Food & Family | | Latham Hi-Tech Seeds

Latham Hi‑Tech Seeds

Feeder Cattle Connect Generations on This Iowa Farm

3 Generations of Cattle Producers at the Hawthorne Family Farm

The first Friday of June was the kind of day many of us take for granted. I watched as four generations of the Hawthorne family spent time on their family farm near Lohrville, Iowa, and thought “days like this get etched in our hearts and on our minds.”

Beautiful flowers were in bloom around a tidy vegetable garden, and cattle were grazing on pasture with a meandering creek. Skies were blue, and clouds were fluffy and white. Although the sun was shining brightly and the forecast was calling for a high near 90 degrees Fahrenheit, a cool breeze was blowing.

Latham® dealer, Mark Hawthorne, walked with me into a picturesque field of LH 9700 alfalfa that was seeded in mid-March 2016.

“Latham’s 9700 lives up to the description in your advertising,” said Mark with a smile. “It has a great disease package. It also has fine stems and is very leafy. It offers fast regrowth, too. We like that it’s tall because that makes more feedstuffs. We tub grind our alfalfa and mix with grass hay, grain and supplements. We find there’s a lot less waste when we tub grind rather than let the cattle have free choice from a round bale feeder.”

Mark’s father, Merrill, was busy cutting hay while the sun shined. Mark’s wife, Susan, and their 14-month-old granddaughter enjoyed watching the farming activity under a shade tree with Mark’s mom, Rita. Mark and Susan’s 12-year-old son, Max, was busy watering his pen of feeder cattle that he will exhibit in about 30 days at the Calhoun County Fair.

While he didn’t exactly tell me so, I gathered that what Max enjoys most about his 4-H beef project is the chance to spend time with his dad and grandpa. It makes him feel connected to carry on the tradition of raising cattle like those before him. He’s also learning lessons about business and life.

Here’s what I learned: These cattle will be placed in a pen on the fairgrounds. Max will make a poster that includes vital information like beginning weight in January and weight at the fair. A team of three judges will ask 4-H members questions like “What ration did you feed?” I learned that Max is feeding his cattle 40 percent protein with cracked corn. It takes approximately 30 pounds of feed per day per animal, and cattle will gain about four pounds per day.

The cattle business has been good to this third-year member of The Union 4-H Club. Last year Max sold his feeder cattle and cleared enough to buy this year’s pen plus put some money in the bank. He’s saving up for breeding heifers. And like many pre-teens, he has his sights set on owning his own pickup.

Big dreams often start as 4-H and FFA projects.

“I had always planned to farm if there was an opportunity to do so,” says Mark. “I worked for a farmer by Story City the four years that I attended Iowa State and for eight years after graduation. Then an opportunity came open for me in corn breeding at the Syngenta plant in Glidden. This was a good move because I was closer to home, so I could help my dad on the farm.”

Mark says he’d probably still be working in Glidden today if Syngenta hadn’t closed the plant. He didn’t want to uproot his family to Seward, Nebraska, so he put his Ag Business major and Agronomy minor to work for himself by taking on a Latham® dealership and taking over more of the day-to-day responsibilities on the farm.

The Hawthorne family backgrounds cattle. They buy 400-pound steers in January and sell them around 800 to 900 pounds sometime between Labor Day and Thanksgiving.

“Our farm has changed as times have changed,” explains Mark. “We used to finish cattle, but it got to the point where packers wanted to buy large numbers of cattle. Since we aren’t loading out semi-trailers at a time, we started selling them sooner. We used to raise hogs in open-front building but got out of the business instead of reinvesting in new facilities. It works out well because we get to take a break from doing chores for a few months each year.”

Late fall and early winter months provide time for the family to get enjoy a ski vacation or to visit family members and friends. Mark and Susan’s 25-year old daughter, Jessi, lives nearby. Their 22-year-old son, Kodi, lives in Barret, Minnesota.

“Our goal is to leave our farm in a position that allows our kids to come home if they so desire,” says Mark. “We’re getting the next generation ready now, so they can take over some day.”

One sure fire way to get all the kids to gather is to put brisket on the smoker, adds Susan. “They come running home when they hear Mark’s Midnight Brisket is in the smoker.” Today Mark is sharing his family’s favorite beef recipe with us. Beef. It’s what’s for dinner.

Team Latham

June 9, 2017

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

Oh, the Places You’ll Go with Boer Goats!

It’s show season and that means this Northwest Iowa farm girl has places to go and people to see. Josie Wickman of Wicky’s Rockin’ Boer Goats in Curlew hits the road most weekends from March to October, traveling to American Boer Goat Association (ABGA) events in Iowa, Missouri, Minnesota, Kansas, Nebraska and South Dakota.

Josie discovered her passion for livestock production as 4-H member. She showed sheep from fourth through eighth grades. Her mom, Lori, was serving as the sheep superintendent at the Palo Alto County Fair and decided to start a goat show because meat goats were the fastest growing 4-H project at the time.

“That year we borrowed a doe from our neighbor, and I fell in love with showing goats,” says Josie. “Boer goats have so much personality. They act like dogs, and they’re so smart. I also enjoy kidding season. It’s so much fun to see all the babies run around.”

Josie started a goat herd during her freshman year of high school with two commercial does named Sweetie and Dot. One year later, her grandma bought her an ABGA registered doe. Her mom helped her name Wicky’s Rockin’ Boer Goats, which combines Josie’s love for both music and Boer goats. Josie names her registered goats after song titles.

Since 2011, Josie’s goat herd has expanded to 75 head and she’s gotten involved with embryo transfers. Thirty does are recipients and several others are donor does.

“Trans-Ova has recently started offering reproductive technologies for goats, so I think you’ll see a lot more of it around here,” says Josie. “It’s a great way to improve your herd genetics without having to buy and house a buck. When it comes to selecting my donor does for flushes, I choose the ones that have the most desirable traits according to the breed standards.”

Raising animals that portray the best breed standards is important when your goal is to raise show-quality meat goats that can be sold to 4-H and FFA members. Josie’s efforts have been rewarded with numerous trophies from top shows across the Midwest, plus in high school she earned her FFA chapter’s Star Placement award.

Josie’s goals for her goat herd remain raising competitive show animals. Her long-term goal is to pursue a career that will allow her to continue raising Boer goats. She’s heading down the path for success by enrolling at Iowa State University. This spring she earned her associate’s degree from Iowa Lakes Community College, and this fall she’ll move to Ames where she’ll major in English.

Before she hits the books again, this girl has places to go.

“My favorite show to attend has always been the Iowa State Fair,” says Josie. “I love all the questions I get from people walking by asking about my goats and what we do with them. It reminds me that not everyone is lucky enough to grow up around animals.”

As a tribute to the Iowa State Fair, today Josie is sharing with us a recipe for Choco Moco cupcakes. She made these cupcakes as a 14-year-old 4-H member, and they were selected for the Iowa State Fair.

“When I was practicing baking these cupcakes for the fair, my dad kept coming in the kitchen and sneaking the rejects,” says Josie. “I always took a bunch of projects to the fair, but I always made sure that every year I took cupcakes of some kind.”

As a former 4-H member who enjoyed exhibiting baking projects, I know that “consistent and uniform” gets engrained in your brain. To this day, I look for consistency when plating baked goods. Here’s to all those 4-H and FFA members who are honing their baking skills for the summer fair season!

Team Latham

June 2, 2017

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

Faidley Family Caters to Consumers with Beef Business
One sure sign of spring across the Midwest is seeing cow-calf pairs on pasture. Daniel Faidley of Bear Grove Beef says seeing a healthy calf’s head peeking out of the grass sparks feelings of relief, pride and hope.

The characteristics that Daniel Faidley of Colfax, Iowa, looks for when he selects seedstock today is almost completely opposite of what he and his siblings selected when they were showing tall, large-framed Limousin cattle as 4-H and FFA members in the late 1980s and early 1990s. In fact, his herd is more reminiscent of the cattle his dad raised and showed in the 1950s and 60s.

“I go to a lot of business dinners and see a lot of steaks that don’t get finished because they’re just too big. That’s just wasteful, so I decided to raise smaller cattle that would produce beef that created an amazing eating experience for people,” explains Daniel, who works full-time as sales director for WinField United. “I researched several options and discussed them with my brother, Dwayne. His advice was, ‘If you want to look at your cows in the pasture and really like what you see, go with Mini Herefords. They’re quality cattle that produce incredible beef’.”

That decision started Bear Grove Beef and Bear Grove Family Farms, which were named after the one-room schoolhouse near the farm where Dwayne and Daniel grew up. These two core businesses complement one another: Bear Grove Beef focuses on producing better seedstock every year with the ultimate goal of raising cattle that can win in the show ring but also are productive in the pasture. Bear Grove Family Farms focuses on delighting consumers with extremely high quality beef for their dining pleasure.

Mary and Ryan Faidley showing some love to their heifers at the tie-outs at the Iowa State Fair

“I wish more consumers understood just how safe and nutritious beef is in this country. I wish they didn’t get bombarded with misinformation that creates fear and doubt,” says Daniel. “Our approach to marketing Bear Grove Family Farms beef is to never say anything negative about other beef or the way it was produced, with the important exception of not condoning anything that’s egregious abuse of animals or the law. We’d rather tell our story and give people the choice of how they’re going to feed their families. We’ve had people call and ask for free range, grass fed, organic… whatever. We explain what we do and how we do it. Sometimes, they say, ‘Okay, that makes sense. I’d like to buy some.’ Sometimes, they say, ‘Sorry, but it has to meet XYZ criteria and your beef doesn’t do that.’ That’s fine with us. We are going to be 100 percent truthful about what we do.”

The Faidleys feel so strongly about honesty that it’s is a written policy. A pamphlet given to Bear Grove Family Farms’ customers states:

We will answer any question you have, honestly.

Less than 3% of the U.S. population has any direct connection to a farm. That leads to questions about what happens on the farm and creates confusion about what farming practices are good and what are bad. We have nothing to hide about where the food we produce comes from and how it was raised. You may have some strong preferences about food and need to know specifics about the food we produce to decide if you want to buy food from us. Just ask. If our answers mean you choose to go elsewhere for your food, we are ok with that. We hope knowing the facts about our food helps people make confident choices about the food they put on their own dinner tables.

Mary showing at the Iowa State Fair

When cows are grazing the lush pastures of a new spring, no one is more grateful for their health and gets more joy from watching them with their calves than the farmer. And, when that first-time mama cow needs help to have her first calf, it is the farmer who rushes to the scene to do everything possible to save mama and baby. Farming isn’t easy. But, farmers are people with hearts that love the farm, the livestock, the land. And, they are people with minds to make decisions that protect their hearts by doing what’s best for the livestock and the land.

Farms and farmers aren’t perfect. Like great parents with their kids, farmers must make decisions based on what they believe is best. Sometimes they learn they could have done it differently or better and work to apply those learnings in the future – just like parents. Farmers pursue better ways to care for the livestock and the land and produce food for people to enjoy.

Bear Grove Beef’s Cannonball was the 2016 Iowa State Fair Reserve Champion Bull

Bear Grove Family Farms is truly a family operation. Daniel handles the logistics of scheduling beef to be ready for customers and shares marketing it with his wife, Robin. Their kids get involved, too. In fact, Mary, qualified for the regional technology fair by creating a website and YouTube videos focused on educating people about farms by debunking common misconceptions about farms and cattle.

For the Bear Grove Beef business, Dwayne manages the cattle production. Their father, Don, is involved with helping make good production decisions. The kids work with the cattle, too.

“The only surefire way to get all the Faidleys together is to meet at a cattle show,” says Daniel. “Getting together with family is one of the main reasons I choose to show cattle now. Our sister, Diana, and our mother, Dorothy, often help make sure Bear Grove Beef is represented professionally. I enjoy the competition, but I remind myself and our kids that it’s a very subjective situation. One person decides 100 percent of the outcome of the show. Getting too wound up about winning is a recipe for disappointment.”

Whether they’re prepping cattle to make a great impression in the show ring or preparing to deliver beef to customers, the Faidleys understand the importance of presentation.

Bear Grove Beef’s Ben Dover was named 2017 National Western Stock Show Reserve Champion Bull

“Robin is amazing at thinking about beef products from a mother’s perspective. She bridges the understanding of how the animals are raised for the typical consumer, who hears a lot of noise about food production but who doesn’t know what’s real and what’s rhetoric,” says Daniel. “Robin also makes things look pretty. When we sell beef, we like to present it in a way a consumer would find appealing. Robin has a green thumb, which allows us to deliver beef with some extras in the presentation like some flowers or herbs she grew. We’re a small farming operation and we put our hearts into every steak we sell. Robin’s touch really demonstrates that.”

To help promote the delicious beef they produce, today Daniel is sharing one of his family’s favorite recipes for marinated flank steak. Flank steak is a quick-cooking, flavorful cut of meat. When sliced correctly on the diagonal, the pieces of steak are tender and attractive.

COOK’S TIP: Like many great farm cooks, Daniel and Robin Faidley cook from scratch. Daniel’s philosophy on cooking beef is “don’t use a recipe and don’t overcook the meat.” He shared with me the steps he takes to prepare grilled steak. I find Daniel’s “honesty” refreshingly funny. I’ve been known to thaw meat in the microwave because I didn’t plan far enough ahead. I have no doubt that you could sit down at his table and be treated to the most delicious steak dinner, and I’m just as confident that I couldn’t pull it off without being given exact measurements. 🙂 I’m analytical enough that one of my favorite gifts is a set measuring spoons I received that are labeled “dash, smidgen and pinch.”

Click here for more tips on how to score and grill flank steak.

Also be sure to check out the many delicious recipes available online from the Iowa Beef Council, including:
Team Latham

May 26, 2017

Beef, Food & Family
Latham Hi‑Tech Seeds

Knowing Family Lineage is Second Nature to these Producers

Zach Greiman is pictured here with his Limousin heifer that was champion in both the Open and 4-H shows at the 2005 Iowa State Fair and was also 3rd overall breeds in the 4-H show

Just as some people are interested in learning about each branch of their family tree, cattle producers who sell breeding stock know the lineage of each animal they’re either selling or buying. Zachary Greiman, who farms in North Central Iowa, says his family can trace the beginnings of their Angus beef cattle to the late 1800s.

“My great great grandpa Fred Greiman emigrated from Germany and eventually settled in Garner,” says Zach. “He sent cattle by rail to markets in cities like Chicago. While accompanying a load of Shorthorn steers to market one day in 1893, he saw a display of Angus bulls.”

The opening bid for an Angus yearling bull went for more than Fred’s whole rail car full of cattle brought! He didn’t purchase one that day, but he was determined to own an Angus bull. Three years later Fred was in the co-op elevator when he saw a poster advertising a South Dakota farmer was interested in trading a Percheron stallion for an Angus bull.

Red Angus heifer at the Jr Open Red Angus Show at the IA State Fair

The two farmers corresponded by mail. After some months, they agreed to exchange animals. Fred placed his prize-winning Percheron stud on a railcar and eagerly awaited the arrival of his Angus bull. When the bull finally arrived, it wasn’t what Fred had expected. He had traded an 1800-pound stallion for a 400-pound Angus bull!

“The neighbors laughed at the trade until Fred’s Angus cross calves started topping the Chicago market,” says Zach. “We still have the crate that bull was shipped in, and it’s a great reminder that perseverance pays.”

Who would have guessed that bull would become the foundation for one of Iowa’s oldest and longest continuing Black Angus herds? Upon Fred’s retirement, his son Addis took over the herd. Then Addis’ sons, Cliff and Don, formed Greiman Angus Farms. Greiman Angus Farms was then purchased by Cliff’s son, Cory, and Don’s son, Ted.

Ted remained strictly Angus while Cory diversified. He kept the registered Angus base but crossed those cows with other breeds to increase his customer base. That’s a philosophy that his son, Zach, shares.

“I really don’t care about color or breed. I just like a good one,” says Zach, who raises cattle in partnership with his dad. “We focus on breeding females. The majority of our herd is Angus and Simmentals. We also have Chianina, Maintainers, Red Angus, Lim-Flex, Simmental, Foundation Simmis. Most of our cattle are registered, but we have a handful of crossbred cows.”

Reserve Champion Angus heifer at the IA Beef Expo

Although they sell more breed cattle than club calves, Zach says he really enjoys the club calf side of the business. His dad started raising club calves in high

school, so Cory had developed a pretty good market by the time he attended college. When Cory and Sis got married upon graduating from Iowa State, selling cattle was their main source of income. They held an annual club calf sale for years on their farm.

“My sister and I both started showing cattle when we were five. We got the tamest feeder calves or a very quiet cow calf pair,” says Zach, who explains that as they got older, he

and Morgan entered other livestock projects at the Iowa State Fair through 4-H and FFA. “My sister showed a horse at the state fair. We both showed pigs and cattle. Our family members, including Uncle Don and Aunt Yvonne, would always be in the stands watching us. I hope I make him proud continuing the family tradition of showing and raising cattle.”

Some people would feel like they had big shoes to fill. Jealously would tear other families and friends apart, but it’s obvious that Zach has a great deal of respect for his family members, as well as for the families with whom he’s shown cattle for years.

The Family Tree Branches Out

Neighborhood cousins at the Winter Beef Expo in Des Moines, IA

“Great Great Grandpa Fred and Great Great Grandma Deana had 14 kids. When they got married he gave them each a quarter section of ground with the opportunity to buy an additional 80 acres. Most of them stayed in the area and live around me,” says Zach. “People are surprised to learn just how well our extended family gets along. Some of my best friends are my cousins. Kyle and Cole Greiman are my first cousins, and for the longest time, many people thought we were brothers. The four of us have spent a majority of our time together as we live only one mile apart, share the same interests and are very close in age.”

Traveling to cattle shows was so much fun, adds Zach. The Jass families (Courtney, Kerstin, Chase, and Trey), the Weavers (Brittany, Kelly, Rachelle), the Andersons (Derick, Mara, Kylee, Jalynn), and the Greimans (Zach, Morgan, Kyle, Cole, Grace, Shelby, Jacob) were all cousins. Although the Tushas and Nedveds are also from Garner and showed with this group in the later years, they aren’t related.

“We all stalled together, stayed at the same motels, helped each other out, had fun and showed together,” says Zach. “For the most part, we all showed a different breed of heifers or steers. Usually one of us won something, which gave us all reason to celebrate. At one winter Beef Expo Junior Show, the kids from Garner had six of the breed champions in the final lineup.”

“We also did a lot of 4-H and FFA livestock judging,” adds Zach. “Morgan, Brittany, Kyle, and Courtney were the senior team. Cole, Chase, me, sometimes Trey or another friend, Josh Christians, were the junior team. We won lots of contests. The senior team won trips to Indianapolis, Kansas City and Denver. To this day, we still hang out and help each other.”

Neighborhood cousins at a cattle show in Fort Dodge, IA

Like many kids interested in livestock projects, Zach was a Clover Bud until he was old enough to join 4-H. Then he joined FFA in high school. Zach also belonged to the Angus, Limousin, Maine, Chianina, Red Angus, and Simmental Associations. He belonged to the Iowa Junior Beef Breeds Association, too. He served as an officer in several of these organizations, met many good friends, competed in an array of contests, and traveled nationwide to attend meetings and shows.

Networking by meeting new people, providing oral reasons at a livestock show and attending meetings is second nature. “It’s what I‘ve done all my life so it doesn’t seem like going work,” says Zach, who continues to spend his summers traveling the show circuit. He fits cattle for others, plus he judges a fair amount of cattle shows. In addition, Zach sells Latham® brand seed like father and grandfather before him.

“Both businesses complement each other,” says Zach. “Last weekend, for example, I was judging a cattle show. In my bio, they announced that I was a Latham® Seed dealer. People came up to me after the show to talk about seed. Latham has great products, and the alfalfa line up is fabulous. When cattle friends ask about what we feed and what would work for them, I’m happy to recommend Latham products.”

Raising and selling cattle is certainly Zach’s passion. He says he also enjoys eating, so while he was attending Iowa State University where he graduated last May, Zach honed his cooking skills. Of course, he prefers meals made with beef. Today he’s sharing with us two of his family favorite recipes.

Team Latham

May 19, 2017

Beef, Food & Family
Latham Hi‑Tech Seeds

Evolving to Meet Demand is Key to this FarmHer’s Success

Her smile couldn’t be more genuine. Her eyes truly light up when she’s talking about Violet… or Squeak… or Idgie. She’s doing what she loves and loving what she does.

Meet FarmHer Amber Kohlhaas, who spends her 40-hour (or more) work week as Communications manager for Hagie Manufacturing and her “time off” with the animals she loves. She and her husband, Jason, live on his family’s Century Farm near Lu Verne, Iowa, where they raise a variety of cattle, as well as other furry and feathered creatures.

“Regardless of whether you are exhibiting 4-H beef, swine, sheep or any other livestock project, the same challenges apply and the same life lessons can be learned,” says Amber Kohlhaas, who grew up on a grain and livestock farm in neighboring Hancock County. “As long as you are passionate and committed to working hard, there are endless opportunities to grow your passions and unleash your full potential.”

Amber was actively involved with the day-to-day aspects of her family’s farm. She showed pigs and sheep for 10 years in 4-H.

“My 4-H involvement taught me many valuable life lessons that are still applicable today. I learned early on what it means to be responsible and dedicated to a project from start to finish,” says Amber. “Equally as valuable was the learning experiences that 4-H taught me about being resilient to loss. Just as the commodity markets directly impact the return on investment for the farms today, there will be challenging times where all your hard work may not pay off like you were hoping. In those times, you learn to pick yourself back up and push forward. 4-H taught me that success doesn’t come easy. Something that has to be earned to be appreciated.”

Amber channels that same work ethic, passion and energy into helping build Kohlhaas Cattle Company, which she and her husband co-own with his parents.

“As breeders, our business goal is to produce and provide quality cattle to the market. We work to place our market heifers, steers and breeding heifers with families that are committed to being competitive in the show ring, as well as providing replacement cattle offerings for producers’ unique operational needs,” explains Amber, who earned a degree in Agricultural Business from Iowa State University.

“The market demands are always evolving,” she adds. “Therefore, we have geared our herd to offer our customers with options, including purebred Angus, purebred Simmental, purebred Charolais, purebred Maine, and purebred Shorthorn, in addition to offering lower percentage cattle for breed divisions. Our goal as a diversified breeder is to provide quality cattle to meet the evolving demands that market needs.”

It may sound cut and dried, but these transactions are more than business deals. Buyers and sellers develop trust and form relationships that go beyond the sale ring.

“I really enjoy the opportunity to build relationships with families who are eager to learn and grow. It’s a very rewarding experience to see loyal customers take so much pride in the level of care they provide for the cattle that we produce,” says Amber.

Because Amber and Jason both were competitive youth showmen, they enjoy providing quality cattle that enable their customers to be successful and achieve their goals. One example of a family with whom they’ve formed a valuable relationship is the Tusha family of Garner, Iowa. Successful Farming’s Showbound Series followed the Tusha’s youngest daughter, Grace, as she finished her final year of showing cattle in 2015.

Amber and Jason sell cattle directly from their farm and are also a part of the Pro Tour Club Calf Sale. This elite group of 15 reputable club calf breeders in North Central and western Iowa. This group offers 500 head of high quality calves annually on sales in September.

As leaders in agriculture, Amber and Jason are members of the Iowa Cattlemen’s Association. Amber also serves on the Kossuth County Farm Bureau Board, Iowa Women in Agriculture Board, and the Responsible Nutrient Management Foundation Board.

“Someone once told me, ‘It’s not what you know, it’s who you know.’ And I have found that to be valuable advice. Agriculture is a small community. It’s all about connections. By putting collective interests and energies to work, it’s amazing what you can accomplish together to make a difference.”

Team Latham

May 12, 2017

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

This FarmHer Lives Her Legacy through Carrico Angus

From an early age, the barn was Jennifer Carrico’s second home. It was home to her show cattle. It’s where calves were born. It’s where she searched for kittens. She says many life lessons were learned from work done in that barn. It’s a legacy she’s proud to leave her children.

From $425 “faux muddy jeans” to trendy vintage FFA jackets, it seems that everyone from hipsters to fashionistas want to live the legacy left by the farmers and ranchers before them.

Every morning Jennifer Carrico is reminded of her agricultural roots as she enters the stately wooden barn on her family’s Century Farm in central Iowa to do cattle chores before heading into the office or hitting the road for her job as field editor for the High Plains Journal.

“Miranda Lambert sings ‘The House that Built Me.’ I love that song about how she wants to go in the house she grew up in to find her roots again. I am lucky enough to be able to go into the barn that built me every day,” says Jennifer, who’s raising the sixth generation on her family farm in Dallas County. “I want my children to understand how important agriculture is to our family and how farmers and ranchers provide so much for so many other people.”

Today Jennifer, her 16-year-old daughter and her 11-year old son, enjoy raising cattle and showing them across the country. Most of their family vacations involve attending cattle shows. While it’s a lot of work, she says it’s also a lot of fun.

October 2016, Kassidy showed the Reserve Grand Champion market steer at the American Royal in Kansas City. She says it was an awesome experience and such an honor.

“I grew up being part of Carrico Angus, a purebred Angus operation my dad started when he was in 4-H,” says Jennifer. “My dad dispersed his herd in 2006, and I was able to purchase some of the genetics in that sale to continue my herd. Since returning to the farm in 2007, I have had the opportunity to build a small herd of purebred Angus cows with a few crossbred cows.”

“Growing up on a farm teaches a work ethic that can’t be taught by a book,” adds Jennifer. “Both Kassidy and Klayton help work

cattle, pull calves and have their own show cattle to care for. They learn about the importance of teamwork. They also learn about life cycles and develop compassion for all of God’s creations.”

In addition to their farm chores, Jennifer’s children are involved in school sports and youth organizations. Kassidy is in both 4-H and FFA. Klayton is in 4-H. These two organizations, along with junior beef breed associations, provide them with opportunities to expand their leadership and communication skills. They also get the chance to make friends locally and nationally with others who share the same interests.

Similar childhood experiences are what led Jennifer to pursue a career in agriculture. She enrolled at Iowa State University with the intent of becoming a veterinarian. Two years after working toward her animal science degree, Jennifer realized she wanted to tell the stories of farmers and ranchers. She wanted to help others understand why agriculture is so important, so she added a minor in journalism.

Jennifer has been involved with ag communications for the past 25 years. Without a doubt, she says the favorite part of her job is telling the story of the farmer and rancher. She has the pleasure of meeting many great farmers and ranchers from across the country and has the opportunity of traveling through some of the most beautiful areas.

Also active in professional organizations, Jennifer serves as secretary of the Livestock Publications Council board of directors. She serves on committees for the American Agriculture Editor’s Association, as well. She has been involved with the steering committee for Agricultural Media Summit and chaired the event in 2014. Jennifer also a member of the Alumni FFA and is serving as education chair for the 2017 National Junior Angus Show in Des Moines.

In support of the industry she’s so passionate about, today Jennifer is sharing with us one of her family’s favorite recipes for beef brisket.

Team Latham

May 5, 2017

Beef, Food & Family
Latham Hi‑Tech Seeds

That Cup of Comfort Begins with a Seed
English Green Tea

Leave it to Disney to make the tea making process magical!

The English Tea Garden is one of three featured tours during the 24^th Annual Flower & Garden Festival at Epcot in Orlando. Other featured tours include the EPCOT® Gardens of the World and the Behind the Seeds Tour. (Yes, I’ve taken all three tours!)

Honestly, I felt a bit like Alice in Wonderland as I took in the beauty of the English gardens and was awed by all the interesting information. It was made more interesting because our tour guide was lovely young lady from England who is seven months into her year-long work study with Disney. Until she started working at Epcot, she had never tried herbal tea or pumpkin spice. Who knew those were so uniquely American?

English Breakfast Tea

I had no idea how interesting tea can be! Below are four of the most fascinating facts that I learned while walking through the English tea garden plus a fifth fact that I gleaned online:
1. Herbal teas are not “real teas.” To be considered a true “tea,” leaves must come from the tea plant known as camellia sinensis. Oolong, white, green and black are considered true teas, but rooibos and herbal teas do not contain leaves from the tea plant.
2. Pumpkin Spice Chai is unique to the United States. Twinings only produces Pumpkin Spice Chai for the U.S. market. Interestingly enough, herbal teas caught here before traditional green tea or traditional black tea.
3. Tea can burn. Water temperature is critical to bring out the best qualities of green and herbal teas. If the water is too hot, the tea will be too bitter
  Pumpkin Spice chia starts with a seed!
  
  and much of its delicate aroma will be lost; if the water temperature is too cool, the full flavor contained in the leaves will not be extracted. For best results, let boiling water stand in a cup for 2-3 minutes before adding the green or herbal tea. Then let it steep for another 2-3 minutes, according to your taste. Many flavor nuances can be discovered by adjusting steeping time, so sip every 30 seconds or so to perfect your brew. NOTE: Black teas should be steeped for 3 to 5 minutes.
4. Tea is a natural deodorizer. Tea absorbs fragrances and odors around it. If your tea tastes like coffee, chances are that you’re storing it too close to the coffee beans or grounds. This same property makes tea a natural deodorizer. (After learning this nugget of information, I should stuff my son’s basketball shoes with mint tea bags!)
5. Tea bags were invented by accident. American Thomas Sullivan he sent tea samples in small silk pouches to customers in 1904. They did not know to empty the contents into the pot and added everything including the silk container. Click here
  Pumpkin Spice Tea
  
  for more fun tea facts.
NOTE: There was no cost to this tour and we were treated to a complimentary glass of Iced Mint Tea at the conclusion. The English Tea Garden Tour at Epcot was perfect for someone like me who’s interested in food and beverages, gardening and history.

Steeped in History Nations have defined themselves by the tea trade and culturally by their tea ceremonies. The first cup of comfort was sipped approximately 5,000 years ago in Ancient China, and by the end of the third century tea had become China’s national drink.

Blueberry Plant

Early explorers traded tea in ports across the world. The Arabs had dominated the tea trade in China and the West until the Dutch set up their first trading port in Java and began shipping tea to Amsterdam. English merchants were quick to set up a company to rival the Dutch once Queen Catherine championed tea in her home country.

At that time, Thomas Twining (pronounced Twine-ing) was learning the tea trade by working for a wealthy merchant and handling some of the early tea shipments. He learned quickly and by 1706, at the age of 26, Twining purchased Tom’s Coffee House in London. Coffee houses are where men (never women) gathered to drink, gossip and conduct business. Twining differentiated his establishment by offering tea, as well as coffee.

Mint Berry Julep

Because of shipping involved and an 118 percent tax rate, only the elite could afford tea. It took another 100 years before tea parties became fashionable, and the 7^th Dutchess of Bedford was credited for creating “afternoon tea.” Three hundred years after its origins, more than 200 Twinings Teas are sold in 100 countries.

Our guide for the Twinings Tea Tour encouraged us to try to iced berry tea for a refreshing summertime brew. (Get recipe ideas here like Blueberry Vanilla Float Iced Tea). A recipe for Twinings Green Tea Berry Mint Julep was available from the Berry Basket, one of the new outdoor kitchens featured during the 24^th Annual Flower & Garden Festival underway until May 31 at Epcot. With the Run for the Roses coming up this Saturday, this recipe is most fitting.
Team Latham

May 1, 2017

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

Disney Brings Spring Flavors to Life at Garden Festival

Disney is known for creating magical experiences for people of all ages from around the world by bringing characters to life. Its annual 24^th Annual Flower & Garden Festival, underway through May 31 at Epcot, brings to life fresh flowers and spring flavors.

As you step inside the Epcot Theme Park, get set for a full sensory experience! There is so much to see, smell, hear, touch and taste from gardening exhibits, topiaries and Musical Gardens to Outdoor Kitchens and the Garden Rocks concert series.

An industry colleague and I spent nine hours at Epcot on April 26 and couldn’t have had a more magical day! We were told to start at The Land Pavilion, which turned out to be great advice. No Fast Passes were needed as there was no wait.

We sailed on a boat through the greenhouses of The Land Pavilion where 9-pound lemons, Mickey-shaped pumpkins and much more is grown. (Click here to learn more about the hydroponics, aeroponics and aquaculture featured on Disney’s “Behind the Scenes” tour. My family and I enjoyed it so much that I wrote two blogs about it! In fact, our teenage son told me it was the best “field trip” he’s ever taken. Yes, I’m one of THOSE moms who tends to incorporate learning with fun.)

Also inside The Land, we went Soarin’ across the world in a virtual hand glider. We breezed our way across the Arctic tundra and arid deserts as there was no line for this major attraction at 9:30 AM. (The park opens at 9 AM. Because The Showcase of the World doesn’t open until 11 AM, not many guests venture out early.)

Just outside The Land we found the Seed Sanctuary, where Disney and the American Seed Trade Association have partnered to bring the magic of seeds to life. This display features kale from 100 years ago plus varieties available today. It also will show how plant breeding has led to the evolution of Dianthus flowers.

Our “epicurean adventure” began on a nearby walkway where we saw the first of 15 Outdoor Kitchens, which is a record number for this festival. The Outdoor Kitchens serve up small plates of fresh-from-the-garden dishes, so guests can literally eat their way around The World Showcase. Each Outdoor Kitchen also features a garden that showcases where or how foods listed on its menu are raised or sourced.

New this year in Canada was Northern Bloom where we couldn’t resist trying the Beef Tenderloin Tips topped with Mushroom Bordelaise Sauce, served on a bed of whipped potatoes and a side of garden vegetables. At Urban Farm Eats, we savored Seared Pork Tenderloin with Mushroom Ragout, Spring Vegetables and Fingerling Potatoes. The Pulled Pork Slider with coleslaw provided the most delicious “American adventure” at The Smokehouse: Barbecue and Brews.

There are just so many good eats and drinks that a body really needs to plan ahead! A Best of the Fest video highlighted seven food and drink items new to the 2017 festival. One of the foods listed that piqued my interest is the Potato Pancake with caramelized onions, ham and herbed sour cream from Bauernmarkt: Farmer’s Market in the German Pavilion. (My German grandma often enjoyed potato pancakes served with homemade applesauce for supper. I love this “fresh twist” on traditional German fare.) Another new food item on my “eat list” is the Warm Wild Berry Buckle with Pepper Berry Sorbet from the new Berry Basket.

To give you a taste of the Disney Flower & Garden Festival, today we’re sharing with you a recipe for one of the most unique menu items that I tried while visiting Epcot. I had read the Watermelon Salad at Urban Farm Eats was divine. And if wasn’t for that online food review, I would have missed out on this extremely light and refreshing salad. It really hit the spot on an 85-degree day. Hope you enjoy it, too!

Team Latham

April 28, 2017

Food & Family, Sides
Latham Hi‑Tech Seeds

Bountiful Memories Abound in a Backyard Garden
Guest Blog Post by Nicole Jonas, Red Granite Farm

Backyard gardening has really taken off in recent years. More and more people are recognizing the health benefits of gardening. Some take satisfaction in growing their own fruits and vegetables.

Raising your own food can be the most fulfilling – and the most stressful activity – all at the same time. Often times we’re quick to dwell on our gardening fails rather than our successes. We read all about the latest garden trends. Gardening magazines and Pinterest fill our minds with images of beautiful containers of flowers or rows upon (clean, weed-free) rows of garden vegetables.

No matter how tall the weeds get or how little produce you get to eat from the plot of land you toiled over, think of small successes as great victories. Oftentimes these victories are not measured in pounds of food, but rather in the memories that were made throughout the journey.

Some of my family’s best memories, including some “laugh out loud moments,” have resulted when everything didn’t go according to plan. As the proud mom of three active kids, I’ve learned that perfection is not necessary. Teaching them the importance of implementing good agricultural practices and caring for the land while we grow some really great produce for ourselves and for our customers is some of the most gratifying work they will ever do.

Here are some helpful hints that I’m sharing, so you can have fun gardening as a family:
1. Let everyone be involved in the planning process. Everyone who eats in your house will want to try and grow something different, and finding a way to meet everyone’s needs will give everyone a vested interest in the success of the garden. Start with the vegetable everyone enjoys, say a row of green beans, and plan additional garden spaces around that. Also keep in mind that some plants, like tomatoes, bear much fruit. You may only need two tomato plants unless you plan to can spaghetti sauce.
2. Plan to plant only what can be consumed or donated. Making a garden larger than you can maintain will have you frustrated before you take that first bite of a ripe tomato. No matter how much prep work you do, weeding and watering are keys to success. When selecting what to grow, keep it simple and think about how different plants produce. Are they a “one harvest and done” crop such as radishes, sweet corn or melons? Or, will the plants continually produce over a longer period of time like zucchini, cucumbers and tomatoes? If you end up having so much success that you can’t consume all you have produced, donate to local shelters or food pantries that accept garden produce.
3. Plan your garden around busy sports seasons and family vacations. Don’t plant things that will need extra attention for times of the summer when you don’t have the time to devote to the garden. At our house, that means no cherry trees because June is just too busy to deal with harvesting cherries. Sweet corn is another crop with a narrow window for peak freshness. Don’t plant it to be ready to harvest when you have a family vacation planned.
4. Avoid crops that are highly susceptible to pests and diseases. And if you are limited on garden space, avoid those that take up a lot of room. Vine crops, like squash and cucumbers, need lots of room to grow.
5. Vegetable gardening doesn’t have to be limited to a rectangle in your back yard. Incorporate veggies into your home landscape. Patio planters with smaller vegetables and herbs can be a great way to grow your own food, too!
6. Consider how much time you want to spend gardening and who can help you as you determine how large to make your garden. Kids are more likely to help if they enjoy eating what’s been planted, so plan accordingly. Also take into consideration how the product is consumed. Can it just be quickly washed, cut and enjoyed? Or, does it have to be made into something much more complex to be enjoyed? When planting something that can produce a lot, such as zucchini, make sure you are prepared with lots of different recipes so you can enjoy it many different ways.
7. When all else fails, shop your local farmers market for produce that’s seasonally available from a local source. Click here for an online Iowa farmer’s market directory. If you’re up for a day trip, click here for the top farmer’s markets across the state.
Steve and Nicole Jonas own Red Granite Farm in rural Boone County. Along with their three children, they raise a flock of laying hens and grow three acres of vegetables for sale at the Ames Main Street Farmer’s Market. Their garden center, which is open from May through October, includes hardy perennials, annuals, succulents, shrubs and vines. You can connect with them via Facebook, Instagram or visit their website redgranitefarm.com for more information.
Team Latham

April 21, 2017

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

Let’s Grow Together: Try Your Hand at Gardening

guest blog post by
Lindsey Foss, Coordinator of Iowa Food and Family Project

Gardeners and farmers have a lot in common! You get to grow stuff. You get dirt under your fingernails. You learn what it takes to make things survive in the heat, rain and cold. And you learn about the bugs and other things that can take a liking to what you’re growing; a process that can both test your patience and spark your ingenuity.

But that’s not all. Farmers and gardeners also share an intense appreciation and satisfaction in hard work yielding a bountiful crop – and doing so as a family!

April marks National Gardening Month: a time to celebrate and appreciate where our food really comes from. (Hint: it’s not the refrigerator or pantry!) Iowans are becoming increasingly interested in all things food and farming; in fact, nearly 50 percent of Iowa Food & Family Project (Iowa FFP) fans have a backyard or patio garden. To celebrate, Iowa FFP and Earl May Nursery & Garden Center are teaming up for “Let’s Grow Together,” encouraging more conversation about the topics we care about – and having fun along the way!

Let’s Grow Together will inspire Iowans to take try their hand at food and flower gardening, while also learning first-hand the many similarities gardening has with farming! Throughout the yearlong journey, fans will gain unique tips and insights from experts at Earl May, including preparing soil, planting and harvesting produce, nurturing fruit trees and establishing pollinator habitats.

Similarly, we’ll follow along as farmer Mark Jackson shares what it takes to grow grain and raise livestock on his Mahaska County farm. His top priorities include taking conservation efforts for the soil and water, managing pests, preventing disease and laying the groundwork for future generations to farm, should they so choose.

Let’s Grow Together will also offer an opportunity for food-minded Iowans to add their voice through online conversations, activities and contests with plenty of prizes to help fans discover their green thumbs by starting or sprucing up a gardening project.

As you enjoy the fresh smells and signs of new life this season brings, try this colorful Easy Pasta Bake that can be made with leftover ham from Easter celebrations and shelled edamame — a protein-packed veggie that pays homage to National Soyfoods Month, too!

Team Latham

April 14, 2017

Beef, Food & Family, Recipes