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Latham Hi‑Tech Seeds

New Orleans Melds Cultures into Unique Regional Cuisine
More than 8,000 farmers gathered last week in New Orleans for America’s largest farmer-led, farmer-focused trade show and convention. Open to all “friends of corn, soybeans, wheat and sorghum—from growers to member associations to agribusiness to farm media,” the 2016 Commodity Classic boasted an impressive schedule of presentations and events designed to get attendees jazzed about agriculture.

There was so much to get jazzed about from the seeing state-of-the-art planting and fertility equipment to presentations by yield guru Dr. Fred Below and UAV guru Chad Colby. I enjoyed walking around the tradeshow, catching up with old friends and meeting new acquaintances. I stopped by booths to learn more about what our industry partners are doing to advocate for the next generation. I talked with farm broadcaster Duane Murley of KWMT in Fort Dodge about exciting projects that Latham Hi‑Tech Seeds has underway with the Iowa Soybean Association and the Iowa Food & Family Project. (You can bet I’ll be blogging about those soon!)

The booze is the most crucial ingredient. Be generous.

There was simply more to see and do that I could squeeze into four very full days because I also needed to get outside the convention hall to enjoy the beautiful weather, see a few sights and eat a lot of great food. One highlight of my week in the South was a visit to the New Orleans School of Cooking. (Thanks to Carol Coleman for the invitation to join her and several other Iowans for this fun time!)

Our cooking instructor, a former kindergarten teacher and certified tour guide, was a walking encyclopedia of Louisiana history plus a colorful storyteller. We learned how Spanish explorers, French settlers, Canadian immigrants and African slaves influenced the Cajun and Creole dishes for which New Orleans is famous.

You can see inside the pans using the mirror above the instructor’s head!

What’s not to love about a history lesson that takes place over a four-course meal? As our class began, we were served hot buttermilk biscuits with cane syrup. (Before I made this trip, I assumed everyone ate maple syrup. We know what we grow, right? It only makes sense that cane would be the syrup of choice in Louisiana.)

The Southern menu demonstrated during our cooking class included:
- Corn & Crab Bisque – Oh. My. Yum. This is one dish Iwill make at home! (Even though it wasn’t on our menu, I’m linking to gumbo because it’s a signature dish in New Orleans.)
- Shrimp Creole – This is another southern specialty that’s oh so good! Be sure to mix it all together before taking a bite. (Our instructor said she can always tell the northerners in the class because they leave the gravy on top of the rice. “Mix it up, y’all!”)
- Bananas Foster and Pralines (pronounced here as praa-leens) – Talk about indulgent! We were treated to both desserts plus ice cream.
Did you know that New Orleans (#NOLA) is the birth of Bananas Foster? I found it fascinating to learn this dessert was born out necessity. Here’s why… New Orleans was the major port of entry in the 1950s for bananas shipped from Central and South America. Owen Brennan, owner of Brennan’s Restaurant, challenged Chef Paul Blange to find a use for surplus or ripe bananas. Decadent Bananas Foster was created and named for Owen’s friend, Richard Foster, a local civic and business leader. Each year, Brennan’s flames 35,000 pounds of bananas for the famous dessert.

Get a taste of the French Quarter at home by recreating these classic recipes at home!
Team Latham

March 11, 2016

Desserts, General, Recipes
Latham Hi‑Tech Seeds

West Central Iowans Revisit Scandinavian Roots in Uganda

When Steven and Charlene Sandven of Humboldt got married in 1982 and moved onto a West Central Iowa farm, they had no idea its history would lead them to Uganda as they celebrated their 33^rd wedding anniversary. Their story is one that weaves together two families across three different continents.

Steven’s great grandfather, Magnus, borrowed money from Lars Mandsager to emigrate to the United States from Norway. Magnus helped Lars farm, plus he worked as a tailor’s apprentice in Fort Dodge to earn additional money to pay back the loan. This tract of land transfers back and forth between the Mandsager and Sandven families throughout the years.

Fast forward to Fall Harvest 2015. Steven and Charlene are in the midst of harvesting soybeans

Tilling, planting and harvesting is all done by hand at ChildVoice Uganda

when they received a call from Conrad Mandsager, CEO and Founder of ChildVoice. Conrad and his younger brother, Neil, were born in Cameroon where their father was a medical missionary. Conrad graduated from Marshalltown High School and played football at Wartburg College in Waverly, Iowa. Conrad returned to his family’s Humboldt County farm, but his entrepreneurial drive led him to explore farms in the Northeast. He’s now a consultant in New Hampshire, and the Sandvens rent the Mandsager family’s Iowa farm land.

Regardless of where Conrad is hanging his hat, his heart is with people in Africa. He was moved by the women and children whose voices were silenced by war in Uganda. “The Lord’s Resistance Army began kidnapping children to become soldiers and women to be used as sex slaves. For 20 years, the rebels abducted an estimated 30,000 children from their homes in Northern Uganda and forced them to commit violent acts upon villagers.”

In 2006, ChildVoice pioneered a unique community model to provide hope and opportunity for adolescent girls in northern Uganda because returning child soldiers and sex slaves were not welcome in their home villages. Years of war had left their home communities traumatized and facing abject poverty. “The second generation impact of war remains,” read the organizations website, “and our young students today still face many challenges.”

One challenge is making the model community self-sustaining. Several fields, or large gardens, have been tilled and planted. The women primarily grow peanuts and vegetable crops like white sweet potatoes, beans, potatoes, okra and white, waxy corn that they call maize. They also grow watermelon. A few local men are hired to raise some chickens and a few pigs to supply ChildVoice with meat and eggs. A fish pond also has been built to raise tilapia, so they can raise their own fish as well as sell some.

Another challenge is teaching these women and children life skills, so they can become self-supportive. Women living in the village become apprentices in one of these areas: cooking for a restaurant, which is referred to as a hotel there, hairstyling or tailoring (seamstress). The Sandvens hope farming may be added, so the women may choose grain or livestock farming as a life skill. (As a sidebar, click here to read how one Iowa farm women has helped female farmers in Uganda.)

Steven and Charlene Sandven greeted upon arrival at ChildVoice Uganda

During their two-week stay last October, the Sandvens helped make physical improvements to facilities around the mission. Steven and Charlene also used their farming skills to evaluate the maize program. They learned the maize is yielding only about 10 bushels per acres! The maize is being planted in hills at a plant population of about 18,000 per acre (although the local measurement is hectares).

To demonstrate how more plants – and higher yield – could be achieved, the Sandvens taught the women how to plant in rows. They demonstrated with sweet corn, planted at a population of 32,500 plants per acre. They formed one measuring stick that was about 8 inches long for seed spacing and a 20-inch stick for row spacing.

Soil fertility is also key to improving yield, so soils have been tested on the ChildVoice farm. The next step in achieving higher production is going to be adding nutrients to the soil. Plans are in the works to begin using nutrients from the rabbit hutch and fish pond as fertilizer.

Of course, higher yield also means the villagers need to look at developing infrastructure. All labor is manual at this point. Should they consider oxen and equipment or purchase small farm machinery? Should they expand their land base? These are questions being pondered now by the ChildVoice board of directors, four of whom traveled with the Sandvens in October to Uganda along with five representatives from Lutheran Church of Hope in West Des Moines.

This group also traveled to nearby villages to see how well graduates of ChildVoice were doing on their own. One graduate had opened her own bakery next to another woman, who sells beans and rice that is delivered by a farmer in bulk bags. Then locals use measuring cups to buy what they want from the roadside market. Another ChildVoice aluma works as a cook in a hotel, or what Americans would call a restaurant. A third graduate has her own salon, and a fourth graduate married a farmer from another tribe.

“It was so rewarding to teach them things they could use to improve their lives,” says Charlene. “We hear the expression, ‘Another day, another dollar.” We’ll it’s true for these ladies! They earn so little, but they’re learning how to take care of themselves and their children.”

The women the Sandvens met last fall in Uganda are just a few of the success stories being told as ChildVoice celebrates its 10 th anniversary in 2016. Those interested in helping can contact ChildVoice International or an associated ministry through Lutheran Church of Hope.

In honor of the Norwegian heritage that brought together the Mandsager and Sandven families three generations ago, today we’re sharing a recipe for Kringla. Kringla seem to magically appear on the tables of those with Scandinavian heritage either on Thanksgiving and Christmas. The Sandvan family enjoys these pretzel-like pastries so much that Charlene freezes them to have on hand throughout the winter.

As empty nesters with four adult children, Charlene says having casseroles and desserts in the freezer is a real life saver. Their oldest daughter, Brandy, lives nearby with her husband, Cody, who farms with Steven and Charlene. Brandy and Cody have two children. Brittany and her husband, Reed, have one son. The Sandven’s daughter Chelsea is a senior at the University of Northern Iowa, majoring in in Criminology and Psychology. Their youngest son, Skyler, is freshman in Aerospace Engineering at Iowa State University.

Both Steven and Charlene’s families come from Norway, so today their sharing their recipe for one of their favorite comfort foods with us!

Team Latham

March 4, 2016

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Yes, a Heart Attack Can Happen to You!
Guest blog post by Melissa Murphy

Photo by Joseph L. Murphy – find him as @jmurphpix on Instagram and Twitter

Half marathon, check. Workout 45 minutes everyday, check. Eat healthy, check. No family history of heart disease, check. Heart attack, check!

If you are like me, you would scratch your head to hear someone in her early 40’s suffered a heart attack. That, of course, happens to people that are much older or who have risk factors like smoking, obesity or high cholesterol. I’m proud to say that I don’t fall into any of those categories, but the truth is, I now will live with heart disease the rest of my life.

Here is an excerpt of a blog I wrote about my heart attack:

It started as a normal day. I exercised in the moring, got the kids to school and went to work. After school we ran around and did our normal daily routines. I took [my daughter] Brenna to Irish dance lessons. We had supper and all went to bed. At 2:00 am I woke up with crushing chest pain. First thought, “I gave up caffeine today for Lent. Could that be the cause? What if I’m having indigestion?!”

I got up and walked to the coach and sat in the dark for a minute. By now, I’m noticing the pain is in my jaw. I finally start to acknowledge that this is something bigger than I could possibly imagine. I have a Bachelors in Nursing and remember from my training that women present differently than men. (You can read more about the night I suffered a hearth attack and follow my road to recovery here: http://pinnie40.blogspot.com)

February ushers in National “Go Red for Women,” which brings awareness of heart disease and stroke by asking people to wear red and get more informed. The one thing I would like readers to know is how women’s symptoms can be completely different from men’s symptoms.

In my case, years of estrogen supplements from birth control pills caused a rare dissection in

Photo by Joseph L. Murphy – find him as @jmurphpix on Instagram and Twitter

my right coronary artery. I had two stents placed to reinforce the wall of my artery. Those stents will be a part of me for life, and I even received a serial number certificate (to show to doctors during procedures) as a reminder. I’ve also gone from one daily medication to a daily pill box with four medications. These medications will be my lifeline for the rest of my life, helping to guard against cholesterol and blood clots that could cause another heart attack.

Ladies and gentlemen, this is where it gets real. It – Can – Happen – To – You!!! Even though I’m a nurse and should’ve known better, I spent precious time googling my symptoms thinking it had to be something else. Don’t let death be the result of being embarrassed to call an ambulance. I delayed in making the 911 call and my vitals crashed in the ambulance on the way to the hospital.

Below are a list of symptoms that you should take seriously:
1. Chest pain or discomfort (may not be on left side)
2. Pain in your arm, back, neck and jaw
3. Stomach pain
4. Shortness of breath, nausea and light headedness
5. Sweating
6. Fatigue
Many women will experience vague or silent symptoms that might simply go unnoticed. Flu, indigestion, jaw pain, chest pain and shortness of breath are all signs of a heart attack. I had chest pain, jaw pain and felt nauseated. But I was still able to have a conversation, Google symptoms and doubt what was really going on. Sadly, all the symptoms aren’t always present. Be aware and take multiple symptoms seriously.

My other advice is to have discussions with your doctors. If you fall in the risk groups, work with your care providers and family members to improve your health. It might seem like hard work now, but the reward will be many years ahead with loved ones.

NOTE: One way to improve overall health is to meal plan. Registered Dietician Anne Hytrek of the Ankeny Prairie Trails Hy-Vee, an advisory board member for the Iowa Food & Family Project, shares tips for creating heart healthy meals and choosing healthy snacks. There are so many great sources for heart healthy recipes!

Today Melissa is sharing one of her favorite recipes from Healthy Recipes for Your Heart. Reprinted with permission Copyright © 2016 by the American Heart Association. Available on ShopHeart.org, while supplies last!
Shannon Latham

February 26, 2016

General, Poultry, Recipes
Latham Hi‑Tech Seeds

Re-Do Your Lunch Habits
by Kilah Hemesath, Latham Hi‑Tech Seeds Marketing Intern

Packing lunch before heading out the door in the morning involves either throwing a few granola bars into my bag or arriving five minutes late to class because I took time to pack a real lunch. Thankfully, my dilemma was solved when I went home last weekend!

My mom had been telling me about a new trend called “Mason Jar Salads in a Jar.” I was a bit skeptical on how long they would stay fresh, but they lived up to the test! On Day 10, the salad was just as crisp and fresh as they were on Day 1.

After a trip to the grocery store and three hours of labor, we had 40 pints of salad in jars! We made 10 of each kind: Ranch Rotini, Tortellini and Artichoke, Taco Salad and Strawberry Vinaigrette. These recipes can be found here, along with 27 others!

Those three intensive hours of cooking, chopping and packing led me to develop a list of ways to speed up this process in the future. Here are my top three takeaways:
1. First cook the ingredients that must be cooled. Each recipe either called for noodles, quinoa or salad dressings that had to be cooled before being packed into the jars. Cooking these first minimizes downtown because you can be preparing other items while these are cooling.
2. Cut up your veggies at the same time. There A LOT of veggies to cut, especially if you make four kinds of salad! Cutting all veggies at the same time reduces the need to continuously clean up plus results in fewer dishes to wash in the end.
3. Make an assembly line. With multiple ingredients going into each jar, it’s easier to
  have everything laid out nicely. This is also a great way to create an assembly line if multiple hands are there to help!
Depending on the ingredients of your salad, you may want to prioritize the order in which you eat them. For example, I don’t want to save the taco salads for last because of the fresh avocado.

A quick, easy and healthy lunch option is now doable with the Mason Jar Salads. Give it a shot and switch up your lunch!
Webspec Admin

February 25, 2016

General, Recipes, Sides
Latham Hi‑Tech Seeds

Latham® Dealers Vacation like a Star at Hard Rock Cancun
The gleaming silver motor coach pulled into the guitar-shaped lane and rolled to a stop in front of a side entrance just for VIPs. Luggage was attended to by a group of attentive bellmen. As Latham® dealers and special guests walked through the doors of the Hard Rock Cancun on January 30, they were greeted with a smile and a cold drink.

A one-man band played popular cover tunes. A buffet of chips with guacamole and pico de gallo, beef skewers and a variety of Mexican appetizers was provided. Fender guitars were available for anyone wishing to get into the rock ‘n roll spirit. (Did you know guests at the Hard Rock can check out a guitar and then turn to a TV channel to learn how to play? This is just one of the cool amenities offered at this all-inclusive resort.)

What more does a rock star need… How about unlimited food and drinks? Complimentary room service? Multiple swimming pools, white sand beaches and turquoise waters? Some of our guests enjoyed the Rock Spa for a massage on the beach. Others treated themselves to facials, pedicure and manicures. The more adventurous went ziplining, snorkeling, four-wheeling or horseback riding.

One especially notable excursion provided by Latham Hi‑Tech Seeds was a day trip to Chichén Itza (pronounced chee-chehn eet-sah), located on the Yucatan Peninsula. While visiting this wonder of the modern world, we learned many fascinating facts:
- The sun and the moon were significant in the daily lives of Mayans, so there is symbolism throughout their architecture. El Castillo pyramid has four sides containing: 365 steps, or one for each day of the solar year; 52 panels, or one for each year in the Mayan century as well as for each week in the solar year; and 18 terraces, one for each month in the religious year. During the fall and spring equinoxes, the sun’s shadow forms an enormous snake’s body, which aligns with the carved stone snake head at the bottom of this pyramid.
The Pyramid of Kulkulkán — also known as El Castillo — is probably the most recognized ruin of Chichén Itza.
- Ball games, featuring a soccer-sized ball with a set of intricate rules, drew huge crowds of spectators. Carvings around the courtyard display rules of this sacred game. One carving even shows the captain of the losing game being beheaded, which was thought to be a way of dying with honor as a sacrifice to the gods.
- Corn (teosinte) was developed at least 7,000 years ago in Central Mexico. Early cultures literally depended on this staple for life, so corn greatly influenced religion and mythology. The Maya believed that gods mixed their own blood with corn flour to create humankind, and the elite members of society shaped their babies’ heads to resemble a tamale to honor the corn god.
While my family enjoyed visiting Chichén Itza and experiencing the Mexican countryside, we also loved every minute we spent at the Hard Rock Hotel. Honestly, our favorite restaurant at the Hard Rock Cancun was wherever we were dining that night! We tried them all: Zen hibachi grill, Ciao Italian, Ipanema Brazilian grill, Frida Mexican restaurant, The Market for International cuisine and Pizetto.

In honor of our fabulous sales incentive trip to Cancun, today on TheFieldPosition we’re featuring a Tex-Mex recipe courtesy of the Iowa Beef Industry Council. Click on the posts below for a recap of some of our past company trips, including recipes from those regions. NOTE: If you’re interested in learning how you can earn your own trip to another tropical destination next February, call 1-877-GO-LATHAM (1.877.465.2842).

Related Posts:
Team Latham

February 12, 2016

Beef, General, Recipes
Latham Hi‑Tech Seeds

Let Your Love Shine, All Year Long

The closer we get to Valentine’s Day, the more advertisements there are for roses and chocolates. Why wait for one special day to send flowers or to write sweet nothings? Why not hide love notes around the house or treat your spouse to a nice dinner for no particular reason? Why not send random text messages throughout the day to let her know that you’re thinking of her?

Let your loved ones know just how much they mean is Mark Rother’s mantra. He’s been married for 37 years to his childhood friend, and he feels so fortunate that he has worked with both of his sons. He considers his daughters-in-law to be bonus members of his family and is delighted that all five grandchildren live within four miles of the family farm.

Mark loves that he and Sue can attend the grandkids’ activities and help out when they’re needed. Ryan and his wife, Becky, are parents of three daughters: Rosie, 10; Brooke, 6, and JJ, 2.5 years old. Tony and his wife, Jessica, are the parents of Landon, 6, and Olivia, 3.

“I’m not rich in a monetary sense,” says Mark, “but my life is rich in all the ways that matter most.” He and his wife, Sue, live on the farm south of Sheffield in North Central Iowa that’s been in Mark’s family since 1921. They got married in 1978 and had the distinction of getting the first beginning farmer loan that the local bank had written in about 30 years. When the Farm Crisis of the 1980s hit, he said the bank was probably second-guessing their decisions but Mark and Sue weathered the storm. They did body work and automotive repair plus Mark took on carpentry jobs to bring in additional income.

Two decades later the Rother’s sons each found their passions from working side-by-side with their parents. After graduating from Ellsworth Community College, Ryan took a job with the state’s leading masonry company. He enjoyed his work, but it took him away from home for long stretches. With a wife and children, he decided to start his own carpentry and masonry business. Mark went to work for Ryan and continued farming.

A few years later when Tony graduated from North Iowa Area Community College, he also wanted to farm. The family’s operation wasn’t large enough to support everyone, so Tony decided to start his own trucking business. Today Mark helps Tony haul loads, including shipments of Latham® Hi‑Tech Seeds. Their trucking business is a good complement to their farming operation since they can haul through the winter months.

“What I enjoy most about farming is freedom I have,” says Mark. “I love the independence. I enjoy being my own boss and making my own decisions. There is just something be said about the earthy smell of working the ground in the spring and fresh cut hay in the summer. Our kids had a lot of responsibilities as they were growing up. We had a lot of livestock and they had to help. I really believe that teaches them a lot of life lessons.”

The boys learned to work hard, but Mark admits that he was raised by a workaholic father and was a workaholic himself. The older he gets, the more he understands the importance of work-life balance. That’s why he and Sue spend as much time camping and boating. Last summer they rented a houseboat and enjoyed vacationing with their sons, daughters-in-law and grandchildren on the Mississippi River. They also enjoy making memories when their families come over to spend time in the swimming pool or sleepover in the pool house.

“Susie’s grandmother passed away and left her $3,500. Susie wanted something to remember her by,” says Mark. “Since our boys were small at the time, Susie decided to buy a 28-foot swimming pool. We’ve zillion memories with our kids and now our grandkids.”

Recently the Rothers built a pool house that’s more like a cabin with a deck, overlooking the pool. It has lofted sleeping quarters, which their grandkids especially enjoy. There’s also a kitchenette and a patio, so they can fix meals outdoors and maximize their pool time.

In honor of enjoying life’s simple pleasures, today the Rothers are sharing one of their family’s favorite comfort foods. This crock pot recipe is perfect for the planting or harvesting seasons or when curling up beside a fire on a cold winter’s day.

Team Latham

February 5, 2016

Dairy, General, Recipes, Sides
Latham Hi‑Tech Seeds

5 “Fast” Foods to Feed Football Fans
One of my friends commented how she wished she had the knack for throwing parties. She said she finds hosting people in her home intimidating because she’s not the world’s best cook and she doesn’t own any fancy serving dishes. So… her comment inspired this blog post!

Why do we put so much pressure on ourselves to set a table that looks like it’s straight from the pages of Better Homes and Gardens or create meals that are Pinterest-worthy? When someone invites me over, I couldn’t care less if they serve me a frozen pizza or bake a calzone from scratch. I’m just thrilled with any invitation to get together with friends. Plus, it’s a bonus when I don’t have to fix a meal or do any dishes. What about you?

That’s why this Super Bowl I’m keeping the menu simple. I’m going to focus more on being a hostess rather than being a caterer. I hope “5 Fast Foods to Feed Football Fans” grabs your attention and inspires you, too.

Here are five recipes that can literally be made in minutes:
1. Bacon Wrapped Smokies Blanketed in Brown Sugar & Butter – put a new twist on a tried and true crowd favorite with three variations of the same recipe. One version is spicy; one is sweet; and one is traditional.
2. Buffalo Chicken Dip
3. Queso and Chips
4. Toffee Apple Dip and Apples
5. Jalapeno Meatballs – see recipe below
These recipes are all about minimizing your time in the kitchen and maximizing your time in front of the big screen with family or friends. Enjoy the game!

P.S. If you do enjoy taking the time to prepare a feast and set fancy table, check out our Pinterest page for ideas. The following #vintage posts also provide you with more menu options from appetizers and entrees to desserts.

Related Posts:
Gary Geske

January 29, 2016

Beef, General, Recipes
Latham Hi‑Tech Seeds

Beef is Part of a Healthy Diet

Iowa has the most fertile soil and abundant land for agriculture, but Chris Freland says it’s the people who make it great! “I have been blessed to work with some of the industry’s greatest people who represent Iowa values. Working with many agriculture partners to make a bigger impact is what it is all about, and the dedicated staff at Iowa Beef Industry Council makes promoting beef every day a great experience.”

Right after the first of the year, headlines in major magazines and newspapers are filled with tips for losing weight and eating healthy. Truth is, many of those headlines are either vague or misleading.

The 2015 Dietary Guidelines for Americans suggest lean meat as part of a healthy, balanced diet. Did you know that beef is a small package with beef nutrition? One serving of beef, which is 3 ounces or about the size of an iPhone, provides our bodies with nearly half of its needed protein plus 10 essential nutrients including zinc, iron, protein and B vitamins.

Eating beef also can help stimulate muscle growth in older Americans, and that protein can play a key role in weight management. According to research published in the American Journal of Clinical Nutrition, eating four ounces of lean-beef protein each day can help enhance muscle development by 50 percent.

Evidence from a second study published in the Journal suggests that a moderate increase in dietary protein combined with physical activity can help a person manage weight by increasing heat produced in the body, which helps a person feel full longer, prolongs energy expenditure, helping maintain lean muscle mass and improves metabolism.

“Being able to educate consumers about agriculture and their food choices is vitally important. Iowa’s beef farmers are dedicated to raising safe and wholesome beef – and that is a promise from their families to yours,” says Chris Freland, who graduated from Iowa State University with a degree in Kinesiology and Public Health. She has a nursing degree and experience in the health care community.

Before being selected recently as the executive director of the Iowa Beef Industry Council, Freland owned and operated a dairy for 20 years. She also served as Industry Relations Manager for the Midwest Dairy Association, as well as Associate Director for the Iowa State Dairy Association.

“Iowa’s beef farmers do an incredible job every day caring for their land and their animals. It is our job at the Iowa Beef Industry Council to be their eyes, ears and voice to market their great products,” adds Freland. “We want consumers to understand with confidence where their beef comes from, and we want to help Americans continue to choose lean beef more often as a part of their diet.”

Beef is the perfect partner to fruits, vegetables, low-fat dairy and whole grains. Today the beef industry council is sharing a recipe that pairs skillet steak with bright colored vegetables. It’s not yet officially grilling weather in the Midwest, so this quick and easy recipe will let you serve up a meal that will take your taste buds on Spring Break!

Team Latham

January 22, 2016

Beef, General, Recipes
Latham Hi‑Tech Seeds

Tips for Reaching Resolution to “Eat Healthy”

Anne Hytrek, Ankeny Prairie Trail Hy-Vee Dietician

The number one New Year’s resolution made by Americans is “eat healthy.” What does this mean? Studies have shown the vast majority of resolutions are never met because they’re vague, so I asked a registered dietitian to help me develop a plan for success.

“The crucial part of healthy eating is having a balanced diet,” says Anne Hytrek, MSEd, RD, LD, CDE, who works at Ankeny Prairie Trails Hy-Vee and serves on the Iowa Food & Family Project’s Advisory Committee. “One food group doesn’t give all that your body needs for proper brain and muscle function. That’s why it’s so important to eat foods – in proper portion sizes – from all food groups.”

Portion control is another key to healthy eating. Our supersized, fast food society has led to the mind shift that 16 ounces of soda and 1-pound burgers are standard. The truth is that one portion of meat is 3 ounces, or about the size of a deck of cards.

“A ‘petite steak’ is usually 8 ounces and that’s more than twice the recommended serving of meat per meal,” explains Hytrek. “When people replace portions of meat with vegetables as the U.S. dietary guidelines suggest, they’re probably going to need to snack in between meals. Snacks are fine as long as they’re planned to balance your diet.”

While the guidelines encourage Americans to eat more nuts, Hytrek says that literally a handful of nuts constitutes one serving. Also keep in mind that not all nuts have the same caloric content. Almonds, walnuts and pistachios have lower calories than peanuts and pecans. Cashews and Macadamia nuts have the most calories. Be intentional in your meal and snack choices, so that you don’t unintentionally raise your caloric intake.

Another tip for eating healthier in the year ahead is getting the recommended 5 servings of fruits and vegetables daily. Try to have at least one different colored vegetable and one different colored fruit at a meal, suggests Hytrek. This is a win-win because your plate will be more visually appealing, and you’re more apt to eat a colorful meal.

Also consider adding fruits and vegetables as “healthy snack options.” Two clementines, or cutie oranges, is one serving. One banana is two servings. You might be able to add two servings of fruit to your diet simply by enjoying a mid-morning and mid-afternoon snack, which in turn, will help you stave off hunger until meal time.

This time of year, when we don’t have the gardens and fresh fruits in season, shop the frozen section. Frozen fruits and vegetables actually may have more nutrition than some out-of-season produce. For example, fresh strawberries aren’t in season. The boxes of strawberries in the fresh produce section now don’t contain as much vitamin C as the frozen ones, which were picked while they were ripe and frozen when these fruits were in season. Just be cautious that you’re choosing unsweetened berries or the added sugar will negate the added nutritional benefits.

Speaking of added sugar… don’t fool yourself into thinking that fruit smoothie is a guaranteed healthy choice! Hytrek says it really depends on how the smoothie is made. Some recipes call for Greek yogurt or unsweetened almond milk, which can provide nutritional benefits without all the added sugar. Most smoothies contain real fruit, which contains natural sugars, plus juice and added sugar. If this is the case, a recommended serving size for a fruit smoothie is actually be an 8-ounce cup or smaller!

In addition to smoothies, another food trend is roasted or caramelized vegetables. Today Ann Hytrek is sharing with us a recipe from Hy-Vee.com for a Healthy Caesar Salad. Bake a few kale chips to jazz up your salad and replace the calories from croutons. If you have any leftover kale, add it to a casserole or pasta.

Team Latham

January 15, 2016

General, Recipes, Sides
Latham Hi‑Tech Seeds

Experience History and Culture through Regional Foods
Some of the best memories are made on roads less traveled. What I enjoy most about my job as marketing director for Latham Hi‑Tech Seeds is the ability to travel the rural countryside, meet some of the world’s nicest people, experience new things and enjoy regional foods.

Each region is known for something unique. If you’re enjoying “hot dish,” you’re most likely in North Dakota. Runza is distinctly Nebraska. Minnesota, the land of 10,000 lakes, is known for fresh catch of the day and Wild Rice Soup.

So how would you describe traditional Iowa fare? “Meat and potatoes” best describes the food scene in Iowa, but Executive Chef Jason Culbertson at the Hotel Julien Dubuque says a food revolution is underway.

“Our culinary roots are heavily influenced cuisine that our ancestors brought from Canada and European countries,” says Chef Culbertson, a Dubuque native and a graduate of Le Cordon Bleu College of Culinary Arts in Minneapolis.

“Our menus are influenced by what’s grown locally and what’s readily available,” adds Chef Culbertson. “Iowans certainly produce quality meat, but we’re definitely doing meat and potatoes in a more sophisticated, contemporary way. We’re emphasizing plating and presentation more than ever with a focus on making our dishes as aesthetically pleasing as they are delicious.”

During a recent stay at the Hotel Julien Dubuque, I was treated to a stay in a luxurious Executive Room and breakfast in Caroline’s Restaurant. This trip was part of the research author Darcy Maulsby is doing for the book she’s writing on Iowa’s culinary history. Like Darcy, I enjoy learning about history and indulging in fabulous foods. That’s why I found these facts so fun:
1. Since 1839, a hotel or inn has occupied the corner of Second and Main.
2. The Julien has hosted famous guests such as Abraham Lincoln, “Buffalo Bill” Cody, Mark Twain and Al Capone.
3. After a $30 million restoration in 2009, the Hotel Julien Dubuque has been restored its original grandeur. This stunning boutique hotel marries modern amenities with historic charm. It features “richly appointed suites, a stunning Grande Ballroom, exquisite meeting spaces, and a sunlit pool and fitness center.” (Yes, I took this verbatim from a news release because I couldn’t say it better myself!)
4. Around 1900, the City of Dubuque was equal to Chicago in size. Dubuque was an important center for trade and commerce, and the Julien was the focal point of this bustling economy. It gained recognition as a gathering place for the city’s rich and famous.
5. Al Capone may have owned an interest in the Julien. For certain, he was a frequent guest. When things got hot in Chicago, Capone would allegedly take over the entire eighth floor for its vantage point. Capone’s guards watched for Feds or rival gangs crossing the Mississippi from Illinois.
The Hotel Julien Dubuque is steeped in history. One of the most interesting characters in its past (IMO) is Caroline Fischer for whom Caroline’s Restaurant is named. Caroline is the great-great-grandmother to the three cousins who today manage the Fischer Companies and the Hotel Julien Dubuque. Caroline’s husband, Louis, was a partner in the Fischer ice business.

When Louis died in 1875, Caroline took over his ice business. Widowed at age 31 years with five young children to raise, this determined woman became one of Iowa’s first female entrepreneurs. Caroline is said to have followed her deliverymen around because taverns to which they delivered ice would provide free drinks to entice the deliverymen to leave a little extra ice. If an employee was passed out in his ice wagon, Caroline drove home his team of horses and wagon with her own horse and buggy in tow!

Caroline eventually bought out her partners in the ice business. She invested in downtown and riverfront property, and brought her family into the business that still exists today. What’s not to love about this type of persistence and spunk? Caroline reminds me of the many women who have blazed trails in Iowa agriculture.

In honor of the tenacity of Iowa’s pioneers, today we’re sharing with you a recipe that puts a twist on a meat and potatoes meal. I love this original recipe for twice baked potatoes from Ree Drummond of The Pioneer Woman. (You could substitute a favorite of your own.) The twist comes with spooning the twice baked potatoes into a martini glass and garnishing with green onion, shredded cheddar cheese and a cherry tomato on top. Toast the new year with a fun twist on Iowa’s favorite- Meat and Potatoes! This hearty meal is sure to hit the spot on a cold winter’s day or night.

Click here for more recipes from Dubuque.

P.S. You might find it interesting to note the Hotel Julien Dubuque was the featured on the 19^th season finale of ABC’s The Bachelor, featuring Iowa farmer Chris Soules.

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