March came in like a lion, and its going out like a goat! Yes, a goat.
The first of the month brought rain that turned into snow showers. More snow fell and we endured cold temperatures during the middle of the month. Then we were blessed with about a week of sunshine and mild temperatures. Today the skies are cloudy and gray. That’s spring in the Midwest, isn’t it? Our weather can be unpredictable.
Life can be unpredictable…
Our kidding season came to a surprising start on Thursday, February 28, when the dwarf-fainting cross goat my daughter was given for Christmas went into labor. To make a long story short, that first-time mother didn’t want to claim her baby. Her newborn baby was barely bigger than a 20-ounce Pepsi bottle, and he was weak from making a traumatic entry into this world. We did what many farmers do when their livestock needs some tender loving care, and we brought the kid inside until he regained his strength.
We named him Lil’ Romeo. As he got stronger, Lil’ Romeo developed the sweetest personality. He also developed a following! People enjoyed the “baby goat cam” videos that we posted on Facebook, and it wasn’t long before staff at our local care center asked if our baby goat could come for a visit.
Lil’ Romeo turned four weeks old yesterday, and today he made his first public appearance. To mark this special occasion, my mom bought him a little outfit that reads, “The prince has arrived.” We also attempted to fit Lil’ Romeo into a toddler brief, and the residents at the care center loved it. I really enjoyed overhearing a group of ladies at a table talk about our little goat.
“Did you see his little outfit?” asked one. “I did,” replied her friend. “It’s cute.”
“He was even wearing a diaper,” said another lady. “That’s because he’s a baby,” replied another lady. “Babies wear diapers, you know.”
The smiles on the residents’ faces were priceless. One lady told me how good it was to see livestock again. She told me that she and her husband were dairy farmers. Another gentleman told me that he raised horses. It was clear that our animals brought back great memories for them, and that warmed my heart.
What a great reminder that we can lift our spirits by making another person’s day. Perhaps you even want to “bake someone happy” this weekend.
Brighten up the greyest of spring days by making your own rainbows. Kids will love dying the batter into rainbow colors and watching their creations “puff up” in the oven.
This rainbow cupcake recipe is courtesy of Laura Cunningham, Latham Seeds’ marketing manager. You can follow her on Facebook and Twitter (@SkyViewFarms) to learn how she raises cattle on her North Iowa farm.
You’ve Hit the “Big Time” if You Live in Your Zone of Genius
As a 17-year-old student in Colby, Kansas, Chad Bourquin discovered his passion for music while attending a high school assembly featuring a live band. That experience changed the entire trajectory of his life. Eventually, it led him to live in his “zone of genius.”
Today Chad and his brother, Bret, use music to bring a message of hope and inspiration to high school students across the country through their Dream Big Concert Series. This week Latham Hi‑Tech Seeds sponsored their band, Big Time Grain Company, to perform a series of three concerts across North Iowa for high school and middle school students who attend West Fork at Sheffield, North Butler in Greene and Hampton-Dumont-CAL in Hampton.
“Everyone has those defining moments that change their life or least alter their direction,” said Chad to gymnasiums filled with teenagers during this week’s school assemblies. “Mine came when my first band replaced me without even telling me about it! That motivated me to get better, so I started practicing five to seven hours each night.”
While Chad was playing his guitar and dreaming about making the big time, his father was more focused on what he thought was a more realistic future. He wasn’t sure majoring in music at college would provide the kind of stability that he wanted for his oldest son.
After attending community college and Kansas State University (KSU), Chad got picked up by a band and hit the road. They traveled all over the Midwest and into Canada. For almost six years, they performed 250 dates per year. That came to an abrupt stop when the singer left the band without giving any notice. Chad could hear his father’s voice, “Get a backup plan,” ringing in his head. His backup plan was put into action. Chad spent the next five years as a booking agent; then five more years selling vitamins; and another five years selling ads.
“One day I admitted to myself that I wasn’t making very good money working a job that wasn’t my passion,” said Chad. “That’s when I decided to tackle this mountain called the music industry and make a living at it or at least enjoy giving it a try. With help and guidance, I learned to enjoy each part of the process.”
Parts of the Process
The message Chad delivers during the Dream Big Series provides students with a series of steps to “find their genius.” The first step is to admit your incompetence. Sometimes we must admit our weaknesses, so we can overcome them. Other times, we just need to admit it’s time to partner with people who possess those skills.
Three equally important steps for turning dreams into reality include:
Zone of Competence.This is an area where we’re pretty good but have room for improvement. As you hone your skills, you may need a support plan. Note that Chad doesn’t use the term “backup plan.”“Our frame of reference can make all the difference,” says Chad. “The ‘Dream Big’ message helps us mentally work through the difference between a backup plan and a support plan. My dad wanted me to have a backup plan in case music didn’t pay the bills. I had Plan B, C and D: booking agent, selling vitamins, and selling advertising. Then I discovered that becoming a booking agent was a support plan, not a backup plan. A support plan is a better option. Not only did it provide steady income, but I gained skills and formed relationships that helped open more doors.”
Zone of Excellence.This can be the “danger zone,” cautions Chad. You can get too comfortable here. You might be making enough money that you get scared to make a change. The more money you make, the riskier you perceive it is to make a change.
Zone of Genius.The zone is genius is where you lose track of time because you’re enjoying it so much.
“I started as lead singer of this band, but that’s not my zone of genius,” said Chad, who plays guitar and sings backup vocals. His brother, Bret, is lead singer. “When I have free time, I pick up my guitar and start playing. The next thing I know, three or four hours have passed. Even when I was the lead singer, I didn’t spend my free time working on vocals. One day it hit me that playing guitar is my zone of genius and singing is my brother’s.”
Discovering your talents and perfecting your gift is key to success.Find someone who’s better at your talent and learn for them. We’re never too old to learn. Much can be accomplished when we work with a team of people toward a common goal. How can we attract people who can help us reach our goals?
“You can’t turn a wheel without moving forward. You must start moving to be guided in a new direction,” says Chad. “Bret and I were so fortunate to grow up on a farm with parents who taught us the importance of a solid work ethic. We learned to care of what needed to be taken care of. More than that, our inventor dad modeled how creativity can lead to bigger, better ways.”
“We hope some of the homegrown wisdom we share during our ‘Dream Big’ series will inspire others to move forward and pursue their passions,” says Chad.
More words of wisdom are shared in these original videos and songs by Big Time Grain Co. Click below for a look and a listen:
KLMJ in Hampton, Iowa, is playing “Little Redemption” on the radio, so our North Iowa tour included a stop in studio for an interview. Click here to listen to that interview. You’ll learn more about Big Time Grain Co. and some of the bands for which they’ve opened. You’ll also hear why Latham Seeds sponsored this week’s concert series.
It was an honor to have the Bourquin brothers share their story with us on “The Field Position” blog. They’re also sharing with us one of their favorite recipes. The grandpa and dad raised wheat, so their grandma and mom would make amazing whole wheat cinnamon rolls. There’s nothing that quite compares to smell – or taste – of homemade cinnamon rolls!
Celebrating “Food for Life” with Iowa Deputy Secretary of Agriculture
American agriculture isn’t just about producing more. It’s about producing everything better.
The entire agriculture industry – from genetics and seed companies to farmers and food manufacturers – are vital links in a chain that brings food and fiber to U.S. citizens and millions of people worldwide. Because our industry has gotten so efficient, it’s easy for Americans to take agriculture for granted.
National Agriculture Week, March 10-16, helps bring awareness to the importance of our industry. With the theme of “Food for Life,” Ag Week 2019 is helping showcase how important agriculture is to our nation’s health, wealth and wellbeing.
“National Ag Week is an opportunity to celebrate the people who make agriculture so successful. It’s an opportunity to meet with young people and show them the career options that are available in ag,” says Julie Kenney, who in 2018 was appointed Iowa Deputy of Secretary of Agriculture.
Ag Week promotions started late last week when Julie was a guest on WHO Radio’s “The Big Show” with Cristen Clark, who celebrated International Women’s Day by featuring influential women in ag. (Click here to download that podcast.)
Iowa’s Deputy Secretary started this week by giving a keynote speech at the National CommonGround conference in Kansas City. On Tuesday morning, Julie was part of a panel discussion for the Nuffield International Scholars. Tuesday evening she attended the Ag Leaders Dinner where Iowa Secretary of Agriculture Mike Naig recognized organizations for leadership in innovation, community, education and advocacy. This week Julie also has spoken at an FFA banquet and conducted media interviews. We’re especially grateful that she made time for this feature on “The Field Position.”
All of these Ag Week activities are in addition to Julie’s full-time duties. As Deputy Secretary, Julie is responsible for the operations of Iowa Department of Agriculture and Land Stewardship (IDALS). She is specifically responsible for overseeing policy, budget and personnel.
“I have always been interested in politics and government. So much of what we do in the ag industry is dependent on our freedom to operate. It’s so important for us to build relationships, speak up and engage with our elected officials so they can advocate on our behalf,” says Julie.
Julie says she appreciates the opportunity to work with Secretary Naig and to help represent the industry that has meant so much to her family. She gets to help make an impact by working to build markets, promoting soil conservation and water quality, and addressing workforce challenges facing our industry and our state.
“It’s an honor to serve farmers and all Iowans,” says Julie. “Secretary Naig and I are focused on building markets for Iowa products by promoting trade, animal agriculture and renewable fuels. We are also laser-focused on soil conservation and water quality. Farmers and landowners statewide are implementing conservation practices. We are working to build capacity and get more conservation practices on the ground, including cover crops, wetlands, saturated buffers and bioreactors. Finally, we are working to encourage the next generation to pursue careers in agriculture – right here in Iowa.”
Before joining IDALS, Julie worked for 15 years in the agribusiness industry. She believes every job she’d held has helped prepare her for her current position.
“I walked beans, worked at the Lake City movie theater and waitressed at The Red Top,” says Julie, who grew up on a farm outside of Lohrville in West Central Iowa where her family raised corn, soybeans and pigs. “The jobs I had in high school and college taught me how to balance my time between school, activities and work. They taught me how to dig in and work hard to get things done – even when it’s not always fun.”
After college, Julie worked in Public Affairs and Marketing at a large ag company for 10 years.
“I’ve had so many great mentors, who taught me how to bring people together to solve problems,” adds Julie. “I also had a consulting business for five years where I got to work with a wide range of ag associations, checkoffs and businesses. Our farm also brings a much-needed perspective to my work at the Department.”
Julie and her husband, Mark, have two children and farm in Story County. As the parents of a 10-year-old daughter and a 7-year-old son, they’re busy running kids to practice or cheering for them from the bleachers. When she has the time, Julie enjoys experimenting with new recipes.
Today Julie is sharing with us one of her family’s favorite recipes for Banana Chocolate Chip Mini Muffins. Click here to download her recipe for Harvest Pulled Pork, which appears in an Iowa Food & Family Project cookbook. Harvest Pulled Pork has become one of my go-to crockpot recipes on busy days, any time of the year. It’s so flavorful, moist and delicious!
Cody Mauch is a sophomore at NDSU, majoring in Agricultural Engineering with a minor in Crop and Weed Science. He also plays offensive tackle for the NDSU Bison football team, which beat Eastern Washington 38-24 on Jan. 5, 2019, in the FCS national championship game. NDSU is the only college football program to ever win five consecutive NCAA national championships and the only football program to win seven FCS titles.
“We had an absolute blast at the national championship game,” says Joe Mauch. “It was our first time in Frisco, Texas. We couldn’t believe how the whole town catered to NDSU Fans. It was a really good experience for us. Cody is part of an amazing football program. Winning that many championships in the last eight years says a lot for the program, its coaches and the players.”
Joe and his wife, Stacey, are the proud parents of four sons and four daughters. Their oldest son, Carter, graduated in December 2018 from NDSU with a degree in Crop and Weed Science. Cody is 19. Their other children are ages 17, 15, 8-year-old twins, 5 and 3.
“I’m glad Carter is able to join our family’s farming operation and seed business. He will help us in so many ways, but especially in the scouting process. Carter had crop scouting internships during the past two summers, and he learned so much. He also studied precision agriculture, so he understands how all the new technologies work together,” says Joe, who started farming in 1996 with his father.
Joe’s father was ready to retire about the time Joe’s youngest brother, Andrew, was ready to start farming. They raise corn, soybeans, sugar beets and navy beans. They also custom bale wheat straw.
“Our operation may be a little unique that we all farm our own fields,” says Joe. “We own different equipment but share equipment and labor. It works for us. We’re fortunate that we have really good help, too.”
Recently the Mauchs took on a Latham® dealership to diversify their operation and to provide their seed customers with more options. Joe says he and Andrew were studying F.I.R.S.T. Trials and saw that Latham Hi‑Tech Seeds has performed really well over the years. Latham brand seeds average 34 wins each year, which shows the consistency of Latham Seeds’ products and the strength of its lineup.
“Our philosophy is simple,” says John Latham, president of Latham Seeds. “We produce the highest quality seed products possible that are bred for local conditions.”
Working with farmers to place seed products where they fit best is something Joe enjoys most about the seed business. Andrew says he really likes calling on friends and neighbors as part of their business. He also enjoys the opportunity to try new products as a seed dealer.
“We plant Roundup Ready and Liberty traits, as well as conventional crops, and I believe that’s one of the reasons we’re seeing less weed pressure,” says Andrew. “I believe Enlist E3 soybeans will be exciting, and I can’t wait for them to receive full approval.”
Andrew and his wife, Bethany, are the fourth generation to live on the home place.
“I like that our kids will grow up involved with farming. They understand that we’re helping feed and fuel the world. They can ride in the tractor and learn just like I did,” says Andrew, who’s the proud father of two sons and two daughters. His oldest son, Mason, is 10; his oldest daughter, Adlee, is 7. Twins, Axel and Lyla, are 5 years old. Mason plays hockey. The girls take figure skating lessons and gymnastics. Everyone enjoys snow skiing in the winter and spending as much time as possible at the lake in the summer.
In addition to working full-time, Bethany finds time to bake. Her banana bars are a hit with those who help during harvest, so today they’re sharing this recipe with us.
When you work for a family-owned company like Latham Hi‑Tech Seeds, there are many time-honored traditions. One of my favorites is the way we honor Evelyn Latham by celebrating special occasions with good food and the gift of presence. When I was the bride-to-be, Shannon Latham hosted a surprise bridal shower for me in her home. Last July we threw a surprise bridal shower for Rachael Bruns. Today we pulled off a surprise party to honor Kilah Hemesath (soon-to-be Watson). As one of our resident event planners, this was no small feat! We made it happen by getting on Kilah’s schedule – literally.
Kilah is getting married in about 30 days. She has a monthly calendar, a weekly to-do list and a daily planner to make sure she “crosses all the proverbial t’s and dots all the I’s” while planning her wedding and coordinating other work-related events like our annual Dealer Kickoff meetings. Because Kilah is one of the hardest working and most thoughtful people you’ll ever meet, we wanted to make sure she didn’t lift a finger in planning her own party. We also wanted to keep the atmosphere casual and allow all team members to have a chance to unwind and enjoy one another’s company.
Surprise parties have become a fun way for us to celebrate our coworkers. We keep it simple but make it personal. Here’s how:
Save the date. We literally invite the person to “do lunch” or plan a meeting that entails a working lunch. Then we send a private e-vite to others in the office.
Choose a theme. Rachael was planning a late-summer wedding, so we chose a summer picnic theme and decorated with sunflowers because those also were her wedding flowers. Today’s theme was “Italian” as Kilah often talks about how much she enjoyed her college ag travel course to Italy. In a blog entitled, 10 Takeaways from My Italian Ag Adventure, Kilah wrote: “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.” Today we made lunch a leisurely event!
Plan the menu. We created a signature mocktail with cute drinking cups and straws for Rachael’s party and served Summer Chicken Salad on croissants. We know how much Kilah loves Italian food. In her blog post about Italy Kilah wrote, “Pasta holds a larger spot in my heart than I thought. The largest personal takeaway from 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, gnocchi, which I think of as potato pasta. Gnocchi may be purchased in the grocery store. It tastes great in pesto sauce, cheesy pasta or soup.”
Because we believe in planning parties that are tailored for the person who’s being celebrated, today’s menu had to have gnocchi. January also happens to be Soup Month, so it was perfectly fitting that one of my favorite recipes is Chicken Gnocchi Soup. To complement the soup, I made Pennsylvania hoagies by filling Italian rolls with Italian meats, Provolone cheese, lettuce, onion, tomato, with oregano-vinegar dressing drizzled over the top. Those sandwiches are a favorite of my husband and his family because they’re Pennsylvania natives. My husband, Aaron, loves them so much that he agreed to help me shop for groceries in exchange for his own hoagie lunch. No party is complete without dessert. Since January in Iowa is a little cold for gelato, I decided to make a lemon cheesecake.
Escape the Midwest winter for an hour or two this weekend with your own Italian luncheon adventure. Today I’m sharing with you my recipes for Chicken Gnocchi Soup and Lemon Cheesecake. Buon appetito!
Lemon No-Bake Cheesecake
1 envelope sugar-free lemon Jell-O
1 c. boiling water
1 tbsp. lemon juice
1/2 c. sugar
2 pkg. 8oz. cream cheese softened
1 ready-to-use graham cracker crust
Mix gelatin and sugar in a small bowl. Add boiling water and stir for five minutes until the gelatine and sugar have dissolved. Beat cream cheese and lemon juice in a large bowl until creamy. Gradually add the lemon gelatine mixture, beating well until well-blended after each addition. Cool in the refrigerator 30 minutes (stirring once after 15 minutes has passed). This step will help make sure your pie crust doesn’t take on too much moisture when the filling is added. If you’re in a rush, it will turn out even if you skip this step. Pour into pie crust and refrigerate.
Discover 300 Years of Iowa Ag Stories at Living History Farms
By Darcy Dougherty Maulsby
When Living History Farms (LHF) reached out to me last summer about donating a “dinner on the farm” event at my family’s Century Farm near Lake City for an upcoming LHF fundraiser, I didn’t think twice. Yes!
Yes, because I believe in the mission of Living History Farms in Urbandale, which welcomes between 100,000 and 110,000 each year. This interactive, 500-acre outdoor museum that tells the amazing 300+ year story of how Iowans transformed the fertile prairies of the Midwest into the most productive farmland in the world.
I love how LHF encourages people of all ages to explore Iowa’s rural heritage, including the 1700 Ioway village, the 1850 pioneer farm, the 1875 town of Walnut Hill and the 1900 horse-powered farm.
I also said yes because I spent the summer between my junior and senior years at Iowa State working as an intern at LHF. I was a historical interpreter who helped guests learn about life on the 1900 farm, the 1870s Flynn mansion in the town of Walnut Hill and the veterinary clinic in Walnut Hill. I dressed in the period clothing (yes, long dresses, sunbonnets and all), and learned how to live off the grid. I can milk a cow by hand, make homemade butter, sew an apron on a treadle sewing machine and whip up a batch of cookies in a wood-fired cookstove.
So when Jim Dietz-Kilen, vice president of development reached out to me about donating to LHF’s annual Farmstasia, which it describes as a “casually elegant fundraising dinner and auction,” I was honored. I was especially intrigued when I learned that Farmstasia is also where LHF celebrate their Teacher of the Year — someone who brings history alive for his or her students.
Proceeds from Farmstasia support Living History Farms’ extensive education and outreach programs, which serve nearly 23,000 students annually. Jim asked if I’d be willing not only to donate a signed copy of my Culinary History of Iowa book, but host the auction winner and his or her guests at my family’s farm during harvest and treat them to a home-cooked meal and maybe even a combine ride or two.
I readily agreed, and here was my offering:
Savor a Taste of Iowa Farm Life
Want to see harvest in action and enjoy a home-cooked, home-grown Iowa meal on a working Century Farm? Join Darcy Dougherty Maulsby, Iowa’s Storyteller, on her family’s corn and soybean farm near Lake City for a day you’ll never forget. See what farm life is like at harvest, ride along in a combine, and explore small-town Iowa. If you work up an appetite, that’s good! Darcy, who is the author of the non-fiction Iowa history books “A Culinary History of Iowa,” “Calhoun County,” and “Dallas County,” will prepare a delicious, homemade, family-style meal for you and three guests, complete with an Iowa-inspired menu of homegrown ingredients. You’ll also receive an autographed copy of Darcy’s fascinating Culinary History of Iowa book, which includes stories from Living History Farms. Win this unique package, and you’ll be talking about this unforgettable experience for months to come.
Love of Cattle Brought This Couple Together 60 Years Ago
Gary and Fran Huling of Hampton, Iowa, celebrated their 60th wedding anniversary June 22, 2018, with their family. Photos of their some of their favorite memories, from their home farm and prized Holstein cows to Fran’s reunion with her pen pal of 61 years, decorate their home.
Fran and Gary met at the 4-H Fair in Britt when they were high school seniors. Fran’s parents raised registered Brown Swiss, and Gary’s family raised registered Holsteins. Gary began farming with his parents after high school.
When Gary and Fran got married, they farmed in partnership with Gary’s parents. Ten years later Fran and Gary purchased the home farm and the milking herd. They began showing their cattle at the fair in Britt. In later years, they showed at the Iowa State Fair and the World Dairy Expo.
F&G Acres became known for quality genetics, and the couple focused on continual improvement. Their hard work was recognized when F&G Acres was recognized for the highest herd for milk volume and butter fat in Iowa for 1958, 1959 and 1960.
“Back then everyone used their own bulls. It took quite a few years to see performance data on the progeny. Then AI (artificial insemination) came along and more research was done, so we could decide which bull to use on each cow,” explains Gary. “Then we started selling some of our better bulls as studs. One of our bulls, Felix, went to a farm in Holland. Seven or eight years after we sent him there, we saw him featured on the cover of a breed magazine.”
Fran goes on to explain that it takes years to prove a sire’s worthiness. “You have to breed a cow to a particular bull and hope a heifer calf is born. Then you must wait for that heifer to grow up and calve. You hope she has a heifer calf that goes onto to become a good producer. If that cow is a good producer, it reflects well upon her sire.”
Each cow’s body type, as well as the milk volume and butter fat she produces are compared to the bull’s other progeny.
An article in a 1993 issue of “BWS”magazine explains the impact Felix had on improving the quality of Holsteins in the Netherlands.
In that magazine article, dairyman Phillip Metcalfe is quoted as saying, “Felix daughters are certainly strong with great depth of body. One thing is for sure, Felix has certainly been very good value for money for us.” He also commented on the excellent temperament of these cows.
Jay Greenwood said, “[Felix daughters] are looking very well indeed, and the great milk already with high fat and protein percentages is what I’ve noticed the most. They’re going to be strong and upstanding… Their feet and legs are very good, all definite improvements from their dams.”
Keith Morgan, manager of Raveningham Estates, is quoted in that same “BWS” article as saying, “These are very useful cattle indeed. We have a high butter fat base here of 4.6%, but the Felix daughters are averaging over 5% with over 3.2% protein. The first 12, which were all calved down at two years, were classified yesterday. Three-quarters of them scored H70 or over, with the best being H80.”
About 2% of the breed will classify as excellent, says Gary, who served as president of the Iowa Holstein Association in from 1987-1988. Fran served as president of the ladies auxiliary.
The couple enjoyed farming together for more than 40 years. They then decided to sell their herd, rent out their farmland, and explore the country in new ways. They put more than 200,000 miles on their motor homes over 20 years, visiting friends and relatives near and far before they settled down in Hampton where they made their home in 2005.
Hampton, Iowa, is much closer than Britt to their daughter, Jeannette, who lives with her family in Cedar Rapids. Their son Steven teaches in Hampton, and their son Alan lives in Washington state. Fran and Gary are also proud of their five grandchildren and three great grandsons.
When the Huling family gathers together, Butterscotch Pie will likely be served. This recipe was a favorite of Fran’s grandmother, and today she’s sharing it with us on “The Field Position.”
Thank you to all of the Latham® dealers and their families, who traveled earlier this month to Bloomington, Minnesota, for our annual sales meeting and new product introduction. Turnout was tremendous! We hope you enjoyed your stay at the Radisson Blu Mall of America and left the Twin Cities feeling excited about your future with family-owned, independent Latham Hi‑Tech Seeds.
The theme of “Live Your Legacy with Latham Seeds” was carried through in everything from the 1940s truck centerpieces, which were a replica of the truck Willard Latham used to haul oats to market when the company first began, to our presentations.
One Kickoff presentation that was rated the highest was a keynote address by Kent Stock. Kent left us with this question, “What do you want to be remembered for?” It’s a question for which he’s become famous. In fact, there was a movie based upon it.
As a former teacher, coach and principal, Kent coached the Norway, Iowa, baseball team to victory in their now-famous final season. As depicted in the 2007 film, “The Final Season,” the Norway baseball team defied the odds and won the small school’s 20th state title in what would become the team’s final season before it was forced to merge with a bigger, neighboring school district. (NOTE: Those of you interested in watching this movie can purchase it off Amazon.)
“Every person who’s ever worn a Norway uniform is out there with you today,” Coach Stock told his team during the state championship game. “Now think about this… No Iowa baseball dynasty has ever won a state championship in their final season. We’re playing for everyone who knows that Norway is a great place to come home to. And no matter what happens today, this time next year, the jerseys you’re wearing will be polishing chrome in Madison High School. So ask yourself one question, ‘How do you want to be remembered’?”
How do you want to be remembered? Whether or not we’re intentional, we all will be remembered for something. At Latham Seeds, we’re proud to live Willard Latham’s legacy. Seed traits and technologies, as well as the way we get seed to market, have changed since 1947. Our business philosophy, however, has not. We’re still committed to farmers helping farmers. We’re committed to helping you increase your yield and preserve your family’s legacy for generations to come!
One way we all can preserve our legacies is by taking care of the environment. In the spirit of sustainability, the Radisson Blu Mall of America houses honey bee colonies from the University of Minnesota Bee Squad. In fact, Firelake Grill House and Cocktail Bar inside the Radisson Blu features many menu items that put a unique twist on traditional Midwest fare. Some of the menu items enjoyed by those attending Latham Dealer Kickoff included Minnesota Wild Rice Pancakes with Chokecherry Syrup and Walleye Cakes, which are Minnesota’s version of New England’s Crab Cakes. Another menu item that features honey produced on the rooftop at the Radisson Blu is Honey-Lavender Cheesecake, so we’re sharing a similar recipe with you today. Enjoy!
Alex Wellnitz Lives His Dairy Legacy in the Rolling Hills of Wisconsin
Dairying was Alex Wellnitz’s destiny.
The 27-year-old farmer enjoyed a carefree childhood on the Wellnitz family farm just one mile south of Orfordville, Wisconsin. The only son of Mark and Tina Wellnitz, and the third oldest of four children, Alex’s days were spent helping his parents raise crops and livestock. They worked hard, but they also spent time fishing and hunting in between morning and evening chores.
While he was in high school, Alex was involved with 4-H and FFA. He showed dairy heifers, steers and crossbred hogs through 4-H. He also participated in FFA judging contests and enjoyed taking trips with the Parkview FFA to World Dairy Expo.
“Dairy judging helped me learn what to look for in breeding stock. It taught me skills that I use to evaluate and manage my cows today,” says Alex.
Life skills gained through 4-H and FFA, lessons learned while growing up on his family’s dairy farm, plus on-the-job training while working at Larson Acres all helped prepare Alex to take on the responsibility of managing his own acres and livestock at the age of 22.
“Dairying was all that I ever wanted to do,” says Alex. “I was working for Larsons in Evansville when I got the call that my parents had been in a motorcycle accident. I drove home as fast as I could, and I’ve been here ever since. You learn to grow up fast when something like that happens.”
Sadly, Mark Wellnitz passed away on Oct. 24, 2012. Three of his brothers helped guide Alex through the darkest days. “Uncle Tom gave me some good ideas. Uncle Phil helped me put in the crops for the first couple of years. Uncle Joe gave me a few pointers to make things go a little smoother.”
The Wellnitz family is close, both literally and figuratively. Phil and Patti live just down the road from the farm that Alex’s parents, Mark and Tina, purchased in 1987. Tina and her daughter Angela live on the home place, and it’s where Alex milks cows twice daily. Tina and Angela also work off-farm at The Sassy Farms Quilt Shop, which they opened in 2012 with a friend of Tina’s. Angela’s twin sister, Krista, lives in Orfordville with her husband. Krista is an Animal Science professor at the University of Wisconsin – Platteville. Their youngest sister, Jessica, lives in nearby Viroqua and works at Westby Cooperative Creamery. Jessica’s husband farms and also operates a custom baling and wrapping business.
The dairying tradition is strong in the rolling hills of Southwest Wisconsin. Living his legacy, Alex continues to sell his milk to Rolling Hills Dairy Producers Cooperative like his father did and like his Uncle Phil does. The dairy co-op has done away with volume premiums and is focusing more on milk components like butterfat. As a result, Alex is making some changes to his crop plan and his feed rations to raise crops that will help increase butterfat.
Alex milks 47 cows, all are Holsteins but one. The lone Brown Swiss was bought as a gift for Alex’s girlfriend, Karina, who takes care of the calves in addition to working full time at Juda Grain in Brodhead, Wisc. Beatrice the Brown Swiss this spring gave birth to Burt the bull calf. Although he’s had offers for Burt, Alex isn’t sure they want to part with the beautiful brown-eyed creature.
Step-wise growth is part of Alex’s plan. Most bull calves become dairy beef steers, which are then sold to a local market. His heifer to bull calf ratio is 4 to 1, which his helping herd numbers increase. Alex has 32 heifers that will soon be bred and then added to the milk line.
“I’m really fortunate to do what I love. I look forward to working with my cows every day, so it doesn’t feel like a job. I like being my own boss,” says Alex, who still makes time to catch pan fish, hunt for deer and turkeys, and go snowmobiling around his 6 AM and 6 PM milking schedule.
To help promote the Real® dairy products that he helps produce, today Alex is sharing a family favorite recipe for Éclair Cake. He says this recipe is his mom’s go-to dessert for any celebration and every holiday because it’s a favorite of her kids and grandkids.
As soon as you step inside Amy Symens’ first grade classroom at West Fork Elementary in Sheffield, Iowa, you can see what lessons are most important.
“Be kind. Be patient. Say please. Say thank you.” Positive messages and images of the Peanuts Gang fill the walls and bulletin boards. Students earn beads daily for positive behavior, such as showing respect and being cooperative, by getting a bead which is then placed on a string.
“Students are very impressionable at this age,” says Mrs. Symens, who is in her 15th year of teaching. “I’m teaching them important skills like math, reading and science. I also feel that it’s important to teach good character. If my kids can come walk into my classroom where they feel safe, comfortable and respected, then they will perform better. They will come in here and want to learn. I want my class to be a bright spot in each kid’s day.”
Character lessons are reinforced with classroom activities. At the beginning of the school year, Mrs. Symens’ reads “Don’t Laugh at Me” by Steve Siskin and Allen Shamblin and Chrysanthemum by Kevin Henkes, which is about a little girl who gets laughed at for having an unusual name. To help show how wounds run deep, Mrs. Symens passes around a construction paper heart. Every time the girl gets her feelings hurt, a student crumples the heart. At the end of the book, she attempts to flatten out the paper heart. Folds and crumbles signify that we still have hurt feelings even after someone says, ‘I’m sorry.’ That’s why it’s important to always be kind.”
“Always be kind” is a lesson that Amy learned from her dad, who farmed near Rockwell. “My dad (Les Deardueff) was the kindest, most patient person. When we were growing up on the farm, he never yelled at us even when we accidentally took out rows of corn while cultivating. Instead, he created teaching moments.”
Teaching moments were plentiful in the Deardeuff household as Amy’s mom, Jo, taught elementary school before she got married. Jo then helped her husband farm. Together they raised five children, yet Mrs. Deardeuff still found time to substitute teach often.
Despite these great teaching role models, Amy didn’t embark on a teaching career immediately upon graduating from Rockwell High School. She earned an associate’s degree as a medical assistant from North Iowa Area Community College (NIACC) and worked at the North Iowa Eye Clinic before making the move to the Principal Financial Group where she worked her way to assistant manager. Principal is on the Forbe’s list of the world’s best list of employers, yet Amy felt a calling to become a teacher. She continued to work full time during the days for four years while taking evening classes to earn her teaching certificate.
Once Amy completed student teaching, she stayed home with her three sons for seven years and also was an in-home daycare provider. She also coached volleyball at John Adams Middle School and basketball at Roosevelt Middle School during this time.
“When my youngest son started kindergarten, I accepted a job in Sheffield where I was a para for a year to be closer to home. Then a teaching job opened in Sheffield Elementary, so I applied for it and got it. I coached high school volleyball in Rockwell until my boys got old enough to be involved in their own sports. I didn’t want to miss their events, so I gave up coaching.”
She may have given up coaching, but Amy continued to make a difference in youth sports. After trying to juggle a full-time teaching job with getting her three sons to their various activities like Youth Sports Foundation (YSF) football in Mason City, Amy researched what it would take to get YSF started in Rockwell. She spent one summer completing all the necessary paperwork and raising funds for the equipment.
Involvement in sports has certainly influenced Amy’s sons. Her oldest son, Spencer Halloran, was a four-year, four-sport letter winner. Spencer is a senior at Houston Baptist University where he plays baseball and is majoring in business. Reese also was four-year, four-sport letter winner and was named 1st Team All District Football. Reese graduated from West Fork High in 2016 and attends NIACC. Mitchell, a junior at West Fork High School, is following in his brothers’ footsteps as a four-sport athlete. He was named 2nd Team All District Outside Linebacker in 2017 and currently is averaging 12 points as a starting shooting guard on the Warhawks basketball team.
In between attending her sons’ activities, you’ll find Amy preparing lessons for the classrooms. I had the opportunity to catch up with her recently in the classroom and visited with her about how she incorporates ag in the classroom. Amy often shares stories from her experiences growing up on the farm. She’s looking for a way to share incorporate experiences that she and her husband, Mark Symens, have on their farm.
“We have 15 heifers and cows that will calf between February and April. It would be cool to use technology to show my class these calves,” says Amy.
In the past, Amy made a time-lapse video that showed chicks hatching her in second grade classroom as part of North Iowa Ag in the Classroom. First grade Ag in the Classroom activities teach lessons about how farmers take care of their crops and livestock. Because everything comes from a seed, students sort different types of seeds with the objective of teaching them to identify field corn and soybeans.
“First grade students also learn about dairy and make butter, which they enjoy sampling on crackers,” says Amy. “Basically, students learn how farmers take care of plants and animals.”
Other Ag in the Classroom teach students important lessons about soil health. Students also learn that earthworms can indicate good soil health. You also can teach these lessons at home with Dirt Cake, which is a recipe that Mrs. Symens says is a hit with kids.