With sandy soils, marshlands and generations of family farms, the state is uniquely suited for cultivation. Contrary to myth, cranberries don’t grow in water. They grow on woody vines and are flooded at harvest, when ripe berries float for collection. The industry contributes nearly $1 billion annually to Wisconsin’s economy and supports over 4,000 jobs. Through Ocean Spray Cooperative, Heidi has shared her farm’s story from New York to London.

A Family Story Woven into Cranberries

The Slinkman story is inseparable from cranberries. Heidi’s great-great-grandmother, Caroline Dempze, emigrated from Germany. Widowed, she and her children worked for the Gaynor brothers, who owned a cranberry marsh. Her son Charles began there at age 10 and later took over the farm when the Gaynor’s passed without heirs. Today, that farm is Gaynor Cranberry Company.

This fall marks the family’s 149th harvest. Heidi’s parents, Gary and Susan Dempze, raised their children with the expectation that they pursue education and careers off the farm before returning. That test of passion ultimately grounded Heidi in agriculture.

From Business to “Farm HR”

Now, Heidi and her sister Jenna manage the farm alongside their parents and crew. Jenna oversees crop production, while Heidi focuses on finance, HR and property management — what she calls “Farm HR.” Together, they lead eight full-time employees while carrying forward a culture of innovation and teamwork.

Beyond the farm, Heidi co-founded Cranberry Learning, Inc., a nonprofit creating STEAM-based resources for K–12 classrooms.

“We want students to see agriculture not just as farming, but as a world of opportunity,” Heidi says.

Looking Ahead

For Heidi, farming is about resilience and community. Whether mentoring students, advocating for agriculture, or supporting women’s soccer, she embodies stewardship.

Her message is simple: “Eat more cranberries and consider a Cran Career. Agriculture needs the next generation of leaders, which she calls “Ag-Force.”
Fresh Cranberry Salsa

Recipe from Cranberry Learning.

Print Recipe Pin Recipe

Prep Time 10 minutes
Resting Time 3 hours
Total Time 3 hours 10 minutes

Equipment
1 Food processor
1 small bowl

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
6 green onions chopped
½ cup fresh cilantro leaves chopped
1 jalapeño pepper; halved seeded and finely chopped.
Tortilla Chips or Crackers
Optional 8oz. Cream Cheese

Instructions

Pulse cranberries and sugar in a food processor until coarsely chopped.
Transfer to a small bowl.
Stir in the green onions, cilantro and jalapeno pepper.
Modify to your preferred taste for tartness with less sugar and spiciness with peppers.
Cover and refrigerate for several hours or overnight.
Serve with crackers, tortilla chips, etc.
Or, spread cream cheese on a serving tray, drain salsa and spoon over cream cheese.
Team Latham

October 17, 2025

Appetizers, Fall, Food & Family, General, Recipes, Uncategorized
Latham Hi‑Tech Seeds

Meet Our New RSM for North Central Iowa: Kolton Ricklefs
Latham Hi-Tech Seeds is excited to welcome Kolton Ricklefs as our new Regional Sales Manager for North Central Iowa. With deep roots in agriculture, a strong work ethic and a passion for helping growers succeed, Kolton brings a wealth of hands-on experience and enthusiasm to the Latham team.

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.
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.

Print Recipe Pin Recipe

Prep Time 5 minutes
Cook Time 2 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.
Team Latham

October 9, 2025

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

Harvest Smart: Safety, Strategy and Seed Placement
As harvest rolls across Latham Country, it’s easy to get caught up in the push to finish. But safety has to come first. Take a few extra seconds to look around and slow down. I remind myself of this every year as I watch our five boys pitch in on the farm. The hustle of harvest makes it tempting to rush, but those extra precautions matter most.

Prioritize Your Harvest Plan

This season has brought a mix of diseases — from Southern Rust to Fusarium, Anthracnose, Goss’s Wilt, Tar Spot and Northern Corn Leaf Blight. With so much pressure, prioritize hybrids with weaker stalk scores or lower disease tolerance for early harvest.

Use the Performance Ratings Chart in the seed guide (pages 14–15) as a resource. You can also do quick “push tests” in your fields: push the stalks with your forearm until the tops lean into neighboring rows. Count how many break within 1/1,000th of an acre to gauge standability. Compare across hybrids to determine which fields need to come out first.

Turn Harvest into a Sales Conversation

Harvest is also a great time to connect with customers. Send a quick Snapchat, text or phone call to share how products are performing. Ask what they’re seeing in their fields. These conversations naturally lead into seed placement discussions for next spring:
- Which products handled disease pressure best?
- Which hybrids excelled in high-management, manure-heavy acres?
- Which performed on lighter, sandier soils?
Use the Stoplight Chart to frame those discussions around management strategies like corn-on-corn options, response to fungicide, and response to population.

Share the Story Behind the Data

Yield numbers tell part of the story, but context matters. Share details about planting conditions, weather challenges and management decisions that influenced results. The more you tie product performance back to real-world conditions, the more valuable your recommendations become.

Looking Ahead

We’ll continue sharing real-time yield results as they come in. Watch for updates!

In the meantime, stay safe, stay visible and stay connected. Remember: harvest is about more than bushels — it’s about building trust acre by acre.
Justin Prokosch

October 2, 2025

Agronomics, Fall, Season
Latham Hi‑Tech Seeds

Saddling Up for Success: Meet Intern Mallory Prescott
At Latham Seeds, we’re excited to welcome Mallory Prescott as our marketing intern for the fall semester. A senior at Iowa State University majoring in Agricultural Communications with a minor in Public Relations, Mallory brings a strong mix of leadership, passion and real-world ag experience to her role.

Raised in Greene County, Mallory grew up surrounded by agriculture and livestock — especially horses. What began as a hobby developed into a competitive pursuit, culminating in a national title at the All American Quarter Horse Congress during her freshman year of college. She was also active in FFA, serving as chapter reporter and president, where she developed leadership and communication skills that continue to shape her career path.

Family is central to Mallory’s story. She is the oldest of four children, with three younger siblings — Ty,Harper, and Jase — and credits her mom, Stephanie, as one of her greatest influences. But her support system stretches far beyond her immediate household. Mallory is especially close with her grandparents, aunts and uncles, all of whom she considers part of her “immediate family” because ofthe important role they’ve played in shaping her. Add in her boyfriend, best friend and five dogs, and Mallory says she is surrounded by a circle of encouragement and love that keeps her grounded and motivated.

“They continually remind me of the importance of love, resilience and community,” she says.

When she heard about Latham Seeds, Mallory was drawn to the company’s family-owned values and strong reputation.

“What really drew me in was the commitment to its people,” Mallory says. “Being part of a team that prioritizes integrity, community and purpose is something I’m incredibly excited about.”

As an intern, she’s looking forward to applying her classroom knowledge in a real-world setting and learning directly from the team. “This opportunity represents more than just a new position; it’s a reflection of the hard work and determination that’s brought me to this point,” Mallory shares.

When she’s not studying or working, Mallory enjoys reading, baking, spending time with loved ones and trying out her grandmother’s famous pumpkin bars with cream cheese frosting — a recipe she is sharing with us today.

We’re excited to have Mallory on the Latham team this fall and can’t wait to see how her talents and enthusiasm contribute to our marketing efforts. Welcome, Mallory!
Pumpkin Bars with Cream Cheese Frosting

Print Recipe Pin Recipe

Prep Time 20 minutes
Cook Time 25 minutes

Equipment
1 9×13 baking pan
1 medium mixing bowl
1 Large mixing bowl
1 whisk

Ingredients

For the bars:
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 15-ounce can Libby’s pumpkin puree
For the frosting:
3 ounces cream cheese softened
6 tablespoons unsalted butter
2 cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

Baking the bars:
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
Combine the wet ingredients: In a large mixing bowl, beat the eggs until smooth. Add the sugar, vegetable oil, and pumpkin puree, mixing until well incorporated.
Incorporate the dry mixture: Gradually add the flour mixture to the wet ingredients, stirring until the batter is smooth and evenly blended.
Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove from the oven and allow the bars to cool completely in the pan.
Frosting preparation:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
Once the bars are fully cooled, spread the frosting evenly over the surface.
Shannon Latham

September 24, 2025

Desserts, Fall, Recipes, Uncategorized
Latham Hi‑Tech Seeds

Farming with Family at the Core
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.
Kraut Casserole

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

Print Recipe Pin Recipe

Prep Time 15 minutes
Cook Time 30 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).
Shannon Latham

September 18, 2025

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

Which came first, the Easter bunny or Easter eggs?
Decorating eggs for Easter is a tradition that dates to at least the 13th century. It is believed German immigrants brought the egg-laying hare to Pennsylvania in the 1700s. Their children made nests where this fabled creature could lay its colored eggs. As this custom spread across the nation, Easter morning deliveries expanded to include chocolate and other types of candy and gifts.

It has been 60+ years since my mom hosted her family’s first egg hunt, and our tradition is still strong and growing through five generations. Mom also makes an Easter egg tree annually, so I asked her to help us make a fresh one. She cut a branch from her lilac tree, cemented it into a coffee can and painted the branches white. Then she showed our Italian exchange student how to carefully use a needle to make a small hole at the top of the egg and a larger hole at the bottom, so we could blow out the yolks. (Anyone else do this and then make an angel food cake?)

When I was a kid, we couldn’t purchase Easter tree decorations at the store. We had to color real chicken eggs and then decorate the tree branches with silk flowers and ribbons. Now our tree contains a mixture of handmade and store-bought decorations.

In years’ past, we dyed hard-boiled eggs that were then turned into my mom’s legendary potato salad. I remember standing on a kitchen chair as a little girl, so I could reach the kitchen counter where Mom would help me make an Easter bunny cake. Another one of my favorite memories is when a live bunny was left in my Easter basket.

Now that my kids are adults our traditions continue to evolve. My daughter will tell you that Easter dinner isn’t complete without ham and a side of macaroni and cheese with corn. My cousin makes the absolute best homemade version of this, using our grandma’s recipe for frozen sweet corn. Today I’m sharing a similar recipe from our hometown church cookbook.
Macaroni & Cheese with Corn

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Prep Time 10 minutes
Cook Time 1 hour

Equipment
1 Large bowl
1 2-quart casserole dish

Ingredients

1 15.25 ounce can whole kernel corn, including water
1 14.75 ounce can cream style corn
1 cup uncooked small shell pasta or elbow macaroni
1 cup Velveeta cheese cubed
½ cup butter melted

Instructions

Preheat oven to 350 degrees F.
Stir together corn, uncooked pasta, cheese, and butter in a large bowl until well combined. Transfer mixture to 2-quart casserole dish.
Bake, covered, for 30 minutes. Uncover, stir, and continue baking for 30 more minutes or until pasta is tender.
Shannon Latham

April 10, 2025

General, Recipes, Season, Sides, Spring
Latham Hi‑Tech Seeds

Go wild! Go Hunting Gor Asparagus And Mushrooms
As a kid, I couldn’t wait for the warm spring weather to produce wild asparagus and mushrooms. I loved trekking through the woods with my dad, in search of morels. I also loved traipsing through the road ditches in search of tender, young asparagus. Most of all, I looked forward to eating my fill of both!

My favorite way to eat morels is dipping them in eggs, rolling them in crushed saltine crackers and frying them in real butter. If you’re lucky enough to find some yet this spring, check out these 10 amazing recipe ideas at https://www.midwestliving.com/food/fruits-veggies/morel-mushroom-recipes/.

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!
Asparagus and Ham Casserole

Print Recipe Pin Recipe

Prep Time 20 minutes
Cook Time 10 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.
Shannon Latham

April 2, 2025

Appetizers, Food & Family, Pork, Recipes, Sides, Spring
Latham Hi‑Tech Seeds

Celebrating the Holidays With Latham Hi-Tech Seeds

At Latham Seeds, we believe the holidays aren’t just about festive decorations and delicious food — they’re about celebrating the people who make this company feel like family. That’s why every December, our tradition of a holiday potluck takes center stage. And since National Ugly Sweater Day always falls in the mix, we encourage our team to dig deep into their closets (or their sense of humor!) and don their boldest holiday attire for the occasion.

This year’s ugly sweater celebration didn’t disappoint! From garish Grinches to light-up beachside Santas, the creativity brought many laughs. Of course, the potluck table was piled high with family recipes, each dish a reminder of the care and pride this team brings to every corner of their lives, both personal and professional.

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!

Shannon Latham

December 19, 2024

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

Proud to be 100% Latham

Ramon Kuntz’s introduction to Latham Seeds came as a young graduate of Iowa State University, when he went to work for a Latham® dealer named Gene Cole
in Grafton, Iowa. Ramon started in sales, familiarized himself with Latham’s lineup and learned how the products compared to others that his boss was
selling at the time.

Years later when asked if he’d be interested in taking on a Latham® dealership of his own. Ramon says he was quick to answer: “I went back to the farm and did it.”

Today, Ramon says he’s proud to be “100% Latham” for more than a decade. He’s a fourth-generation farmer in Grafton, continuing to work with his parents and one cousin. Ramon’s dad runs the combine in the fall; his mom runs the grain cart. Ramon and his wife, Sara, have two boys: Raiden and Brantly. Last year, Ramon was thrilled that Raiden ran the tractor by himself for the first time.

“He can run about anything. He’s done the grain cart and the big tractor with the disc,” Ramon says of his boy. “He’s done skid loaders. But it was good to see him going solo in the tractor.”

Ramon’s loyalty to Latham Seeds stems from years of proven product performance and family-owned customer service. When he started experimenting with moving to more conventional corn, Ramon says Latham supported him with product suggestions that fit well in his family’s operation.

“Latham is a regional company that selects hybrids and varieties that fit my area,” he says. “That’s important to my business.”

Personalized service has been important to Ramon’s success, too. A self- proclaimed “old-school” farmer, Ramon says he enjoys working with an independent company with leaders who know him by name. He calls it a “charm” that larger seed brands don’t understand.

“I like working with family-owned companies where I can walk straight up to the top executives if I have a question — and they’ll not only answer me, they’ll know me,” Ramon says. “That’s what I get with the Lathams.”

The Kuntzes have celebrated Grafton-area turkey farmers for decades. This is how his family makes a turkey — because, as Ramon says, “If you use an oven, you are ruining a good turkey!”

Shannon Latham

November 8, 2024

Fall, Food & Family, Poultry, Recipes
Latham Hi‑Tech Seeds

From Teen Mechanic to Trusted Dealer: Jed’s Journey

While many of his peers in high school were chasing girls, Jed Allen was chasing a business dream: J.W. Allen Small Engine Service, which he opened as a teenager on his grandfather’s farm near Chapin, Iowa. It was there that Jed began to earn a reputation for fixing machinery – specifically ATVs, snowmobiles and countless Honda ATC three-wheelers.

“Me and all my buddies had old, clunker snowmobiles,” Jed recalls. “We called ourselves ‘Jalopies.’” Today, his company is named after that notion: Jed’s Jalopy Joint – and it’s still located on the farm where it all started 30 years ago.

Jed says he has a long history “with wrenches and farming.” He grew up working with his grandfather farming row crops, baling hay and chopping silage. Jed also developed an interest in machinery repair and diesel engines, and his knack for fixing things took him to Hawkeye Community College after high school. He completed the two-year Ag Power Technology program, which focused on diesel engines, hydraulics, electronics, powertrains and transmissions.

He returned to the farm after graduation with plans to continue running his repair business. But the original tin-shed shop with a dirt floor had become too small for the expansion he had in mind. So, in true Jed fashion, he went to work remodeling an old corncrib/farrowing house on his grandfather’s farm. He made sure it was big enough for tractor repair, and so began the transition from small-engine repair to large-scale tractor and combine repair.

It was about the same time that Jed started selling seed under Allen Seed & Grain. Over the years, and having worked with several different seed companies, Jed says he’s seen “unbelievable changes.” He has been a Latham® Dealer since 2014.

“Latham has by far been my favorite,” he says. “They are local and independent, and their superior products rose to the top for me.”

At the company’s 2024 Dealer Kickoff event, President John Latham presented Jed with an award for his 10 years of service.

“Jed is all about customer service,” John says. “He has a genuine commitment to helping farmers succeed. We’re grateful to have him on our team.”

Jed and his wife, Candie, have three boys: Cyrus, Clyde and Colby. All are active in 4-H and county fair projects. Like their dad, they enjoy resurrecting old farm equipment and going to antique tractor shows.

Getting everyone in the kitchen for pizza is another Allen family favorite. This hands-on recipe has something for everyone.

bonnie-harris

August 22, 2024

Food & Family, General, Latham News, Recipes, Season