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Latham Hi‑Tech Seeds

Love of the Outdoors Called Knewtson Home

After growing up together on a farm near Good Thunder, Minnesota, twins Aaron and Adam Knewtson went their separate ways upon graduating from high school. Aaron enrolled in Ag Business at Iowa State University in Ames, Iowa. Adam headed west to Southern Illinois University in Carbondale, Illinois, where he pursued his dream of becoming a pilot.

Fast forward 23 years and the brothers are engaged in ag business near their hometown. Aaron works for Compeer Financial, and Adam works with their father in the family’s seed business.

“When I left home, I never thought I’d return and work for our family’s seed business. I dreamed of being a pilot and flying amazing aircrafts, but instead I found myself working 12-hour shifts. When I wasn’t at work, I was dealing with big city traffic. I really longed for open spaces where I could fish and hunt,” explains Adam.

Moving home to South Central Minnesota held more appeal as time went on. He worked at the airport in Minneapolis. After college, he also worked at an agricultural cooperative. He earned less at the co-op but realized he enjoyed working in agriculture. He decided that if he was going to work in agriculture, he might as well go home to the family business.

Today Adam serves as vice president and his father, Wayne, serves as president of Knewtson Soy Products, a soybean production and export company owned by Wayne. They produce and export food-grade soybeans primarily to Japan, Viet Nam, Israel, Taiwan and China.

Many hats are worn by this father-son team. Wayne farms, as well as oversees the production of soybeans. Adam handles the operations side of the business by working with contract growers to produce food-grade soybeans and managing the export logistics. Adam also owns Advantage Seed, Inc., a retail soybean seed production company.

Knewtson Soy Products and Advantage Seed are both located on the farm where Adam’s grandparents made their home for 63 years. His grandfather, Ellsworth Knewtson, didn’t start the family seed business, but he greatly influenced his son’s and grandson’s business aspirations.

Ellsworth grew soybeans marketed under Minnesota Public Seed and has the distinct honor of being the first farmer in Blue Earth County to grow soybeans. In 1966, he won the Blue Earth County Fair Grand Prize for producing a soybean plant with 405 pods!

To put this feat into perspective, soybean plants averaged about 160 pods per plant when Missouri farmer Kip Cullers raised 139-bushel soybeans in 2006 and 156 bushels in 2007. Culler’s soybeans produce quadruple the number of pods on an “average” soybean plant.

Like an avid golfer shooting for the illustrious hole in one or the fisherman going after a trophy walleye, those involved in the seed industry keep working toward record-setting goals.

“The seed industry can be competitive, yet we’re all still friends,” says Adam. “I really like the comradery that exists among seed company owners and managers, but what I enjoy most about my job is working with farmers. I really like the farmers who produce for us and work with us.”

When Adam can get away from the seed business, he prefers to get away from it all. He’s part of an outdoor club that has gone turkey hunting in Missouri, fishing in the Chesapeake Bay, crabbing in Georgia, and duck hunting in Arkansas. He also purchased a Conservation Reserve Enhancement Program (CREP) farm where he’s made many memories hunting with friends and sharing his love of “gaming” with the younger generation.

Adam enjoys gardening, as well. He likes to experiment in the kitchen or on the grill to turn fresh produce and meat into delicious homecooked meals. Today he’s sharing one of his favorite recipes with us on TheFieldPosition.com.

Team Latham

September 22, 2017

Food & Family, Sides
Latham Hi‑Tech Seeds

Baking Up Memories, Creating Family Traditions

To celebrate Latham Hi‑Tech Seeds’ 65^th anniversary in 2012, we printed some of Evelyn Latham’s favorite recipes. She and Willard lived in the house that today serves as company headquarters. In fact, my office is where their kitchen once was.

Evelyn was known for her gracious hospitality and for a smile that reached her eyes. She was always sure to invite family, friends, neighbors and customers to sit down at the table and enjoy a fresh cup of coffee and plate full of homemade cookies. It’s no wonder she was named Master Farm Homemaker in 1962 by Wallaces Farmer!

Little did we know then that one of our family traditions would spark a tradition for one of our seed dealer’s families. Earlier this summer Kathi Johnson of Odebolt, Iowa, sent me e-mail saying how excited her oldest daughter was because her Monster Cookies had been selected to advance from the county competition to the Iowa State Fair. This Monster Cookie recipe was one of Evelyn’s favorites!

I can only imagine how delighted Evelyn would have been, knowing this 4-H member and her mother are creating great memories in their kitchen. Some of my favorite childhood memories were formed as I stood on a chair to reach the countertop, so I could cut homemade noodles in my great grandma’s kitchen. My great grandma had a way of making me feel like I was such a great helper! She even made me a pint-sized apron with a small doll in the pocket. I had to leave the apron at her house, so I could wear it on baking day. Just thinking about Grandma Fowler’s delicious homemade chicken and noodles puts a smile on my face!

Treasured memories of baking with her grandma inspired Cristen Clark of Runnells, Iowa, to develop award-winning recipes. She started the Food and Swine blog to capture those recipes for her children, as well as to help consumers understand the care that goes into raising crops and livestock.

Cristen started baking with her children when they were just tots. One great thing about baking with family is that duties can be assigned based on a child’s age. Youngsters can pour pre-measured ingredients into a bowl, help stir and press cookie cutters into dough. Older kids can measure the ingredients. (Honestly, I credit measuring cups for helping me understand how to add fractions.) People of all ages can help decorate. Colored frosting, sprinkles and other toppings can spark creativity.

Watching her mom and grandma bake inspired 11-year-old Jaci Johnson to learn how to bake, too. She’s in her second year as a member of the Richland Robins 4-H Club, but 2017 was the first time she exhibited baked goods at the Sac County Fair. Success is sweet for 4-H members who have the honor of taking baked goods to the state fair.

“It’s an awesome honor to have my cookies selected to go to state,” says Jaci. “I was not expecting this since it’s my first year exhibiting 4-H projects at the fair.”

Every good home cook knows that using quality ingredients is the first step to creating delicious food items. Not everyone has the knack for mixing the dough just so or baking it to the proper doneness. It appears that Jaci has the knack!

Special thanks to Jaci for helping us celebrate the 70^th anniversary of Latham Seeds today by sharing her Iowa State Fair blue ribbon winning recipe!

Team Latham

September 15, 2017

Desserts, Food & Family
Latham Hi‑Tech Seeds

Tractors are more than Machinery at the Toppen Farm

Every tractor has a story! That is why Todd Toppen collects model toy tractors that tell the story of his family’s farm over the years.

Todd enjoys restoring model toy tractors. His goal was to find all the tractors he had when he was growing up and he is close to achieving this goal. He has the first tractor that he ever drove, the first tractor his dad purchased, and many more to represent monumental moments on their farm. It was great to hear the stories behind each one and how he customized them to tell a story about their family history.

The Toppen family has been farming for more than 100 years in Horace, North Dakota. Todd and his family farm the same ground that his parents purchased in 1958. They raise wheat and soybeans on their farm.

“There was never any question I wanted to farm when I got older,” said Todd.

Todd farms with his wife, LeAnn, and their son, Kyle. LeAnn and Todd met in high school. They went to their high school homecoming dance and have been together ever since. LeAnn also grew up in North Dakota in a family involved in agriculture. Her grandparents and her dad was Case tractor dealer and diesel mechanic. In addition to working on the farm, Leanne works at a local church.

Kyle, who graduated from the University of North Dakota with a degree in accounting, is active in the day-to-day farming operation. Once the crop is harvested, Kyle spends the winter months working as a farm tax accountant. Kyle says he has three busy seasons throughout the year planting, harvest, and tax season!

While Todd, LeAnn, and Kyle are the primary operators on the farm, their two daughters, husbands and children live in the area and often visit the farm to pitch in. “Farming is what brings our family together,” says LeAnn.

By talking with the family, you can hear the passion in their voices they have for farming but it hasn’t always been easy.

“Not everyone can be a farmer, it takes a very special person.” says LeAnn.

In North Dakota a wide variety of crops including wheat, barley, corn, soybeans, sugar beets, and sunflowers are grown. The Toppens have raised all of these crops over the years which makes seed sales a challenging part of their operation.

When they aren’t working on the farm, the Toppens enjoy spending time at the lake with their children and their five grandchildren. The entire family goes to Pelican Lake almost every weekend during the summer.

Todd and LeAnn really enjoy having their family close to spend time with their grandkids.

Todd stated, “There isn’t much you don’t like about being a grandparent!”

They also enjoy attending their grandkids’ school and sporting activities.

Todd became a Latham® dealer three years ago and grows soybeans for our company. He became familiar with Latham through a local seed company and then decided to become a dealer. Todd says he chose Latham Hi‑Tech Seeds because the company is known for producing quality products, respects their employees, and provides valuable customer service. He also really enjoys how accessible the staff and owners are too!

Family is very important to the Toppens and keeps them moving forward on their operation. We are lucky to have them as a part of our Latham family!

Webspec Admin

September 8, 2017

Food & Family, Sides
Latham Hi‑Tech Seeds

Food & Farming Go Together Like Love & Marriage

Photo by: Joe Murphy

It’s amazing what comes to mind when you find yourself traveling mile after mile – for hours on end over the course of two days – through lush green hills in the southeastern Iowa countryside. The scenery is so picturesque that it’s a wonder I didn’t get off the bus and break into song. “The hills are alive with the sound of music…”

Instead my mind raced with lyrics to Frank Sinatra’s Love and Marriage… “Love and marriage. Go together like a horse and carriage… Dad was told by mother that you can’t have one without the other.”

While it may seem a bit corny, these lyrics reminded of the connection between food and farming. “Try, try, try to separate them, it’s an illusion. Try, try, try and you only come to this conclusion: You can’t have one without the other.”

We need farmers to raise everything from asparagus to zucchini, including field corn and soybeans to feed livestock. No one produces food more safely or efficiently than America, yet more than 70 percent of U.S. consumers know nothing or very little about farming or ranching.

The participants of the two-day tour pose in a soybean field at the farm of Mark Jackson. Photo by: Joe Murphy

Even more frightening is this statistic from an article published June 15, 2017, by The Washington Post: 7% of all American adults believe that chocolate milk comes from brown cows. If you do the math, there are 16.4 million misinformed people who drink milk but don’t know that chocolate milk is made from milk, cocoa and sugar. (Side bar: Chocolate milk is such a powerhouse of nutrition that many athletes drink a cold glass to provide the fluids, carbohydrates, proteins and electrolytes their bodies need to recover.)

One Department of Agriculture study, commissioned in the early 1990s, found that nearly 1 in 5 adults did not know that hamburgers are made from beef. And an increasing number of Americans who know where their food comes from wants to dictate how it’s produced.

Many of the environmental and stewardship practices being advocated for are already in place on farms across the country. Consumers participating last Friday and Saturday in Expedition Farm Country, a two-day bus tour hosted by the Iowa Food & Family Project and sponsored in part by Latham Hi‑Tech Seeds, got to see first-hand what conservation and environmental practices in place, including bioreactors that help prevent nitrogen from entering streams and waterways.

Michael (left) and Mark (right) Jackson hosted the first stop on the tour! Photo by: Iowa Food & Family Project

Conservation of the land and environmental stewardship is true passion for Mark and Michael Jackson. Michael, who raises crops and livestock as well as sells Latham® seed, is a sixth generation Iowa farmer. He’s the fifth generation to live in his family’s farmhouse. He farms with his father, Mark, who authors the monthly Farm Life Journal for the Iowa Food & Family Project.

In 2014, Mark Jackson was a featured speaker at a TED event in New York City. He says he’s motivated to leave the land better than he found it, so his grandchildren and future generations will have the opportunity to continue farming. Mark’s TED talk highlighted the technology used on his farm to aid in conservation, as well as to decrease pesticides while saving fuel costs.

Sustainability and responsibility were key messages shared by the farmers who hosted our tour. One Iowa dairy farmer explained that when he started farming regulations mandated many of his practices, while today consumers are making demands on how he treats cows and how his dairy processes milk. Unlike some of the other sectors of production agriculture, Dane Lang of Yarrabee Farms in Brooklyn, Iowa, says the practices he was asked to follow are best management practices that his family’s dairy already had in place.

Yarrabee Farms was founded in 1860, and the original farmhouse still stands and remains in use. This farming operation also is unique in that it still is managed by three generations: Maynard; Maynard’s son Craig and Craig’s wife, Mary; as well as two of Craig and Mary’s four children, Dane and Cade.

Another unique aspect of Yarrabee Farms it involves both beef and dairy herds. To stay in compliance with livestock regulations, cattle are kept on different farms. The milk cows are housed on the farm where Dane lives. Calves are taken to a nearby farm where someone else specializes in their care. Dairy heifers, as well as the beef cattle, are housed on the farm where Dane’s brother, Cade, lives. Cade’s wife, veterinarian Dr. Katie Lang, helps ensure all livestock stays healthy.

Consumers on the trip were reassured by the Langs, as well as by every livestock producer along the way including turkey producers, that they use antibiotics sparingly and responsibly. Withdrawal periods are required for antibiotics before any milk or meat animals leave the farm. In addition, all dairy and meat products are inspected to ensure the withdrawal periods are followed.

Tim Graber, a fourth generation turkey farmer from Wayland, says he employs antibiotics when needed. He also raises antibiotic-free turkeys, using natural remedies to nurse his birds back to health.

Let’s talk turkey for a minute… Iowa’s turkey growers are the number one supplier of turkey to Subway and Jimmy Johns. West Liberty Foods, a farmer-owned processing plant, also sources deli meats for Costco. The Graber’s turkeys are processed by West Liberty Foods. Tim also is a member of the local farmer-owned cooperative that focuses on producing high-quality feed for turkey growers.

New hatchlings arrive on the Graber farm weighing just one ounce. Expedition participants had the chance to hold 6-day poults, which weighed about 10 ounces. It takes about 18 weeks to get these toms to a market weight of 42 to 45 pounds.

The final farm visit of the Expedition was to Brenneman Pork in Washington County where animal care and research are top priority so “no pig ever has a bad day.”

Rob Brenneman’s pork operation began with nine pigs when he was just 9 years old. He and his wife, Char, started their operation in 1980. Today their fully-integrated operation, family-run operation includes a 29,000-sow farrow-to-finish operation. Their daughter-in-law Erin is one of the farrowing specialists. She actively shares “the beautiful world of farming” through SnapChat and Twitter as @sowmama.

In addition to meeting some of the world’s best farmers who also were the most gracious hosts, I’m confident that participants in Expedition Farm Country will feel more confident in the safety and quality of America’s food supply after meeting such caring farmers. I’m confident these participants now have a better understanding of how food products get from the farm gate to the dinner plate as each farm stop featured some of the area’s best foods: Subway sandwiches; Stone Wall Brick Oven Pizza and Wooden Wheel Winery; as well as koalches and ice cream sandwiches from Kalona, which is the largest Amish settlement west of the Mississippi River.

You can get a taste of farm-raised goodness with Quick & Easy Apple, Cheddar and Turkey Bacon Omelets. The recipe was printed in the “Cooking with Turkey” cookbook that participants on the 2017 Expedition Farm Country tour received, compliments of the Iowa Turkey Federation.

Also check out the Federation’s website for tailgating ideas, such as Breakfast Deviled Eggs, to main dishes like Crock Pot Cordon Bleu Turkey. (Crock Pot cooking makes it easier to eat well during the busy harvest season IMO. Did you know we have a whole section of Slow Cooker recipes on TheFieldPosition.com)

Team Latham

September 1, 2017

Food & Family, Poultry
Latham Hi‑Tech Seeds

International Fare Flavors the Minnesota State Fair

Fairchild is the original MN State Fair mascot.

I grew up believing “nothing else compares to the Iowa State Fair,” which is our great state fair’s marketing slogan. I also know that our State Fair is a great state fair because there’s a Broadway musical that tells us, “It’s dollars to donuts that our state fair is the best state fair…”

Or is it? Recently I read a special to The Des Moines Register about how the Iowa State Fair Compares to the Minnesota State Fair. Quite honestly, that article prompted me to visit the 2017 Minnesota State Fair on its opening day on August 24 to find out for myself.

One of my best friends, Kristina, who has lived in the Minneapolis area for more than 10 years with her family, agreed to join me for this adventure. Both former Iowa 4-H members, we visited the 4-H exhibits building. The displays were so visually appealing!

The Iowa State Fair has an amazing 4-H exhibits building, too. It’s always an honor for 4-H’ers to have their projects selected for state. This is one of the many similarities I noticed between the two fairs. Each of these state fairs has “agriculture interaction” for children: Iowa State Fair is home to Little Hands on the Farm; Minnesota is home to Little Farm Hands. You’ll also find a corn dog stand practically on every street corner. Both fairs also have a giant slide, a sky glider, and a predominant grand stand plus several small stages throughout the grounds.

Both fairs reflect the identify of their respective states, and I really enjoy attending both fairs for different reasons. The Iowa State Fair is known for its Butter Cow, while the Minnesota State Fair known for Crop Art. The Iowa State Fair fare is what I’d call “authentically Iowan” and Midwest home cooking at its best.

Iowa’s commodity groups showcase the best products and introduce new menu items each year, like last year’s winning Nacho Mama’s Tacos and this year’s Thanksgiving Balls. The Minnesota State Fair fare had more of an international flair, at least from what I saw and experienced yesterday.

Kris and I literally ate our way around the fairgrounds, starting with Walleye on a Stick and Walleye Balls, which were a new fair food in 2016. (I’d give 5 stars to the Walleye on a Stick, which is lightly seasoned with lemon pepper. Everyone should try this IMO. Seriously, what could be a more authentic food in the Land of 10,000 Lakes than Fish on a Stick? After all, Baudette in the Lake of the Woods is the Walleye Capital of the World.)

Next, we had by Key Lime Pie on a Stick made by Kermit’s Key Lime Shoppe in Key West, Florida. I honestly don’t know how Key Lime relates to Minnesota, but that pie on a stick was delish! I’ve visited Kermit’s in Key West, and one bite into that refreshing dessert took me on a walk down memory lane.

I also had fun reminiscing about past vacations while walking around the International Bazaar, which showcases merchandise and foods from around the world. There were so many options, but I decided to stick with the “food on a stick” theme and ordered a Gyro on a Stick.

MN State Fair is known for lefse. We sampled the Lingonberry Lefse. YUM!

“Gyro on a stick” was a little misleading. I envisioned it be more like a kabob or the Iowa State Fair’s “salad on a stick” where there would be an alternating pattern of Greek-seasoned meat, grape tomatoes and a few lettuce leaves. Instead the Gyro on a Stick is more akin to Iowa’s Famous Pork Chop on a Stick because it’s a solid chunk of meat. (Side note: Pork Chop on a Stick is so famous that presidential candidates Hillary Clinton and Donald Trump were both photographed eating one at the 2015 Iowa State Fair.)

Pork Chop on a Stick is one of my all-time favorite Iowa State Fair Foods. It ranks at the top of my “must eat list” along with the Hot Beef Sundae from the Cattlemen’s Beef Quarters and lamb gyros outside the sheep building.

In my opinion, just because you can put food on a stick, doesn’t mean you should! My trip to the Minnesota State Fair confirmed (for me) that gyros belong in a pita topped with Tzatziki sauce. (That sauce is magical!)

If you’re an Iowan, you might prefer Pork Gyros. (Did you know there are more pigs than people in Iowa? There are six times more pigs than people in the Hawkeye state!) If you’re a native Minnesotan like food blogger Jeni Eats, you’ll consider Demtri’s Gyros a classic fair food. If you grew up raising and showing sheep like I did, you know the best gyros are made with American lamb. Taste for yourself! Enjoy fair fare all year long with this recipe for Lamb Gyros.

Team Latham

August 25, 2017

Food & Family, Pork
Latham Hi‑Tech Seeds

Sixth Generation Proudly Joins the Longest Family-Operating Dairy in Dunkirk Township Wisconsin

As a young child growing up in rural Wisconsin and later as a hockey player for the Stoughton Vikings, James Amera learned one of life’s most important lessons: Once you get knocked down, pick yourself up and move on.

Tenacity is certainly a characteristic that’s been handed down through the generations. James’ grandfather, Merle Skjolaas, grew up on a dairy farm and then started his own operation. His wife of 54 years, Ginny, worked fulltime at the Dane County FSA office. Now that Ginny has retired from her off-farm job, she is known for serving hearty homecooked meals for everyone helping on the farm.

Chidester-Skjolaas Farm, which has been operating for more than 150 years, is the longest family-operating dairy in Dunkirk Township. Diversification and hard work allowed the Skjolaas to survive the 1980s Farm Crisis and provide an opportunity for the sixth generation to join the business.

“I’ve always looked up to my grandpa, so I feel fortunate to have a chance to farm with him and to learn from him,” says James, who bought his own herd in 2015 and now milks 120 cows. The barn is built to accommodate 200 cows, and James plans to expand at some point.

About 75 percent of James’ cows are registered. He focuses on genetics to increase the quality of his herd, which are primarily Holsteins with a few Jerseys and Brown Swiss.

“I like choosing dams and sires,” says James. “I like big cows with square udders. I look for the taller, bigger framed cows. I like putting up the feed and seeing how that translates into milk production.”

James and his grandfather also raise crops together. Although they both have their own land, they share some equipment like the combine. James grows alfalfa, wheat, corn and soybeans. Sometimes he grows peas and oats. Whatever crop is grown must either provide high quality feedstuffs for the dairy cows or add value to the farm operations.

“Milk is what pays the bills, so we focus on feed quality and cow comfort,” says James. “It’s important to get the feed put up right. I’ve stopped planting corn just to cut the best quality hay possible. Last year I started chopping silage early, so it had good moisture.

Whether it was achieving Best of Show for corn and tobacco when he was a 4-H and FFA member or helping his younger brother prepare for National Junior Swine Association shows, James is competitive. He’s committed to doing whatever it takes to raise the best crops and livestock.

Livestock is definitely James’ passion. He grew up showing pigs. After graduating from the University of Wisconsin short course, he moved to Illinois where he worked on a show pig farm for a year.

“I really enjoyed that job,” says James. “As herdsman, I cleaned pens and moved sows. I also bred sows and delivered show pigs around the country. It was so much fun meeting people from all over the U.S.”

The opportunity to farm with his grandpa is what brought James home. He recently moved into the home where his grandfather, mother and her siblings where raised, which is just across the road from where his grandparents built a house and now live.

Team Latham

August 18, 2017

Desserts, Food & Family
Latham Hi‑Tech Seeds

Success is Sweet for 4-H Members Whose Projects Were Selected for State Fair

Success is sweet for Hope Hartman of the West Fork Winners 4-H Club in Sheffield, Iowa. Last year she entered a bar challenge at the Franklin County Fair and was named Best of Class. This year marks the second time in four years that her Food & Nutrition project has been selected to advance to the Iowa State Fair.

“My favorite things to make are cupcakes and cakes, so I wanted to try something new this year,” says Hope, whose Orange Muffins advanced to the state competition two years ago. Her grandma Cathy Carlson, of Cathy’s Country Cook’n and Carlson’s Tree Farm, is known for growing her own wheat and baking wonderful bread. Cathy is also known for making the most delicious 60-Minute Rolls, so Hope decided to try her hand with dough.

“My grandma found a Caramel Pecan Cinnamon Roll recipe she liked and has made it her own over years by adjusting ingredients,” says Hope. “The judge said the rolls smelled delicious and had good texture.”

Although Hope’s mom grew up in the kitchen and operated a bakery with Cathy, Hope says she didn’t “catch the baking bug” until she joined 4-H.

“I needed a project my first year of 4-H, so I decided to try baking,” says Hope. “I stuck with it after I realized I was good enough to get selected for state.”

Having a 4-H project get considered for the state fair is a huge honor and having a project get selected to actually advance to the Iowa State Fair can be highly motivational for youth.

“It’s really cool to see something you worked hard on get selected for the state fair,” says Emma Bartling. She’s participated in the Food & Nutrition 4-H Project for four years. This year her Buckeye Brownies earned a purple ribbon and were selected to advance to competition at the Iowa State Fair next month.

Like every good 4-H’er, this soon-to-be eighth grader started with a goal in mind. “I wanted to try a new dessert recipe that wasn’t like a traditional brownie. I also wanted to see if a box brownie mix and a homemade brownie mix would work the same in this recipe. She learned that a good homemade brownie recipe works just fine to replace a box mix brownie in this recipe.”

The combination of the layers and beautiful food photography made a Buckeye Brownies recipe stand out, says Emma. She recommends using a 9×13 cake pan instead of the 8×8 pan called for in the original recipe. The larger pan made it easier to cook the brownie base all the way through. She also prefers the larger pan because it makes thinner layers. Since this recipe is so rich, Emma says a thick piece would be too much at one sitting.

In addition to earning top honors with her Food & Nutrition project, Emma also earned purple ribbons for her bedroom redecoration and for a softball sign. One of her photography entries also was considered for state. She also earned blue and red ribbons with her photography project. She said she really didn’t care what the judge thought of her red ribbon photo entry because the memory of being in the field with her dad (when that photo was taken) is more important than any ribbon. Her real passion is working cattle with her dad.

It’s life lessons like these that help 4-H youth develop into confident, independent adults. Some of the best lessons are learned when the purple ribbon isn’t earned. Sometimes it’s just enough to discover where our interests lie. If you enjoy rich desserts, try your hand at baking Emma’s Buckeye Brownies!

Team Latham

July 21, 2017

Desserts, Food & Family
Latham Hi‑Tech Seeds

Get a Taste of Southern Hospitality with Pineapple
As a family-owned and independent seed company, we say we want Latham® Dealers and our farmer-customers to feel welcome from the first “hello.”

Treating friends, neighbors and business partners like family is part of the Latham legacy. John and Chris’ grandma, Evelyn Latham, was one secret to the early success of Latham Seeds. While her husband, Willard, conducted business at the kitchen table, Evelyn was known for serving up homemade treats and bottomless cups of coffee.

If you’ve ever visited the South – whether Colonial Williamsburg or Silver Dollar City – you’ll see pineapples symbolize southern hospitality. Several spouses of Latham dealers and employees found themselves treated to southern hospitality yesterday by Debbie Dance Uhrig, the Master Craftsman who teaches at Silver Dollar City’s Midwest Living® Culinary & Craft School.

The symbol of hospitality during Colonial times was pineapple, or the crowned fruit. As the tradition grew, innkeepers added the pineapple to their signs and advertisements. Pineapples were carved into bedposts across the colonies. Even today the pineapple motif remains a favorite of architects, artisans and craftsmen.

Isn’t it interesting how some traditions withstand the test of time? In the tradition of southern hospitality, Debbie demonstrated how to make Pineapple Upside Down Cake in a skillet. Her presentation was certainly entertaining and delightful, but the best part was sampling the finished product! We’re sharing the recipe with you today, so you can enjoy it at home.

While I enjoy spending “me time” in the kitchen, I also enjoy learning tips and sampling regional fare during my travels. I highly recommend treating yourself to a class at Silver Dollar City if you have the opportunity. And if you’re ever in New Orleans, check out the New Orleans School of Cooking. Click here to read about my experience there.

Related Blog Posts:
- Garden Primavera
- Upside Down German Chocolate Cake
Webspec Admin

July 14, 2017

Desserts, Food & Family
Latham Hi‑Tech Seeds

Resourcefulness is Second Nature at Valley View Farm

Front Row (From left to right): Ruth & Megan Back Row (From left to right): Sarah, Derek, Dan, & Jared

Ruth grew up on a dairy farm and fell in love with a self-described “city boy,” who went to the same country church in Franksville, Wisconsin. Dan grew up in town, but he worked on dairy farms throughout high school and always dreamed of becoming a dairyman.

Dan pursued his dream by attending the University of Wisconsin-Platteville where he says he fell in love with the hills of southwestern Wisconsin. After graduating with a bachelor’s degree in Animal Science in 1983, Dan was hired as an AI technician for Tri-State Breeders. One of the perks of his job was seeing lots of dairy farms and getting ideas for his own operation.

In March 1985, Dan and Ruth were married. They both worked and saved with the shared goal of buying a dairy farm.

“In 1990, we got started part-time and were looking for an opportunity to buy our own farm,” says Dan. “Farm Credit Services produced real estate brochures featuring farms that had been foreclosed during the Farm Crisis. We looked at this farm and could see it’s potential.”

The Vosbergs have been working for the past 26 years to make the most of their resources. Because most of the farm’s buildings were in disrepair, they needed to make the most of the acres and acres of pasture. They started attending grazing conferences, experimenting with pasture mixes and adopted managed grazing before it was trendy.

Dan and Ruth have become known as grazing advocates. Dan has written extensively for Graze magazine, spoken at grazing conferences and the couple has hosted numerous pasture walks. In 1995, the Vosbergs and a few other grass-based dairy farmers helped start the Wisconsin School for Beginning Dairy and Livestock Farmers program through the UW – Madison Farm and Industry Short Course.

The farmstead and the land were in rough shape, so the family worked to make continual improvements. By 1997, their herd size had grown to 100 cows. The 52-stanchion barn was retrofitted into a swing-16 milking parlor. They were the first dairy farm in Wisconsin to put in a Dairymaster parlor from Ireland. At the time, a UW-Madison college student from Ohio was interning at Valley View. He said his family had a Dairymaster and it worked really well.

Multiple hoop barns with compost bedding packs were added over the years to offer protection from the hot summer sun and harsh winter winds. They had planned more improvements, but that was before a tornado touched down in May 2017 and damaged four buildings.

“Our short-term plan is to repair everything that’s broken and then move forward with our plans to increase efficiencies throughout the operation,” says Derek.

While they worked to restore the land and upgrade their facilities, the Vosberg family also worked to improve their herd. They started with Holstein and Jerseys but experimented with crossbreeding to find the best grazing cross for their system . In 2000, they bought their first Normande semen.

While this dual-purpose French breed is relatively new to America, Dan describes it as the quintessential cow. Breed qualities include hardiness, fertility, easy calving, with good feed conversions and genetic diversity. The breed fits well with the Vosberg’s operation.

Oldest son Derek describes Valley View Farm as “a 220-cow crossbred Normande herd based in Southwest Wisconsin. We rotational graze and calve bi-seasonally. Half of the herd calves in spring and half in fall.”

As soon as one pulls into their lane, you can see how Valley View Farm got its name. It’s a long way down!

While the Normande cows don’t produce the quantity of Holsteins, they produce high protein and butter fat that’s desired for cheesemaking. The Vosbergs sell their milk to Torkelson Cheese in Lena, Illinois. Because carcass yield and marbling are superior, they also fetch top dollar for their cull cows and bull calves.

Ironically, Derek’s wife grew up on the largest U.S. Normande beef farm. He and Sarah met at a national Normande conference and were married August 20, 2016, on their farm. While Sarah works off-farm as a physical therapist assistant, she also is active with Valley View Farm. She helps with milking, calf care and social media. Sarah also helps with cattle sales. In addition, she is secretary for the Iowa County Fair Board.

The Vosberg’s 25-year-old daughter, Megan, also helps with milking and calf feeding. She met her husband, Lance, when he was working on the family’s dairy farm. Now Lance works construction.

Sixteen-year-old son, Jared, stays busy with wrestling and track. He enjoys going to cattle shows. This summer he’s helping friends prepare for the county fair.

While many silage bunkers are made from concrete, this one at Valley View Farm was created from the stones in a side hill.

“We’re like the Normande invasion at the Green County Fair,” says Dan. Ruth had served as a 4-H leader for more than 20 years, so they give youth in the area an opportunity to select, train and exhibit Normande cattle. They also show at the national Normande show in Mineral Point every year and promote the Normande breed at World Dairy Expo.

Derek is in charge of crops and TMR. He works with a nutritionist for large animals. He and Dan also work together on seed selection and crop production.

Although they have plenty to keep them busy, the Vosberg family believes in giving back to their community. Dan and Derek both serve as volunteer firemen. Dan also plays guitar for worship services at church, and Megan serves on church council.

Their efforts haven’t gone unnoticed. In 2015, Dan was named Master Agriculturist by the Wisconsin agriculturist magazine. Valley View Farm also received the Lafayette County conservation award.

Today on TheFieldPosition.com we’re recognizing this Wisconsin dairy family for their accomplishments and thanking them for producing the wholesome dairy products we enjoy like cream. Ruth Vosberg shares one of her family’s favorite recipes for Cream Puff Dessert.

Team Latham

June 30, 2017

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Quarry Hill Dairy is on a Mission to Promote Health

When Connie Meyer was growing up on a grain farm near Oelwein in Northeast Iowa, she dreamed of marrying a farmer and raising her family on a farm. There was one caveat, however. She didn’t want to marry a dairy farmer because of the amount of time and work that is involved.

“I made a farm call to Quarry Hill Dairy when I was working in sales for Monsanto. I met a third-generation dairy farmer named John, and the rest is history!” says Connie, who is responsible for human resources, employee management and accounting for the family’s dairy. “Yes, dairy farming is a lot of work, but I’ve also learned that it is very rewarding. There are so many great people in our industry, and this is an awesome place to raise our girls!”

Connie’s husband, John, is the Quarry Hill Dairy’s overall business manager. Their daughters, 15-year-old Kate and 14-year-old Megan, are both active on the FFA dairy judging team. They also show meat goats and dairy cows for 4-H. The girls enjoy helping at the dairy when they’re available. Kate plays softball and volleyball. Megan is a member of the track and basketball teams.

With 800 cows to milk and two active teenagers in the house, the Meyers rely on non-family members to keep operations running smoothly. Three, 8-hour shifts daily are split among 20 full-time employees at two locations. There are 10 full-time milkers, two part-time milkers, one full-time calf manager, one herdsman and two assistant herdsmen, a feeder and three people work in agronomy.

“Our employees are extremely important to us. We couldn’t do what we do without them! We’re fortunate to have a team of passionate people.” says Connie.

Milk is shipped daily to Land O’Lakes, and Connie has become very involved in consumer outreach. Land O’Lakes’ member/owners recently started working with 10 national food bloggers, only 1 of whom had previously visited a working dairy. Earlier this month, these bloggers met the farmers who produce the products that will be featuring. Connie and one other individual represented Minnesota, and other dairy farmers represented California and Pennsylvania. The three farmers represented a variety of dairy sizes and styles.

“I emphasized our focus on cow health in order to produce a high quality product to drink for milk, cheese, ice cream, and other dairy products,” says Connie. “I wanted the bloggers to understand that cows are our livelihood, so everything we do in our dairy is focused on keeping our cows healthy and happy. Decisions are made based on what’s best for the cows.”

“I hope consumers understand that we really care about our cows and our land,” Connie adds. “Every decision we make on our farm centers around the question, ‘Is this what’s best for the cows?’ Consumers can be confident the dairy products they purchase are high quality and nutritious!”

Because most consumers are more than three generations removed from agriculture and food production, Connie believes it’s important for all farmers to share their stories and “put faces” on the products we produce.

Today Connie is sharing with us one of her family’s favorite recipes for Parmesan Ranch Chicken. It’s fancy enough for #SundaySupper and easy enough to make for #WeekNightSupper. I’m looking forward to making this recipe myself. No matter when we sit down to this meal, you can bet we’ll be giving thanks for America’s dairy producers!

Team Latham

June 16, 2017

Food & Family, Poultry