Content fills Dr. Seuss books with relatable messages and fun pictures for all ages. We took bits and pieces from Dr. Seuss’s collection and celebrated Rachael Bruns and baby Bruns last week at Latham Hi‑Tech Seeds.
Rachael has been a part of our team since May 2018 and currently serves as a Sales Account Manager. She has a knack of building relationships with dealers and regional sales managers she works with daily. We wanted to turn Rachael’s attention from helping others through the shipping season to celebrating herself and baby Bruns by throwing her a surprise baby shower!
Green (deviled) eggs and ham (balls) starred as the main appetizers for Rachael’s celebration. We also had goldfish in a fishbowl accompanied with Red Seuss Juice & Blue Seuss Juice. Members of Team Latham had the chance to offer their advice for the soon-to-be parents of Baby B. We wrapped up the celebration with gift opening and exquisite Dr. Seuss sugar cookies for dessert.
Celebrating team members started with Evelyn Latham by sharing the gift of presence. Surprise baby showers and bridal showers do just that – it allows us to take a break and enter conversation with each other. I am thankful to be a part of a family-owned company that honors these values and celebrates one another’s milestones.
From all of us at Latham Seeds, we wish Rachael, her husband Jeff, and Baby Bruns the absolute best. Congratulations again, Rachael!
Today we are sharing the delicious ham ball recipe from the shower. These can be used as an appetizer or main dish. Enjoy!
5 Secrets to Becoming the Best Version of You in the New Year!
Photo credit to the Iowa Food & Family Project
guest blog post by Anne Hytrek, Registered Dietitian and Certified Diabetes Educator for Ankeny Prairie Trail Hy-Vee
You may have pictured it in your head numerous times – the best version of you. The best could mean the healthiest version, the happiest version, the smoke-free version or the less-stressed version of you.
Whatever your best version means, the following 5 secrets can help you reach your maximum potential in 2020:
Balance Your Diet – Take a good hard look at your daily food intake. Does it include at least a couple of servings of fruits and vegetables per day? Is it made up of sugary processed foods? Are you skipping meals? According to Forbes, only 8% of Americans achieve their New Year’s resolutions. Take this opportunity to be part of that 8%! Your Hy-Vee registered dietitian can work on your nutrition goals. He or she can keep you accountable and ensure that your diet is balanced and fulfilling.
Water, Water, Water – Most of us have heard it before, “You need to drink more water.” Take this message to heart and focus on making the majority of your daily beverage intake water. To help increase your intake, take a clear water bottle and draw hash marks evenly spaced along the side of the bottle. Starting at the top, label each hash mark with a time of the day (i.e. 9 a.m., 11 a.m., 1 p.m., etc.). Use that as your hour-by-hour water intake goal.
Relax, Renew and Refocus – Let’s admit we could all use some stress reduction in our hectic lives. Whether you like to listen to music, read, meditate or exercise, try to take time each day to give yourself a mental break. This mental break can help you refocus your time and perhaps make you more productive because you gave yourself a chance to just breathe.
Move More – According to The Huffington Post, it takes 21 days to develop a new habit. Start slowly. Do something you enjoy. Move more throughout your day, and after about three weeks, it will become a new healthy habit for you.
Give Yourself Some Attention – In 2021, make it a point to write down the things that make you happy. Keep this list handy and add to it throughout the year. Focusing on your happiness may inspire you to have a better outlook on life. We only get one life, so make it your best!
Whether you work on all five of these secrets at once or just one at a time, it’s a step in the right direction toward being the best version of you. Your Hy-Vee registered dietitian can help you throughout the entire journey. In the words of Zig Ziglar, “You don’t have to be great to start, but you have to start to be great.”
To wrap up the past year of Food & Family Features, we’re highlighting the top five most viewed blogs from 2019. Each one of the following posts contains a recipe that is special to the family being featured.
Click on the links below to revisit each of these top stories from the past year:
Filzens Work Together to Carry on Family Legacy. No matter what job you have, it’s all about relationships. That’s a lesson Latham® seed dealer Dale Filzen learned from his father, and it’s a lesson he’s passed along to his three daughters. Click on the link to read the rest of the story and to download one of the Filzen family’s favorite recipes. Celebrate January soup month by downloading their hearty recipe, which is sure to warm you up on a cold winter’s night.
These Super Fans Bring Superb Tailgating Skills to the Table. Ryan and Meg Schon (pronounced “shown”) honed their tailgating skills when their favorite team didn’t have a hope or a prayer of post-season play. The Schons met when they were both students at Iowa State University. Like many Cyclone fans, they’ve been loyal and forever true to their school. Their eternal optimism prompted them to develop the mantra of “Tailgate Victoriously.” It’s a tagline that has become so ingrained in their fall activities that Ryan created Cyclone jerseys with the numbers “19” and “95” to commemorate the year he and Meg were married.
Iowa’s First Authenic Farm Stay Opens. One travel trend is local experiences you can’t find at the office, down the street or from mainstream motel or hotel. A North Central Iowa dairy family offers a unique travel experience by combining a sleep experience with agritourism. Dan and Lynn Bolin of Clarksville, Iowa, have opened New Day Dairy Guest Barn. Attached to their dairy barn, the loft of the Guest Barn features two cow-gazing windows. Each of the three bedrooms has a private attached bathroom. A kitchen and dining area finish out the space. You can book a stay now through AirBnB and Sleep with the Cows: AirBnB at bit.ly/sleepwiththecows
Broedlow Family is Living their Legacy in Southeastern Wisconsin. Their families owned land adjacent to one another. Their childhood homes were just one mile apart, yet Brady and Lynsey Broedlow didn’t meet until they were both out of high school. Even their first meeting is unusual for teenagers raised in a small town… When she was 16, Lynsey joined the Helenville (Wisconsin) Volunteer Fire Department because her dad has been on the department since he was 18. His service ignited Lynsey’s desire to serve. Brady joined the department a few years later when he turned 18, which is where their love story begins.
Pozarski Finds His Niche in Niche Markets. When you think of maple syrup production, chances are you think of New England. You wouldn’t be wrong. However, Wisconsin is the fourth top maple-producing state. Maple syrup is uniquely a North American product due to our climate. Freezing nights and warmer days are required for the sap to flow properly from the trees. Latham® dealer Blake Pozarski of Pozarski Family Farms grew up on a dairy farm and says there are many similarities between dairying and producing syrup. “I joke with my kids, ‘I’m milking trees today’. When you grow up farming, it’s in your blood.”
Meeting our dealers, customers and friends in agriculture is something we truly enjoy. We enjoy telling stories that showcase how farmers are making an impact in the agricultural industry and in their communities.
We’re always looking for a good story to tell – and every family has one! Feel free to call our office at 641.692.3258 or drop us an email at TeamLatham@gmail.com. It would be an honor to share your story on “The Field Position” in the year ahead. We wish you a happy 2020!
To wrap up the past year of Food & Family Features, we’re highlighting the top five most viewed blogs from 2019. Each one of the following posts contains a recipe that is special to the family being featured.
Click on the links below to revisit each of these top stories from the past year:
Filzens Work Together to Carry on Family Legacy. No matter what job you have, it’s all about relationships. That’s a lesson Latham® seed dealer Dale Filzen learned from his father, and it’s a lesson he’s passed along to his three daughters. Click on the link to read the rest of the story and to download one of the Filzen family’s favorite recipes. Celebrate January soup month by downloading their hearty recipe, which is sure to warm you up on a cold winter’s night.
These Super Fans Bring Superb Tailgating Skills to the Table. Ryan and Meg Schon (pronounced “shown”) honed their tailgating skills when their favorite team didn’t have a hope or a prayer of post-season play. The Schons met when they were both students at Iowa State University. Like many Cyclone fans, they’ve been loyal and forever true to their school. Their eternal optimism prompted them to develop the mantra of “Tailgate Victoriously.” It’s a tagline that has become so ingrained in their fall activities that Ryan created Cyclone jerseys with the numbers “19” and “95” to commemorate the year he and Meg were married.
Iowa’s First Authenic Farm Stay Opens. One travel trend is local experiences you can’t find at the office, down the street or from mainstream motel or hotel. A North Central Iowa dairy family offers a unique travel experience by combining a sleep experience with agritourism. Dan and Lynn Bolin of Clarksville, Iowa, have opened New Day Dairy Guest Barn. Attached to their dairy barn, the loft of the Guest Barn features two cow-gazing windows. Each of the three bedrooms has a private attached bathroom. A kitchen and dining area finish out the space. You can book a stay now through AirBnB and Sleep with the Cows: AirBnB at bit.ly/sleepwiththecows
Broedlow Family is Living their Legacy in Southeastern Wisconsin. Their families owned land adjacent to one another. Their childhood homes were just one mile apart, yet Brady and Lynsey Broedlow didn’t meet until they were both out of high school. Even their first meeting is unusual for teenagers raised in a small town… When she was 16, Lynsey joined the Helenville (Wisconsin) Volunteer Fire Department because her dad has been on the department since he was 18. His service ignited Lynsey’s desire to serve. Brady joined the department a few years later when he turned 18, which is where their love story begins.
Pozarski Finds His Niche in Niche Markets. When you think of maple syrup production, chances are you think of New England. You wouldn’t be wrong. However, Wisconsin is the fourth top maple-producing state. Maple syrup is uniquely a North American product due to our climate. Freezing nights and warmer days are required for the sap to flow properly from the trees. Latham® dealer Blake Pozarski of Pozarski Family Farms grew up on a dairy farm and says there are many similarities between dairying and producing syrup. “I joke with my kids, ‘I’m milking trees today’. When you grow up farming, it’s in your blood.”
Meeting our dealers, customers and friends in agriculture is something we truly enjoy. We enjoy telling stories that showcase how farmers are making an impact in the agricultural industry and in their communities.
We’re always looking for a good story to tell – and every family has one! Feel free to call our office at 641.692.3258 or drop us an email at TeamLatham@gmail.com. It would be an honor to share your story on “The Field Position” in the year ahead. We wish you a happy 2020!
This week marks another milestone as Latham Hi‑Tech Seeds hosted its 10th annual Christmas potluck. Our first potluck was held in 2009 when Latham Seed Company and Latham Hi‑Tech Hybrids merged to become Latham Hi‑Tech Seeds. To symbolize our coming together, that year each employee hung an ornament bearing his/her name on our company’s Christmas tree. Those ornaments continue to hang, and each year new ornaments are made as needed.
Last year we added the Ugly Sweater theme. Those sweaters provided so many good laughs that we hosted our 2nd Annual Ugly Sweater Party in conjunction with this year’s potluck.
This year we also allowed for more serving space on the buffet line. That got me to thinking… Not everyone is used to planning parties or hosting large gatherings. Potlucks are such a great team-building activity plus they give people permission to slow down during an especially hectic season. Yet it seems that fewer people “open up their doors” to host others. How can we encourage more people to share a little holiday cheer?
Below are five quick tips for hosting a holiday gathering:
Spread the Word. Keep it simple. Your invitation doesn’t need to be Pinterest-inspired nor worthy of an Instagram moment. Just make sure the people you want to gather around your table know when and where to show up!
Sign Up. We’ve learned that duplicates and triplicates can happen, so now we put a sign-up sheet at the front desk. This way we can see what others are bringing. Since we’ve started the sign-up sheet, we’ve had a much wider variety of foods from salads to desserts.
Set up the Space. Many hands make light work. If need be, recruit friends and family members to help. If you’re a small business, set up a committee if need be. Be sure to consider the flow when you set up tables. Keep the crock pots hot and the cool dishes cool. Set desserts and small dessert plates by the coffee pot.
Dish It Up. Supply Sharpie markers, Ziploc® bags and disposable containers to help divvy up the leftovers. There’s no sense in having good food go to waste! Plus, you can always freeze smaller portions to enjoy for lunch.
Clean Up Crew. Don’t just eat and run! Many hands make light work, so do your part to help put away tables and anything else that needs to be done. In a matter of minutes, our office was even cleaner than before the potluck began.
Not everyone is an extrovert, and we often chose to sit next to the people with whom we work most closely. Consider place cards to help people get to know one another and develop a few “conservation starters” in advance. I enjoy asking people which dish they brought and why. There’s usually a good story behind the “why” a recipe is special. Another idea for a conversation starter is to ask the person next to you for his/her favorite Christmas carol, but be sure to ask “why” his/her chose that song.
Table Talk
This week we asked our management team members to share their favorite Christmas movies. Classics like “White Christmas,” “Holiday Inn” and “Miracle on 34th Street.” The most popular were “A Christmas Story” and “National Lampoon’s Christmas Vacation.” “Home Alone” received an honorable mention because one team member said she has watched it with each of her sons, and it allows her to see it through his eyes. One of our team members said “A Christmas Story” is her favorite because it brings back great memories of movie marathons at her grandpa’s house. One reason I love “National Lampoon’s Christmas Vacation” is because it brings back a great memory of uncontrollable laughter when I first watched this movie with one of my cousins who tends to be very serious.
Each year there is an “it” recipe that gets requested by multiple team members, so we do our best to share that with you on “The Field Position” blog. This year’s pick is a simple, but festive cranberry gelatin salad from Becky Lane. Becky says this is one of her favorites because it is an unconventional way to use cranberries over the holiday season.
Did you know that our affinity for Jell-O dates to the 1930s and 1940s when refrigerators became more common? The first dish often made was Jell-O because that couldn’t be made in a traditional icebox. No wonder church and community potlucks are filled with so many Jell-O recipes… they’re a family tradition. In my family, we call one dish “Christmas Jell-O Salad.” You can learn more facts like this in Darcy Maulsby’s book, “A Culinary History of Iowa.”
Experience “Farm to Spoon” Delivery in World’s Ice Cream Capital
These days consumers are interested in tracking where their food products originate. Visitors to the newly renovated Wells Visitors Center and Ice Cream Parlor in Le Mars, Iowa, get a “farm to spoon” view from an interactive display that shows how fresh milk is delivered from local dairy farms to Wells Enterprises where it is turned into ice cream.
Wells collects and processes more than 20 tankers of milk daily, 365 days of the year. It makes nearly 1,000 different products like Blue Bunny® Peppermint Stick Ice Cream and the original Bomb Pop.® In fact, more ice cream is made in Le Mars than anywhere else. That’s why in 1994 the Iowa Legislature officially declared this Northwest Iowa community the Ice Cream Capital of the World.
During National Ice Cream Month in July, I got the pleasure of touring one of the local dairy farms that supplies milk to America’s largest privately held, family-owned ice cream and frozen treat manufacturer. Plymouth Dairy is aptly named as it is located amongst the beautiful hills of Plymouth County. Owned and operated by the Feuerhelm family, this dairy farm is a mere 10-minute drive from Wells’ ice cream plant.
Scott & Jill’s daughter, Abby, shows the cow photo that was considered for State Fair.
Plymouth Dairy was founded in 1999 to diversify income because crop prices were extremely low. Scott Feuerhelm, who graduated from Iowa State University in 1995 had returned home to farm with his father, Alan. They milked their first cows in August 2000. Scott’s older brother, Brad, joined them in 2002. Kurt Weirda serves as general manager of Plymouth Dairy. While Weirda focuses on managing the dairy herd and its 35 employees, the Feuerhelms focus on crop and forage production.
In addition to their day-to-day duties, they believe it’s important to be involved with the industry. Alan Feuerhelm is a past board member of the Western Iowa Dairy Alliance and serves on the Midwest Dairy Association. Kurt Weirda has served as chairman of Dairy Iowa. Plymouth Dairy owners and managers also have hosted Breakfast on the Farm during June Dairy Month, plus they host numerous tours for school groups and other organizations throughout the year.
“We want to show consumers that we care about producing a high-quality product and the way to do this is by making sure the cows are well taken care of and comfortable” says Scott Feuerhelm.
Understanding consumer preferences and viewpoints is especially important to Scott’s wife, Jill. She grew up on a Central Iowa row crop and cattle feeding farm and majored in Agricultural Business. Upon graduating from ISU, Jill began working at The Meyocks Group in West Des Moines where she was an account executive for food and animal health accounts.
Developing strategy for marketing and communicating agricultural products served Jill well as she began her career at Wells and has held various roles within marketing, brand management and sales.
“I enjoy working for Wells because it is a family-owned company with a commitment to manufacturing high-quality ice cream and novelties,” says Jill. “I have been able to grow in my career at Wells by holding various positions within the company.”
Scott & Jill’s son, Luke, participates in bike races through the year. He races with LUX cycling based in California.
The Feuerhelm family is working hard to live a legacy that allows their children to become fifth generation farmers. In 2019, they expanded their farming operation to include Perry Creek Dairy. The new facility, also in located in Plymouth County, includes 7.5 acres of under-roof freestall barns. These barns allow for maximum cow comfort, safety, and environmental stewardship. As many as 3,600 cows can be milked three times daily in the 80-stall parlor.
“The comfort of our cows is of utmost importance,” explains Scott. “Our cows all have sand beds. Fans and sprinklers keep them cool in the summer and the barns keep them warm during the winter. They are given plenty of fresh water and food.”
Milk from Perry Creek Dairy supports the Agropur mozzarella cheese production facility in Hull, Iowa. Today they’re sharing with us a family favorite recipe that makes use of the products they produce. Why not top off a great homemade meal with a dish of Blue Bunny Peppermint Stick ice cream?
Chicken Deluxe
6 to 8 boneless, skinless chicken breasts, halved
8 oz. shredded mozzarella cheese
1 can cream of chicken soup
½ small package Pepperidge Farm stuffing mix
¼ c. butter
Arrange chicken in pan or casserole dish so pieces are touching. Sprinkle mozzarella cheese on top. Pour one can cream of chicken soup over cheeses. Roll Pepperidge Farm stuffing to fine crumbs; sprinkle over everything. Drizzle melted butter over dressing. Bake 1 ½ to 2 hours at 300 degrees.
No matter what job you have, it’s all about relationships. That’s a lesson Latham® seed dealer Dale Filzen learned from his father, and it’s a lesson he’s passed along to his three daughters.
Dale grew up on a dairy farm near Renville, Minnesota. His father, Richard, sold the family’s dairy cows in 1987. Like many farm families during the 1980s farm crisis, they diversified their income. In addition to farming with his father, Dale took a part-time job working in the warehouse for Keltgen Seed in Olivia. He and his father also raised seed corn for Keltgen. When the local Keltgen Seed dealer retired in 1997, Dale was given the opportunity to take over his seed dealership.
“What I enjoy most about being a seed dealer is visiting with farmers,” says Dale. “I like working with seed companies, too. I really enjoy working with family-owned seed companies because they take a personal interest in how well their dealers and customers are doing.”
Dale was drawn to Latham Seeds in 2003 because the company’s CystX® soybeans were gaining notoriety for combatting soybean cyst nematode. Dale remains a Latham dealer because the company’s products have consistently performed on his acres. Latham brand products designated as the company’s exclusive IRONCLAD™ Soybeans are bred from exceptional genetics and include industry-leading protective traits that against yield-robbing threats from pests and diseases.
While he believes in the value of planting a portfolio of products, Dale admits to having a favorite soybean. Latham’s L 1328 L continues to be a top performer on the Filzen farm. Having access to all the industry’s leading traits and the ability to try new products are other benefits he enjoys to having a seed dealership. He also appreciates how Latham Seeds includes his entire family in its seed meetings.
Dale and his wife, Tina, are the proud parents of three daughters. Emily, 21, graduated last May with a Bachelor of Arts in Human Services and Human Development from the University of Minnesota, Morris. She works as a Child Protection Social Worker in Redwood Falls. Katie, 19, is pursuing a bachelor’s degree in Agriculture at Southwest Minnesota State University. She is considering a career as a loan officer or an agronomist. Their youngest daughter, Melody, is a freshman at Renville County West High School. She is active in softball, choir and drama. She often performs the National Anthem at school sporting events. She recently played the lead role in a play called, “The 146 Point Flame.”
“I am very thankful to be living and raising our family on a farm,” says Tina, who works in health information at Renville County Hospital and Clinics in Olivia. “As soon as the girls were big enough to sit in the buddy seat of the tractor or combine with Dale or me, they have had an active role in Filzen Farms. Through the years, they have helped us pick rock, pull weeds, bale hay, and whatever else needed to be done. These tasks require hard work, dedication and perseverance. We hoped these skills would serve them well in their future endeavors.”
“We’re so proud of our parents for continually working to build this farm and expand what our Grandpa Richard and our Great Grandpa Erwin Filzen started. We couldn’t have asked for better role models and influencers,” says Emily. “I truly believe my work ethic is so much stronger because I have such hardworking parents who lead by example.”
Katie adds, “I think it’s so important to realize the utter necessity of agriculture and all the love, time, dedication, stress, work, and sacrifice that goes into it that is often overlooked. Farmers have to know so much to own a successful operation. They are masters of agronomy, business management, financial planning, accounting, fixing equipment, marketing, networking, technology, communication, and more. We take such pride in knowing our dad is a part of this incredible industry and that he plays a role in feeding the world. Nothing in my life makes me prouder than to be able call this farm ours.”
The Filzen family helps with the farming operation as time allows. Tina and their daughters either run equipment, run for parts or run food to the field. Dale’s brother, Mike, works as a field sales agronomist for a local cooperative. He often jumps in the tractor and runs the grain cart when he’s done with his day job. About five years ago, Ty Dooner started helping Dale. Ty is a real estate agent, too. The number of hours he works for Filzen Farms and the responsibility he has assumed has increased over the years. Thanks to his help, the Filzens have been able to enjoy family time away from the farm.
In addition to raising corn and soybeans, Filzen Farms raises navy beans for Bush’s Baked Beans. Dale plants navy beans once his soybeans are in the ground. Then he harvests the navy beans the end of August or the first of September. Filzen Farms also dedicates some acres to sugar beets. In addition to bringing in his own crop, Dale does custom harvest work for some neighbors. They wrapped up harvest last Sunday, but there’s more work to be done once the snow comes. Dale plows snow for several local farms and businesses throughout the winter months.
When the Filzen family isn’t working, they enjoy relaxing in northern Minnesota. Dale’s hobbies include fishing, watching sports, and riding motorcycle. He plays in a men’s winter basketball league. Tina enjoys flower and vegetable gardening. She likes canning and preserving garden produce, so they can enjoy home-grown goodness all year long.
Tina recently used a quart of homemade sauerkraut to make a hearty soup that Dale said really hit the spot during a cold harvest evening. Today they’re sharing this soup recipe with us on “The Field Position.” You could even add a cup of leftover Thanksgiving turkey to your pot of sauerkraut soup.
“We look forward to the holiday season for the delicious food and lefse!” says Tina. “We make lefse with leftover mashed potatoes. I want to make sure the lefse tradition continues as my girls get older.”
If you’re interested in reading about the lefse tradition shared by many of our northern Latham dealers, click on the posts below:
Tell Him It Can’t Be Done… and He’ll Likely Do It!
Lyle Marcus, who recently joined Latham Hi‑Tech Seeds as Corn Product Manager, has been in the seed industry with varying experiences for nearly 30 years.
“As I think back to the time I spent helping my dad, I realize I have been in the industry since I was 10,” says Lyle, who grew up on a farm near Prinsburg, Minnesota. “My dad purchased new certified soybean seed each year and planted about 30 acres of new seed. It was my job to keep those acres weed-free and make them our seed production for the bulk of our acres the next season. I was also in charge of operating the little wooden clipper fanning mill to clean that seed each spring. So, you could say I have been involved in the industry for some time.”
“My dad was a very curious person. He always looked for ways to improve profitability in his business,” adds Lyle. “He inspired me to learn more about how plants work, how crop inputs affected profitability and how we could produce crops more efficiently. That eventually led me to South Dakota State University where I studied Agronomy.”
Lyle’s path to college involves a turn many people wouldn’t expect. Finances were tight, and the 1980’s economy didn’t make it possible for him to pursue his dream of farming at that time. Inspired by one of his uncles who had served in the U.S. military, Lyle enlisted in the Army Reserves during his junior year of high school. He served from 1980 to 1986. He planned to enlist in active duty after a few years of service, but then he met Jean and his plans changed. He chose to marry the love of this life.
The young couple worked for two years before they quit their jobs and moved to Brookings, SD, where Lyle finished a B.S. in agronomy in 3½ years. His first role in the seed industry after college was District Sales Manager with Keltgen Seed. His father-in-law, Keith Keltgen, was one of the six founders and lead manager for that company. Although Keith had started his retirement by the time Lyle was hired, Keith’s mentorship was key in the development of Lyle’s ideals in the industry.
“Keith had a saying, ‘To be successful, you need to do things that others are unable or unwilling to do’!” says Lyle. “Keltgen Seed believed in selling the highest germination products they could. Keltgen tested and tagged seed corn units at up to 98% germ. They also believed in farmers selling seed to farmers. Who better than to know what can work for another grower than someone who is using a product on their own farm local to the customer?”
“One reason I decided to accept this new role is because I see both qualities in Latham Seeds,” adds Lyle. “Latham has developed a reputation for delivering only high-quality seed. At a time when many in the seed industry were transitioning away from farmer-dealers, Latham Seeds decided to recruit farmers dealers. Virtually all competitors have the ability to choose these ideals, but not many are ‘willing’ to do so. I look forward to being part of a team with these qualities and ideals.”
Lyle said his father-in-law would end many of his presentations by reciting the first verse of Edgar Albert Guest’s poem, “It Couldn’t Be Done.” This verse still inspires him today:
Somebody said that it couldn’t be done
But he with a chuckle replied
That “maybe it couldn’t,” but he would be one
Who wouldn’t say so till he’d tried.
So he buckled right in with the trace of a grin
On his face. If he worried he hid it.
He started to sing as he tackled the thing
That couldn’t be done, and he did it!
“I roll this verse through my head multiple times daily, which keeps me thinking of ways to better serve farmers,” says Lyle. “I am looking forward to working with a group of people, who believe in a farmer-focused business that helps create success for those growing and selling Latham products. I enjoy sharing information with seed sellers, as well as with farmers, about product positioning, crop growth and development as well as best production practices.”
As hard as Lyle works, he also recognizes the importance of unwinding. He and his wife, Jean, have made it an annual tradition to rent a Minnesota lake house for a week each summer, so their busy and growing family can come together and enjoy some of life’s simple pleasures. It’s a chance for their three children and spouses/fiancée plus four grandchildren to laugh together and make lasting memories in a fun, relaxing atmosphere.
“I especially enjoy when I can be fishing with my sons and son-in-law who all enjoy it as well,” says Lyle. “Fishing provides solitude. It gives me time to unwind from work, though I do enjoy group fishing and the camaraderie that it brings.”
In his free time, Lyle also enjoys riding his Harley Davidson motorcycle. He says a ride on the open road is a great way to clear his mind.
“When you are riding, you need to stay super focused on the road and your surroundings. You must clear your mind of distractions,” says Lyle. “So far we have mostly gone on day rides and a couple weekend trips. Bucket-list rides include a ride around Lake Superior and some of the great rides in Arizona and Utah.”
The Marcus family loves to take time to slow down and enjoy a meal together, too. Today they’re sharing with us a family favorite recipe for pork chop casserole. This casserole sounds like the type of comfort food that Midwesterners especially enjoy during the cold fall and winter months. Enjoy!
“You will never find time for anything. If you want time, you must make it.” – Charles Buxton
This brilliant quote from an English brewer, writer, philanthropist and member of Parliament recently popped up in my Facebook feed. Immediately, I thought of Jennifer Schmitt. She’s a wife, the mother of two, a farmer, a special education consultant, agricultural advocate and an author. She’s also an inspiration.
“Everyone has a different story to tell,” says Jennifer, who lives with her family on a farm near Rockford, Iowa. She also is a member of the Floyd County Fair Board and serves as president of the St. Mary Roseville Board of Education. “If we don’t tell our family stories, they will disappear with us when we are no longer here. If we don’t share stories about our own farms and agriculture operations, someone else will. Telling our own stories provides us an opportunity to share the facts.”
Jennifer says she started blogging to share her family’s farm story and to share her writing with others. 4-H and FFA helped influence her passion for agriculture, as well as taught her leadership and communication skills she uses in all aspects of my life whether it’s on the farm or working with families in her role in education. From the time she was in fourth grade, she has enjoyed writing.
“I had a teacher who spurred me to have a big dream of writing a children’s book at the ripe age of nine,” says Jennifer. “I have been writing in some mode ever since. In college, I wrote for the newspaper. I started my Tails from the Gravel Road blog to share our family’s story.
When I was first debating what to call my blog, I toyed around with ‘Tales from Jersey Avenue’ because that’s where we lived,” adds Jennifer. “The more I played around with the idea, I thought using ‘Tails’ would be a fun twist and a way to tie in our farm stories. I ultimately decided on “Tails from the Gravel Road” because I felt people could relate better to traveling gravel roads.”
Being relatable is key to gaining trust and building relationships with consumers, which is another of Jennifer’s goal.
“You don’t have to wait for the perfect moment or perfect picture to share on social media. Don’t be afraid to share your story because it is YOURS,” says Jennifer, author of the children’s book You Will Do Great Things. “Show your real life. Real life is relatable in my opinion.”
Keeping it real to Jennifer means sharing photos of farmers working in the fields at night or in the wee hours of the morning. She and her husband, Rob, both have off-farm jobs. They also have two daughters, 11-year-old Grace and 8-year-old Ellie.
The Schmitt family raises cattle and a few pigs plus. They also have a hay and crop operation, so their farm chores are done outside normal office hours. Charlotte, a special pig on their farm, and a calf named Bruno have inspired characters for future children’s books.
The family’s mixed herd of beef cattle includes Simmental and Charolais, as well as Angus. They market directly to the consumer, which means they deliver market-weight cattle to the locker. Then the consumer pays the Schmitts for the product and the locker for the processing.
“Our girls are learning about business, marketing, caring for animals, and the value of hard work,” says Jennifer, who grew up on a cow/calf and row crop operation just west of where she now lives. “Grace and Ellie know that chores and farm tasks must be done before the fun and above all, they understand why. They both jump in and help when needed whether it is giving shots to animals, filling waterers or filling the hayloft with hay.”
Jennifer Schmitt’s horse, Honey, is one of the characters in her new children’s book called “Tawanda’s Tales.”
These every-day moments have inspired Jennifer to share her farm tales through stories and pictures. Her latest book, Tawanda’s Tales, is based on a real childhood experience.
“I shared this story with my mom when I first had it written. She said, ‘Please tell me this is fiction.’ As a mother myself, I understand that she was most concerned with my safety and wellbeing. It’s probably best that she didn’t hear about the ‘adventure’ that took place until years after it happened.”
Curious to learn more about Jennifer’s childhood adventure? Check it out! Tawanda’s Tales is written at a second grade reading level, so it might make a great gift for a special reader on your list.
“I hope that kids will hear a story of a fun adventure on horseback,” says Jennifer. “I hope parents will remember a fun time that they had with a friend, and I hope all readers think about a special friend that they have in their life.”
Jennifer likes to sign her books with “Dream big and huge!” Her advice to farmers who are apprehensive about sharing their family’s story is to just get started. Need a little more inspiration to start telling your story? Follow Jennifer on Instagram or Facebook.
Another way you might share part of your family’s farm story is by giving gifts that you made or produced. Today Jennifer is sharing with us a favorite recipe for homemade apple pie filling that can easily be adapted into an apple crisp. She got this recipe from her cousin, Shannon Bushbaum, who published it in the Sacred Heart School’s cookbook.
“I love this recipe because it’s great for giving as a gift, and it’s a fun way to use apples from our trees,” says Jennifer, who hopes you enjoy this recipe as much as she does! Who knows? Maybe I’ll even be inspired to make it for Christmas. I still have apples from our tree in my refrigerator.
Kris’ Canned Apple Pie Filling
4 1/2c. sugar
1 C. Cornstarch
10 C. Water
2 tsp. Cinnamon
¼ tsp. Nutmeg
½ tsp. Salt
Apples
Prepare apples by washing, peeling, coring, and slicing. Pack in pint or quart jars. To pack tighter, hold jar with one hand and pat jar with other. Bring other ingredients to a boil until thick. Pour mixture over apples in jars. Filling to 1” from the rim. Process for 20 minutes in hot water bath or 5 minutes in a pressure cooker at 5 pounds. Makes 8 quarts (16 pints).
That’s the lesson Craig and Julie Nice are teaching their four children on their farm in Ardoch, North Dakota. Their oldest two daughters, Alexis and Elizabeth, have learned to balance a checkbook and repay a loan thanks to their pork enterprise.
“When I was young, my family always raised a few head of hogs to put some pork in our freezer and then sell to the neighbors,” said Craig. “Julie and I talked about it. We decided it would be a good way to teach our kids responsibility and a lot of really great life lessons.”
In 2016, the Nice’s oldest daughters bought 25 feeder pigs. The girls oversold their product. Realizing there was a market for locally raised pigs, Alexis and Elizabeth wanted to expand their operation but needed capital. The FSA officer suggested to Craig that Alexis and Elizabeth should complete a Youth Loan Application. The girls wrote a business plan, which included developing a budget. They had to list everything they would need to grow their business: fencing, additional barn space, feeders, feed grinder and livestock trailer.
Like most start-up businesses, profit during the first several years was put back into the business to fund its growth. This year, or Year 4 of the business, is the first time the girls are projected to put money in their individual bank accounts.
In addition to money management, the girls have learned other important skills like risk management and genetic diversification. Three years ago, the girls bought 50 feeder pigs from one producer. Because that group of pigs had several problems, the following year Alexis and Elizabeth purchased 25 pigs from two different farms. Last year the Nice sisters bought groups of feeder pigs from three different farms.
“It’s just like planting seed,” says Craig, who is a Latham® seed dealer. “Farmers plant more than one corn hybrid to spread risk with different genetics. Our girls have learned it’s important to diversify risk.”
As the sisters’ business grew, they realized they needed to name it. They started with the word “prairie” because the family’s yard started as prairie. Their farmyard was a CRP field in 2013. As Craig’s seed business expanded, he needed a yard to build a shed to store seed. They built the seed shed/shop first. Then in 2015 they started building their house.
Little Farm on the Prairie was chosen for the girls’ pork venture. The next step was finding a processor who could work with them. They deliver live pigs in groups of seven to 13 for processing. This allows the local processor to handle the volume, plus it allows the girls to market them in smaller groups.
The girls market their pork primarily through word of mouth. They also hang posters in local businesses and promote it through their Little Farm on the Prairie Facebook page.
Business planning, financial management, risk management and marketing are life skills that are important regardless of what careers these young women will decide to pursue. Alexis, 19, is a sophomore at Mayville State University, where she is a student manager of the Comets women’s basketball team. She is working on a degree in exercise science and plans to continue her education in to become an athletic trainer. After she graduates from college, Alexis would like to return home. The family’s farming enterprise includes a custom fertilizer application and custom planting, a seed dealership, and a repair shop for farm equipment as Craig was a JD service technician for 10 years. He also sells air drill parts and rebuilds air drills.
One of the reasons Craig became a Latham dealer is because the 2018 Latham Seed Product Guide contained an article that encouraged the next generation to come into the farm. Farming is a legacy for both Craig and Julie’s family. In fact, Alexis was one week old when she had her first combine ride.
Life is interesting on the Nice family farm as each of their four daughters has very different interests. Elizabeth, 15 years old, is a sophomore in high school. She has a love for children, so Elizabeth spends most of her summer babysitting for a local family. Her parents describe her as having a gentle, kind, loving personality. Elizabeth is very active. She’s a leader in her school and loves playing volleyball.
Emma, 11 years old, is a sixth grader. Her parents call her their inventor. Craig has to hide the duct tape or it’s gone. Emma made a wallet out of Gorilla tape, complete with a pouch for credit cards. She enjoys playing cops and made her own holster out of duct tape. She also enjoys participating robotics and playing basketball in school.
Five-year-old Josephine is a kindergartener. She loves to watch cooking shows. A fan of Molly Yeh from the television series Girl Meets Farm, Josephine often asks her parents to drive through East Grand Forks “to see if Molly is home.” East Grand Forks is a short 30-minute drive from the Nice family farm, but Molly is anything but the girl next door.
Yeh grew up in the Chicago suburbs with a Chinese father and Jewish mother. She studied percussion at Juilliard in New York City. After getting married, Yeh relocated with her husband to a sugar beet farm in East Grand Forks. There she has managed to build a culinary empire, including the award-winning cookbook, “Molly on the Range.” She is the creator of the critically-acclaimed and highly popular food and lifestyle brand “my name is yeh”, which has been recognized by the likes of the New York Times and Food & Wine. She was named “blog of the year” by New York Magazine, Saveur, and “food blog of the year” by Yahoo. Yeh in 2017 made Forbes’ “30 Under 30” list.
Inspired by cooking shows and their Norwegian heritage, last year the Nice family decided to carry on a family tradition of making lefse. Julie texted Craig’s cousin for the recipe. Together Craig and Julie watched a “how to” video on YouTube. After all, they watched a YouTube video to learn how to side their house themselves. Why not learn how to make lefse the same way?
“We had so much fun, and our lefse turned out so well,” says Julie. “Lefse is something we will continue to make during the holiday season,” says Julie. “We freeze the lefse in packages of six since there are six of us in the family. When we want a treat, we just pull a bag from the freezer. Our favorite way to top them is just butter and sugar.”
Today the Nice family is sharing their time-honored tradition of lefse making with us.
Content fills Dr. Seuss books with relatable messages and fun pictures for all ages. We took bits and pieces from Dr. Seuss’s collection and celebrated Rachael Bruns and baby Bruns last week at Latham Hi‑Tech Seeds.
