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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!

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Prep Time 25 minutes
Cook Time 1 hour

Course Main Course, Side Dish

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.
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!

Print Recipe Pin Recipe

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest Time 15 minutes
Total Time 1 hour 40 minutes

Equipment
1 sauté pan
1 whisk
1 Large bowl
1 Loaf pan
1 sauce brush
1 knife

Ingredients

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

Instructions

Preheat oven 350 degrees F.
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.
Combined the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, and salt/pepper in a large bowl.
Add ground beef and mix until just combined. Don’t overwork the meat, we want tender results.
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.
Bake for 30 minutes.
Combine the topping ingredients while it bakes and set aside.
Remove the meatloaf and brush on the topping. Bake for an additional 30-40 minutes. (Pull it once it reaches 155 degrees.)
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.
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.

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 7 minutes
Total Time 1 hour 22 minutes

Course Main Course

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.
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.

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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.

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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

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

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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

Teen Competitor Raises $55K for Charity with Champion Steer
Thirteen-year-old Tate Lundt of Rockwell, Iowa, knows a thing or two about hard work, community spirit and the power of giving back. This year, the West Fork Winners 4-H and West Fork FFA member took his steer, named “Pablo,” to the Iowa Governor’s Charity Steer Show at the Iowa State Fair — and made history for Franklin County.

A Record-Breaking Show

Pablo is a 1,605-pound crossbred steer and was the heaviest in the show. And he wasn’t just a crowd-pleaser — he raised more money than any of the other 25 steers.

When the final bids were called, Tate’s steer brought in an incredible $55,000 for the Ronald McDonald House Charities of Iowa. Sponsored by the Foster and Evelyn Barkema Charitable Trust and Friends of Franklin County Cattlemen, Pablo’s sale set a record for Franklin County.

“I’d like to thank the Barkema Trust and Franklin County Cattlemen, the many businesses that donated, and also all of our friends and family that donated,” Tate says. “It’s amazing to see how many people came together to support such a great cause.”

From the Farm to the Fair

Showing livestock runs in Tate’s blood. His dad, uncle and grandpa all showed cattle, and Tate started at age 5 with an open bucket-bottle calf. Now, with the support of his parents, Scott and Sarah, and his extended family, he shows in both 4-H and FFA events.

Pablo’s name came from a family brainstorming session. His aunt suggested it, and it just stuck. Tate had been following JayJay Goodvin, the Chief Explorer of the Iowa Gallivant, online, so it was especially exciting when JayJay was chosen to show Pablo at the fair.

More Than Just Showing

For Tate, the Governor’s Charity Steer Show was about more than ribbons and records. Participants also volunteered at the Ronald McDonald House, where Tate and his family helped with cleaning, repairs and arts and crafts.

“A couple of our family friends have stayed there, so it was cool that we could help them give back,” Tate says.

Walking in the parade into the pavilion, seeing Iowa Governor Kim Reynolds and showing in front of such a large audience were all unforgettable moments for Tate. But knowing that his efforts will help families in need made the experience truly special.

When Tate’s not in the show ring, on the basketball court or riding ATVs, he enjoys pitching in on the farm — especially tillage work — and spending time with his family. He also has a go-to dish he calls “The Bean Stuff,” which he’s sharing with us today.

Congratulations to Tate and Pablo on a remarkable accomplishment! And for showing that hard work and heart make the perfect team.
The Bean Stuff

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 10 minutes

Equipment
1 pan

Ingredients

1 lb ground beef
1 can of green beans drained
1 can of red kidney beans drained
Optional
Cavender’s Greek Seasoning
Ranch Seasoning
Double Garlic Butter Seasoning

Instructions

Cook ground beef
Add all the beans and a 1/2 cup of water
Season with any seasonings that you like – some of our favorites are Cavender’s Greek seasoning, ranch seasoning, and double garlic butter seasoning.
Simmer till desired thickness
Some of us at our house top with cheese 😊!
Shannon Latham

August 14, 2025

Uncategorized
Latham Hi‑Tech Seeds

Breaking New Ground: Rachel Dannewitz Named Plant Manager at Latham Quality Inc.
Latham Quality is proud to announce Rachel Dannewitz as the new manager of our seed conditioning and packaging facility in Alexander, Iowa. She becomes just the third person in our company’s 78-year history to hold this role — and the first female to do so.

Rachel’s first day made a memorable impression. Latham’s old soybean treater was being torn out and replaced with a brand-new one — part of an exciting investment in the future of our operations. This summer, we’re also tearing our scale house down to the studs and giving it a full remodel. There’s a lot of activity at the plant these days — and a lot of opportunity for Rachel to lead.

Rachel grew up in White Bear Lake, Minnesota — a suburb of the Twin Cities — and never expected to build a career in agriculture. “I was a theater kid,” she says. “I was involved in theater, debate and the speech team. I didn’t know much about farming and ag.”

That changed when she began studying plant biochemistry. Rachel earned her B.S. in Biochemistry from the University of Minnesota and went on to complete her M.S. in Biochemistry at Iowa State University, both with a focus on plants.

Rachel’s experience in agriculture and manufacturing includes leadership positions in soybean production. She most recently supervised 42 employees at Stitchcraft, a division of Winnebago, and spent nearly a decade at Bayer (formerly Monsanto), where she managed plant activities, implemented LEAN manufacturing principles, and led multiple seed technician teams. She’s also certified in ISO 9001 standards and has deep experience in continuous improvement, seed stewardship and plant compliance.

“I’m looking forward to getting back doing the things I enjoy,” Rachel says. “I love a new challenge — and being the Plant Manager means I can help Latham Quality grow into something awesome.”

Rachel and her husband, Jeremy, live in Clarion, Iowa, with their daughter, Vivian. Outside of work, Rachel is an avid runner, crafter and quilter. She and Jeremy even operate a longarm quilting business together, and she makes roughly 20 quilts each year to benefit Quilts of Valor.

Please join us in giving Rachel a warm welcome to the Latham Team! We’re excited for the future she’ll help shape — and grateful for the leadership she brings to our plant and our people.

Rachel’s favorite thing to make in the kitchen is bread, so she’s sharing her go-to No-Knead Bread recipe with us today.
No Knead Bread

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Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Total Time 20 hours

Equipment
Large mixing bowl
Wooden spoon or spatula
Plastic wrap
Parchment Paper
Dutch oven

Ingredients

3 ½ cups all-purpose flour
2 teaspoons sea salt
½ teaspoon active dry yeast
1 ½ cups warm water

Instructions

Mix the dough. Stir together the flour, salt and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain.
Let the dough rise. Cover the bowl with plastic wrap or and let the dough rest at room temperature for 12 to 18 hours.
Shape the dough. Transfer the dough to a well-floured surface. Fold the dough on top of itself — pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape — to form a round dough ball. Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap to rest while the oven heats.
Heat the oven and Dutch oven. Place the Dutch oven inside of your oven, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat, while the dough continues to rest.
Bake. Very carefully, use oven mitts to remove the Dutch oven from the oven. Lift the edges of the parchment to carefully transfer the dough ball (along with the parchment) to the Dutch oven. Cover with the Dutch oven lid and bake for 30 minutes. Then carefully remove the lid and bake for 10-20 more minutes, until the crust of the bread reaches your desired level of doneness (as light or as deeply golden brown and crispy as you prefer).
Serve. Remove from the oven, uncover and then carefully lift the edges of the parchment to transfer the bread to a wire cooling rack. Cool for at least 30 minutes, then slice.
Shannon Latham

July 10, 2025

Uncategorized
Latham Hi‑Tech Seeds

From the Barn to the Booth: Curtis Berry Brings Passion, Pigs and Precision to Latham Seeds
He’s up and moving before most of us hit snooze. “I try to be out the door by 6:30 a.m.,” Curtis Berry says. “If we’re planting or harvesting, I get going even earlier.”

That kind of work ethic comes naturally to Curtis, who’s been walking pens and checking pigs since he was five years old.

Curtis farms just outside of Winterset, Iowa, with his wife Kaylee, who teaches agriculture and advises the local FFA chapter, and with his parents Randy and JoAnn. The Berry family raises corn and soybeans, grows hay and manages a farrow-to-finish hog operation with multiple barns in rotation. While their cow-calf operation has scaled back, they still mow pastures for grass hay and lease ground to other cattle producers.

After graduating from Iowa State University with a degree in Ag Business and a minor in Agronomy, Curtis worked for ag startup Ag Solver before realizing his heart — and his future — were on the farm.

“I didn’t think I’d return so soon,” he says. “But I missed the farm too much.”

That full-circle moment brought Curtis back to Winterset, where he and Kaylee are raising the next generation and diversifying the farm. He discovered Latham Hi-Tech Seeds the way many good ag stories begin — through a family connection.

“My father-in-law, Randy Miller, went to college with Shannon and John,” Curtis says. “I heard about Latham on (Iowa State University’s Cyclone Radio) Locker Room Report, then ran into (dealer recruitment manager) Bryan Rohe at an ISA meeting. We were just talking, and next thing I know, I was planting a few Latham products.”

That trial run made a big impression.

“From the first year until now, Latham has exploded in our operation,” Curtis says. “We really love the people. At every Sneak Peek meeting, John and Shannon are there and involved. If I have a question, someone always picks up the phone. That matters.”

When Curtis isn’t in the field or the barns, you’ll find him boating with family at Lake Rathbun, camping at the Iowa State Fair or cheering on the Cyclones — especially if the tickets come from his wife’s friends. (“They’ve got the good seats,” he laughs.)

Today Curtis is sharing a family favorite from Kaylee’s grandma: an old-fashioned strawberry shortcake recipe that’s perfect for summer.
Grandma “Across the Roads” Strawberry Shortcake

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Ingredients

1 box white cake mix
1 Cup sugar
2 Tablespoons corn starch
Dash of salt
2 Cups water
1 small box of strawberry jello
Squirt of lemon
2 boxes strawberries sliced

Instructions

Bake white cake mix as directed in jelly roll pan
Mix together sugar and corn starch and add water
Bring to a rolling boil
Add a squirt of lemon juice and a dash of salt
Add 1 small box of strawberry jello and let cool
Add sliced strawberries and spread on cake
Refrigerate
Shannon Latham

June 19, 2025

Uncategorized
Latham Hi‑Tech Seeds

From Football Fields to Farm Fields: Meet Josh Mrazek, Latham’s New RSM
At Latham Seeds, we’re proud to grow our team with people who bring strong values, hard work and a commitment to helping others succeed. That’s why we’re excited to welcome Josh Mrazek as our newest Regional Sales Manager (RSM)!

Josh hails from Conroe, Texas, just north of Houston, where he grew up immersed in athletics — wrestling, motocross, baseball, fishing and football. That passion for sports and determination to improve led him to Dordt University in Sioux Center, Iowa, where he earned a scholarship to play football and captained the team as a middle linebacker. He also earned a degree in Business Finance, a natural fit for someone who loves numbers, budgeting and solving complex problems.

Though Josh didn’t grow up on a farm, his ag experience runs deep. Prior to joining Latham, he spent four years as an ag salesman for AgriVision Equipment Group (a John Deere dealership), helping customers solve operational challenges and build solutions for the future.

“My goal is to help Latham dealers fulfill their goals and reach their full potential — as far as they want to go,” says Josh. “At my previous job, it was all about servicing customers and building relationships that last. That’s what excites me about Latham, too.”

Josh was introduced to Latham Seeds through his wife’s uncle and quickly felt at home during the interview process.

“When a company treats every individual like family, it’s an easy yes,” he says.

That family-first culture is a perfect match for Josh, who now calls Sioux Center home with his wife, Avery (a preschool teacher), their one-year-old son Abel, and a baby girl on the way this fall.

When he’s not working with dealers, you’ll likely find Josh lifting weights, bass fishing, hunting or coaching high school football. And if you ask him about food, don’t be surprised when he serves up his family’s gumbo recipe — a nod to his Houston roots and love for Cajun cuisine.

Please join us in giving Josh a warm Latham welcome!
Gumbo Recipe (Sausage and Shrimp)

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Ingredients

1 cup canola oil and 1 tablespoon separate
1 cup all-purpose flour
1 onion diced
1 green bell pepper diced
3 stalks celery diced
1 pound andouille sausage chopped
2 tablespoons Cajun seasoning like Tony Chachere’s
2 cloves garlic chopped
1 teaspoon freshly ground black pepper
6 cups chicken stock
1 pound peeled and deveined shrimp

Instructions

Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
Stir onion, green bell pepper, and celery into flour mixture.
Cook and stir until softened, about 5 minutes.
With a tablespoon of canola oil, cook sausage separately until browned about 5 minutes.
Add to vegetable mixture.
Add Cajun seasoning, garlic, and black pepper.
Cook and stir about 2 minutes.
Pour chicken stock over vegetable-sausage mixture.
Reduce heat to low and simmer for 30 minutes.
Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.
Serve over rice.
Shannon Latham

May 29, 2025

Uncategorized