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  • Latham Hi‑Tech Seeds

    Answers to Your Planting Questions

    It’s hard to believe that spring is right around the corner, and planters will be rolling in two months’ time. There are many questions to consider before that first seed goes in the ground. Let’s take a closer look at three of them:

    1. How early is too early?
    2. Is the soil temperature warm enough to start planting?
    3. What depth should I be planting?

    Q1: Generally, farmers maximize corn yield when they plant in late April or early May.
    This holds true IF conditions are fit for planting. A mid-April planting date produces similar yield if young plants are not damaged by a freeze in May. In years with few growing degree days in late April and the first half of May, farmers can maximize corn yield when planting in mid-May.

    When spring arrives early, farmers should weigh the risks and benefits of planting earlier than usual. Farmers with federal crop insurance will lose replant coverage if they plant before the earliest allowable planting dates specified by the United States Department of Agriculture (USDA) Risk Management Agency — even if they must replant due to factors other than freeze damage or poor emergence.

    Seed treatments and planting high quality seed are a must with early planting.

    Q2: Before planting, check the weather forecast and soil temperatures for your area.

    It’s wise to check the soil temperature early in the morning of each field that you intend to plant. Wet soils and fields with more crop residue tend to have lower soil temperatures relative to drier soils or fields with less crop residue. Check the seed tag or talk to your seed dealer about the cold tolerance of your corn hybrids. Be aware that hybrids vary in cold tolerance.

    Certainly, plant hybrids that have more tolerance for colder temperatures first. However, be aware that “imbibitional chilling” is a physical phenomenon that can override genetics. Imbibitional water uptake occurs within the first 48 hours after a seed is planted.

    Once planted, corn seeds need a two-day (48-hour) window when the soil temperature at planting depth does not drop much below 50°F. When soil temperatures drop much lower than 50°F within that 48-hour time frame, chilling injury may affect seed germination and subsequent seedling growth.

    During the osmotic phase of water uptake, which starts about 48 hours after the initial imbibitional phase of water uptake ends, the risk of chilling injury approaches zero. Thereafter, temperatures below 50°F can slow germination and delay seedling emergence. This can result in a longer exposure to soil-borne pathogens, particularly in soggy wet soils. If you expect the latter, use fungicide seed treatment for at least your earliest planted corn fields.

    When corn seeds imbibe (take up) water, cell membranes stretch and cells expand. When a damaged cell membrane rehydrates, it may not return to its normal shape and size. This can create a “leaky” cell. Water is at its densest at about 39°F, so when cold water is imbibed additional membrane damage occurs. These ruptured membranes may occur in the cell walls and in the mitochondria. In the plant, this action may disrupt the embryo/endosperm enzymatic conversion to energy. It likely interferes with the emerging seedling’s development and reduces the plant’s growth rate.

    • Debate exists about what specific temperature and timing causes imbibitional chilling. However, corn seeds that imbibe cold water (in the low 40s) in the first 48 hours after planting undoubtedly are affected.
    • Planting when soil temperatures are above 50°F — and are not anticipated to drop much below this during the following 48 hours — alleviates concerns of imbibitional chilling affecting corn emergence.

    Q3: Check seed depth and seed depth consistency across your planter units.

    The “set it and forget it” approach to seed depth isn’t the best idea. To get corn off to the best start, it is important to achieve both rapid and consistent emergence following planting.

    Planting 4

    One aspect of achieving rapid and consistent plant emergence is by choosing the correct seeding depth and ensuring there is adequate and uniform moisture at the chosen seeding depth. The most common seeding depths recommended for corn range between 2.0 and 2.5 inches deep, and these planting depths can work very well within most conditions. However, certain soil moisture conditions at planting may warrant further examination/change in seeding depth.

    A corn seed imbibes soil moisture within the first 24 to 48 hours after planting, therefore maintaining both adequate and uniform moisture at seeding depth (not too wet and not too dry) within the first 48 hours is important. If the soil remains too dry, then the seed may be delayed in emergence until precipitation occurs. Furthermore, if the soil remains saturated after planting, the seed may rot and die.

    Contact your local Latham® representative to find out more information about ideal planting depth for your area, or call 1.877.GO.LATHAM.

    Team Latham

    January 8, 2026
    Agronomics, Corn, Crop, Emergence, General, Growth Stages, Soybeans, Spring
  • Latham Hi‑Tech Seeds

    The Value of Seed Treatment

    Seedware

    Benefits of seed treatment include protecting seed from rot, seedling blights and insects, as well as improved germination. Seed treatments also help prevent the spread of plant diseases and reduce the risk of replant.

    Seed treatments are one of the most efficient crop protection technologies as they reduce farmers’ need for foliar spray applications. They also offer some certainty because field and weather conditions can prevent farmers from entering the field to apply fungicide and/or insecticide after seeding.

    Applying treatment directly on the seed before planting protects seeds and young plants, regardless of field conditions. Because seed treatment is a targeted, one-time application of pesticides to seeds, seedlings are protected during their most vulnerable stages of growth. Spraying fungicides or insecticides during these early growth stages is unlikely to be as effective because sprays are less targeted.

    Treated seeds carry a precise amount of pesticide that protects the seed during early growth, which is the critical growth period before and during germination. Seed treatments also are a “curative treatment,” protecting plants against seed-borne diseases.

    Research shows that seed treatments deliver more robust seedlings to farmers, protect plant stands and maximize yield potential. Conversely, farmers not using seed treatments in high pest pressure areas can see yield losses of 50% or more.

    Help secure a return on your seed investment with seed treatment! But don’t just take our word for it… take crop notes this growing season and compare data from multiple years. The Latham Team is here to answer your questions at 1-877-GO-LATHAM (877-465-2842).

    If you liked this article, watch this episode of Beyond the Bushel. John Latham and Justin Prokosch break down Latham’s three new soybean blends, what makes each unique, how they can help boost results this season and why they are exited to be apart of Victrato® with TYMIRIUM® technology, a new seed treatment from Syngenta. 


    Did you enjoy this article? We want to (TECH)talk with you! Sign up for our newsletter to receive agronomy article in your inbox! We’ll TALK soon.

    Victrato®, TYMIRIUM®, and the Syngenta logo are trademarks of a Syngenta Group Company. 

    Team Latham

    January 6, 2026
    Agronomics, Corn, Crop, Seed Treatment, Soybeans, Spring
  • Latham Hi‑Tech Seeds

    Strength in Community: One Latham Dealer’s Story of Resilience and Support

    In the summer of 2025, Latham® dealer Jason Youngkrantz faced a health challenge that stopped him in his tracks. After experiencing persistent chest pain, vision changes and unstable blood pressure, Jason was rushed to the ER, where doctors discovered a large mass in his chest and neck. Medical testing confirmed it was a schwannoma, a rare but non-cancerous tumor pressing against major arteries and affecting his daily life. 

    The tumor made even simple tasks — walking, holding his daughter or working on the farm — difficult, and doctors estimated Jason would be out of work for months as he pursued treatment. The physical strain was only one part of the challenge; the family also faced mounting medical bills, travel costs and financial pressure that came with extended time away from work. 

    To support Jason and his family during this difficult season, friends and neighbors organized a GoFundMe campaign, meals, childcare help and chores — easing day-to-day burdens so the family could focus on healing. The community’s generosity brought encouragement and strength when it was needed most. 

    Before this health crisis, Jason was a familiar face across western Minnesota farmland. A third-generation grower from Lake Lillian, he learned the values of hard work and rural community from his father, uncles and grandfather. As soon as he was old enough to drive, Jason was hauling corn and sugar beets — early experiences that shaped his lifelong commitment to agriculture.

    He and his wife have built a small hobby farm where they’re raising their children, Hunter and Parker, with hopes of growing their operation over time. His family’s roots in farming extend back four generations with Youngkrantz Family Farms, founded by his great-grandfather Carl and later led by his grandfather Earl.

    Jason first connected with Latham Seeds through social media and became a dealer to expand his agronomic knowledge and serve the growers in his community.

    “The chance to learn more about seed products and support local farmers was really exciting to me,” he says.

    From the beginning, Jason felt welcomed by the Latham team.

    “It has been incredibly welcoming,” he says. “Having (Sales Manager Amy Rohe) and my former seed representative visit my home to help me get started showed me firsthand the supportive culture Latham strives for.”

    When Jason was unable to visit customers due to his health, the Latham team stepped in. Dealer Development Lead Bryan Rohe helped by visiting customers on Jason’s behalf — a gesture that meant the world to him.

    “It has meant everything,” Jason says. “Their willingness to help shows how much they go above and beyond for their dealers.”

    On December 10, 2025, Jason underwent a successful surgery to remove the tumor through a single incision, avoiding more invasive procedures and giving him a hopeful path forward. 

    As he continues to recover, Jason looks forward to returning to the farm and reconnecting with customers.

    “I’m excited to get back to the work I love,” he says.

    Latham Hi-Tech Seeds is proud to support Jason Youngkrantz through challenges and triumphs. We celebrate his courage and the strength of his community.

    Cheesesteak Tortellini

    The ultimate comfort food!

    • pot
    • large skillet
    • spatula
    • 1 lb Beef sirloin
    • 2 cloves Garlic (freshly minced or garlic powder)
    • 1 Green bell pepper (medium)
    • 1 Onion (medium)
    • 12 oz Cheese tortellini
    • 3 tbsp All-purpose flour
    • 1 Pepper
    • 1 Salt
    • 1 tbsp Olive oil
    • 3 tbsp Butter
    • 1/2 cup Parmesan cheese
    • 2 cups Whole milk
    1. Cook the tortellini according to package directions, drain, and set aside.
    2. In a large skillet, sauté onions, bell peppers, and mushrooms in olive oil until tender.
    3. Add sliced beef, season with salt and pepper, and cook until browned.
    4. Stir in beef broth and Worcestershire sauce and simmer for about 5 minutes.
    5. Add the tortellini and toss to coat.
    6. Top with provolone, cover, and cook until the cheese is melted. And ready to serve!
    Main Course

    Team Latham

    December 19, 2025
    Beef, Food & Family, Uncategorized, Winter
  • Latham Hi‑Tech Seeds

    Deep Roots, Bright Future: Welcoming Dealer Ryan Knobbe

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

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

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

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

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

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

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

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

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

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

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

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

    Ham Balls

    Can be frozen!

    • mixing bowls
    • baking dish

    Ham Balls

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

    Sauce

    • 2 1/2 cups brown sugar
    • 2 tsp mustard
    • 2 cans tomato soup
    • 3/4 cup vinegar
    1. Combine ham ball ingredients well and make into balls.

    2. Place in baking dish

    3. Pour sauce on top of ham balls

    4. Bake for 1 hour at 325 degrees.

    Main Course, Side Dish

    Team Latham

    December 3, 2025
    Appetizers, Fall, Food & Family, General, Pork, Uncategorized, Winter
  • Latham Hi‑Tech Seeds

    Meet Jodi Lundt: Bringing Experience and Enthusiasm to Latham Hi-Tech Seeds

    Latham Hi-Tech Seeds is excited to welcome Jodi Lundt as the newest member of our accounting team. Jodi joins us as our accounts payable specialist, bringing more than a decade of experience in agriculture and a passion for helping others.

    Born and raised in Mason City, Jodi grew up as the youngest of three children. Her roots run deep in North Iowa, where family has always been a big part of her story.

    “My dad is one of 16 kids and my mom was an only child,” Jodi says. “So, family gatherings were always a mix of big and small!”

    An active athlete growing up, Jodi played volleyball and softball through high school and graduated from Newman Catholic High School. Today, she and her husband Doug live on a farm southeast of Rockwell, where they’re raising their two children, Kaylie and Cash. The Lundts stay busy on weekends, traveling to cattle shows or sports tournaments. Their farm is also home to two corgis, Ty and Trixie, who Jodi says are “definitely spoiled.”

    “Both of our kids are involved in showing cattle and love sports,” Jodi says. “We have a few cows, along with their show cattle, so there’s always something going on.”

    Although Jodi didn’t grow up in agriculture, she quickly found a love for the industry after meeting her husband.

    “I honestly had no ag background until I met Doug, who farms,” she says. “After a few years together, I started working at Five Star Cooperative in the agronomy department.”

    During her 12 years there, Jodi learned the ins and outs of fertilizer, chemicals and seed — and discovered her favorite part of the job was building relationships with growers, saying she loves getting to work with farmers and learning from them.

    Outside of work, Jodi enjoys spending time outdoors, especially when it involves the beach. She also loves traveling, side-by-side rides with family and friends, reading and relaxing with a good Netflix series.

    When asked what drew her to Latham Seeds, Jodi says it was the company’s reputation and culture.

    “I had heard good things after a friend of mine started working here. I was super excited to join a family-owned business where you’re more than just a number.”

    Now, Jodi looks forward to expanding her skill set in a new role.

    “I’ve always worked on the other side of things — doing billing and accounts receivable,” Jodi says. “I’m excited to learn more about accounts payable and keep growing.”

    Please join us in welcoming Jodi Lundt to the Latham Seeds family!

    Copycat Cracker Barrel Meatloaf

    This is a perfect replica of the original, with a tender meat mixture and flavorful topping the family will love!

    • sauté pan
    • whisk
    • Large bowl
    • Loaf pan
    • sauce brush
    • knife
    • 1/2 tablespoon olive oil
    • 1/2 cup yellow onion (finely diced)
    • 1/2 cup bell pepper (finely diced)
    • 2 pounds 80% lean ground beef
    • 1 cup crushed Ritz crackers
    • 2 eggs (whisked)
    • 1 cup sharp cheddar cheese (shredded)
    • 1/2 cup whole milk
    • 1 tsp. salt
    • 1/4 tsp. black pepper

    For the topping:

    • 1/2-3/4 cup ketchup
    • 2 tbsp. brown sugar
    • 1 tsp. yellow mustard
    1. Preheat oven 350 degrees F.
    2. Sauté the diced peppers and onions in a small pan with the olive oil until softened, about 5 minutes. This gives them a more subtle flavor and texture. Set aside and let cool.
    3. Combined the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, and salt/pepper in a large bowl.
    4. Add ground beef and mix until just combined. Don’t overwork the meat, we want tender results.
    5. Form it in a loaf and place it into a loaf pan. Not using a loaf pan can result in the loaf falling apart. It also takes much longer to cook, which causes it to dry out.
    6. Bake for 30 minutes.
    7. Combine the topping ingredients while it bakes and set aside.
    8. Remove the meatloaf and brush on the topping. Bake for an additional 30-40 minutes. (Pull it once it reaches 155 degrees.)
    9. Let it rest for 15 minutes in the loaf pan prior to slicing in. It will increase 8-10 degrees in temperature during this time. Slicing in too early also causes the juices to leak out. Ensure the middle is 160 degrees before you slice it.
    10. Serve with creamy mashed potatoes and enjoy!

    Team Latham

    November 11, 2025
    Beef, Fall, Food & Family, General, Uncategorized
  • Latham Hi‑Tech Seeds

    Greg Jaacks Retires After 50 Years As Latham’s ‘Boy Next Door’

    The house where the Jaacks family lived next door to Willard Evelyn Latham.

    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 getting his first haircut by Willard Latham (Bill Latham is holding him).

    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.

    Greg’s dad, Marvin, with Bill and Don Latham. Marvin worked for 43 years at Latham Seeds.

    “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. 

    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.

    • knife
    • mixing bowl
    • Baking Sheet
    • Parchment Paper

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

    Cook's Tip

    1. 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.
    Main Course

    Team Latham

    October 22, 2025
    Fall, Food & Family, General, Pork, Uncategorized
  • 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.

    • Food processor
    • small bowl
    • 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
    1. Pulse cranberries and sugar in a food processor until coarsely chopped.
    2. Transfer to a small bowl.
    3. Stir in the green onions, cilantro and jalapeno pepper.
    4. Modify to your preferred taste for tartness with less sugar and spiciness with peppers.
    5. Cover and refrigerate for several hours or overnight.
    6. Serve with crackers, tortilla chips, etc.
    7. 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.

    • mixing bowl
    • Baking Sheet
    • pair of gloves
    • 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
    1. Mix all ingredients together (gloves recommended).
    2. 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.

    Agronomy

    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

    • 9×13 baking pan
    • medium mixing bowl
    • Large mixing bowl
    • whisk

    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

    Baking the bars:

    1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.
    2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
    3. 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.

    4. Incorporate the dry mixture: Gradually add the flour mixture to the wet ingredients, stirring until the batter is smooth and evenly blended.
    5. 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.
    6. Cool: Remove from the oven and allow the bars to cool completely in the pan.

    Frosting preparation:

    1. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
    2. Add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
    3. Once the bars are fully cooled, spread the frosting evenly over the surface.

    Shannon Latham

    September 24, 2025
    Desserts, Fall, Recipes, Uncategorized
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