Latham® Dealers from six Upper Midwest states recently gathered at Prairie Meadows Racetrack & Casino in Altoona, Iowa, to kick off the start of the 2019-2020 sales year.
Latham General Manager Ryan Schon and wife Meg in their derby-themed attire. We enjoyed a beautiful night at the horse track during the 2019 Latham Dealer Kick-off.
Prairie Meadows, Iowa’s only live horse racing facility, was a fitting venue to hold our annual sales meeting. There are so many similarities between breeding racehorses and breeding top-performing seed:
Nothing beats selecting the best genetics.
Teamwork makes the dream work.
A quality training program is essential.
Just as Latham Hi‑Tech Seeds has developed a reputation for providing the best quality and highest germinating seeds available, there are horse farms that have a legacy of producing winners. Claiborne Farm is one such example.
Beginning in 1947 – the same year that Willard Latham founded Latham Seeds – Arthur B. (Bull) Hancock Jr. began managing his family’s horse breeding business. He believed in strong females like “Somethingroyal,” who had a pedigree for going the distance. Sons of “Bold Ruler” were known for being long on speed but short on stamina. This pairing produced Triple Crown winner Secretariat, who was bred by Christopher Chenery of Meadow Stable.
When illness prevented Chenery from managing his breeding and racing business, his daughter Penny took the helm. She strengthened the business arrangement between Meadow Stable and Claiborne Farm where Secretariat stood until his death.
Penny Chenery Tweedy was determined to preserve her father’s legacy as a breeder with a will to win. She turned around the family’s breeding and racing operation, which was ailing while her father’s health was failing.
A graduate of Columbia Business School, Penny Chenery Tweedy was prepared to make tough decisions. She began by firing Meadow Stables’ long-time trainer. She understood the importance of having a trainer, a jockey and a groom who shared her vision. Similarly, Latham Seeds needs everyone – from our production team to our dealers – to embody our company’s values.
Shared beliefs and natural-born talent aren’t enough to ensure success. A quality training program also is key, whether you’re training race horses or seed sellers. Latham Dealer Kickoff is a capstone event where our sales team comes together to learn about new products and services.
Keeping with the horseracing theme, our dealers enjoyed a Kentucky Derby-themed meal that included chicken with Asiago sauce and sliced beef tenderloin plus a dessert buffet. To help you enjoy a similar meal at home, today we’re sharing with you a recipe from the Iowa Beef Council for Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce. We’re also linking to dessert options:
When I was a child, it annoyed me that my birthday cakes were often decorated with fireworks. Today, however, I’d be honored to celebrate with the red, white and blue. I understand what an honor and a privilege it is to live in a free country where we take for granted so many rights that people in other nations only dream about having.
The tradition of celebrating Independence Day dates back to the 18th Century. The Continental Congress voted in favor of independence two days before delegates from the 13 colonies adopted the Declaration of Independence on July 4, 1776.
Americans continue to celebrate the Fourth of July with festivities, ranging from fireworks and parades to family gatherings and backyard barbecues. Isn’t it amazing how the birth of our nation’s independence 243 years ago still unites us? I was overcome by a great sense of patriotism yesterday as I was walking down Main Street in Clear Lake, Iowa, waving an American flag.
Waving the flag demonstrates support for our great nation. It made me think about the symbolism between waving our country’s flag and that of our favorite sports teams or organizations. I started thinking about what I can do to wave our company’s flag.
At Latham Hi‑Tech Seeds, we’re proud to be family-owned and independent. Our independence means we don’t have to answer to shareholders or Wall Street. We don’t have a parent company to lean on during the tough times. We can only succeed when our farmer-customer succeeds. That means we take great pride in researching seed products and selected those that are bred to perform best in specific geographic areas.
The Latham Team is as committed to helping farmers today as it was when Willard Latham founded our family’s seed business in 1947. We’re proud to be living our family’s legacy right here on the Latham family’s Iowa Century Farm.
We’d like to show you our research farm and walk the plots that showcase the newest seed traits and technologies. Mark your calendars for our annual Latham® Technology Tour on September 6 in Alexander, Iowa. More details will be coming soon.
In the meantime, let’s celebrate our independence and National Ice Cream month with a flashback to Evelyn Latham’s kitchen. Evelyn was known for her cooking skills and hospitality. It wasn’t unusual for her to feed a room full of family, hired men or customers as serving others was an act of love.
Evelyn was such an inspiration to me, so today I’m sharing her recipe for ice cream cake. You’ll also find several links to celebrate our independence.
Let’s Get Fired Up… for Cyclone Sports and Grilling Season!
It’s time to light a fire and enjoy some of the best flavors of summer. May is National Beef Month. June is National Steak Month, as well as National Barbecue Month. July is National Grilling Month. There are so many reasons to celebrate the season.
At Latham Hi‑Tech Seeds, we kicked off the grilling season by hosting an unofficial stop on the annual Cyclone Tailgate Tour. This year marked the 13th Anniversary of this popular event, which draws huge crowds and allows fans of all ages to interact with Iowa State head coaches including, Matt Campbell (football), Steve Prohm (men’s basketball), Bill Fennelly (women’s basketball), Christy Johnson-Lynch (volleyball) and Kevin Dresser (wrestling), as well as Director of Athletics, Jamie Pollard and the Voice of the Cyclones, John Walters.
John Walters hosts the Latham Locker Room Report, a post-game show where analysts, coaches and players share their thoughts about the game. The Latham Locker Room Report airs during every football broadcast on the state-wide Cyclone Radio Network. This segment airs following the play-by-play and includes exclusive “locker room” interviews with players and coaches.
Recording a special edition of the Latham Locker Room Report was a highlight for John Latham, who’s a die-hard Cyclone sports fan. “I’m so proud to be part of a third generation, family-owned seed company. I’m equally as proud to be a third generation Iowa Stater,” he said.
John’s grandfather, Willard, and his twin brother, Wilbur, took turns working their way through college at Iowa State. One brother attended classes for a quarter while the other brother worked full time. Then they’d “switch places” each quarter until at last they had both graduated. Willard went home to farm and eventually started Latham Seeds.
“I started following the Cyclones when I was really young. I never missed a game either live, on TV or radio. I really enjoyed the Johnny Orr era when Hilton Magic began. Now I enjoy watching games with my kids, so they can experience that same magic,” says John, whose parents both attended Iowa State. John and his wife, Shannon, met when they were both students in the ISU College of Agriculture. John’s brother, Chris, earned his MBA from ISU.
Coach Steve Prohm has done a great job recruiting, says John. Two players from the 2019 Big 12 Championship Team graduated and three went pro, but Iowa State has a great nucleus of young players.
“It helps when you have great returning players like Tyrese Halliburton, who recently made the U.S. U19 FIBA World Cup 12-man roster and Michael Jacobsen,” adds John. “Transfer Prentis Nixon will likely be a leading scorer, so it will be another fun season of Hilton Magic!”
Admittedly, there were some “lean years” when many Iowa State fans started looking forward to the basketball season before the football season had ended. Not John. He’s been a life-long, die-hard fan.
“I grew up knowing almost all of the football and basketball players’ names,” says John. “To this day, I can tell you the two-deeps in football and name the entire basketball team. One thing I enjoyed most about the Cyclone Tailgate Tour was talking to our coaches about how recruiting is going.”
John adds, “I appreciate what Matt Campbell and Jamie Pollard have done for the football program. The facilities and our players are so much better than when I attended college. Historically, Iowa State hasn’t been very strong on defense. Head Coach Campbell and Defensive Coordinator John Heacock have improved the defense a great deal. This fall we’ll have many returning players in our front seven, including First Team All Conference JaQuan Bailey and Ray Lima. We also return First Team All Conference Safety Greg Eisworth. On offense, we return QB Brock Purdy. Our entire offensive line and tight ends return, including Franklin County native Josh Knipfel, who will be a senior. The nucleus is there to have a fun season!”
No Cyclone football season would be complete without Latham Seeds sponsoring a company tailgate. This season’s Cyclone Tailgate Tour stop in Alexander was just a precursor.
To help you enjoy this grilling season, we’re sharing with you a recipe from our General Manager Ryan Schon and wife Meg for Tri-Tip Steak. Enjoy!
Doors Are Open to Iowa’s First Authentic “Farm Stay”
One trend for travelers is enjoying unique, yet authentic and local experiences you can’t find at the office, down the street or from mainstream motel or hotel. Examples include camping in a yurt in Clear Lake, Iowa, Sleeping Under the Sea at SEA LIFE Aquarium in Minnesota’s Mall of America, and embracing winter at Quebec’s Hotel de Glace, North America’s only ice hotel.
A North Central Iowa dairy family is offering a unique travel experience by combining a sleep experience with agritourism. Dan and Lynn Bolin of Clarksville, Iowa, opened New Day Dairy Guest Barn in December 2019. Attached to their free-stall dairy barn and robotic milking parlor, the loft of the Guest Barn features two cow-gazing windows. Each of the three bedrooms has a private attached bathroom. A kitchen and dining area finish out the space.
“We’re offering a new experience that will help connect folks from the city and country plus give people an understanding of where their food comes from by creating a space like nothing else,” says Lynn, who grew up near Minneapolis and met her husband when they were both attending Iowa State University.
After living abroad for two years, Dan and Lynn returned home to his family’s farm. Dan is a fifth generation Iowa dairyman. He and Lynn expanded their operation in 2015 by building a new barn, and “Rita the robot” began milking their 110 cows. Dan and Lynn feel blessed to work daily with his grandparents and parents. Dan’s mom, Pam Bolin, also is a leader in the dairy industry.
One advantage the Bolin’s farm has is that it’s just a short drive from many interesting attractions that also offer unique experiences. Because more Americans are traveling by car and opting to take shorter trips, those interested in booking a farm stay at New Day Dairy Guest Barn may enjoy day trips to nearby places like:
SIDE BAR: Click on links above to related blogs for a “sneak peek” at these northern Iowa attractions.
To help consumers stay connected after they leave the farm, New Day Dairy started a monthly newsletter. Readers can learn how many calves were born that month, which cow is producing the most milk and special activities on the farm. You also have a chance to win a free night’s stay in the New Day Dairy GuestBarn. Click here to enter!
“Ultimately, the food we eat is our common thread, and food has become a destination. Rural America is becoming a destination, too. The New Day Dairy Guest Barn is the only place in Iowa where you can authentically enjoy both,” says Lynn. “Helping others understand the source of their food isn’t the supermarket – it’s the farm – is important to us. Staying overnight on a real working farm acquaints guests with their food in a new way.”
One of my most vivid memories from childhood was visiting my grandma’s farm to see the baby chickens. We would walk out to the coop, and she would carefully open the door to a floor full of bright yellow, peeping fluff-balls. I learned quickly to shuffle my feet instead of trying to step through them and with each movement forward the chicks would scatter away, just out of my reach, creating an empty triangle in front of me.
When you grow up with, or have access to, experiences that show how food gets to the table, your appreciation for that food is elevated. The Iowa Food and Family Project (IFFP) is one organization trying provide such experiences to consumers who want to learn more about Iowa agriculture.
The IFFP recently sponsored a “Food U” day trip in honor of May being National Beef Month and National Egg Month. We toured an Iowa cattle farm, as well as the Rose Acre Farms egg facility in Guthrie Center. This tour gave me a new respect for each carton of eggs I bring home from the grocery store.
With 17 facilities in eight states, Rose Acre Farms is the second largest egg producer in the United States. From a small farm in Indiana, this now high-tech and innovative producer has managed to maintain the ethics and values that established this family-owned company in the beginning.
Once we entered the property, our first action was to drive the bus through the on-site, sanitizing car wash that was installed a few years ago as another way to protect the animals from disease and the eggs from contamination.
Food safety is serious business. We wore lab coats and protective coverings on our shoes and hair, walked through sanitizing solutions between each area of the facility, removed our jewelry, used ear plugs and signed waivers regarding our health and lack of exposure to other animal facilities.
As the eggs travel through the facility, they are sorted for different purposes. Broken shells are crushed for fertilizer. Broken eggs are processed and purified for pet food. Nonstandard eggs are cracked; the yolk and whites are separated for specialty products like liquid eggs, dried egg powder and even egg white protein powder. The eggs that pass all the inspections are sorted and packaged for shipping.
This company has grown is size and scope, but Rose Acre Farms continues to show respect and gratitude to the communities in which they operate. They regularly donate to local causes (e.g. fundraisers), social groups (e.g. 4-H) and community events. Just imagine how popular the breakfast events are around these towns.
All the hard work made me hungry– and all I did was watch and learn! Take a moment the next time you crack an egg (or six) to be grateful for the hands and the hens that provided them in such a convenient and safe way.
Today I’m sharing with you a recipe for Shakshuka. I made this recipe for my family during Memorial Day weekend, and it was a hit! While I realize this isn’t traditional Midwestern fare, I enjoy trying new things. Versions of this Middle Eastern/North African breakfast food have been filling my social media feed and are being featured on many cooking shows recently, so I decided to try my hand at making it. Serve with pita or naan bread – found in most Fareway and Hy-Vee stores – as a vehicle to get a little of everything in one bite! Served family-style, Shakshuka just might be the ultimate “eggs-for-dinner” recipe.
Thousands of students across America have graduated from high school and college during the past two weeks. It’s exciting to think many of them will follow career paths that don’t even exist today because technology continues to evolve. Others will leave home, stretch their wings and then realize they desire to raise their families on the farm that’s been in their families for generations.
Kevin & Renee Brown
Take, for example, brothers Ross and Levi Brown of Dell Rapids, South Dakota. Neither of them planned to farm. Their parents, Kevin and Renee, insisted that their sons earn a four-year degree. They both attended college 45 minutes from the home farm, which made it possible for them to come on weekends to help with crops or cattle.
Ross graduated from Dell Rapids High School in 2005 and then went to basic training and Air Force technical training. In 2006, he started taking classes at South Dakota State University (SDSU) in Brookings where he majored in Aviation Management. He was deployed three times, ranging from two to four months each time.
“Resuming studies after deployment wasn’t hard for me,” says Ross. “It might have even been beneficial. Being a little older helped me focus more on my studies.”
Due to his deployments, Ross and Levi graduated from SDSU on the same day. After graduating from high school in 2009, Levi had intended to become an engineer. He enrolled in the School of Mines, but it only took him one semester to realize that school wasn’t the best fit for him. The following semester he transferred to SDSU where he earned a bachelor’s degree by double-majoring in Agricultural Business and Finance with a minor in Economics,
Levi, Olivia & Cora Brown
The same day Levi moved into his Brookings apartment, he introduced himself to the beautiful coed who lived on the floor below. Her name was Olivia, and shortly thereafter, they began dating. Levi and Olivia dated from the time she was a freshman through her senior year. Meanwhile, Levi worked two years for a farmer in Mitchell while Olivia continued her studies. She is a registered nurse and earned a Bachelor of Science in Nursing (BSN) from SDSU. They were married in 2014 and moved to Dell Rapids. Levi began farming, and Olivia continued to pursue her studies. She will graduate in August 2019 with a Doctor of Nursing Practice (DNP) from SDSU.
Levi and Olivia are the proud parents of a two-year-old daughter, Cora. Their farm is 3 miles northwest of the home place, where Kevin and Renee have lived since 1985 and where Renee was raised. Although they converted the farm from a dairy to a beef operation, Renee remains tied to the dairy industry. She has sold dairy ingredients to cheese and ice cream manufacturers across the Upper Midwest for the past 30 years. The Brown’s home place remains the center of operations as Ross and his family live across the section to the north.
Ross, Jen & Family
Ross returned to the family farm in 2012 after working a couple of years at Raven Industries. He spent a great deal of time traveling for his job and realized how much time he would be sacrificing away from family if he continued in aviation. Ross and his wife, Jen, are the proud parents of six-year old Elsa, four-year-old Joe, and three-year-old Arlo. Jen teaches first grade in Sioux Falls. Ross continues to serve in the Air National Guard, and his 20th year of service will be 2025.
Ross and Levi have put their interests and expertise to work on the family farm. They built their own strip tiller and bean planter. Levi said he’s read more articles since he’s graduated than he did as a student because it’s more meaningful now that he can apply what he learns. Kevin says his sons are always on the Internet, looking for new ideas. In fact, that’s how they learned about Latham Hi‑Tech Seeds performance in the F.I.R.S.T. Trials and about Latham’s hybrids that are the Boss on Goss.
“Ross and Levi have really embraced technology, and that’s helped the bottom line of the farm,” says Kevin. “Technology adds another level of management, so I’m turning the reigns over to them. They order our seed, chemicals and fertilizer because they know the prescriptions for each farm.”
Ross was quick to add, “We all bring something to the table. Everyone has ideas to share. Oftentimes, Levi and I will be working on equipment. Dad walks in and says, ‘Try this,’ and then it works.”
The Browns farm separately, yet together. In addition to raising crops, Kevin finishes feeder cattle. Because there wasn’t an opportunity to buy more land, Ross also finishes feeder cattle and calves about 100 cows each spring. Levi will build cattle yards this summer and plans to bring in his first load of steers this fall.
“It’s been rewarding to watch Ross and Levi take over the farming,” says Kevin. “Renee and I are so fortunate that our family lives nearby. We’re looking forward to slowing down and enjoying more time with our grandkids.”
Today the Browns are sharing with us a family favorite recipe that promotes the beef they raise.
“Memory Hot Dish a ‘go-to recipe’ for Mom when she has a lot of mouths to feed for lunch, plus it’s one of our favorites,” says Ross. “The calendar might not say ‘hot dish’ weather, but this week’s weather does! I had on a sweatshirt and flannel while doing chores earlier this week, so this recipe seems to fit the type of spring we are having.”
Family photo from left to right: Jake; his sister, Brooke; his mom, Karen; and his dad, Steve.
More rainfall isn’t what most Upper Midwest farmers wanted this month, but the delay in spring planting allowed Jake Rooney Chippewa Falls, Wisconsin, to attend commencement exercises May 11 at North Dakota State University. The new grad majored in Agricultural Economics and will plant his first crop this spring as a full-time employee of Rooney Farms.
“One reason I decided to major in Ag Economics is because my dad felt one of his shortfalls is commodity marketing. I took a few marketing classes and a couple of commodity trading classes,” says Jake, who also worked for a farmer in Moorehead, Minnesota, while he was in college. “Having an economics background will help me manage expenses and keep the balance sheet square. One goal we have this year is to cut expenses by five percent, increase yield by 5 five percent and increase our marketing for a net return with an increase of 10 percent.”
Once the 2019 crop gets in the ground, Jake is looking forward to studying the last three years of Profit and Loss Statements (P&Ls). He wants to compare what happened year to year and identify areas where improvements can be made.
“I’m really excited to be part of the day-to-day decision making. I’m looking forward to being involved with this crop from planning and planting to harvest,” says Jake. “I moved home at the end of the fall semester and took my final three classes online this spring, so I get to be apart of this operation every day. I helped choose this seed and can’t wait to see how much corn goes in the tank this fall.”
Rooney Farms produces corn and non-GMO food-grade soybeans, rye and alfalfa in Wisconsin. Its sister company, Rooney Angus Ranch, is working to become the premiere Black Angus seedstock provider for the commercial cattle market.
“Our vision is to produce the ideal bull for the commercial cattleman. To achieve this, we’re selecting our seedstock based on marbling and calving ease. We recently hired a new ranch manager and an embryonic technician, who will manage the donor herd,” says Jake, who nearly earned a minor in animal science.
Cattle have been a passion of Jake’s dad, Steve, since he grew up on a Wisconsin dairy farm. Steve has always been interested in livestock, and in 2014, the opportunity arose. While skiing in Colorado, Steve purchased a ranch with 400 head of Angus cattle. He has since purchased a Texas ranch, where plans are underway to host its first bull sale in March 2020. Each Memorial Day weekend Jake, plus about 50 friends, family members and hired hands, gather at Rooney’s Colorado ranch for their annual cattle branding weekend. They work cattle on horseback, and when the work is done, they’ll enjoy homegrown beef. Jake’s favorite cut is a thick sirloin, with a little Lawry’s salt and pepper, grilled to medium rare.
If you spend your summers watching kids play baseball or traveling the show circuit, the people you sit next to in the stands become like a second family. Sometimes they even become your family.
Wayne and Patricia Webster of Walker, Iowa, met in 1961 when they were both showing cattle at the Linn County Fair.
“Wayne had more than one Black Angus heifer in the same class, so he asked me to show one,” says Pat, who was raised on a farm near Marion and was showing crossbred steers at the time. Pat and Wayne became closer friends after that show, but they didn’t start dating until six years later.
It’s no wonder that Black Angus have been important to this family.
Wayne continued to raise Black Angus upon graduating from high school in 1965. After he and Pat were married in 1972, they decided to focus on breeding registered Black Angus. They really like how docile the Angus breed is, plus this species is always in demand because it’s known for producing high quality beef.
To help market their stock as well as to keep an eye on genetics that perform, the Websters attend several livestock shows throughout the year. They usually attend a few local shows plus watch their stock at the Iowa State Fair, Junior Angus Show, North American International Livestock Exposition and the National Western Stock Show.
Webster Farms had Grand Champion Bull at the Iowa State Fair in 2013 and again in 2017. The bull that won in 2017 also was named Grand Champion Bull at the 2018 National Western. Owners of this bull were: Wilson’s Cattle Company, Foose Cattle Company, and Webster Farms.
Webster Farms had the grand champion female at the 2012 Iowa State Fair with a heifer named Missie, who is still a donor cow in their herd. Two of their bulls were named grand champion at the Iowa State Fair in 2013 and 2017. The bull that won in 2017 went on to become the grand champion bull at the 2018 National Western.
“Growing up in the country and raising livestock really helped our four daughters become independent. Now we get the chance to watch our grandchildren learn and grow as they do chores and work with their cattle,” says Pat.
All four of the Webster’s daughters live within five miles of their farm, so Pat and Wayne feel blessed they get to see their family often. They stay busy attending activities for their nine grandchildren, who range in age from three to 25. Their oldest grandson is married and has a 10-month-old daughter.
It’s a busy time, but also a time of transition. The 2019 crop marks the first one that Wayne hasn’t planted since he entered a farming partnership with his father in 1965. Although the Websters rented their farm ground this spring, Wayne and Pat have been worrying about the spring rains as much as ever. They broke ground in April on a new wean-to-finish pig barn and have been concerned about getting the concrete poured to keep the building project on track. They plan to take delivery of their first set of weaned pigs in September.
Although they’re planning a farm sale this fall, Wayne and Pat aren’t exactly retiring from farming. They’re really focusing their efforts on raising livestock. In honor of May Beef Month and the upcoming summer show season, today Pat is sharing with us a couple of her family’s favorite recipes.
Ever have a sudden flash of insight that’s as compelling as a baby seeing its reflection in a mirror for the first time? You’ll never experience the world the same again.
It happened to me a few years ago when I was taking a class in Des Moines to become a certified Kansas City Barbecue Society judge. The instructor, a tall, strapping Texan, conveyed two things I’ve never forgotten. I can still hear the contempt in his voice as he informed us, “You Iowans think milk is a spice!” I also marvel at his unbridled enthusiasm for beef brisket.
Of all the meats we were learning to judge (including ribs, pork and chicken), I couldn’t figure out why brisket would top his list. True, I’d only had a few briskets in my life, but I hadn’t been impressed. In my experience, brisket was dry. Tough. Blah.
But I snapped to attention when the instructor began passing a plate of smoked beef brisket. I couldn’t ignore the savory aroma. I didn’t want to look away from the rich bark (the spicy, smoky crust) enveloping those juicy brisket slices. I did want my table mates to hurry up so I could helpful myself these mesmerizing morsels of meat.
Finally, I took that first bite. Oh my. Suddenly I knew exactly what my instructor was talking about. This brisket was unlike any other I’d ever tasted. Fork-tender. Succulent. Exquisite.
I knew my culinary life would never be the same, now that I’d experienced this delectable revelation.
Hungry yet?
Featuring SkyView Farms Brisket from Laura Cunningham
Let’s dig into some beef brisket basics, just in time for May Beef Month, so you, too, can experience the magic and enjoy this beefy goodness in all its glory.
Brisket — The Cut
Since the brisket comes from the animal’s lower chest, an area that is used for movement, this primal cut of meat can be tougher than other beef cuts. This also makes the brisket an ideal cut for cooking low and slow in the smoker, the oven or in a slow cooker.
Best Beef for Brisket
A great brisket starts with high-quality beef with good marbling (intra-muscular fat). As your brisket cooks for many hours, you’re rendering the fat into oh-so-good flavor.
Seasoning a Brisket
It’s hard to go wrong with a mix as simple as coarse pepper, kosher salt, and garlic powder. These flavors enhance the meat, allowing the robust, beefy flavor to shine.
How to Cook Brisket
I have a Traeger pellet grill/smoker, so that’s how I like to smoke meats. I often use fruit woods like apple for smoking meats, although it’s fun to experiment with other flavors, too, like mesquite.
If you do have a smoker, however, feel free to try this Smoked Brisket recipe I adapted from Traeger. Infuse your brisket with wood-fired flavor, and forget coming back for seconds. You’ll be coming back for thirds!
Iowa Youth Institute Puts Spotlight on World Hunger
Ian Latham, a junior at West Fork High School, is one of 304 students selected to attend the 2019 World Food Prize Iowa Youth Institute on April 29 in Ames.
We’ve all heard about the need to “feed the 9,” but it’s easy to dismiss the thought. After all, global food security doesn’t impact those of us producing row crops in the Upper Midwest. Or does it?
“For you students who are 18 years old today, when Iowa celebrates its bicentennial in 2046 and you will be celebrating your 45th birthday, the population of our planet will have just reached 9 billion people,” said Ambassador Kenneth M. Quinn, president of the World Food Prize, in an address to 304 students on April 29 at the eighth annual World Food Prize Iowa Youth Institute at Iowa State University. “Whether we can nutritiously and sustainably feed all of those people is the single greatest challenge human beings have ever faced. It will be up to you to fulfill Norman Borlaug’s legacy and meet this challenge.”
If not you, who? Who will fulfill the challenge of nutritiously and sustainably feeding people worldwide?
Ever since a missionary turned farmer from the Philippines visited Latham Hi‑Tech Seeds in October 2018, that country’s plight has been on our minds and in our prayers. We’re left with the question, “What could we do to help bring food security to isolated farmers in a developing country?” It’s a question our 17-year-old son, Ian, attempted to answer.
To participate in the Youth Institute, students must identify a challenge affecting food security within a specified country and propose their own solution to address the challenge. Students then present their ideas to a roundtable of peers and experts, participate in interactive activities in labs and classrooms on the ISU campus, and connect with innovative leaders from across the state.
Ian’s paper focused on increasing corn yields in the Philippines by creating a non-profit organization that would provide Filipino farmers with seed corn that has resistance to corn borer. He told peers and experts during a roundtable discussion that demonstration plots would be planted, so farmers could see how higher yields are gained from better seed. It’s a method that has already been successfully employed by Adriel Dave “AD” Alvarez.
AD is a member of the Global Farmer Network through which he met Latham® Dealer and agvocate Larry Sailer of Iowa Falls, Iowa. Last October AD traveled to Des Moines where he participated in the Borlaug Dialogue and the Global Farmer Roundtable. As Larry’s guest, AD traveled about two hours north of Des Moines for a tour of Latham Hi‑Tech Seeds. AD explained to us how adopting modern agricultural technology could have a positive economic impact on his country, which is comprised of more than 7,000 islands.
Modern agriculture is key to reducing poverty. It would reduce food costs and improve the overall quality of life in the Philippine. Nearly 73 percent of Camotes Islands’ land mass is in agriculture, however, farmers don’t harvest enough corn to sustain them to the next harvest. Those who live on the island must import large quantities of corn. A family member will work in Cebu; Cebu city is located within Cebu province, which is a big island. Other times family members will work overseas, and then send home money to buy additional corn. Corn, which is milled into grits, is the staple food of the Camotes Island’s approximately 103,000 inhabitants.
“We need a comprehensive approach that can effectively address issues that limit these technological adaptations,” says AD, who has successfully demonstrated that Bt corn can increase yields tenfold.
During the seven years the Alvarez family has been doing agricultural community development on the Camotes Island, AD has uncovered these barriers to adopting agricultural technology: resistance to change; lack of capital support and policies; insufficient political support; limited accurate information for farmers coupled with a proliferation of misinformation; supply limitations; logistical limitations; and location challenges unique to the island.
“In our farming journey, I have grown to understand and love farming. It is one of the most fulfilling jobs that I have ever experienced after gaining enough understanding that a lot of things depend on agriculture,” writes AD on April 29, 2019, in a Facebook note. “From being a pastor, to becoming a microfinance executive, and now a farmer, I can say that even though the latter is an arduous profession, it is the most honest, character-enhancing work.”
AD’s farm and mission have been struggling since drought struck the island in 2016. If you feel called to help, you’re welcome to connect with AD Alvarez via Facebook or email him at parakletoshelp@gmail.com.
To give you a taste of the Philippines, we’re going to introduce you to adobo. This unofficial national food is traditionally made with pork or chicken and served on a bed of rice. Because May is Beef Month and National Grilling Month, we’re sharing a Filipino-inspired recipe for Adobo Burgers. For more Filipino recipes, check out the blog “Asian in America.”
