Recipes | | Latham Hi-Tech Seeds

Latham Hi‑Tech Seeds

Iowa Youth Institute Puts Spotlight on World Hunger

Ian Latham, a junior at West Fork High School, is one of 304 students selected to attend the 2019 World Food Prize Iowa Youth Institute on April 29 in Ames.

We’ve all heard about the need to “feed the 9,” but it’s easy to dismiss the thought. After all, global food security doesn’t impact those of us producing row crops in the Upper Midwest. Or does it?

“For you students who are 18 years old today, when Iowa celebrates its bicentennial in 2046 and you will be celebrating your 45th birthday, the population of our planet will have just reached 9 billion people,” said Ambassador Kenneth M. Quinn, president of the World Food Prize, in an address to 304 students on April 29 at the eighth annual World Food Prize Iowa Youth Institute at Iowa State University. “Whether we can nutritiously and sustainably feed all of those people is the single greatest challenge human beings have ever faced. It will be up to you to fulfill Norman Borlaug’s legacy and meet this challenge.”

If not you, who? Who will fulfill the challenge of nutritiously and sustainably feeding people worldwide?

Ever since a missionary turned farmer from the Philippines visited Latham Hi‑Tech Seeds in October 2018, that country’s plight has been on our minds and in our prayers. We’re left with the question, “What could we do to help bring food security to isolated farmers in a developing country?” It’s a question our 17-year-old son, Ian, attempted to answer.

To participate in the Youth Institute, students must identify a challenge affecting food security within a specified country and propose their own solution to address the challenge. Students then present their ideas to a roundtable of peers and experts, participate in interactive activities in labs and classrooms on the ISU campus, and connect with innovative leaders from across the state.

Ian’s paper focused on increasing corn yields in the Philippines by creating a non-profit organization that would provide Filipino farmers with seed corn that has resistance to corn borer. He told peers and experts during a roundtable discussion that demonstration plots would be planted, so farmers could see how higher yields are gained from better seed. It’s a method that has already been successfully employed by Adriel Dave “AD” Alvarez.

AD is a member of the Global Farmer Network through which he met Latham® Dealer and agvocate Larry Sailer of Iowa Falls, Iowa. Last October AD traveled to Des Moines where he participated in the Borlaug Dialogue and the Global Farmer Roundtable. As Larry’s guest, AD traveled about two hours north of Des Moines for a tour of Latham Hi‑Tech Seeds. AD explained to us how adopting modern agricultural technology could have a positive economic impact on his country, which is comprised of more than 7,000 islands.

Modern agriculture is key to reducing poverty. It would reduce food costs and improve the overall quality of life in the Philippine. Nearly 73 percent of Camotes Islands’ land mass is in agriculture, however, farmers don’t harvest enough corn to sustain them to the next harvest. Those who live on the island must import large quantities of corn. A family member will work in Cebu; Cebu city is located within Cebu province, which is a big island. Other times family members will work overseas, and then send home money to buy additional corn. Corn, which is milled into grits, is the staple food of the Camotes Island’s approximately 103,000 inhabitants.

“We need a comprehensive approach that can effectively address issues that limit these technological adaptations,” says AD, who has successfully demonstrated that Bt corn can increase yields tenfold.

During the seven years the Alvarez family has been doing agricultural community development on the Camotes Island, AD has uncovered these barriers to adopting agricultural technology: resistance to change; lack of capital support and policies; insufficient political support; limited accurate information for farmers coupled with a proliferation of misinformation; supply limitations; logistical limitations; and location challenges unique to the island.

“In our farming journey, I have grown to understand and love farming. It is one of the most fulfilling jobs that I have ever experienced after gaining enough understanding that a lot of things depend on agriculture,” writes AD on April 29, 2019, in a Facebook note. “From being a pastor, to becoming a microfinance executive, and now a farmer, I can say that even though the latter is an arduous profession, it is the most honest, character-enhancing work.”

AD’s farm and mission have been struggling since drought struck the island in 2016. If you feel called to help, you’re welcome to connect with AD Alvarez via Facebook or email him at parakletoshelp@gmail.com.

To give you a taste of the Philippines, we’re going to introduce you to adobo. This unofficial national food is traditionally made with pork or chicken and served on a bed of rice. Because May is Beef Month and National Grilling Month, we’re sharing a Filipino-inspired recipe for Adobo Burgers. For more Filipino recipes, check out the blog “Asian in America.”

Larry Sailer, Musings of a Pig Farmer

May 3, 2019

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

4 Tips to Enjoy Spring Showers
Bunnies, lambs and calves. Tulips and daffodils. Brightly colored umbrellas.

These images readily come to mind when thinking about spring in the Upper Midwest. It’s also the season for hosting everything from bridal and baby showers to a Mother’s Day brunches and high school graduation parties.

Spring is an especially busy time for those of us who also are racing against the clock to get their gardens and fields planted. So how can you plan a spring event that is a fun celebration rather than a stressful occasion?

Preparation is key to hosting a successful meal or party. As I’ve gotten older, I’ve learned to not stress over the small stuff. I’ve also learned to “get my ask in order.”

People are usually glad to help… if I just ask them. One time I heard Rachael Ray say she gives her guests jobs because it makes them feel at home. What a fresh perspective! Now I’ll ask a friend or family member to fill water glasses. They can feel at home, and I don’t have to stress about something like not having the filled water glasses on the table before guests arrive. Win-win.

Below is the “checklist” I’m using for a baby shower that I’ll soon be hosting:
1. Issue invitations. Although I’ve mailed or texted invitations to everyone, I’ll follow up the week of the event with a personal phone call to those who have not yet responded.
2. Choose a color scheme and theme. Coordinate decorations including tablecloths, table service, centerpieces, balloons and/or banners. (While I’d love to throw a Pinterest-inspired party, I’m not going to set myself up for disappointment! My spring shower-themed party will be festive, but my table isn’t going to look like one you’d see in Better Homes & Gardens)
3. Take stock before you shop. Get creative and make the most of what you have. Use candle sticks and vases that you already own. Save money by purchasing a bunch of carnations, daisies or tulips rather than the pre-made arrangement in a vase.
4. Develop a menu. I tend to favor buffets because they allow people to pick and choose what suits their tastes. Here’s the menu I’m planning for a baby shower next week:
- Mocktails
- Blueberry (or Strawberry) French Toast
- Scrambled Egg Muffins or Oven Denver Omelet
- Easiest Fruit Salad from Iowa Girl Eats
- Bacon and sausage links
To be honest, I love looking through cookbooks and sifting through recipes online. This menu might change based on what catches my eye or what fresh ingredients are available in my local grocery store. I love to cook and bake with fresh fruits and vegetables. I noticed that the rhubarb in my garden is growing rapidly, and I’ve already harvested enough asparagus for one meal. I could bake Strawberry Rhubarb Muffins or make Rhubarb Sauce to top traditional French toast. I’m also tempted to make a Ham & Asparagus Frittata.

Did you know that April is also National Soyfoods Month? May is National Asparagus Month. To celebrate these fresh foods, today we’re sharing with you a recipe from The Soyfood Council.
shannonlatham

April 26, 2019

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

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.

“Syrup is a type of farming. We’re farming trees,” says Latham® dealer Blake Pozarski of Pozarski Family Farms in Boyd, Wisconsin. He 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.”

Blake grew up on a dairy farm just a mile from where he and his wife, Jessica, are raising their two children. Their son, Wyatt, is six and their daughter, Finley, is four.

“We involve our kids in everything that we possibly can,” says Blake. “My wife and I want our kids to grow up knowing there’s life beyond video games and smartphones. We’re outside as much as possible. Our family time revolves around collecting sap, shed hunting, checking trail cameras and working on food plots.”

Blake’s true passion is managing land for wildlife. He became a dealer for Eagle forage soybeans and Latham® seed corn for food plots; Blake and his dad plant several acres of food plots on their land. The hundreds of acres of woods around his and his parents’ farms offer great cover for wildlife and provide fertile hunting ground for deer and turkey. Those trees also fueled another passion for producing maple syrup.

“My dad and I had talked about tapping trees for years,” says Blake. Then one day my neighbor was helping me do some carpentry work. We got to talking about maple syrup, and I learned that he had tapped trees. Right then and there we decided to do it. That first year we tapped trees the old-fashioned way with brace and bit.”

Today the Pozarski’s production process is anything but old-fashioned. Blake explains, “We have tubing run from tree to tree instead of hanging a bag or bucket on the tap. We use old Surge vacuum pumps along with releasers to bring the sap from the woods into old bulk tanks. We’re repurposing the old milking pumps and bulk tanks that have been retired from small family farms. It’s crazy how much of this equipment can be used for both milk and maple syrup.”

“Collecting sap and producing syrup went from a hobby to a business in a short amount of time,” adds Blake. “Maple syrup is like any other business. Once you’re set up, you should maximize the systems in place. Every time you add another system, you must consider the added expense. In our case, we have to consider the cost of equipment and materials before we tap a new section of the woods.”

Like many types of farming, additional regulations go into effect when you reach a certain size. Processors who produce pure maple syrup and concentrated sap are required to have a food processing plant license once their gross receipts are $5,000 per year. This rule prompted the Pozarski family to build for future growth.

Their sugar shack and store was built in 2017. That same year they also bought a new evaporator, or cooker, which takes the raw sap and boils the water out to make syrup. On average, it takes 40 gallons of sap to produce 1 gallon of pure maple syrup.

“We’ve been fortunate this year as the sugar content is higher, so we’re getting more syrup per tap,” says Blake.

Typically, it’s a four-week season with sap flowing from mid-March to mid-April. This year Blake started tapping on March 18, and he collected sap through April 16.

“When the trees start to bud leaves, the sap quality decreases,” explains Blake. “Many peoples’ yards have soft maples, which produce red flower buds before the leaf bud. We stop collecting sap when the leaf buds turn green because the syrup takes on a different flavor and it isn’t as good. Some larger companies will continue to harvest sap at this point, but it isn’t high quality. This is likely the cheap syrup that you’ll see offered in the supermarket.”

There’s no sure-fire way to predict the quality of a maple syrup season, but Blake believes ample moisture and hotter temperatures last summer are contributing to higher sugar content this spring. Daytime highs and nighttime lows in March and April also contribute to the current syrup production. In addition, research suggests a potential link between the production of maple seed helicopters and the next season’s sap flow.

Seed helicopters, also referred to as whirligigs, tell the story about a tree’s health. An abundance or a scarcity of seedpods reflects what the tree has encountered the previous growing season. Fewer seed helicopters produced in the fall of 2018 would indicate a better maple syrup season in the spring of 2019.

An over-abundance of seed helicopters indicates the tree went through some stress the previous year and is overcompensating through excessive seed production to carry on the species. One stress might be a late frost prevents or rainy weather that makes it difficult for the flying insects to pollinate the maple blooms. On the other hand, an exceptionally good pollinating season the prior year also can make the maple tree take a year hiatus.

In his eight years of producing syrup, Blake has experienced both highs and lows. He says 2012, which was his first season, was the worst ever recorded. That year it warmed up too quickly and too early in the spring. He only had 180 buckets, but that didn’t stop him from tapping trees again the following spring.

“2013 was an insanely good year!” says Blake. “Sap ran like crazy every day for six weeks. The sugar content was great. We averaged 10 gallons a tap and collected 13,000 gallons of sap that year.”

After collecting that much sap by hand, Blake decided he wanted to modernize and expand his operation. In 2015, he and his wife decided to focus on producing their own maple syrup line. Most recently, they’ve focused on grooming their woods to increase production.

“I’m just shy of 2,000 taps this spring. Within the next two to three years, I’m hoping to have 3,000 taps. I’d like to see us be able to direct-sell all of the syrup we produce. Right now, we sell barrels to high-end food companies and gallons to an upscale bakery in Chicago. We have a woman who sells our syrup at four farmers markets by Janesville. My wife also sells our syrup at farmers markets in Chippewa Falls and Eau Claire.”

If you’re interested in trying a jar of the Pozarski’s high quality, pure maple syrup, you can purchase online from their website, Facebook page or Etsy store.

“Sometimes we just need to sit back and appreciate what we have. It’s as simple as that,” says Blake. “In today’s fast-paced society, we sometimes forget just how good we all have it. I think about how much tougher it was for my parents and grandparents. My dad tells a story about getting a loan for $350 to buy a chainsaw and a woodstove, so he could afford to heat the house when he and my mom were first married in 1983. Dad cleaned the dairy barn by hand until he could afford machinery. When you think about how far we’ve all come – whether or not you grew up on a farm – we should be more appreciative of what we have today.”

Take the time to sit down and taste the syrup this weekend! The Pozarski family is sharing with us one of their favorite recipes for Soft Maple Sugar Cookies.

Below are links to a few of my personal favorite recipes that call for maple syrup. Remember, the most delicious meals happen when you source the best ingredients!
shannonlatham

April 19, 2019

Desserts, Food & Family, Recipes

Family Farm, family feature, maple syrup, niche markets, Pozarski, wisconsin family
Latham Hi‑Tech Seeds

From Dance Recitals to Farming, Schueneman’s Look Forward to Spring Weather

March came in like a lion, but the weather has been acting more like a domesticated house cat since spring officially arrived on March 20. To overcome spring fever, active Midwesterners are tossing baseballs and hitting the trails. Paved trails throughout Dickinson County in Northwest Iowa give residents and visitors alike a safe path for walking, running, roller blading and biking.

If weather causes a delay in spring field work, Latham® Dealer Matt Schueneman of Spencer might put a few miles on his bike. He looks for opportunities to get rides in where he can, so he’ll be ready to participate in RAGBRAI XLVII come July 21. This year’s ride will mark the 12th year in which Matt has ridden in The Register’s Annual Great Bike Ride Across Iowa (RAGBRAI).

“I really look forward to RAGBRAI because it’s the one time of year that I get to see the friends that I’ve made from all over the country,” says Matt, who has farmed for 24 years in Northwest Iowa. He and his wife, Kari, are raising their family a half-mile from the farm where he was raised. “I really enjoy each RAGBRAI route because it’s a great way to see our state. I enjoy looking at the crops as we’re riding. I like visiting with old guys in small towns and listening to their stories.”

Matt and his team like to ride at the back of the pack, arriving in each of the towns after the crowd has passed. That way they don’t have to worry about congested roadways, and they can enjoy the restaurant food. Anyone who’s ever ridden RAGBRAI or lives in a community that has hosted riders knows that RAGBRAI is as much about the food as it is about the ride. The Farm Boys Hearty Food Company and Mr. Porkchop are two food trucks that travel the route annually and have become riders’ favorites.

“I enjoy trying all the different types of burritos along the route, but the Farm Boys’ breakfast burritos are probably my favorite” says Matt.

Matt’s oldest son, Drake, occasionally joins him for a few miles on local rides. Drake, 10, loves to be active. He enjoys playing basketball and football. His other interests include hunting and fishing.

His older sister Kayley, 16, also enjoys being on the go. She’s a member of the high school swim team and the Tiger Sharks team at the YMCA. Her favorite stroke is the freestyle. When she’s not swimming, she’s driving. Her parents says she loves driving as evidenced by the amount of gas she goes through in a month’s time.

Eleven-year-old Felicity has been dancing since she was 3. Her favorite dance styles are hip hop and lyrical. She also enjoys participating in both basketball and volleyball. In addition, she really enjoys art and drawing.

The future farmer in the family is likely their three-year-old Abe. He enjoys all things outdoors. He attends preschool every week day. After school, he looks forward to spending time in the shop with Matt or riding in a piece of machinery during planting season or harvest. Abe’s happy place is definitely on the farm.

This spring Matt and his little farmer will plant a Latham® SuperStrip^TM plot for both corn and soybeans. SuperStrip cooperators play a key role in Latham’s on-farm research program as multiple farmers plant the same group of products is planted within a given maturity range including: products currently in the seed guide; products being considered for next year’s lineup; and “experimentals” that are being tested to see if they meet our standards.

After planting a Latham soybean SuperStrip in 2018, Matt will plant 100% of his soybean acres to Latham brand Liberty soybeans.

“Latham 2186 really shined, even though we got twice the normal rainfall. It went 63.5 bushels. That’s the highest-yielding bean we’ve ever had on that farm, which became a Century Farm in 1982,” says Matt.

SuperStrips are a good selling point because they’re real on-farm results from our region, adds Matt. The fact that multiple cooperators are testing the same products allows us to see results across different soil types and under various weather challenges.

Matt is looking forward to getting the 2019 crop in the ground. He’s also looking forward to watching those crops develop throughout the summer months while he also enjoys time family time in the campgrounds. The enjoy time at the campgrounds where they relax by swimming, fishing, grilling and sitting around the campfire with friends. One of their favorite summer side dishes is Snickers Salad, and today’s their sharing that recipe with us on “The Field Position.”

shannonlatham

April 12, 2019

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

April is National Donate Life Month

Farmers have an uncanny ability to recall the dates of weather and other life-changing events for every year of their farming careers. Owen Storlie will tell you the past three springs have been the most challenging of his life – and it’s not due to the record low temps in May 2016 nor the foot of snow that fell across the Midwest in April 2018.

Owen operated K & S Kustom Service, Inc. and ran his family’s 125-year-old farm located in Deerfield, Wisconsin. After 25 years in agribusiness, he sold his fertilizer, chemical and seed dealerships. Not one to idle, Owen retained ownership of his grain trucking fleet. He continued to operate 400 acres of cropland and was looking forward to semi-retirement.

Owen and his wife, Caroline planned to enjoy the winter months in Mississippi. They enjoyed life to the fullest for three months and then their R & R came to an abrupt end.

The snowbirds were winding down their trip and packing up the RV in March of 2017 when Owen’s health went downhill fast. He gained about three inches on his waist line and his energy level decreased immensely. He visited the local clinic where a paracentesis, or an abdominal tap for fluids, was performed and 6 liters of fluid were removed. Doctors advised him to make immediate plans to see his family physician upon returning home, but they never once mentioned this was the start of a serious issue.

Upon returning home, Owen met with doctors at the UW-Madison Hospitals. He was diagnosed with NASH (Non-alcoholic Steatohepatisis), an advanced form of fatty liver disease. Every week he traveled to Madison to have the paracentesis performed as he continued to retain fluids in his abdomen.

After extensive testing, Owen’s daughter was cleared to be a partial liver donor. He was admitted on November 2, 2017, for the procedure. However, his health declined immediately to the point where it was no longer an option to receive a partial liver and a full liver was needed. He was placed on the transplant list. Then he contracted a bacterial blood infection and pneumonia, and he was removed from the transplant list.

Owen’s health continued to decline. His blood pressure (BP) plummeted to the point where he needed a machine to keep his pressure viable. During this time, the doctors and staff notified Owen’s family that his organs were “shutting down” and gave him 12 to 36 hours to live.

“That was on Wednesday evening. By the grace of God and Owen’s determination that it was not his time yet, his BP rose through the night and into the morning to the point where he no longer needed the help of the machine,” says Owen’s wife, Caroline. “All the numbers were just enough to put him back on the transplant list late in the day on Thursday, but the doctors weren’t real optimistic of a good outcome. Then in the early morning hours of Friday, the call came that a liver was available. This was truly a miracle as Owen was on the list less than 10 hours.”

On December 22, 2017, the Storlie family received the best Christmas gift ever as Owen underwent a grueling 14-hour procedure. Shortly after the liver transplant, his kidneys weren’t functioning to their potential and Owen was placed on dialysis while he was in the hospital.

That February, Owen was transferred to the UW Rehabilitation Hospital. He had to learn how to walk and how to eat again. Because he had been in bed for so long with so many tubes, he lost muscle along with weight. Owen weighed 229 pounds when he entered the hospital in November 2, 2017, and he weighed 124 pounds when he was released on February 14, 2018.

The spring of 2018 was very challenging, but thanks to some great friends, the farm ground was worked up. “I wanted to plant so the guys would load the planter for me,” says Owen. “Then I’d call when I needed someone to fill the planter again. They would help me get up into the tractor and we got it all done.”

The 2019 crop will be Owen’s 42^nd crop year, and he’s looking forward to getting back in the cab. Friends will help him as his strength isn’t where it should be, but he says it’s more manageable now with an exercise routine.

It’s not uncommon for a liver transplant recipient to need a kidney transplant within five years. His kidneys haven’t made a complete comeback, but the numbers are staying steady. A transplant isn’t on the immediate calendar, but Owens finds comfort knowing that his daughter, Jessica, is a viable donor.

Due to the liver transplant and the likelihood of a kidney transplant, Owen has had to change his diet. Higher levels of potassium in dairy and other foods has forced him to decrease his consumption of some of his favorite foods. He also has had to increase proteins like fish and chicken plus he eats more fresh vegetables.

He’s made other lifestyle changes, as well.

“Now I take the time for family and friends, and that’s probably the biggest change,” says Owen. “I’ll push when I have to, but I’ll also take off now for our grandkids activities. We really enjoy making it to their basketball and football games along with the wrestling matches.”

Owen and Caroline also enjoy hitting the road with their fifth wheel RV. They spent the first three months of 2019 in Alabama where they celebrated life! Now that they’re back home in Wisconsin, Owen and Caroline are looking forward to the start of the spring planting season. Whether they’re taking a break from work or marking a special occasion, the Storlie family enjoys celebrating with Butterfinger Angel Food Torte. Today they’re sharing this special recipe on “The Field Position.”

shannonlatham

April 5, 2019

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

Sharing Our Ag Story with Cupcakes and Smiles

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.

shannonlatham

March 29, 2019

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

You’ve Hit the “Big Time” if You Live in Your Zone of Genius
Photo credit to Mr. Eric Burt with West Fork High School

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.”

Photo credit to Mr. Eric Burt with West Fork High School

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.”

Photo credit to Mr. Eric Burt with West Fork High School

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.
Photo credit to Mr. Eric Burt with West Fork High School

“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:
- Little Redemption
- 401K
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!

Band members from left to right: NICK PENICHET: Drums and Percussion; MAX PENICHET III: Electric Bass, Upright Bass and Backing Vocals; CHAD BOURQUIN: Lead guitar; Elle and Shannon Latham; BRET BOURQUIN: Lead singer; COLIN RIDGE: Electric Guitar, Acoustic Guitar, Mandolin, Cigar Box Guitar and Backing Vocals; and Ian Latham.
shannonlatham

March 22, 2019

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

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.)

Photo Courtesy of Iowa Corn

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.

Photo Courtesy of Iowa Corn

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!

shannonlatham

March 15, 2019

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

North Iowa Family Celebrates the Gift of Life during National Kidney Month
Shirley and Jim Fesenmeyer in Mayo Clinic after Jim’s kidney transplant on Feb. 26, 2014.

How far would you go to save someone’s life?

My mom saved the life of someone whom she had before never met. A stranger saved my dad’s life.

Five years ago on Feb. 26 – which also was my daughter’s milestone 13^th birthday – my family and I gathered in the waiting room at Mayo Clinic in Rochester as my dad was wheeled into surgery. In an adjacent room, a selfless woman went into surgery to remove one of her kidneys for my dad.

This day was years in the making.

My dad, Jim Fesenmeyer of Greene, Iowa, was 28 years old when he was diagnosed with kidney disease. His situation was monitored every six months for 42 years. His health started to decline in 2000, but his local kidney doctor insisted all was well. My parents decided it was time for a second opinion.

They traveled to a prominent Iowa hospital where a doctor told my dad that he had less than 50% kidney function. My parents were shocked and asked what could be done. The doctor then shockingly replied, “Mr. Fesenmeyer, we all have to die some time.”

Not ones to just give up, my parents took matters into their own hands. They were determined to get an appointment at Mayo Clinic, but that’s easier said that done. At that time, Mayo was only accepting new patients if someone didn’t show up for a scheduled appointment. My parents made the two-hour drive, one way, every day from April until July 2000. Every day for three months they waited from 7 a.m. to noon in hopes of getting an appointment for a diagnosis from the Mayo Clinic.

Finally, on July 3, 2000, my dad finally got an appointment at the Mayo Clinic. He was diagnosed with Polycystic Kidney Disease (PDK), which causes the kidney to fill with polyps. These fluid-filled cysts in the kidneys prevent them from working properly.

A team of specialist put Dad on a specific diet that was more restrictive than the low sodium diet he had been following. He had to more closely monitor the amount of protein and carbohydrates in his diet. This was no small feat for this meat and potatoes lover!

When my kids were about age 5, my dad showed them how to plant and care for watermelons. Homegrown watermelons and tomatoes were among the foods my dad was most eager to eat after his kidney transplant.

Protein is one of your body’s building blocks but eating too much protein can make your kidneys work harder. Carbohydrates are the easiest kind of energy for your body to use, but some carbs are high in potassium and phosphorus. Your body needs some potassium to make your muscles work, but too much potassium can be dangerous. When your kidneys aren’t functioning properly, you must limit your potassium intake. That meant my dad had to give up eating fresh tomatoes and watermelons he enjoyed growing in his garden.

Once Dad was under the supervision of Mayo doctors, his creatinine levels improved. He was placed on a kidney transplant list, but he was told the odds weren’t good that he would receive a cadaver kidney. Another person is added to the national transplant waiting list every 10 minutes, according to the American Kidney Fund. There are nearly 100,000 people on the kidney transplant waiting list. Many people wait for five to 10 years for a kidney from a deceased donor.

Quite frankly, my dad’s age and condition didn’t give him the luxury of waiting for a cadaver kidney. A search began in earnest for a living donor. My dad’s four sisters were tested but none of them could donate. About 20 of my parents’ friends filled out paperwork to get tested as a donor. One of my dad’s close friends was a match. Knowing he had a kidney at the ready gave my dad peace of mind. Two years later when that same friend was tested again, he no longer passed the test.

To say that was a blow to the psyche is a severe understatement. My dad was in despair, but my tenacious mother was determined to make the transplant happen. Mom learned about the paired kidney donor program, and without telling me or my brother, she was tested to become a living donor. Mom’s donation to a stranger allowed my dad to receive a kidney from Mary Baumgart of Minnesota City, Minn. Mary’s donation allowed her friend Sue to receive the kidney she so desperately needed.

Mary and Sue met in Bible Study. When Mary learned Sue needed a kidney, she answered the call.

“Right then I knew in my soul that God had said to me, ‘You’re going to be the one to give the kidney to Sue,’” said Mary in an April 16, 2014, article that ran in the Greene Recorder. “Like it says in 2 Corinthians concerning the church body, ‘When one hurts, all hurt. When one is blessed, all are honored’.”

So many lives have been blessed since the first paired kidney transplant occurred in 2000. About one-third of all kidney transplants performed in the U.S. are living-donor transplants. It takes about three to six months to coordinate a live transplant. If you’re interested in becoming a living donor, visit mayoclinic.org/livingdonor.

The living-donor kidney transplant offers these benefits:
- Less time spent on a waiting list, which could prevent possible complications and deterioration of health.
- Potential avoidance of dialysis. (My dad’s kidney function started dropping rapidly. He was literally one week away from going on dialysis when his kidney match was made.)
- Better short- and long-term survival rates.
- A pre-scheduled transplant once your donor is approved versus an unscheduled, emergency transplant procedure with a deceased donor.
- Living-donor kidneys almost always start working immediately after transplant compared with deceased-donor kidneys that can have delayed function
In celebration of March National Kidney Month, we’re helping spread the word about Polycystic Kidney Disease. We’re also sharing a recipe from Hy-Vee for Fajita-Style New York Strip Steak and Veggies, which has been slightly adapted to dietician-approved and kidney-friendly.

Get more great healthy recipe ideas from https://www.hy-vee.com/recipes-ideas. Click here for a Family Recipe Book for Kidney Patients. Below are links to two past blog articles that include more healthy tips and recipes:
- Tips for Resolving to Eat Healthy
- Pro Tips for Creating Heart Healthy Meals
shannonlatham

March 8, 2019

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

Dominican Farm Tour is a Five-Sensory Experience!

Dominican cigars are among the world’s finest. This experienced craftsman can roll 200 cigars per day. The leaf wrapper on his hand-made smokes is very smooth, tight and a bit oily to the touch. The hand-rolled cigars are filled with high quality tobacco unlike the newspaper and other undesirable scraps that are used to fill cheap cigars. As a result, a hand-rolled cigar burns evenly.

After experiencing bitter wind chills during the Polar Vortex in January and record-setting snowfalls in February, Latham® seed sellers from across the Upper Midwest happily traded their Muck® boots for sandals and flip flops.

Our group enjoyed five sun-filled days along 120 acres of pristine sugar-white sand beaches and lounging around one of 13 luxurious pools at the Hard Rock Punta Cana in the Dominican Republic. Five-star amenities include spa services and an 18-hole championship golf course designed by Jack Nicklaus. The average daily temperature during February in Punta Cana is 84 degrees Fahrenheit, and if that doesn’t rock, I don’t know what does! In my opinion, it’s the perfect temperature for taking adventures.

Mid-week we boarded open-air buses and headed to the Dominican countryside where we learned about sugar cane, tobacco, coffee and cocoa production. We saw pineapples and bananas growing. We learned that Christopher Columbus brought sugar cane to the island, but tobacco is native. Some members of our group enjoyed smoking hand-rolled cigars and tasting Mama Juana, the national drink of the Dominican Republic

Passion, dedication and hard work are the values that inspired Don Andres Brugal Montaner to found Brugal in 1888. These values have been lived for five generations. Today the maestro roneros, or master rum makers, remain Brugal family members.

Coffee is the official non-alcoholic drink of the Dominican Republic, and Café Santo Domingo has 95% of the market share. We learned that coffee grows on large bushes or small trees, and it takes about nine months for the fruit of the plant to reach maturity. These red, yellow or purple berries contain the coffee beans, which really are seeds that are roasted. Did you know the type of coffee beans and the roasting time determine the amount of caffeine in your coffee? If you don’t want much caffeine, choose Arabica beans in a dark roast. If you want a caffeine jolt, then select a lighter roast. Click here to learn more about coffee production.

Another fun fact we learned is chocolate is purple in its natural state. Most of the chocolate produced in the Dominican Republic is consumed as a beverage and not eaten. Ninety percent of its production is exported, so cocoa is extremely important to this island country’s economy.

We tasted fresh ground coffee and homemade hot chocolate on an 18-acre farm where they also produce sugar, honey, cinnamon, paprika and vanilla.

Our guide explains the banana is a perennial plant that replaces itself. Each banana plant produces one crop of fruit. It takes 9 to 12 months from sowing a banana bulb to harvesting the fruit.

Our tour guide told us that chocolate produced in the Dominican Republic is used to make M&M candy. Although I couldn’t confirm that online, I found that M&M candy is a product of war. Forrest Mars Sr., whose father created the Milky Way bar, began manufacturing Mars bars in 1932 for troops in the United Kingdom. When he saw soldiers were given small chocolate beads encased in a hard sugar shell as part of their rations, Forrest got the idea to develop a candy product that would resist melting in high temperatures. This was innovative and business savvy as chocolate sales declined during the summer months from lack of air conditioning. Forrest returned to the United States and approached Bruce Murrie, the son of Hershey executive William Murrie, to join his new business venture. They called their product M&Ms after Mars & Murrie.

Just as Forrest Mars Sr. embarked upon a food adventure while visiting a foreign country, I believe trying native foods is key to experiencing any culture. That’s why today we’re sharing with you a “taste of the island.” Our recipe for Latin-style rice pudding will provide you with comfort food on a cold Midwest winter’s day (or night) while taking your taste buds on spring break!

The menu at Hard Rock Punta Cana’s Isla restaurant, where my husband and I dined on our last evening there, was written in both English and Spanish as Spanish is the Dominican Republic’s native language.

John ordered the rice pudding, and lucky for me, he shared! Our dessert was topped with rum raisins and fresh mangos, then dusted with ground cinnamon. My first thought was “¡Muy delicioso!” followed by “Imagine how delicious this would be with fresh pineapple and toasted coconut!”

The beauty of rice pudding is that you can top it just the way you like it. I had no idea there were so many versions of rice pudding until I decided to recreate this Caribbean delight by reading variation after variation of rice pudding recipes.

Spanish arroz con leche recipes typically don’t contain raisins or cinnamon but instead use citrus zest or orange blossom water. The dessert we enjoyed in the Dominican Republic featured both rum raisins and fresh mangos. I had no idea what orange blossom water is, but a quick Google® search produced a recipe to make your own. (While I’ve been called a “foodie,” I’m not foodie enough to go through that process. I decided to forgo the orange blossom water and use only fresh orange zest. I love good food that doesn’t require a lot of fuss!)

Below is the recipe I contrived to recreate Arroz con Leche from the Isla restaurant. As you savor each bite, imagine the sun kissing your cheeks, waves crashing onto the beach and palm trees swaying in the warm breeze. Just like the lyrics of the Bob Marley song that are artfully painted above one of the Hard Rock Hotel entrances, “Sun is shining, the weather is sweet.”

Enjoy this sweet treat from the Caribbean and think warm, happy thoughts. “Happy, happy!” as one of our farm tour guides liked to say.

shannonlatham

March 1, 2019

Food & Family, Recipes, Sides