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Osage FFA Advisor Leads by Example

When Melissa (Bisbee) Moretz was 5 years old, she went into business with her brother and sister. Their father purchased a few ewes for them to raise. They were in charge of feeding and lambing them. As they grew older, they accepted more responsibility including the finances.

“This is where my farming background began. It was an effort made by my parents to help my siblings and I save money for college, but it developed into much more. As we grew older and became 4-H members, we decided to sell the sheep and get into cattle and swine,” says Melissa, who channels her passion for agriculture and education into her job as ag instructor and FFA advisor in Osage, Iowa. “I showed breeding beef at the county fair along with market swine at the county and state fair. I farrowed swine for my Supervised Agricultural Experience (SAE) program in FFA. During my four years in FFA at St. Ansgar High School, I participated in many career development events, met many people, served as a chapter officer for two years, and learned what hard work really was.”

With so many life lessons learned, it’s no wonder that Melissa and her husband Nate desire to raise their family on a farm. She says she loves coming home from work and taking their 18-month-old son, Kole, to the barn. Every night, this family of three feeds their calves together.

Nate and Melissa also farm with Nate’s parents, calving about 120 cows/heifers per year. As young farmers easing their way into the operation, Nate and Melissa began purchase market steers and heifers to finish out. Melissa says they care for each animal in the best way possible with two goals in mind: (1) Keep our animals safe and healthy; and (2) produce quality offspring.

“A special bond forms between people who are working together to accomplish a common goal,” says Melissa, who also operates a Latham® Hi‑Tech Seeds dealership with her husband. “Both Nate and I were raised on farms and want to teach Kole the life lessons that, in my opinion, are learned best on the farm. Responsibility, hard work, life/death, and teamwork are a few of the valuable lessons I have learned on the farm and want to share with our family.”

Under the grow light, horticulture students are looking into one of our hydroponics systems. A student designed this system and built it. Here he planted lettuce, tomatoes, and pepper plants.

Osage FFA
Helping youth learn life skills through agriculture is also what makes Melissa passionate about teaching agriculture and serving as an FFA advisor. Her students are actively engaged in advocating for agriculture. One group of students is working on a presentation about the antibiotic use in animals. Students in Mrs. Moretz’s sophomore class are required to research a controversial topic in the ag industry, ranging from GMOs to animal welfare, and lead a 15-minute group discussion on their topic.

Last summer the Osage FFA chapter received a grant from the American Farm Bureau Federation to pilot a new curriculum. The middle school exploratory class had an opportunity to design and build its own aquaponics system. In this system students’ have a goal to grow fish and plants for human consumption.

“The focus of this curriculum is to get students to understand how serious the matter of feeding the world is, and more importantly how we can do it in an efficient way,” explains Melissa. “Horticulture students are also building their own hydroponics systems, which grow plants in water. This spring members of the horticulture class implement their landscape designs on the county fairgrounds. Our chapter has also received a few grants to build a greenhouse to use in collaboration with the science department.

My goal for the members of the Osage FFA chapter are to send these members out into the workforce, trade programs, or four-year universities ready to be successful. I hope to prepare members for various fields in agriculture by developing skills that will last them a lifetime such as communication skills, research ability, along with a general knowledge of agriculture. Some specific ways I plan to achieve these goals are to encourage members to participate in the Career Development Events that the FFA offers, along with teaching students basic interview skills, resume writing, and instilling in them the same love for agriculture that my mentors did in me.

I want to be an example for women who dream of being in agriculture. I’m not here to tell everyone that it is a breeze or a piece of cake. I have had struggles and been asked some interesting questions, but at the end of the day, I remind myself that I am paving a way for others to follow and that to inspire people is best done when leading by example.”

Today we are sharing one of Melissa’s favorite recipes from Betty Crocker. It makes for a quick, easy and delicious supper!

Team Latham

April 7, 2017

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

Farm Mom Teaches Ag Lessons in and out of the Classroom

As a little girl growing up in Minneapolis, Katie Heger spent hours playing school. Her aunt was an elementary teacher, so Katie used her own school papers and assignments to teach make-believe students. This natural-born teacher received a bachelor’s degree in education from Concordia College in Moorhead, Minn., and a master’s degree in administration.

In 2000, Katie got married and became part of Heger Family Farms in Underwood, North Dakota.

“There are no two days that are alike on the farm. There are no two days alike in the classroom,” says Katie, who enjoys teaching all students, but finds middle and high school her best fit. She also has served as elementary school principal. “I’ve learned to think outside the box to teach students skill sets and life lessons at the same time. Relating new information to real life is vital to our upcoming generations.”

Katie applies this same philosophy to raising her family and advocating. She and her husband, Steven, are raising five children on their family farm, which will celebrate its centennial in 2019. This third generation farm family also has the distinction of being the first North Dakota residents to move back onto mined land after the coal was removed and land reclaimed.

The Heger children learn business skills and the importance of philanthropy by raising sweet corn and selling it at a roadside stand. A sign on their stand reads, “Grow It Forward,” which explains what they do. Half of the proceeds get donated each year to a community group. Katie presents three organizations for her children’s consideration, and they decide where to donate the money. Recipients have included a crisis care center for battered women, a non-profit daycare, and their local food pantry.

Another way Katie gives back to her community is through the annual Harvest Hike. This August will mark the third 5K race that she’s organized to teach people about agriculture while raising money for a local charity. People have come from 60 miles to participate. Their $15 donation gets them a swag bag filled with North Dakota foods including beef and honey sticks, pasta, pancake mix, ag magazines and recipes.

Katie also speaks to civic and agricultural groups alike. She volunteers at the local food pantry. She supports the local library and has led farm-related activities as part of story time. She also hosts second graders on farm tours. During last spring’s farm tour, Katie read a story entitled “First Peas to the Table.”

This American Farm Bureau Federation “Book of the Year 2016” tells the story of a school contest to see which student can grow the first peas of the season as they study Thomas Jefferson and his contributions to agriculture. After reading the story, Katie helped students plant peas. She also gave each student his/her own copy of the book.

“Advocating came naturally,” explains Katie, a member of North Dakota CommonGround. CommonGround volunteers foster conversations about how food is grown. These FarmHers share their personal stories to bridge the communication gap between producers and consumers. “Everything was exciting to me when I moved to the farm, and I believed my family and my friends back home would be excited to learn more about agriculture, too. I started sharing our story. Then I realized I could do more. I decided to go into classrooms and get more involved in our local community to help correct misperceptions about farming. Now I use social media to help connect with consumers.”

With her passion for advocacy, her commitment to local organizations and her involvement with their family farm, it’s no wonder Katie was selected as 2016 Northwest Region Farm Mom of the Year.

“What I enjoy most about being involved with our family farm is that we’re all in it together. Our family is a team. Our kids are learning true life skills from doing everything from changing tires to building fence. They’ve learned the animals must be fed before they feed themselves. They’re developing empathy,” says Katie. “Whether they come back to our farm or not, these are the soft skills that you can’t necessarily learn from a text book or in a classroom. The farm fosters creativity and nurtures kids’ curiosity. Some of my kids are engineers. We have the items around to foster the mechanics and the builders. They can entertain themselves for hours with electrical tape, duct tape and random pieces of wood.”

Just as the farm nurtures each child, Katie believes 4-H helps her kids further explore their interests and develop life skills. Four of her five children are old enough to be members of 4-H, and Katie serves as their 4-H club leader. They have goat and bottle calf projects. They also choose other 4-H projects including woodworking, agronomy, horticulture, welding, food and nutrition, as well as sewing. The Heger’s oldest daughter also participates in the Hippology competition.

“Honoring the past, working today and preparing for the future” is Heger Farms motto. It’s clear Steven and Katie are living that motto as they raise their five children: Ben, 15; Libby, 13; Chris, 9; Nellie, 7; and Piper, 4.

Not only does each child have his/her own farm chores, but they participate in extracurricular school activities. Between volleyball, football, basketball, track, volunteering, livestock and planting, fall and spring are especially busy seasons. Katie often relies on freezer meals, which she prepares during slower seasons, or quick crockpot meals to keep her family fed and fueled when the days are especially busy. Today she’s sharing a few of her family’s favorite meals to help you get through this busy season, too!

shannonlatham

March 24, 2017

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

Sample a Taste of Savannah with an Iowa-Irish Twist
guest blog post by Darcy Maulsby

No one does St. Patrick’s Day like Savannah, Georgia—a pleasant discovery for an Iowa farm girl like me with proud Irish heritage and an insatiable appetite for America’s rich culinary heritage.

Maybe I inherited my love of good food from my great-great-grandfather, John Dougherty (the man with the impressive white mustache in the Dougherty family photo in this blog). An American success story, John was born in County Cork, Ireland, in 1848, came to America with his parents at age 10, grew up in New Jersey, worked in the rolling mills of Chicago and farmed in Illinois for 20 years. After he moved to Calhoun County, Iowa, in 1889, he purchased 200 acres and “placed the land under a high state of cultivation,” a legacy my family carries on today with our Century Farm.

With my Irish heritage, I felt right at home during a recent Iowa Farm Bureau trip to Savannah, which boasts the third largest St. Patrick’s Day Parade in the world. Oh sure, the city’s open container law that allows alcoholic beverage consumption on the street in the historic district also distinguishes the Hostess City, but Savannah’s diverse food scene is even more intriguing.

During the 3-hour First Squares Food Tour with Savannah Taste Experience Food Tours, our group tasted our way from restaurants on the riverfront (where the cobblestones in the streets once served as ship ballast) to pubs and bakeries near Savannah’s historic town squares. Along the way, we discovered the city’s surprising, savory culinary identity, which includes:
- Hearty Scottish food. Scottish cuisine? While Savannah has Irish pubs, one of the best meals I ate on my culinary tour included shepherd’s pie from Molly MacPherson’s Scottish Pub at 311 W. Congress Street. After James Oglethorpe of England established Savannah as the first permanent settlement in Georgia in 1733, he recruited Scots (who were among the finest soldiers in the world) to provide a buffer between the English colony and the Spanish in Florida. Georgia might have been a Spanish colony had it not been for these Scottish Highlanders, who sailed from the Old World to Savannah in 1735.
- She-crab soup to shrimp and grits. No trip to Savannah would be complete without a taste of the Lowcountry, which stretches from the Savannah River to the coastal area of South Carolina. As we sampled seafood chowder at Rocks on the River at 102 W. Bay Street, we learned about Savannah’s unique geography. The area’s rich estuary system provides an abundance of shrimp, fish, crabs and oysters that were not available to non-coastal regions of the South prior to refrigeration. Try the delicious she-crab soup in Savannah. Also, sample the shrimp and grits—a coastal classic—at historic Tondee’s Tavern at 7 East Bay Street.
- Chatham Artillery Punch. Speaking of Tondee’s Tavern, order a Chatham Artillery while you’re there. The brave patriots of the Chatham Artillery who fought in the Revolutionary War impressed George Washington so much that he presented the Chatham Artillery with cannons, including one captured at the Battle of Yorktown in 1781. These “Washington Guns” were fired to salute President James Monroe when he visited Savannah in May 1819. Occasions like this were undoubtedly celebrated with Chatham Artillery Punch. No one is sure how this heady concoction originated, but local lore says Savannah ladies made the first beverage. Then, one by one officers of the Artillery sneaked in and added rum, bourbon and more, creating Savannah’s most noted drink in two centuries.
I might just mix up my own version of Chatham Artillery Punch while the green beer flows on St. Patrick’s Day. I’ll also be thinking of Savannah as I prepare my recipe for Beer-Braised Irish Stew and leave you with this Irish blessing: As you slide down the banisters of life, may the splinters never point the wrong way!

Darcy is a fifth-generation Calhoun County, Iowa, farmer, business owner, ag journalist, speaker, photographer and author of three books, including “A Culinary History of Iowa,” which is available at www.darcymaulsby.com.
Team Latham

March 17, 2017

Beef, Food & Family
Latham Hi‑Tech Seeds

Walking Tour Introduces San Antonio Visitors to Eateries off the Beaten Path
Everything is bigger in Texas, and from what I witnessed in San Antonio, that saying holds true from local legends and lore to food and attractions.

Last week I was one of about 9,000 people who had the chance to “farmer up” during the 2017 Commodity Classic, which is America’s largest farmer-led and farmer-focused convention and tradeshow. My Facebook feed was filled with fabulous sights including:
- The San Antonio River Walk, which is our nation’s largest urban ecosystem
- WildSeed^TM Farms, our nation’s largest working wildflower farm
- Three-pound cinnamon rolls at Lulu’s Bakery and Café.
One of my favorite ways to see a city is through a walking tour, and I never turn down an opportunity to sample local foods. When I heard a group of ladies from Iowa was embarking on a walking food tour, I couldn’t wait to join them! (Special thanks to Carol Coleman for organizing this wonderful outing.)

Our walking tour included five mouth-watering stops:
1. Hotel Havana served Cubano sandwiches with harissa paste and a Dijon mustard sauce. My friend and Culinary History of Iowa author, Darcy Maulsby, and I loved the “layers of flavor” and texture. The toasted bun was amazing, too!.
2. Viva Tacoland, an open air restaurant overlooking the Riverwalk, served samples of margaritas and tacos. ¡Delicioso! I’ve never before had pork belly or panelo tacos, so I’m thankful to have had this chance to try something different.
3. La Boulangerie was opened just two years ago by a couple, who had operated a bakery in France before deciding to move to San Antonio. It was named “best bakery and coffeehouse San Antonio 2017.” The proprietors treated us to bourbon crème brulee.
4. Nectar Wine Bar & Ale House served up a beautiful charcuterie plate including lamb and rosemary sausage, Red Drago, bresceola, triple cream cheese, prosciutto, brandied cherries, balsamic mustard seeds and honey. That honey tasted like sea salted caramel. Oh. My. Yum. I spread triple cream cheese on a cracker, drizzled honey on top and thought I’d found heaven!
5. Zinc Bistro & Bar is known for its unique guacamole and prickly pear margaritas. While lots of places serve tableside guac, I’ve never had it made before with roasted serrano peppers, lush grape tomatoes and perfectly ripened avocados.
Mexican, European and Western cultures have melded together to create a unique urban culture, as well as unique cultural cuisine. Although it’s famous for Tex-Mex, San Antonio is gaining attention as America’s next big culinary destination.

“From notable restaurants to the Culinary Institute of America, there’s something to satiate every palate,” states the San Antonio vacation guide. Much of the city’s unforgettable landscape has grown along the banks of the River Walk where stone paths run aside the San Antonio River, connecting hotels, restaurants, shops and the Henry B. Gonzalez Convention Center. The River Walk was recently expanded to link even more attractions including museums, Spanish colonial missions and the Pearl, a former brewery reborn into an eclectic mix of shops, restaurants and entertainment.

Keeping with the eclectic flair, last Saturday got off to a “hot and spicy start” when Darcy and I attended an early morning cooking demonstration by Corporate Chef Mark Patel. His Indian and German heritage fueled his passion for rich ethnic cuisines. As he and his wife travel, Chef Patel works to incorporate wonderful culinary experiences into his recipes. He demonstrated three wonderful Asian-inspired dishes featuring chicken and high oelic soybean oil. Hope you enjoy his recipe that we’re sharing today for Zingy Fried Chicken Steak with honey lemon dipping sauce!

Related Blog Posts:
- New Orleans Melds Cultures into Unique Regional Cuisine
- It’s Crawfish Season Y’all!
Team Latham

March 10, 2017

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

Dr. Suess Still Inspires 80 Years after first publication

She was only in second grade at the time, but Karina Sollie (pronounced Soul-lee) knew she wanted to make a difference in kids’ lives the way her teacher made a difference in hers.

“I struggled in elementary school until my second grade teacher helped me believe in myself,” Karina explains. “I went from not wanting to go to school to looking forward to the start of each school day. I knew then that I wanted to be that person for other kids. I wanted them to be excited about learning.”

Karina spends her days doing just that! As a second grade teacher in Grand Forks, she makes reading, writing, science and math fun for her students. In honor of Dr. Seuss’s birthday on March 2, they’ve spent this week reading popular children’s books and discussing life lessons that can be learned from the text.

“Reading can take you to many different places and open up so many doors to learning for kids,” said Karina. “It’s been super fun to watch these kids grow and develop throughout the school year. At the beginning of the year, they weren’t excited about reading or writing. Now they’re actually asking to have more reading time and they’re requesting more paper to write stories.”

Each day students in Ms. Sollie’s class spend time reading together out loud. Then they break into smaller groups and read more. “I want to enrich them in as much literature as possible. We read different genres. My students’ favorite book so far has been ‘The One and Only Ivan.’ We read it every day when they come in from recess. Each day they would ask, ‘Can we just read one or two more pages’?”

Earlier this week Ms. Sollie’s class read Dr. Seuss’s “Yertle the Turtle.” The take-away message from this book is that not everyone is exactly the same, but we’re all special in our own way. Everyone matters, regardless of how he or she looks or what his or her interests are.

Karina with her finance and Latham® Dealer, Ryan Skaug.

“We may look different or believe different things, but we all have an important place on our community,” says Karina, who grew up in the small northern Minnesota town of Fosston before moving to Grand Forks where she graduated in May 2016 with a bachelor’s degree in Early Childhood Education. She plans to finish her master’s degree in Elementary Education this August.

“Students see that even in this book filled with cartoonish characters an important lesson is taught. Dr. Seuss is known for writing entertaining rhymes. Our class talked about how the rhymes are fun when you’re little, but as we get older, we understand there is a deeper meaning to each book.”

Students will think about their futures after reading “Oh the Places You’ll Go!” They’ll write stories and draw pictures to show their career plans, and their work will be shared during next week’s parent-teacher conferences.

“This book will allow kids to dream big and think about how the things they’re really good at now could develop into a future career,” says Ms. Sollie. “It will be part of our ‘glow and grow’ conversation with parents. ‘Glows’ are what students are doing really well. ‘Grows’ are areas where students can improve.”

Although Dr. Seuss Week 2017 ends on March 3, Ms. Sollie plans to carry the fun into next week’s lesson plan. Her science class has been studying the properties of objects and materials, which is also covered in the Dr. Seuss’s book “Bartholomew and the Oobleck.”

Bartholomew must rescue his kingdom from a sticky substance known as oobleck. Oobleck shows how changes in pressure, instead of temperature, can change the properties of some materials.

To help bring science home, we’re sharing a recipe for oobleck from Scientific American magazine. Be sure to also check out the “Suess Snacks” folder on Latham Hi‑Tech Seeds’ Pinterest Page for healthy snacks the Suessical way!

Team Latham

March 3, 2017

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

6th Generation Farmers Teaching by Example

Just shy of 30 miles from where they originally met, Mike and Mary Beth Jackson are carrying on a legacy of the land. They’ve made their home in the house that Mike’s great great grandfather built in 1908, and they’re proud to be the 6th generation living on their family’s 125-year-old farm.

Like most little boys who grow up on a family farm, Mike wanted to follow in his father’s footsteps and farm. He grew up east of Oskalooa, Iowa, which is about 60 miles southeast of Des Moines. Mike was involved in FFA through high school, where he raised sheep for his Supervised Agriculture Experience (SAE). As a large believer in the SAE program, he explains that the experience gave him and other classmates a good dose of the reality in the agricultural industry.

Mike graduated from Muscatine Community College with a degree in Feed and Fertilizer Management. Knowing that would provide him with practical knowledge, he knew it would help him pave his way back to the farm with a unique skillset.

Following graduation, Mike didn’t hesitate to put his degree to work. He built his first 1,200 head SEW (segregated early wean) swine building and began farming with his father, Mark and Uncle Tom. He and his family knew that expanding their operation into the swine industry would help present the farming opportunity for more family members.

Mike farms with his wife, father and uncle. He raises corn, soybeans and run three custom-fed swine buildings. Mike is also a Latham® Seed dealer.

“We have always been familiar with the Latham® Seeds brand as being one notch above the rest,” Mike said. “Aside from their superior products, I wanted to work for a family owned seed company located in the area I would serve.”

Initially attracted to the idea of cover crops for yield bump, Mike explained that he quickly learned that building soil health and building yield went hand in hand.

The Jacksons started using cover crops in 2015. They wanted to experiment to see what best fit their land, so they started with a few small trials. They liked what they saw and flew rye on 290 acres of standing corn. The positive impact on erosion and nutrient control peeked Mikes interest. In the winter of 2015, he bought a drill and drilled nearly 600 acres. Mike started a trend as he started custom drilling cover crops for other area farmers.

“In the short-term, we have noticed the most benefit of cover crops with erosion and nutrient control,” Mike said. “I am looking forward to seeing the positive results continue and translate into a yield bump.”

Mike and Mary Beth met at the city square in Pella, Iowa. Mike smiles and says, “Like most small towns in Iowa back in the 90s, our weekend nights consisted of driving around the town square and seeing who we would run in to.”

Married in 2008, Mike and Mary Beth were happy to build on their interest in agriculture together. Mike explains that he can constantly count on Mary Beth. She manages the books and is always willing to prepare meals and help run equipment during the busy seasons.

Sharing a passion to tell their agricultural story, Mike and Mary Beth joined the Iowa Farm Bureau Young Advisory Committee. Their passion for modern agriculture is clear and they enjoy helping other young farmers work through similar situations.

Mike and Mary Beth are raising the Jackson Farms’ 7th generation, sharing their love for agriculture with their 3 children Arianna (soon to be 9), Jonathon (6) and Mack (3). Mike explains that raising a family on the farm gives him and Mary Beth the chance to teach their children by example.

“Farming for us is a lifestyle, sharing our passion with the family.” Mike says. “It’s carrying on the legacy for the next generation.”

Today the Jackson’s are sharing Mikes favorite snack with us – Bacon Wrapped Jalapeno Peppers. YUM!

Webspec Admin

February 24, 2017

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

Disney to Debut “Magic of Seeds” Garden this Spring

During the general session of the American Seed Trade Association’s Vegetable & Flower Conference on Monday in Orlando, an exciting partnership was announced between ASTA and Disney World Resorts. Pictured here are Eric Darden and Debbie Mola Mickler, two long-time members of Disney’s horticulture team, who shared how the evolution of horticulture and landscape design at theme parks contribute to the Disney experience.

Seed innovations will take center stage this spring during the 24th Annual EPCOT International Flower & Garden Festival, March 1- May 29, at Walt Disney World Resort in Orlando. More than 7 million guests from around the world will visit during this 90-day festival.

The 2017 festival will feature an American Seed Trade Association (ASTA) garden outside the popular Living with the Land Pavilion to tell the story of seeds and the importance of plant breeding. The display will feature kale from 100 years ago plus varieties available today. It also will show how plant breeding has led to the evolution of Dianthus flowers.

Signage by the garden, including story boards closely based on ASTA’s “Better Seed, Better Life” communications initiative, will bring to life the story of plant breeding in a very public way by the experienced storytellers of Disney’s Horticulture team. Language is still being finalized, but it will likely read something like:

“Throughout time, the tiny seed has played a pivotal role in feeding the world. Protecting a new plant inside its strong coat, a seed waits patiently for growing conditions. Early farmers chose their most successful plants and collected the best seed for future crops. Later, they learned to mix pollen between plants to select desirable traits. Modern breeders use technology at molecular levels to produce new and improved varieties. The food we eat, clothes we wear and fuel that powers our car all began with a seed planted in the ground. Today’s plant breeders create higher yield and variations in color, size, hardiness, taste, nutrition and disease resistance. Better seed = better life.”

Also as part of the Disney-ASTA partnership that was announced last Monday during the ASTA Vegetable & Flower Conference in Orlando, seed industry speakers will deliver a series of presentations during the festival’s opening week. Festival attendees will receive Tomatosphere seed packets with Better Seed, Better Life branding.

In addition, ASTA’s Communications Committee is planning promotions around the 2017 Flower & Garden Festival at EPCOT. Committee members will tour the gardens with festival director Eric Darden. Admittedly, I’m looking forward to “embarking a mouthwatering mission” while enjoying a wholesome smorgasbord provided by the World Showcase. Outdoor Kitchens, each offering a specialty menu of farm-to-table inspired foods, are exclusive to this festival. Two outdoor kitchens will debut in 2017. One of the most popular Outdoor Kitchen gardens, Urban Farm Eats, will return to inspire growing numbers of guests interested in learning how to raise their own edibles.

Join the fun! Even if you aren’t able to travel to Orlando, you can take your taste buds spring break with Disney-inspired recipes. Today we’re sharing a recipe for candied strawberries that were inspired by the Flower & Garden Festival. Also be sure to check out the new board “Disney Dishes” on Latham Seeds’ Pinterest Page where you’ll find recipes for everything from Queso Fundido – which looks fitting for any Super Bowl party – to comfort foods like Chicken Pot Pie Soup.

Team Latham

February 3, 2017

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

A Gisleson Legacy in Floyd, Iowa

Forty-seven years ago, the Gisleson family had extra silage and decided to make the most of it. They bought a trailer and fed out heifers. They also lost $40/head, so Jon Gisleson decided to start selling seed. A nearby dealer recommended that Jon take a look at starting a Latham® Seed Dealership.

He did. The rest is history.

“The Lathams have always provided me with the most consistent soybean products,” Jon says. “They have been off-the-charts consistent for 47 years and counting.” After selling in the seed industry for so long, Jon says he’s learned that “you can’t just be good, you need to be better.”

Looking back, Jon says adversity turned into opportunity. He likely wouldn’t have considered a seed dealership without the need to supplement his income – and yet it’s turned out to be a job he truly enjoys. Jon is grateful for the relationships he’s built over the years, and for being able to provide dependable service and products to his customers.

Jon and his wife Ardis, who goes by Adri, live on the Gisleson century farm where his great-grandfather settled in 1895. Adri never thought she’d marry a farmer – and Jon didn’t dream of marrying a high school English teacher – but they’ve made a happy life together for nearly 40 years. They have three grown children: Max, Annie and Sarah. They also have two grandchildren, Jaceil (pronounced Jay-seal) and 4-year-old Russell.

Staying busy in his community has always been important to Jon. He is president of his church, a member of the school board and also serves on the Osage Education Foundation board.

Today we are sharing a recipe that Jon’s family started making in the mid-1980s as a staple for graduations and many other get-togethers over the years. Jon promises that “it’s always popular for groups large and small, and it holds well.”

shannonlatham

January 27, 2017

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

Adam Faust, Finalist for Wisconsin Young Farmer, Focuses on Quality over Quantity
Latham® dealer Adam Faust of Chilton, Wisc., is one of five finalists for the 64th Wisconsin Outstanding Young Farmer (OYF) Award that will be presented January 27-29, 2017, in Baraboo. The OYF award is based 50 percent on progress in ag career, 25 percent on soil and water conservation, and 25 percent on contributions to community, state or nation.

Adam has been an exclusive Latham dealer for 14 years, plus he milks 70 primarily registered Holstein cows and raises about 500 acres of crops. He’s also active in several community and civic organizations. He’s president of the Calumet County Forage Council and has been largely responsible for planning both its 2016 and 2017 annual conventions. Adam has served for several years on the county dairy promotion board. He’s a member of Farmers Union and the county Holstein breeders organization, as well.

This sounds like a lot of hard work for anyone, but it’s especially admirable when you learn that Adam was born with spina bifida. This condition results in a baby being born with an open spinal column and exposed spinal tissues. Although the spinal opening can be surgically repaired, nerve damage is permanent and results in varying degrees of paralysis in the lower limbs. Because people with spina bifida have mobility issues, many are in wheelchairs.

Mobility issues obviously present unique challenges to farmers, so Adam has become a volunteer and advocate for AgrAbility. AgrAbility partnered with Easter Seals and the Wisconsin Division of Vocational Rehabilitation (DVR) to help Adam realize his dream of farming independently. For example, custom steps were built to make it easier for Adam to climb into the tractor cab. AgrAbility also provided bins, so Adam no longer has to lift 100-pound bags of feed for the calves and heifers.

AgriAbility, DVR and Easter Seals – as well as input from dairy industry mentors – helped Adam implement a major renovation to his barn and parlor. Work began the day after the 2016 World Dairy Expo ended in October, and it came together in about two months. Adam milked cows in his new facilities for the first time on Christmas Day 2015.

“I knew the stalls in our old facility were too small to be comfortable for the cows I wanted to milk. I didn’t want to raise smaller, more compact cows. I favor big, powerful cows that are good at converting forage into milk. Why try to change what the cow naturally is?” says Adam. “When it came down to it, I realized I didn’t want to milk more cows. I just want to milk better cows, so building a big new facility didn’t make sense. I had to find my way own forward.”

Modifying his family’s dairy facilities had been on Adam’s mind since 1999, when he completed short courses in both Agronomy and Dairy from the University of Wisconsin – Madison. He researched popular dairy systems in Europe and Canada. He visited state-of-the-art systems throughout Wisconsin, and he sought input from his friends and industry leaders including Tom Kestell, whose cow set the world record for milk production in 2013 and again in 2016.

“I was talking with Tom (Kestell) one day and he said, ‘There’s nothing wrong with your barn walls and roof. What’s in the middle can be changed. There’s no better environment for a dairy cow than a tie-stall, so let’s design what you need’,” said Adam. “Who am I am to argue with that? So we made a plan.”

Three goals set the direction for Adam’s barn renovation project:
1. Build the ultimate in cow comfort.
2. Provide the most technology and gather the most information possible.
3. Be labor efficient and accessible to someone with disabilities.
Deep bedded stalls cushioned with a byproduct of paper recycling provide the ultimate in cow comfort, are sustainable and turn landfill waste into useful bedding. Fibers that are too small for paper production get sifted out, mixed with fine lime and used to make animal bedding.

“A local company started doing this about 10 years old and has refined its product over time,” says Adam. “It’s extremely popular in our part of the state because we have a large paper industry and a large dairy industry. Twenty semi loads per day of paper byproducts go to farms now rather than landfills! It’s sustainable, as well as economical, plus it’s great for the cows.”

Another change Adam made to improve cow comfort was installing tiled mangers. “I don’t know anyone who would rather eat off concrete instead of a plate, so it made sense to me that cows would prefer eating off a smoother surface,” says Adam. “My cows eat more and the feed stays fresher on the tile.”

The use of technology allows Adam to tell if there’s something wrong with a cow before she knows she’s not feeling well. New milk units have sensors that communicate with dairy management software in his farm office. All of his dairy herd improvement (DHI) testing is wireless, meter-less and in-house.

Additional technology allows milking equipment to ride on a track, which eliminates Adam from having to carry anything or crossing the gutter. Adam says this system is very popular in Canada and Europe. He also toured two Wisconsin dairies where the tract system is used.

Adam is passionate about everything from new seed technologies to the genetics in his dairy operation, so it was no surprise to learn he earned the Wisconsin State Farmer Degree. He also won the FFA Gold Proficiency Dairy twice. We congratulate him on being named a finalist in the Wisconsin Young Farmer Award and wish him the best of luck at next week’s conference!

To help promote the high quality dairy products Adam produces, today we’re sharing a smoothie recipe that he developed with a friend. It incorporates RumChata because the dairy co-op to which Adam belong markets its milk for the production of RumChata and Culver’s Frozen Custard.

SIDE NOTE: If you’re never before tried it, consider making RumChata hot chocolate. Just add 2 oz. of RumChata to 6 oz. of your favorite hot chocolate. It’s a great way IMO to warm up on a cold winter’s evening. #nightcap
Team Latham

January 20, 2017

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

Fried Chicken and Pizza Among this Year’s Hottest Food Trends

Prep your palate for ice cream roll ups, faux meat, grilled chicken hearts—and then some.

I’ll admit this line from Condé Nast Traveler hooked me, and I read the entire article about the hottest food trends for 2017. Quinoa and kale are cooling off, but pizza and chicken remain hot.

How ironic that Americans number one New Year’s resolution is “eat healthy,” yet pizza and fried chicken are top food trends for 2017!

“It is rather ironic that pizza and fried chicken are two of the food trends for 2017 despite the popular New Year’s resolutions for eating healthy and/or losing weight,” says Anne Hytrek, MSEd, RD, LD, CDE, Ankeny Prairie Trail Hy-Vee Dietitian and Certified Diabetes Educator. “However, pizza actually can be a healthy entree’ choice depending on the type of crust and toppings used.”

The Tuscano cracker crust or thin crusts are healthier, says Hytrek, especially if they’re made with whole wheat or whole grain flour. Another great alternative is a cauliflower crust that you can make at home. (We’re sharing the recipe below.) Additional healthier crust options, especially for individual pizzas, include Brownsberry Pita Pockets or Sandwich Thins, Flat Out, or Thomas High Fiber English Muffins.

“Bring pizza to life and feel full at the same time without a lot of calories by topping your pizza with lots of colorful vegetables,” says Hytrek. “Think outside of the box and try toppings like pickled peppers, roasted kale, asparagus or brussel sprouts, sliced cherry tomatoes, zucchini ribbons, fresh basil, artichoke hearts, and olives. Canadian bacon, chicken or shrimp, chicken Italian sausage, feta cheese are additional protein options to change up your typical toppings. Really, just be creative and try some different flavor combinations that you typically enjoy!”

Although a noted food trend for 2017 is “organic, antibiotic-free and hormone-free food,” Hytrek says dieticians at her Hy-Vee location do not get a lot of questions regarding these types of foods. Perhaps living in the Midwest helps Iowa customers feel more comfortable with where their food is coming from versus other areas in the United States why.

Hytrek’s comment mirror findings included in the Iowa Food & Family Project’s annual consumer pulse survey conducted earlier this winter.

According to the survey of nearly 400 people, Iowans are less likely to seek out such options as “cage-free,” “organic” and “natural” compared to consumers queried in national surveys. However, food labeled “local” continues to rise in popularity among food-minded Iowans, with 81 percent of those surveyed admitting they are “somewhat” or “very” likely to purchase such food.

When it comes to defining “local,” the results were less than concrete with responses ranging from “across the street” or “within a couple of miles of where it’s sold” to “grown or raised somewhere in the United States.”

Aaron Putze, APR, serves as communications director for Iowa Soybean Association and helps coordinate the work of the Iowa Food & Family Project. He says findings included in the group’s annual consumer pulse survey reveal strong and broad support for Iowa farmers and today’s agriculture. It also underscores the time and attention many consumers give to making food purchases.

Eighty-seven percent of Iowans have a positive perception of agriculture in the state, Putze says, while 68 percent of Iowans think about how food is grown and raised. The combination underscores the value and merits of the Iowa Food & Family Project.

“People want to feel empowered about the food purchasing decisions they make,” Putze says. “By having frequent conversations about food and introducing Iowans to agriculture, we can enhance confidence and trust among both consumers and the farm families who make so many safe and healthy food options available.”

Hy-Vee and Latham Hi‑Tech Seeds join more than 30 partners who support the Iowa Food & Family Project. Learn more and get involved at www.iowafoodandfamily.com.

Team Latham

January 13, 2017

Beef, Food & Family, Pork, Recipes