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Latham Hi‑Tech Seeds

A Sunny Disposition Is Key to This Family’s Happy Heart

Celebrating 35 years with Latham Seeds!

Sunnyside Farms of Mountain Lake, Minn. was named for the thousands of laying hens that helped diversify the Stoesz family’s farming operation from 1976 through 2002. It also aptly describes the disposition of fourth-generation farmers Jerome and Marilyn Stoesz.

“I was 10 years old when my parents built the first chicken barn for 12,000 hens,” says Jerome, who knew he wanted to farm from the time he was a young boy. “The second barn went up in 1976, and we added more chickens in 1980.”

Jerome became a Latham® dealer in 1989 – and was recently recognized at Latham’s Dealer Kickoff for his 35 loyal years of service!

He credits egg sales for diversifying his family’s farming operation and providing additional income during a key time. By applying chicken manure, they saved significantly on fertilizer costs. They were not overextended in the 1980s when the Farm Crisis hit, so Jerome was able to start farming during a time when many of his peers were seeking off-farm income.

Marilyn used to ride her bike past Jerome’s home, but she did not make that connection until mutual friends introduced the couple. They married in 1984 and raised theirthree children on the Stoesz farm that was homesteaded in 1896.

Their beautiful farmhouse was built in 1897 and is framed by many lovely blooms. Flowers are Marilyn’s passion, and she enjoys making floral arrangements for weddings and other events. Her spare time is divided between grandparenting and volunteering at numerous places, including a horse ministry called Ride by Faith.

Today Jerome and Marilyn raise corn and soybeans with their son, Jordan, who is happy to put his training in diesel mechanics to work full time at Sunnyside Farms. Jordan and Jerome spend the winter months in their shop, fixing damaged Rangers and RZRs and then selling them. Jordan’s wife, Emily, works at a local bank and brings homecooked meals to the field during busy seasons.

Jordan, his sister Angela, and her husband, Mike, are all members of the Butterfield Volunteer Fire Department. A third Stoesz sibling, Hannah, passed away in 2017 in an accident.

The Stoesz family enjoys relaxing together at a nearby campground throughout the summer. Three campers are parked side-by-side, making it more convenient for the families to share meals and campfires. Jerome and Marilyn have three granddaughters: Addyson, Makiah and Olivia.

This “grown-up version” of baked beans is reminiscent of cowboy campfire beans. It is a perfect complement to grilled burgers or bratwurst.

Baked Beans Supreme

Ingredients:

1 – 28 oz can Bush’s Original Baked Beans

2 – 28 oz cans Bush’s Onion Baked Beans

1-1/2 pounds ground beef, browned and drained

3/4 cup brown sugar

1/2 stick butter

1-1/2 cup Famous Dave’s Rich & Sassy BBQ sauce

1 teaspoon pepper

Dried onion to cover the top

Pinch of garlic powder

1/2 pound bacon, friend and cut into 1/2-inch pieces

1 package of polish sausage

Instructions:

Mix all ingredients in a 6-quart crockpot. Cook all day on LOW, or on HIGH fr 2.5 – 3 hours.

August 16, 2024

Food & Family, From the Field, General, Recipes
Latham Hi‑Tech Seeds

Celebrating National Farmer’s Market Week
As we celebrate National Farmer’s Market Week, it’s essential to recognize the vital role these markets play in connecting consumers directly to the farmers who grow their food. At Latham Seeds, we’re committed to supporting these connections, ensuring that the bond between farmers and consumers remains strong across the Midwest.

One shining example of this connection is Twisted River Farm, a three-acre market farm in Mitchell, Iowa, owned by Steve Strasheim.

Twisted River Farm is more than just a place where fresh produce is grown; it’s a hub of local agriculture. Offering a variety of vegetables, herbs and flowers nearly year-round, Twisted River Farm brings the best of Iowa’s bounty to local businesses, through their CSA program and directly to consumers through their newly opened on-farm store. Here, customers can experience the freshest produce, knowing it was grown just a few steps away.

Latham Seeds is proud to support farmers like Steve Strasheim, who are dedicated to providing fresh, locally-grown food to their communities. By helping to strengthen the connection between consumers and farmers, we’re fulfilling our mission to keep rural communities strong and vibrant.

Don’t let National Famer’s Market Week be the only reason to explore local markets, visit farms like Twisted River Farm and see firsthand the impact of supporting local agriculture. Check out sources like Choose Iowa to find local food and farms in your own community.

Together, we can continue to build a strong, sustainable future for our rural communities.

Here’s a recipe that’s right from Twisted River Farm’s own cookbook: Try it on burgers, nachos, tacos or tacos. It’s delicious served over cream cheese and served on a cracker.

Cowboy Candy

1 pound jalapenos

2/3 C apple cider vinegar

2 C sugar

1 tsp garlic powder

½ tsp turmeric

½ tsp cayenne pepper
- Mix all ingredients, except for the jalapenos, in a pot. Bring to a boil.
- While that is coming to a boil, slice or dice the jalapenos.
- Add jalapenos to syrup in the pot and bring back to a boil. Reduce heat and let simmer for 5 minutes.
- Use a slotted spoon to scoop out the jalapenos and put into a clean mason jar(s).
- Fill jars with syrup mixture and then put a lid on and put in the refrigerator. NOTE: you can fill a jar with any remaining syrup and use it as a marinade or topping for meats and vegetables.
- Store for two months safely in the refrigerator.
Bonnie Harris

August 9, 2024

Food & Family, General, Recipes
Latham Hi‑Tech Seeds

With Strong Faith and Sharp Focus, Wilkie Found Her Way
We have been so fortunate to have Maycee Wilkie as a marketing intern this summer! Even if you didn’t have a chance to meet her in person, her fingerprints have been everywhere behind the scenes — because she has done a lot for our team.

Maycee, you see, is the definition of resiliency. It goes beyond her inherent marketing skills and maturity as a senior at Iowa State University. It goes beyond her poise and ability to help navigate swift changes at Latham Seeds this summer. It also goes beyond her positive nature — even when stress bears down.

Maycee and her mom, Colleen

For Maycee, resiliency started when she was just six years old and lost her mom to cancer. She and her dad, Mark Wilkie, helped each other move on together. Her dad always told Maycee she was “destined for greatness.” We couldn’t agree more.

Maycee grew up in the small town of Springbrook, Wisconsin. She grew fond of agriculture — mostly because her dad dreamed of being a farmer. Although they never had a big farm, Maycee remembers “the perfect hobby farm” with a cow, chickens, pheasants, hogs and turkeys.

“Who needs an alarm clock when you have a cow mooing and rooster crowing?” she recalls fondly.

Six years after her mom passed away, Maycee’s dad started showing symptoms of amyotrophic lateral sclerosis (ALS). This nervous system disease affects nerve cells in the brain and spinal cord. Mark’s symptoms first appeared in 2016 and was officially diagnosed in 2018. At 11 years old, Maycee stepped into the role of her dad’s primary caregiver. She recalls balancing middle school with the responsibilities at home assisting Mark with tasks like lifting him from his chair or bed, managing his medications and feeding him.

Mark and Maycee

She remembers being able to rely on her dad for help even when he was sick. At the same time, he prepared her for a future without him.

“I would do math homework and would get confused about how to do an equation,” Maycee says. “Instead of showing me how to do it right away, he let me “struggle” for a bit while I tried to figure it out on my own. I did end up figuring out how to do the equation on my own.”

By the summer of 2018, her dad was almost fully paralyzed and could hardly speak. An aunt stepped in and brought Maycee to Clear Lake, Iowa. Together with grandparents, aunts and uncle it was decided to move Mark into a nursing home to transition Maycee from being a caregiver to live high school as a teenager and not a caregiver.

Maycee started her freshman year of high school in Clear Lake where she was the “new girl.” She quickly made her mark by getting involved in activities including choir, band, Spanish, Model-UN, tennis, cross country, speech and theatre. Maycee was also very active in FFA having served in three officer positions and being a member of the Clear Lake FFA Vet Science Team that placed first in the state.

She also stayed active in her church, and she leaned into her faith when her dad passed away in January 2019.

“My dad and family always taught me to lean into God and His love,” Maycee says. “Even when everything feels like it isn’t going to be okay, it will all turn out just how it is supposed to.”

Today Maycee is a public relations major at Iowa State University (ISU) with a minor in event management. The memory of herself as a middle school student who wasn’t sure if she’d even get to high school — much less college — is not lost on her.

She continues to lean into God, just like her dad and family taught her.

“God gave me a challenging story to juggle, but I think that is what is beautiful about the journey called life,” Maycee says. “My faith is what sustains me on the hard days and what motivates me on the good days.”

Wilkie family at Maycee’s high school graduation

At Iowa State, Maycee has found strength in her faith through her involvement with the college ministry, SALT company. This has helped her deepen her relationship with the Lord and remain in fellowship with other sons and daughters of Christ. A guiding light for Maycee and her family has always been the Bible verse, “For I know the plans I have for you,” declares the Lord. “Plans to prosper you and not to harm you, plans to give you a hope and a future.” Jeremiah 29:11

Upon graduation, Maycee wants to work where she can advocate for those affected by ALS. When she’s not in school or working on campus, she enjoys watching sports, dog sitting, reading, playing pickleball, as well as spending time with friends and family.

Speaking of family, Maycee is sharing with us one a recipe for Swedish meatballs. Maycee’s Farmor (father’s mother in Swedish) always made Swedish meatballs for special holidays.

Swedish Meatball Recipe
- 2 tablespoons olive oil, divided in half
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg, whisked
- 1/3 cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb. ground beef, 80% lean
- ½ lb. ground pork
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon, see notes
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard, can sub mustard powder
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
1. Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
2. In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
3. Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
4. While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
5. Heat remaining olive oil in a large skillet over medium-high heat.
6. Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
7. Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
8. Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
9. Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
10. Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.
Bonnie Harris

August 2, 2024

Food & Family, General, Pork, Recipes
Latham Hi‑Tech Seeds

Farming is a Multi-Generational Love

The Jacobsen family has been producing corn, soybeans and pork on an Iowa farm for almost as long as Iowa has been a state.

Doug and Carolyn Jacobsen began growing seed beans for Latham Seeds in the 1970s. They were the third generation to work the family’s Iowa Century Farm. Their son, Corey, and his wife, Kim, began growing seed beans in 1986 when he rented his first farm near the century farm.

While studying Ag Business at Iowa State University, Corey helped to plant four crops and maintained his breeding-to-finish swine operation. He traveled home each weekend to do chores and made countless other trips whenever needed for breeding or farrowing. After graduating from ISU, Corey worked at Brenton Bank in Clarion and then at Dows United Bank & Trust, where he retired as bank president in 2000.

That’s when he started farming full time with Kim, who retired as a high school math teacher and coach at Clarion-Goldfield Dows.

Corey and Kim credit 4-H for laying the groundwork for future farmers, as well as for their three boys: Ben, Matthew and Caleb.

“Through 4-H, our boys learned skills they use on the farm such as welding, woodworking, small engines, along with communication and record keeping,” Kim says. “We feel blessed that they grew up on the farm learning the value of honesty, hard work and sacrifice to accomplish goals. We couldn’t ask for anything more.”

Family favorite recipes are often passed down through generations. The Jacobsen’s are doing just that with these sausage and cheese egg roll wraps.

Maycee Wilkie

July 19, 2024

Food & Family, Recipes
Latham Hi‑Tech Seeds

Latham’s Sales Agronomist Intern Has a Passion for Ag, the Outdoors and Working With Farmers

Jett Fridley

From a young age, Jett Fridley knew he wanted to one day get a job in the ag industry so he could work closely with the farmers. Latham Seeds fulfilled those interests by giving Jett a sales agronomist internship, which allows him to work with both customers and dealers.

“One of the most valuable things I have learned is getting comfortable talking with customers and dealers,” Jett says. “I have learned to have someone that you can call with questions to help yourself grow as a person, but also to give the person asking the question an accurate answer.”

Jett is a junior at Iowa State University studying Agricultural Business with a minor in Animal Science. Being around the outdoors as a child ignited his passion for the ag industry and sparked an interest in connecting with people who have a similar passion. Jett enjoys being active and involved at ISU by participating on the intramural volleyball and softball teams.

Jett with his grandpa Mike and dad, Troy Fridley.

When Jett was growing up, he would visit his great grandparents’ 400-acre farm. Today, Jett and his family use the property to spend time hunting, fishing, riding side-by-sides and planting deer food plots.

Jett’s large family is a mighty support system for him. He has one sister and six step siblings. Jett’s love of the outdoors goes back to his childhood, when his family spent most of their time on the Mississippi river, boating, hunting and fishing in Muscatine, Iowa. In high school, Jett continued his wrestling career that started when he was six years old.

Previously Jett interned with River Valley Cooperative in Sunbury, IA as an agronomy sales intern with River Valley Cooperative in Sunbury, Iowa.

“That internship gave me a great overview of how a cooperative works and what services they provide,” Jett said.

Jett appreciates being able to spend time outdoors as part of his internship with Latham Seeds. In his spare time, you’ll find him fishing, hunting, boating and working out.

We are appreciative of Jett’s skills that have been clearly shown as he has diligently worked with customers and dealers.

Below is Jett’s favorite recipe, Homemade Style Meatloaf.

Maycee Wilkie

July 12, 2024

Food & Family, General
Latham Hi‑Tech Seeds

Celebrating Independence Day, “Picnic Style”
America is rich in its history and traditions. Every year, the Fourth of July brings families and friends together to celebrate America’s independence with parades, activities and of course delicious food. Here at Latham Hi‑Tech Seeds, we are rooted in our history as an independent-family-owned company

But what’s more American than a Fourth of July picnic? Actually, the word “picnic” comes from “pique nique,” which is French for “to pick.” Picnics were often held indoors, where everyone contributed their own dish. Since the 1830s Americans have embraced, which has been captured in many American paintings ever since.

Today, many of us couldn’t imagine celebrating the Fourth without a picnic, thanks to this easy and fun tradition. Whether you are celebrating on a boat, watching fireworks or in your own backyard, food is always a centerpiece of the festivities — because it has a special way of bringing people together. This holiday, we’re celebrating “picnic style” by sharing Sunnyside Farms baked beans and Grandma V’s Fruit Salad recipes to add to your celebrations.

From all of us at Latham Seeds, have a safe and Happy Fourth of July!

Baked Beans Supreme

Ingredients:
- 1 28 ounce can Bush’s Original Baked Beans
- 2 28 ounce cans Bush’s Onion Baked Beans
- 1 ½ pounds ground beef, browned and drained
- ¾ cup brown sugar
- ½ stick butter
- 1 ½ cup Famous Dave’s Rich & Sassy barbecue sauce
- 1 teaspoon pepper
- Dried onion to cover the top
- Pinch garlic powder
- ½ pound bacon, fried and cut into ½-inch pieces
- 1 package polish sausage sliced
Instructions:

Mix all ingredients in a 6-quart crockpot. Cook all day on LOW or on HIGH for 2 ½ or 3 hours

Grandma V’s Fruit Salad

Ingredients:
- 2 egg yolks
- 2 tablespoons butter
- ½ cup sugar
- Scant 2 tablespoons vinegar
- Dash of salt
- 1 cup whipped cream
Instructions:
- Cream together eggs, butter and sugar
- Mix in vinegar and salt; cook in double boiler until thick, stirring constantly
- Cool mixture and then add 1 cup whipped cream
- Pour over fresh fruit (bananas, strawberries and grapes) then refrigerate
Maycee Wilkie

July 2, 2024

Food & Family, General, Recipes, Sides
Latham Hi‑Tech Seeds

Latham’s Sandie Johnson Retires After 43 Years in the Seed Industry

From sunflowers to kidney beans to soybeans and corn, Sandie Johnson says her 43 years in the ag industry has treated her well.

She was just 25 years old when she started in the sunflower research department for SIGCO Research in Breckenridge, Minn. In the fall, she worked in the fields, collecting moisture samples for testing. In the winter, she threshed sunflower heads one by one, putting the seeds in envelopes for planting.

“It was hard, monotonous work,” says Sandie, who is retiring from Latham Seeds after 12 years of working with farmers and dealers.

A knack for numbers and an interest in accounting took Sandie to the accounts payable department at SIGCO, where, among other things, she tracked all capital purchases. When SIGCO was bought by Mycogen Seeds, she moved to a different department (SVO) that contracted with farmers to grow high oleic oil sunflowers — and was happy to continue working with growers through delivery, billing and settlements for their crops throughout the season.

The purchase of a lake house in 1994 an hour away prompted Sandie and her husband to relocate.

Her new job was as an office “floater” at the hospital in Fergus Falls, Minn. It only took six months for her to realize how much she missed working in the ag industry.

“It was the same thing every flippin’ day!” Sandie says of the hospital position. “I couldn’t do it.”

She accepted an opening at Prairie Bean Co., (a division of ConAgra) and focused her attention on processing kidney beans. And then in 1996, Sandie moved to Wisconsin to be the office manager at Brown Seed Farms. As a small company, she handled everything in the office – from seed orders, shipments, returns, account receivables, payments and settlements, payroll and accounts payable. Thirteen years later, when Brown Seed was sold to NuTech Seed, she relocated to Forest City, Iowa and continued to work with the dealer network that also moved to NuTech.

“Then one of the RSMs I worked with at NuTech went to Latham Seeds,” Sandie says. “He told me they needed someone and I was interested in working with a family-owned business again.”

That was in 2011, when Sandie accepted a seed account manager position at Latham. She worked with farmer-dealers for several regions for 10 years until December 2022, when she moved into the finance department — again relying on her knack for numbers and accounting experience.

“I’ve been so lucky that I’ve always enjoyed who I worked for in this industry,” Sandie says. “I’ve loved working in agriculture every minute. It’s been very good to me.”

The unexpected death of her son-in-law earlier this year made Sandie reevaluate her future. In many ways the tragedy brought her and her children closer together. But it was a life-changing event that she simply couldn’t ignore.

“Going through it, we saw the value in each other,” Sandie says. “And while I love what I do – my job and the people I work with – I love my family more.”

Sandie and her husband, Todd, live in Forest City with their two dogs: Zuzu, a 15-year-old puggle, and Stella, a one-year-old Dalmatian.

She has two children, two stepchildren and six grandchildren. Sandie’s an avid baseball fan (especially of the Minnesota Twins) and loves participating in community theatre, which she’s done for most of her adult life in several states.

Her plans after retirement?

“I intend to do my best to be fully present and enjoy every minute I can with family and friends.”

In honor of her time at Latham Seeds, Sandie is sharing a recipe for the dish she has always brought to the annual holiday potluck.

bonnie-harris

June 28, 2024

Food & Family, General, Latham News, Recipes, Sides, Summer
Latham Hi‑Tech Seeds

Boy Next Door Stays True to Latham Roots for 48 years

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 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.

“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. And this fall, he will celebrate his 49^th anniversary with the company.

“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.

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.

shannonlatham

June 20, 2024

Food & Family, General, Latham News, Pork, Recipes
Latham Hi‑Tech Seeds

Sprouting New Talent: Meet Latham Seeds’ Summer Interns

We are excited to welcome not one, but two talented summer interns to our Latham team this year! Jett Fridley is working with us as our Sales Agronomy intern, and Maycee Wilkie is working with our Marketing Department — just in time for Dealer Kickoff.

A little about Maycee:

Maycee Wilkie

Maycee is a public relations major at Iowa State University with a minor concentration in event management. She grew up in Clear Lake, where she was active in several FFA leadership roles and wrote for the FFA Reporter.

During the academic year, Maycee works in ISU’s financial aid office as a digital marketing and communications assistant. She is responsible for developing brochures, website content and articles that inform students on financial aid opportunities and improve financial literacy.

Maycee learned about Latham Seeds in high school, when Shannon Latham toured their greenhouse and FFA program. She’s excited to step back into the “ag” world while learning more about the strategic side of marketing. Upon graduation, Maycee would like to find a job where she can raise awareness for Amyotrophic lateral sclerosis (ALS).

“God instilled a passion in me to advocate for those living with ALS after my dad passed away from it,” Maycee says. “It is my mission to do just that through communications or marketing.”

A little about Jett:

Jett Fridley

Jett is a junior at Iowa State University studying agricultural business with a minor in animal science. He is from Muscatine.

Jett has also interned with River Valley Cooperative, where he learned about the services that cooperatives offer. It was there that he found colleagues who were passionate about their work, which translated into exceptional customer service.

He sees that same passion at Latham Seeds, and says he looks forward to working with experienced sales team members to learn more about the company’s products.

“I’m also looking forward to working alongside farmers and learning more about their operations, while showing support for the Latham brand,” Jett says.

Please join us in welcoming Jett and Maycee to the Latham family business!

shannonlatham

May 31, 2024

Food & Family, General, Latham News
Latham Hi‑Tech Seeds

Latham Seeds Welcomes Jacob Vallery as District Sales Manager in Western Iowa

It was a “letter to his future self” for a high school writing assignment that gives Jacob Vallery a new perspective about life goals. In that letter, Jacob wrote that in 10 years, he wanted to be married, have a child (or one on the way) and be working as a sales manager for a respected seed company.

“Nobody can ever say writing down your goals doesn’t do anything,” Jacob says with a laugh.

That’s because Jacob is not only married to college sweetheart Kaylee, but they are also expecting their first child in September. And, as it turns out, Jacob is the newest District Sales Manager for Latham Seeds.

Jacob and Kaylee with their dogs Kinze and Yue

“We’re thrilled that Jacob has joined our team, especially given his family’s long history in farming,” says Latham Sales Manager Amy Rohe. “He’s already impressed us with his energy, knowledge and desire to serve our Western Iowa territory.”

Jacob’s territory also extends to Southeast Nebraska, where he lives in the town of Douglas. Jacob and Kaylee moved in the day after they were married in October 2022. Kaylee owns a dog grooming salon and works at the local bank just few miles from their house.

Staying close to home was always the plan for Jacob. His parents live in the house that his great- great- great-grandfather built in 1876. That’s the farm where Jacob was raised, approximately six miles west of Plattsmouth, Nebraska.

“We were all corn and soybeans growing up, so I had heard of Latham Seeds,” he says. “At one point, my dad and my grandfather planted some Latham soybeans.”

While in high school, to help save for college, Jacob ran a successful Golden Harvest dealership. Later he interned with LG Seeds and job shadowed DSMs at that company. After graduating from the University of Nebraska with a degree in integrated crop management and agronomy, Jacob returned home to help his dad on the farm.

A call about a sales job with Latham Seeds made him remember his letter to his future self.

“I realized that I have a lot of the same values as the Latham family,” Jacob says. “I’m looking forward to building relationships with current dealers and bringing new dealers onboard. I really hope to make a difference with dealers in my territory.”

He adds: “To work for a company where the owner is willing to take time out of his day to meet you and talk to you . . . that matters a lot. John takes time for every dealer and customer. It says a lot about how he cares about them, and I admire that very much.”

shannonlatham

May 24, 2024

Desserts, Food & Family, General, Latham News, Recipes