Meet Renata Walsh: Latham’s New Accounts Payable Specialist

shannonlatham
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Renata Walsh recently joined the Latham Seeds family as our new Accounts Payable Specialist, bringing with her a rich history of farm life, finance expertise and creative passion.

Renata grew up on a farrow-to-finish hog farm near Osage, Iowa, alongside her twin sister and three brothers. As farm kids, they were always busy helping with chores, from sorting hogs to baling hay. While most of her family eventually relocated to Kansas and settled into farming and other jobs, Renata stayed in Osage, where she began her career and raised her son, Justin.

Her path led her to meet her husband, Thom, in Mason City while working at a car dealership. They married last year, making for an eventful season as they celebrated three weddings in their family! Renata now has a blended family that includes Thom’s two children and a granddaughter, Khloe.

Professionally, Renata’s experience in accounts payable spans several years, including three years at Sukup Manufacturing and 23 years as an office manager in Osage. When she saw the opportunity at Latham Seeds, she was excited to join a company closer to home and has enjoyed the warm, close-knit environment here.

In addition to her work in finance, Renata is a talented photographer. Together with her husband, she owns RenaThom Art Vibe Photography, specializing in nature, wildlife and wedding photography. With a studio at home, Renata loves capturing special moments, especially during wedding days. She’s also a passionate quilter, cook, and artist, always finding creative ways to bring her talents to life.

We’re thrilled to have Renata on board and look forward to the expertise, dedication, and creativity she brings to our team. Please join us in welcoming her to Latham Seeds! And enjoy one of her favorite recipes for pecan pie with a twist. 

Citrus Pecan Pie

Recipe Yields Makes 1 (9-Inch) Pie

  • Cook65 minutes

Ingredients

Ingredients

  • Cream Cheese Pie Dough (recipe follows)
  • 1 cup firmly packed dark brown sugar
  • ¾ cup light corn syrup
  • ½ cup unsalted butter, melted
  • 4 large eggs, divided
  • 1¼ teaspoons orange zest, divided
  • 1 tablespoon fresh orange juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 cups pecan halves
  • ½ cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • Garnish: orange zest twists

Cream Cheese Pie Dough

    • 1½ cups all-purpose flour
    • ¼ teaspoon baking powder
    • ¼ teaspoon kosher salt
    • 3 ounces cold cream cheese, cubed
    • 6 tablespoons cold unsalted butter, cubed
    • ½ teaspoon orange zest
    • ½ teaspoon lemon zest
    • 3 tablespoons cold water
    • 1 teaspoon apple cider vinegar

Directions

Instructions

  1. Position oven rack in bottom third of oven. Preheat oven to 350°.
  2. On a lightly floured surface, roll Cream Cheese Pie Dough into a 12-inch circle (⅛ inch thick). Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Refrigerate until ready to use.
  3. In a medium bowl, whisk together brown sugar, corn syrup, melted butter, 3 eggs, 1 teaspoon orange zest, orange juice, lemon zest, vanilla, and salt. Gently stir in pecans. Pour into prepared crust.
  4. In a small bowl, beat the remaining 1 egg until foamy; brush the crust with egg.
  5. Bake for 40 minutes. Loosely cover with foil, and bake until filling is slightly jiggly in the center, 20 to 25 minutes more. Let cool completely on a wire rack.
  6. In a medium bowl, beat cream, confectioners’ sugar, and remaining ¼ teaspoon orange zest with a mixer at medium speed until soft peaks form. Serve pie with whipped cream. Garnish with orange zest twists, if desired.

Cream Cheese Pie Dough

  1. In the work bowl of a food processor, place flour, baking powder, and salt; pulse to combine. Add cold cream cheese; pulse until the mixture is crumbly. Add cold butter and zests; pulse 4 times.
  2. In a small bowl, combine 3 tablespoons of cold water and vinegar. Pour vinegar mixture through the food chute in a slow, steady stream, pulsing until the butter is pea-size and the dough holds together when pinched about 6 times.
  3. Turn out dough onto a clean work surface, and knead it into a ball. Shape into a disk, and wrap tightly in plastic wrap. Refrigerate for 1 hour or up to 3 days.