“It has been quite a journey,” Shannon said during a recent episode of Beyond the Bushel. “When I look back at the pictures from when John and I started Latham Hi-Tech Hybrids back 2004, you can tell it’s been a year or two. We look a little different than we do now.”

Her path began at Iowa State University, where she and John were both majoring in agriculture. After college, she worked in public relations and marketing before returning to Iowa to join the Agribusiness Association of Iowa. That role sparked something important.

“That really planted that seed for me to be in public service,” she said. “I always knew that I want to be a state representative if I could.”

Her early career also shaped her leadership philosophy. She recalled advice from her first boss: “People support what they help create.” That lesson stayed with her as she grew into leadership roles.

When John started the corn company in 2004, Shannon stepped naturally into marketing. 

“ Maybe it was God’s plan,” she said. “John had that background in sales. I had that background in marketing, communications and writing. Chris had the finance background, so it just all came together.” 

Over the years, she found joy in leading the team. 

“I absolutely love leading the marketing team here,” she said. “Nothing can replace hard work. Nothing replaces relationships.”

Her time at the FFA Enrichment Center has brought a renewed sense of excitement.

She also sees clear parallels between her work at Latham Seeds and her new role. 

Her focus now is helping prepare Iowa’s youth for the future. 

“We are really preparing the workforce,” she said. “Regardless of what they go into, they are going to be prepared because of their workforce development and their premier leadership skills that they develop in the FFA.”

To hear more of Shannon’s insights and stories from her career path, listen to the full Beyond the Bushel episode.

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Pork Roast with Raspberry Sauce

Course Main Course

Prep Time 20 minutes minutes

Cook Time 9 hours hours

Servings 8

Equipment

• 1 Slow cooker

Ingredients

• 3 pound boneless pork roast
• 3/4 tsp salt
• 1 tsp sage
• 1/2 tsp pepper
• 12 ounces frozen unsweetened raspberries (thawed)
• 3/4 cup sugar
• 1 tablespoons cornstarch
• 1/4 tsp nutmeg
• 1/4 teaspoon cloves
• 1/4 cup white vinegar
• 1 tablespoons lemon juice
• 1 tablespoons butter

Instructions

Directions for Pork Roast:

• Grease a six-quart crockpot with cooking spray.
• Place roast in crockpot; pat top and sides of roast with salt, sage and pepper.
• Pour about 1 cup of water or chicken broth around the bottom of the roast.
• Cook on LOW for 9 hours or until the roast pulls apart easily with a fork.
• Set raspberries in the refrigerator to thaw.

Directions for Raspberry Sauce:

• In a large saucepan, combine: sugar, cornstarch, ginger, nutmeg, and cloves.
• Stir in the vinegar, reserved raspberry juice, and raspberries.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; add lemon juice and butter.
• Stir until butter is melted.

Notes

Let pork stand for 10 minutes before slicing.

Serve with the raspberry sauce.

Cook’s Tip: We always have leftover raspberry sauce, and it’s too good to toss! Transfer the cooled raspberry sauce into a freezer-safe container. Then heat and serve another day. This sauce is delicious with grilled pork chops or chicken breasts.

Levi grew up on a family farm near Lisbon, Iowa, where he was actively involved in day-to-day operations, including caring for livestock and working with row-crop production. 

“Those early mornings and long days helped shape my work ethic and gave me a deep appreciation for the commitment it takes to succeed in agriculture,” Levi says. 

That farm-first mindset continues today as Levi and his wife raise their family. The two have known each other since childhood and have been married for seven years. 

Together, they are raising two young children and enjoy sharing the values of hard work and togetherness that come from a rural upbringing. Their household also includes three dogs: a Blue Heeler and two miniature dachshunds.

“I love having my kids be a part of the farming lifestyle, even though we don’t live on the farm,” he says. 

Levi attended Iowa State University and has built a career that blends hands-on farming with professional sales experience. After spending a decade in automotive sales, he returned to farming while continuing to pursue his passion for working with people and helping them make confident decisions. 

That combination of production agriculture and sales gives Levi a strong ability to understand both the operational and financial sides of farming — allowing him to relate to growers while also helping them identify opportunities to improve their operations. 

Outside of work, Levi enjoys spending time outdoors with his family.

“I love going fishing — especially for trout — and I also enjoy camping with my family,” he says. “There’s nothing better than sitting around a campfire together.”

What drew Levi to Latham Hi-Tech Seeds is the company’s commitment to integrity and family ownership.

“It is a family-owned company, and our word means something,” Levi says.

In his new role, Levi is focused on building strong relationships with farmers across eastern Iowa while helping them get more out of every acre. 

“I’m looking forward to working with farmers, learning how their operations are unique and helping improve their return on investment,” Levi says. 

Please join us in welcoming Levi Graver to the Latham Hi-Tech Seeds team. We’re excited to see how his experience, work ethic and passion for agriculture will support growers throughout eastern Iowa.

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Smoked Prime Rib

Course Main Course

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Equipment

• 1 smoker

Ingredients

• 1 6-8lb prime rib
• 6-8 cloves fresh garlic, peeled and sliced
• 3-4 sprigs fresh rosemary
• 2 tbsp kosher salt
• 1 1/2 tbsp freshly ground black pepper
• 1/2 cup beef baste
• 2 cups red wine
• 1 cup unsalted butter, melted (2 sticks)

Instructions

• Pat the prime rib dry. Cut small slits all over the meat and insert garlic. Add rosemary, then season generously with salt and pepper. Mix melted butter, beef baste, and red wine.
• Preheat smoker to 525°F. Smoke the prime rib for 30 minutes, basting once or twice. Remove from smoker and loosely tent with foil while the smoker cools to 225°F, about 20–30 minutes.
• Return the roast to the smoker and cook at 225°F until internal temperature reaches 125°F, about 1½–2½ hours. Remove, rest 20–30 minutes, then slice and serve.

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.

When soils thaw in early spring, we can see how our alfalfa crop fared. You can get a pretty good indication of your alfalfa crop’s health from the road. If your field is still brown and the neighbor’s field is green, check for injury or death.

The best way to diagnose winter injury is by digging four to six inches deep and then examining the plants’ roots. Healthy roots should be firm and white in color with little evidence of root rot. Winter-killed roots will have a gray, water-soaked appearance early.

If your alfalfa stand has suffered winter injury, assess the field’s yield potential by determining the number of stems per square foot:

Yield (tons/acre) = (Stems/ft2 x 0.1) + 0.38

This calculation should only be used as a guideline as many factors determine yield. Factors that influence winter injury and yield in alfalfa stands include:

• Stand age. Older stands are more likely to winterkill than younger ones.
• Variety. Varieties with superior winter-hardiness ratings and a high disease resistance index are less likely to experience winter injury.
• Soil pH. Stands growing on soil with a pH about 6.6 are less likely to experience winter injury.
• Soil Fertility. Stands with high fertility, particularly potassium, are less likely to experience winter injury than those with low fertility.
• Soil moisture. Alfalfa grown on well-drained soils is less prone to winter injury.
• Fall soil moisture status. As dehydration is the primary means of tolerating freezing temperatures, stands that go into winter with low soil moisture are better able to lose moisture and are less likely to winterkill.
• Cutting management. Both harvest frequency and timing of fall cutting affect alfalfa winter hardiness. The shorter the interval between cuttings, the greater the risk of winter injury. Stands where the last cutting was taken between Sept. 1 and Oct. 15 are at greater risk, as plants are unable to replenish root carbohydrate reserves before winter.
• Snow cover. Snow is an excellent insulator. Four inches of snow can result in a 10°F difference in soil temperatures. Stands that were not cut after Sept. 1 or that have at least six inches of stubble retain more snow cover and are less susceptible to winter injury.

While we cannot control what Mother Nature delivers during the winter months, we can take steps to control or reduce alfalfa winter injury. Now is the time to think about getting your alfalfa orders in so you are ready for the seasons ahead.

Contact your local Latham® dealer or call our office at 877-GO-LATHAM (877-465-2842); we’d love to assist you with any questions you may have.

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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.

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Cheesesteak Tortellini

The ultimate comfort food!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Equipment

• 1 pot to cook the tortellini
• 1 large skillet
• 1 spatula

Ingredients

• 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

Instructions

• Cook the tortellini according to package directions, drain, and set aside.
• In a large skillet, sauté onions, bell peppers, and mushrooms in olive oil until tender.
• Add sliced beef, season with salt and pepper, and cook until browned.
• Stir in beef broth and Worcestershire sauce and simmer for about 5 minutes.
• Add the tortellini and toss to coat.
• Top with provolone, cover, and cook until the cheese is melted. And ready to serve!

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.

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Ham Balls

Can be frozen!

Course Main Course, Side Dish

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Equipment

• 2 mixing bowls
• 1 baking dish

Ingredients

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

Instructions

• Combine ham ball ingredients well and make into balls.
• Place in baking dish
• Pour sauce on top of ham balls
• Bake for 1 hour at 325 degrees.

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!

My favorite soup growing up was – and still is – my mom’s beef vegetable soup with homemade dumplings. I also enjoy my mom’s hamburger soup. Mom is a great from-scratch cook who doesn’t measure, so I’m thankful for The Pioneer Woman’s recipe for Hamburger Soup. I’ve added more favorite soup recipes over the years while interviewing Latham® Dealers for my blog. I made sure many of these got included in the Latham Seeds commemorative cookbook.

If you haven’t seen the soup recipes for cheeseburger, wild rice or sausage & squash . . . well, grab a copy of the cookbook and see for yourself why these are new must-haves in your menu plan. A few copies of the cookbook remain, so order now if you still need one. Email jennym@lathamseeds.com for ordering details.

Because there’s always room for soup, we want more recipes! Help us celebrate National Soup Month by sending us your favorite soup recipes.

Complete this online form and you’ll automatically receive a soup ladle from Latham Seeds! Better yet, you’ll be entered to win a fabulous Ninja Foodi Cooker, which has EIGHT cooking functions for soup (and many other things).

Send us just one recipe and you will feel like a souper star! We can’t wait to see your family favorites.

Submit Recipes Here.

Coaches vs. Cancer was championed by Norm Stewart, former head coach of the University of Missouri men’s basketball program.  As a cancer survivor and member of the National Association of Basketball Coaches (NABC), Stewart challenged fans to pledge a dollar amount for points made by his team.  The American Cancer Society and the NABC adopted that concept in 1993, transforming it into a nationwide effort to provide help and hope to people facing cancer.

“We have been committed to supporting the American Cancer Society through the Charity Stripe Promotion since 2013 because we know first-hand what a gift hope can be,” says John Latham, president of family-owned Latham Hi‑Tech Seeds in Alexander, Iowa. “On February 20, 2010, my father underwent a stem cell transplant to battle AML (Acute Myelogenous Leukemia). He and my mom moved into the Gift of Life Transplant House in Rochester after he was released from the hospital. That transplant extended Dad’s life for more than five years, and we are grateful for all of the support he received during his cancer battle. I also grateful that my mom is a two-time cancer survivor.”

Whether it’s ourselves, our parents, a neighbor or a coworker, each of us has a cancer story. More than 1.6 million people are diagnosed with cancer annually in the United States. No one fights alone.

Related Articles:

• 2013: Coaches vs. Cancer nets $15,000
• 2014: Coaches vs. Cancer nets $17,000
• 2015: Put the Full Court Press on Cancer
• 2016: Will to Win is a Common Denominator
• 2019: Latham Seeds Provides Cancer Support One Free Throw at a Time
• 2020: Providing Hope is Our “Why”
• 2021: Coming Back from Childhood Cancer
• 2021: Schminke Family Goes the Distance

Soybean diseases such as soybean sudden death syndrome, white mold and soybean cyst nematode (SCN) negatively impacted yields in parts of Latham Country in 2021. In this week’s #AskTheAgronomist, Precision Agronomy Advisor Phil Long discusses how to identify and select soybean varieties that will address disease pressure in your fields.