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Family Creates “Independent” Niche in Dairy Country

Some high school graduates seem to take a path that leads them straight toward one career. But Clinton Buss of Belmont, Wisconsin, took a road less traveled. The experiences he’s had during the past decade help him better related to his customers today.

“It took me 10 years to figure out what I really enjoy doing is working right here,” says Clinton, who joined Highway Feeds full time in 2013. He works with his sister, his mom and his stepdad in their independent feed and seed business.

Pete serves as president, owner and general manager of Highway Feeds. He places the orders and is primarily responsible for fertilizer, chemicals and equipment sales. Sheila takes care of accounts payable and receivable. Because she’s always on site, Sheila also primarily takes care of walk-in customers. Angie sells feed and trains calf contractors. She also orders animal care products.

While Clint is primarily responsible for sales of Latham® seed and makes most of the feed deliveries, he helps wherever he’s needed. He’s often called to make deliveries, pick up grain and even feed cattle on contract.

Clint’s job experiences help him talk to farmers about different aspects of their farming businesses. He grew up on a dairy farm and spent three years after high school dairy farming with his dad. Then Clint went to work for Highway Feed for two years before taking a job working home construction one summer. When the seasons changed, Clint went to work at the sale barn in Belmont and Bloomington.

“Working at the sale barn was even harder work than dairy farming,” he explains. After spending long days running on concrete working with stubborn cattle, Clint needed to make change. He studied law enforcement for one year before returning to Highway Feed where he’s been ever since.

“I really like the independence of our operation,” says Clint. “Like Latham Hi‑Tech Seeds, we offer our farmers independent options. Our customers are free to choose what products best fit their operations. I really enjoy sitting down with farmers and helping them select seed products on a field-by-field basis.”

When Clint gets a chance to step away from the business, he enjoys taking day trips and bow hunting with his wife. Clint and Lauren, who were married in October 2015, have started their own Hereford and Black Angus herd. They also are enjoying sitting down to a homecooked meal, and this pasta recipe often hits the spot for a mid-week quick dinner.

Team Latham

December 2, 2016

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

Soaring Through the Good Times

Dale Hemann

You can take the boy out of the farm, but you can’t take the farm out of the boy. Eighteen years and six states later, Dale Hemann of Osage, Iowa found himself back in the town he grew up in and began farming.

In addition to wanting a lifestyle change from Memphis, Tennessee, Dale and his wife knew the Midwest was an ideal place to raise their family. He and Cindy packed up in 2001 and moved north to Wisconsin. A few moves later they moved to Iowa. In 2005 they moved to the farm on the same acreage where Dale was raised and where Dale’s dad, Larry, farmed until he retired in 1996. Larry continued selling seed until 2014, serving as a Latham® dealer for 31 years.

Dale and Cindy operate the family farm together. Dale manages the day-to-day responsibilities of caring for crops and livestock while Cindy takes care of the farm’s business operations, including finances. She also helps in the field and with livestock whenever needed. In an effort to diversify, they built a cattle barn and started finishing feeder cattle in 2014. Knowing corn prices would not stay high, they decided to incorporate livestock into their operation.

Their Mitchell County farm is 565 miles away from the airport in southern Missouri, where Dale and Cindy met, yet their journey has come full circle. It was his love of airplanes that drew Dale to college and his love for family that brought him back to the farm.

When Dale was younger, he found find himself fascinated by planes that flew over their farm. He wondered where they were headed, what altitude they were flying at and what type of plane was being flown. Now, with the help of the internet, he can answer those same questions by looking up planes on Flight Tracker. This interest took flight in Dale’s life and led him to earn a master’s degree in Aviation. After graduation, he traveled around the world for various job positions, working for American Airlines, Kestrel, and FedEx.

Now Dale is working toward getting his CFI (Certified Flight Instructor) rating, so he can teach his children how to fly. With three children in high school, the Hemann’s know this is a crucial time for their children. Dale and Cindy want to provide them with all the opportunities they can to help them decide how to further their education.

“I want the give them the tools to decide,” says Dale. “I don’t want them to second guess what they could have learned. I also want them to set their own goals because without goals, a person doesn’t get very far.”

Today, Dale and Cindy are sharing a family favorite – their very own pumpkin bars! Find their recipe below.

Webspec Admin

November 25, 2016

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

Celebrations Aren’t Complete without Kolaches in Spillville

It’s a tradition for many American families to say what they’re thankful for as they gather around the dining room table to feast on turkey, cranberries and pumpkin pie. It’s also a tradition for families of Slovakian decent to enjoy kolaches (koh-la-chees) when gathering for the holidays.

The famous Czech kolache is a sweet dough pastry with a sweet filling. If you’ve never tasted one before, you don’t know what you’re missing! And if you’ve never before visited the small Northeast Iowa town of Spillville, you’re in for a real treat.

Plan a fall road trip to coincide with the annual fall church bake sale or another one of the local kolache baking festivals, which take place at Saint Wenceslaus Catholic Church during September, October and November. You can distinguish kolaches from the Spillville area by their unique bow tie on top.

Be sure to place your order early as only 350 dozen – yes, 350 dozen – will be handmade by parishioners inside the United States’ oldest continuously operated Catholic Bohemian church. Every dozen is pre-sold.

Kolache baking is a community affair. Dough preparation begins at 3 AM, and the first shift of volunteers comes to work at 5 AM. Assembly lines form to roll out the dough, cut it into squares, fill the pastry, fold the dough over the filling and then bake the kolaches until they’re perfectly golden brown.

Earlier this fall I had an opportunity to road trip to Spillville for a behind-the-scenes baking experience that I’ll never forget. Easton Kuboushek, whom I’ve gotten to know through my involvement with the Iowa Soybean Association, told me about the kolache tradition in his hometown.

My schedule didn’t allow me to attend the fall craft and bake sale, so the Kuboushek family graciously hosted me for a baking day. You know you’re meeting a serious baker when a KitchenAid® mixer isn’t big enough for the job!

“There’s a few ladies around here who have mixers that big,” chuckled Easton’s grandpa, Leonard, as he watched our baking crew. “You should ask her how much that darn thing costs!”

Easton’s grandma, Betty, thoughtfully measured each ingredient with the efficiency of any celebrity baker on Food Network while patiently answering my questions. Once the dough was mixed and left to rise, I got a VIP tour of the town from Easton and his mom, Kristi.

I just loved how the beautiful St. Wenceslaus church remains the center of the town. Completed in 1860 by hardworking Czech settlers, this church has been beautifully preserved. The original pipe organ, which was installed in 1876, remains. It’s the same that organ was played by Antonin Dvorak, during his three-month stay in Spillville, shortly after he had written “New World Symphony.”

Dvorak wrote Opus 96: “Quartet in F Major” and Opus 97: “Quintet in E Flat Major” inside the St. Wenceslaus Old School, which his the oldest Czech parochial school in America. A fixture in Spillville for more than 135 years, the Old School was used for over 75 years as home for teaching nuns that served in the parish. It also has been used as a boarding house for rural students and as a community hall.

Another point of interest in downtown Spillville is the Bily Clock Museum. The master craftsmanship of the Bily brothers is phenomenal. Honestly, words alone can’t do justice to these works of art! (Click here for a news video that gives you a virtual tour of the 20 wooden clocks. The largest clock, called the Apostle’s parade, stands nine feet, 10 inches tall. It’s carved from walnut, hard maple, cherry and rosewood.) I also learned many interesting facts on the docent-led tour, including the fact that Easton’s parents are raising their children on what used to be the Bily brothers’ farm. How cool is that?

After touring Spillville, it was time to return to Betty Kubouskeh’s kitchen and to the task at hand. Betty and Kristi rolled the dough. After it was cut into squares, Easton and I helped fold the dough over the filling. Kolaches come in a variety of sweet and savory fillings. Favorites in the Kuboushek household are raspberry, apricot, prune and poppy seed. (I’ll admit that I couldn’t pick a favorite between apricot and raspberry. They’re both equally delicious IMO.)

“I never used to like the poppy seed, but after baking these for 57 years, I love them!” laughed Betty.

Special thanks to Betty Kuboushek for opening her home to me and for treating me to the most delicious home-cooked meal including pumpkin pie for dessert! It’s the people like Betty, Kristi and Easton who make my job a true privilege.

Thanks also to the Kuboushek family for sharing a recipe from the church cookbook for kolaches. Perhaps baking kolaches can become a new holiday tradition for your family, too!

Team Latham

November 18, 2016

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

Farming is a Branch on the Prunty Family Tree

Prunty family: Aaron, John and Paul

Today’s technology makes it possible for farmers in different states to conduct secondary research online in the off-season and put it into practice during the growing season.

“We had a hole in our bean lineup, so I went online and started looking for seed,” says Aaron Prunty, who farms with his dad, John, and his brother, Paul, on the South Dakota-Minnesota border near Pipestone, Minn. “I really liked what I read about Latham Hi‑Tech Seeds in the F.I.R.S.T. Trials and decided to give it a try. This year we planted a plot that included Latham’s 1858 and 1538, which ended up winning. All three of the Latham numbers we planted performed well, and the 1858 out-yielded the competition in every side-by-side we put it in. We’ve decided to plant exclusively Latham® soybeans next year.”

For the past four years, Aaron has been responsible for making the seed decisions for the farming operation. His brother has a real knack for fixing equipment, and their father is primarily responsible fortaking care of their independent farrow-to-finish pork operation.

The Prunty family raises all crossbreds. They save their sows and buy boars: Hamp, Duroc, Large Whites and Yorks. As a result of keeping a fairly closed herd and mixing their own feed on site, they avoided PEDV. They also were one of the first producers to start vaccinating for PRRs.

“We’ve always been farrow-to-finish. We farrow year round, every week,” says John. “I love farming and that makes all the difference in the world. Fortunately, my wife has been a partner with me through the years.”

John’s wife, Elizabeth, mainly took care of the farrowing barn but now Paul is doing more of that. In fact, each family member is making the most of his natural abilities and interest. Aaron graduated in 2007 from South Dakota State University in Agronomy. Paul earned a degree in Animal Science in 2013 from SDSU.

“I’ve always enjoyed working with Dad. He has a lot of respect for us and our abilities,” says Aaron. “Dad very much leads by example. He doesn’t leave the dirty work just for us; he pitches in. He’s a really good mentor and he’s always been on the cutting edge of technology.”

John says, “It’s really fun farming with the boys. They’re full of shenanigans! See that guy operating the tank spreader there?” he says to me while I’m riding in the buddy seat of his combine. “That guy has worked here for 20 years. They tease him unmercifully, and he loves it. I’m supposed to be transitioning to retirement, but I’m having too much fun to quit.”

While each family member has his or her main responsibility, they all step in help when needed. John runs the combine, while Aaron and Paul trade off running the grain cart and semis for soybeans. Elizabeth runs the grain cart for the corn harvest. They’ve also divided up the spring field work. Paul does the strip tilling and plants the corn; Aaron plants the soybeans.

You could say that farming is in the Prunty’s blood. They’ve traced their ancestors back to the 1600s and learned they were farmers in northern Ireland. In honor of the Prunty’s Irish heritage and their love of farming, we’re sharing a recipe one more #PorkMonth recipe for Irish Pork Stew.

Team Latham

November 4, 2016

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

Farming and Harvest Parties are this Family’s Traditions

Growing pumpkins has become a tradition for the Johnson family of Frankfort, SD. Brian and Jamie’s kids enjoying painting these.

Nestled among the rolling hills along the James River near Frankfort, South Dakota, lies a picturesque farmstead and the cutest little pumpkin patch you can imagine. Black Angus cows graze in the pasture behind the house as corn is being harvested across the road. This is where Alan Johnson’s family has farmed since 1906, and it’s where his wife recently hosted her 31^st annual pumpkin party.

“I started hosting these parties when my children were young,” says Mickie. “Now Al and I enjoy seeing our children’s friends return with their own children. It’s fun seeing three generations of families enjoy the afternoon together as many of our friends attend now with their grandchildren.”

Although the pumpkin party is held during fall harvest, it’s well attended on a Sunday afternoon. As many as 100 children have attended in past years; this year about 50 kids participated. The Johnsons invite friends, family and fellow congregational members. No party is complete without games and good food, so Mickie bakes several batches of cookies and bars.

“My kids are fortunate they get to make so many great memories with my parents on this farm,” says the Johnson’s son, Brian, who graduated in 2004 from South Dakota State University with a degree in Ag Business. He and his wife, Jamie, met while interning at the South Dakota Legislature and were married in 2005. Today they’re raising their family just a few miles away. “My kids love seeing the cows and the playing with the cats. During the harvest season, they’ll ride in the equipment with us for hours. It’s fun being able to share this with them.”

Johnson’s 3 big kids with their chickens, The two black chickens are named Auto & Steer.

Farming is a family affair. In the fall, Jamie and Mickie take turns driving the combine and operating the grain cart. In the summer, Jamie and the two oldest girls help with the cattle. Ten-year-old Ella earned a purple ribbon 2016 Spink County Fair with her commercial heifer. Lila, who will turn 8 in December, is looking forward to joining 4-H this summer. Their infant daughter, Evelyn, was born on August 31. Leo, who will turn 5 next month, already is a farmer at heart. He’s excited about the four laying hens that his mom purchased during a trip to the farm store. He named them two of them Auto and Steer.

“There’s nothing like living on a farm,” says Brian. “You see how things grow and mature. I enjoy watching crops progress through the summer. Our kids learn the importance of doing a job correctly, and they feel a sense of purpose by helping.”

Brian Johnson has farmed with his father, Alan, and mother, Mickie, since 2005.

This fall many farmers in Northeast South Dakota harvested record crops for the second year in a row. Brian says no-till has been a real game changer because it builds soil health and helps retain water. He also credits the use of cover crops to providing nutrients in the soil and for breaking up soil compaction. Plus, the Johnson manage their fields by zone and apply variable rates of fertilizer and seed.

“One thing I admire about Dad is that he’s always looking for ways to improve,” says Brian. “Thirty years ago, he planted corn at 18,000 plants per acre. Now we’re averaging 37,000 in 20-inch rows, and it’s taken our yields to the next level. With improved plant genetics and soil fertility, I don’t think we’ve hit the top yields yet!”

In honor of all the farmers bringing in this year’s harvest and in celebration of Halloween, today we’re sharing a recipe from Mickie Johnson for M&M Bars.

Team Latham

October 28, 2016

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

Farming & Faith Bind the Schafer Family

Each day of the week, Brian Schafer tends to the feeder to finish pork operation on his family’s farm near Sheldon. On Sundays, he tends to his flock as pastor of the Lyon County First Presbyterian Church southeast of George, Iowa.

Adam and Brian Schafer proudly carry on their family’s tradition of producing pork in Northwest Iowa

“About 90 percent of our congregation either farms or is a retired farmer. Just as many of these families have farmed for generations, they’ve also attended this church for generations,” says Brian, noting similarities between the two vocations he’s chosen. He spends one day per week knocking on doors to develop his Latham® Seeds dealership, one day each week in his church office writing sermons and another day visiting members.

Brian’s journey to the pulpit started when he and his wife, Mary, were youth group sponsors in Boyden. The Reformed and the Presbyterian churches combined their youth groups, so the kids had to find someone to give a sermon at a youth-led service.

“I told the kids that I would speak if they couldn’t find someone to give a sermon. Of course, they didn’t look too hard after that,” says Brian with an easy smile. “I agreed to do give that sermon, but I felt like God was calling me to do more so I enrolled in the lay academy.”

The lay academy in Fort Dodge is designed to teach others how to serve as a pastor of a small congregation. Brian attended 20 classes over the course of two years. He also was required to work with a mentor and chose the late Ken MacLeod, who was an assistant pastor at the First Presbyterian Church in Sibley.

Ken was a great mentor and role model, says Brian. After Ken passed away, Brian assumed his role as visiting pastor. Brian served as assistant pastor at First Presbyterian Church in Sibley for 10 years.

“I had no idea where this was going to lead,” says Brian. “I never imagined that I’d be serving a congregation, but I’m really enjoying this experience.”

Although becoming a pastor is a more recent ambition, Brian says he knew from the time he was a child that he wanted to farm.

“My dad always farrowed, and I couldn’t wait to start farrowing on my own,” says Brian, who started his own swine enterprise shortly after he and Mary were married. He got out of the business in the late 90s when the market tanked but was able to pursue his passion again in 2005. Today he and his brother Bruce own two 2,000-head buildings. Since Bruce has a fulltime job off the farm, Brian takes care of the feeder to finish operation. They used to farrow show pigs and hope to do so again in the near future it’s something the entire family enjoys doing.

Brian and his wife, Mary, are the proud parents of four grown children. Mary is a nurse and works fulltime at a medical supply company. Nathan, 28, and his wife, Maria, live in Hull. He’s a social studies teacher in Rock Valley, and she works for Foreign Candy Company. They have a two-year-old daughter named Kensley. Next in line is Adam, 24, who works as a field swine specialist for Cooperative Farmers Elevator (CFE) in George. Adam helps Brian with the farming operation, as well. The Schafer’s 23-year-old son, Eric, is the youth pastor at Zion Evangelical in Garner. Their daughter, Brittany, is a dental assistant in Sheldon.

Because Brittany is 19, she’s still eligible to exhibit livestock through the FFA. She won a lightweight market class in FFA at the 2016 Iowa State Fair showed the Grand Champion Spot Breeding Gilt in 2015, and showed Champion All Other Breeds, 2015 Champion All Other Breeds at the 2014 state fair. Adam exhibited the Grand Champion FFA Market Swine at the 2010 Iowa State Fair.

“Our kids have learned some really valuable life lessons through their livestock projects,” says Brian. “I always say, ‘I’m not the member. If you’re going to show it, you’re going to do the work.’

“But honestly, when I was a kid, I didn’t think of farming as work. Farming was just life. It’s something I’ve always enjoyed doing and it’s a great way to raise a family. I still have my grandpa’s second tractor he ever bought. Now I see what a special relationship my dad has with my kids, and it’s special. Even though Dad has moved to town, he still comes out to the farm every day. Farming gives us a reason to spend time with together, and it’s quality time. Life is good.”

Have you ever noticed how we associate good times with good food? Today this family of Iowa pork producers shares with us one of their favorite recipes for pork chop marinade. I have to agree, this recipe is worth keeping. Brian, Mary, Adam and Brittany treated me to a grilled Iowa chops with homegrown tomatoes and watermelon. Yes, folks, life is good!

NOTE: Here’s a link to “perfect grilled Iowa chops” from the Food & Swine blog that includes step-by-step grilling instructions.

Team Latham

October 7, 2016

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

Spice Up #PorkMonth with Spareribs

Sometimes there’s a desire that takes root so deep in our soul that we can’t let it go.

Growing up on a North Iowa farm, EJ Wolter’s family raised crops and sheep. His grandfather was president of the Iowa Quarter Horse Association, so EJ showed sheep and horses in FFA. He also helped a neighbor with his farrow-to-finish operation, which is where EJ discovered his interest in raising pork.

“When a farming partnership that my dad was a part of dissolved in 2000, I honestly didn’t think I’d have a chance to farm,” says EJ. His dad went to work selling Case IH and EJ went to Northwest Iowa Community College in Sheldon for electrical technology.

Upon earning his degree, EJ moved to Omaha and worked for Muth Electric on large-scale commercial projects like wind turbines. He missed country living and found himself spending more and more time driving home for family activities, so EJ moved back to Emmetsburg and went to work for AGP. Because he worked two days and then had two days off, EJ started helping a local gentlemen who had his own electrical business and also farmed. He also started managing a hog site.

Fast forward seven years… EJ and his wife, Katelyn, are proud to be the fourth generation to live on her family’s farm near West Bend. They’re raising their family in the same house where both Katelyn and her dad grew up. EJ and Katelyn are the proud parents of an 18-month-old son, Emmet, and are eagerly awaiting the birth of their second child in January.

EJ and Katelyn grew up just 30 minutes apart and were both active in the FFA, yet they didn’t meet until mutual friends set them up on a blind date. Katelyn was just finishing her nursing degree and had planned to move to Ames. Then she met EJ and he gave her a reason to stay. She accepted a nursing position at Trinity Regional Medical Center in Fort Dodge, and the couple will celebrate their third wedding anniversary this December.

“Eventually, Katelyn would like to join me on the farm,” says EJ. Katelyn’s father still farms the ground around their house, but the plan is that the farming operation will transition to EJ and Katelyn. In the meantime, the young couple is putting their time and energy into their respective careers.

EJ has been managing wean-to-finish sites for the past six years. He’s a contract grower for Smithfield with total production of 27,600 pigs per year. Every 6 to 8 weeks he’s loading out pigs and then disinfecting the buildings for a new group. All the weaned pigs EJ receives come from Oklahoma, Utah, Colorado, Missouri and Illinois.

Because producing quality pork is key to enjoy quality meals, EJ takes pride in the product he helps produce. EJ’s father, Ernie Wolter, developed a passion for smoking pork and entering barbecue competitions.

“My dad made a smoker for my sister Amanda’s wedding,” says EJ, who has two other married sisters, Mindy and Amber. “That really sparked his interest in smoking and barbecuing. He has placed first for both pork loin and ribs at the Wild Rose in Emmetsburg, and he’s won divisions at the Clay County Fair. Now he usually just gets his smoker out to entertain family and friends. It’s become a tradition for him to smoke pork loins on New Year’s Eve.”

In addition to raising pork and serving as a Latham® dealer, EJ is a member of the Iowa Pork Producers Association, the Iowa Soybean Association and the Iowa Farm Bureau. He’s also involved with the Strategy Investment Program (SIP) that advocates for the pork industry.

Tending to hogs at four sites, plus the mowing and snow blowing that goes along with it, doesn’t leave much down time. When he’s not busy working, EJ spends as much time as possible with Emmet and Katelyn. A perfect day off includes taking a day-trip with his family to the Clay County Fair or the Iowa State Fair where they can stroll around and look at exhibits.

In honor of fair foods and barbecue competitions, today EJ is sharing a recipe that’s similar to the one his dad uses to smoke spareribs.

Team Latham

September 30, 2016

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

Harvest is Crock Pot Season for this #FarmHer
Harvest is Crock Pot Season for this #FarmHer
Approximately 350 high school and college females are gathering today in Ankeny, Iowa, for the second annual Grow by FarmHer (#GrowIowa16) event. Last year I had the honor of being part of a panel about advocating for agriculture through blogging. This year Laura Cunningham, Kilah Hemeseth and I will be representing Latham Hi‑Tech Seeds, which is proud to support the movement underway to recognize the important contributions women are making in everything from growing zucchini to practicing ag law.

Farmers and FarmHers, ranchers and RancHers, come from different backgrounds and experiences. Farming operations across the U.S. – and even within a state – look different due to the typography of the land, soil types and weather variations. Cropping enterprises differ from livestock enterprises. Some people raise nuts and berries while others raise crawfish and corn. Some people farm one acre while others farm thousands of acres, yet there’s one thing these people all share… they love the land.

I love that girls today are growing up without being defined by gender. I’ve met so many hardworking and determined farmers like April Hemmes and Meghan Miller who not only drive their own combines and tractors but repair them, too. Women today can farm on their own, or they can farm in partnership with their husbands, brothers, sisters, fathers or grandfathers. There is no “one-size-fits all” description of today’s FarmHer.

So many women have blazed trails in agriculture that we don’t have to look far or hard to find great role models. Instead we can hold up these numbers:
- 30 percent of all U.S. farmers are female. (I’m proud to raise pumpkins and goats at Enchanted Acres. Yes, it’s a little farm. But it’s my farm. I’m also honored to work with Midwest farmers daily as part-owner in our family-owned seed company.)
- 47% of FFA members are female, and women hold approximately 50% of state leadership positions. (When I served as the president of my FFA chapter during the 1988-89 school year, I was the only female member.)
- For the first time in history, more women are enrolled in the College of Agriculture & Life Sciences at Iowa State University. (When I was a CALS student in the early 1990s, the ratio was 5:1 men to women.)
Another exciting development is that RFD-TV is airing new FarmHer documentaries each Friday at 8:30 PM CST. If you’re not able to tune in tonight, these episodes air again on Sundays at 8:30 pm CST and Wednesdays at 7:30 am CST.

In honor of all the FarmHers who are busy bringing in the crop this harvest season, today we’re sharing a “fix it and forget it” recipe from the Iowa Food & Family Project. Crock pot recipes are key to enjoying homecooked meals at our house during this busy season, and I’m looking forward to giving this one a try!
Team Latham

September 23, 2016

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

10 Takeaways from My Italian Ag Adventure
by Kilah Hemesath, Latham Hi‑Tech Seeds Marketing Coordinator

Growing up on an Iowa farm helping my family raise pork, we always celebrated October Pork Month. Little did I know, October is also Cheese Month! To celebrate the month of good eats, I found it fitting to share about my experience I when I traveled abroad to the country that takes tremendous pride in their cheese.

The beautiful Italian countryside

As a cheese lover, I couldn’t pass up the opportunity to take a trip to Italy earlier this summer. The Agricultural Entrepreneurship Initiative hosted a group of Iowa State University (ISU) students on a study abroad trip to study food, farming and Italian culture. I found this to be the ideal time for a trip, as the trip dates fit perfectly between the end of graduation and before my job started at Latham Hi‑Tech Seeds.

Pasta, cheese, wine and farming – what more could a person ask for? This was a trip to remember. I was lucky enough to spend 10 days in this beautiful country, enjoying eye-opening experiences every day.

In hopes of sharing a sweet taste of Italy, I’ve put together my top 10 takeaways for traveling abroad:
1. Pack smart! On the first day, we spent more time in the sky than on the ground. It was only my second time of riding a plane, so that was an experience in itself! Biggest takeaway: Pack your 3-oz. liquids in a Ziploc bag inside your carry-on luggage. Also bring a book, neck pillow and light blanket.
2. We even had a time to snap a quick picture on Burano!
  
  Who needs roads when there are water canals? Just when I thought we’d never make it, we arrived in Venice. It was obvious we weren’t in Iowa anymore when we piled into a water taxi to get to our hotel. Instead of roads, they use canals. The buildings appeared to be taken out of a coloring book. Venice is a city that is chock full of unique history.
3. Water ferries take longer than one would think. One afternoon my group decided to venture to Burano Island, which was known for lace making. Once we boarded the ferry, we were crunched for time. To make our 5 PM meeting, we could only spend 10 minutes on the island! That was 10 minutes to unload the ferry, see the island, buy lace, get a ticket and load the ferry to head back to Venice. Once we arrived in Venice, we had to run from one side of the island to the other to make the meeting. The kicker? The lace we bought ended up not being original to the island. Real or not, I can’t wait to wear the lace scarf proudly!
4. I was much more comfortable taking pictures instead of steering!
  
  Steering a Gondola is not my calling. Gondoliers should take pride in what they do. Similar to a very large canoe, these boats are steered by hand. Peacefully floating down the canals of Venice is not as easy as it looks!
5. Meal time is an event. Americans tend to rush meal time while Italians make meal time an event. I found it interesting to see how much time, effort and pride was taken in each course of every meal. As a food lover myself, I enjoyed that meals were not rushed. I learned to appreciate my food and the preparation that went into making it.
6. The Italian countryside is breathtaking. Although a picture can’t do justice, get your camera ready! We stayed at a winery nestled in the countryside in Cremona. At this stay, we were treated to a delicious, homemade five-course supper. This was my favorite part of the trip because we got to get away from the hustle of the city and appreciate Italy.
7. The aging cheese was piled high and piled far.
  
  Cheese, cheese & more cheese! We toured many cheese production facilities in different towns and all sharing certain similarities. Many times I felt we were sitting in a pool of whole milk when getting a tour! I had never toured a cheese factory so learning the process of cheese making from the Italians was very exciting. I always knew cheese is aged, but there’s some serious pride Italians have in the old age of their cheese.
8. Family traditions run deep. We enjoyed a few days packed full of farm tours. After taking many Midwest farm tours, it was great to see and hear about their operations. We were fortunate enough to see a pear farm, wineries, a prosciutto factory and go on traditional balsamic vinegar tour and testing. Among all of these tours, I found the importance of traditions and love of family that is carried down from one generation to the next. I found that as a similarity to American agriculture, as farmers throughout the world take substantial pride in what they do.
9. My love for pasta followed me from Northeast Iowa to Northeast Italy
  
  Pasta holds a larger spot in my heart than I thought. The largest personal takeaway for the trip is all things pasta. My mom taught me how to make pasta when I was little, so it holds a special place in my heart. On this trip, we were lucky enough to learn how to make ravioli from Italian women! I also came away with a new favorite type of food, gnocci, which I think of as potato pasta. Gnocci may be purchased in the grocery store. It tastes great in pesto sauce, cheesy pasta or soup.
10. There’s no place like home. As cheesy as it sounds, there’s no place like home. We spent 10 great days abroad and learning more than I could have ever imagined, but I was happy to return home to Iowa. Every place is unique and home to someone, and I find it important to know where that is.
If you’d like to get a taste of Italy in the comfort of your own home, I’m including a recipe for my favorite Italian dish. I found this recipe is from allreciepies.com. View the recipe below or click here.
Webspec Admin

September 16, 2016

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

It’s Super Bowl Saturday in Iowa!
Office Divided

Move over Iowa Nice! The smack talk, skewing of stats and hard-core tailgating is about to begin across the state as Iowans prepare for the annual Super Bowl Saturday. Kickoff for the interstate rivalry between the Iowa State Cyclones and the University of Iowa Hawkeyes is set for 6:42 PM tomorrow at Kinnick Stadium in Iowa City.

The annual Iowa Corn Cy-Hawk Series came up during a working lunch yesterday at Latham Hi‑Tech Seeds. “If you go back 17 years, Iowa State leads the series 9 to 8,” said company president John Latham. That might be true, replied our general manager Tom Lizer, but let’s look at total points scored during that time period. In fact, let’s go back 20 years because the series is tied with both football teams earning 10 victories!

The “fun and games” have begun. Anyone visiting our office today will notice it’s casual Friday. Latham team members are donning logo wear for their favorite teams. This noon we’ll grill burgers for our annual tailgating potluck. This spread will include everything from Calico Beans and Bacon Wrapped Stuffed Jalapeños to Sour Cream and Bacon Deviled Eggs to Buffalo Chicken Dip. (If you’re not a fan of potlucks, you’ve never been to one of ours! People take pride in the dishes they create. It’s definitely not a day to count calories or skimp.)

Today we’re sharing recipes and party-hosting tips to ensure you have fun, whether you’ll be following the game from your living room or in a parking lot or at the stadium. Click on one of these related links below:
For more tailgating recipe and ideas, check out Latham Hi‑Tech Seeds’ “Tailgating” folder on Pinterest.

It’s Friday on TheFieldPosition, so that means we’re also featuring a recipe here. Today’s recipe comes from one of Latham Seeds’ raving fans, our uncle Jim Latham. His recipe for Friendship Salad is a good reminder to keep the competition “friendly” this weekend.

P.S. Remember to tune into the Latham Locker Room Show, which airs following every football broadcast on the state-wide Cyclone Radio Network. This segment airs following the play-by-play and includes exclusive “locker room” interviews with players and coaches.
Team Latham

September 9, 2016

Food & Family, Poultry, Recipes, Sides