Nestled along the Mississippi River in southwestern Wisconsin, Potosi is only a 30-minute drive from Dubuque, Iowa. The National Brewery Museum is interesting. The pub grub is some of the best, and the tidy farmsteads dotting the countryside make rural Grant County equally enchanting.
Andria White and her husband, Jim, make their home on one of these farms. After graduating from the University Wisconsin – Platteville, Andria started farming in partnership with her parents, Mike and Pam Fritz. She became a Latham® dealer in 2010 because it allowed her to put her degree to work by starting her own business while earning additional income to build her livestock herd.
“I enjoy working with an independent family-owned seed company that cares about product development, quality and placement,” Andria says.
After working as an electrician for 27 years, Jim left his own business to help with the couple’s growing livestock enterprises and three children. A&J White Cattle Company raises and sells both registered Red and Black Angus. Andria’s uncle owns the Potosi Brewery’s Production Facility down the road from the Brew Pub and Museum — a side perk for their livestock operation because their cattle rations include spent brewers grains.
When they can get away from the farm, Andria and her father enjoy competing in Cowboy Mounted Shooting.
“My dad and I watched a friend compete in cowboy mounted shooting,” Andria says. “It was leather, guns and horses. It was so exciting – and we were hooked!”
Andria and Mike attended a mounted shooting clinic in 2012. Now they’re members of the Cowboy Mounted Shooting Association® – the nation’s fastest growing equestrian sport. Mounted contestants compete in this timed event using two, 45 caliber single-action revolvers loaded with five rounds of specially prepared blank ammunition.
“It’s a sport that my dad and I both enjoy,” Andria says. “We compete in different divisions, so we’re there to cheer on one another and share tips. Everyone starts at Level 1. There are also divisions for kids under 18 and seniors over age 50. You must win against so many people in your level before you can advance.”
Although Andria and her father are avid hunters (and her dad used to be on a trap shooting team), she says Cowboy Mounted Shooting is completely different from anything they had experienced. They’ve learned the importance of an easy hammer and the fastest trigger, as well as the value of a good horse.
“Horses that can run fastest on a straightaway aren’t always the best for Cowboy Mounted Shooting because of the turns required,” says Andria, adding that she is blessed to have a Quarter Horse mare that “turns on a dime.” Andria and her mare, Holly, won the buckle for Level 3 at the 2023 National Mounted Cowboy Shooting competition in Nebraska. With enough wins under her belt now, Andria moved into the Level 4 Ladies division.
Whether she has been riding horses or pulling calves, a hearty bowl of Wisconsin Beer Cheese Soup hits the target every time. Add a side salad with homemade beer bread, and you have a complete meal!
Whether you cheer for the Black and Gold or the Cardinal and Gold, we’re all on the same team in the fight against cancer.
Jerry Broders, RSM, and the Allen Oltman Family presented a check to Coaches vs Cancer during the Iowa game on Saturday, February 4th.
For the 11th consecutive season, Latham Hi‑Tech Seeds is donating funds to the American Cancer Society through Coaches vs. Cancer. Our company’s donation will total $75k by the season’s end.
Coincidentally, Latham Seeds celebrated its 75th anniversary in 2022 by launching a Seeds of Hope campaign to raise an additional $75,000 for the American Cancer Society. Latham Seeds will donate $1 to the American Cancer Society for every unit of LH 3937 VT2 PRO, LH 5245 VT2 PRO and LH 6477 VT2 PRO sold.
“We have been committed to supporting the American Cancer Society through the Charity Stripe Promotion since the 2012-2013 season because we know first-hand what a gift hope can be,” says John Latham, president, Latham Seeds. “On February 20, 2010, my father underwent a stem cell transplant to battle AML (Acute Myelogenous Leukemia). He and my mom moved into the Gift of Life Transplant House in Rochester after he was released from the hospital. That transplant extended Dad’s life for more than five years, and we are grateful for all the support he received during his cancer battle.”
More than 1.6 million people are diagnosed with cancer annually in the United States. Whether it’s ourselves, our parents, a neighbor or a coworker, each of us has a cancer story. No one fights alone.
At Latham Hi‑Tech Seeds, we have been kicking off the holidays with an all-company potluck since 2009. This year, we thought our gathering was worthy of a Christmas poem. Enjoy our little story and our pictures! Here’s to carrying on your own cherished family traditions this season.
This week at Latham Seeds, we all gave a cheer
For the food and the sweaters — yes, our potluck was here!
Crockpots and cookies all waited in line
And the tacos arrived, just precisely on time.
Who brought that cheese dip? Who made those bars?
Mexican sushi? Oh, we’re eating like stars.
“Feliz Navidad” was our theme for this year,
There were jalapeños galore, for those with no fear.
We had cheesy corn and tortillas, beans and rice
And all the Christmas staples – so much sugar, so much spice!
Our ugly sweater contest brought Quentin some fame.
But who knew Spanish Bingo is the best reindeer game?
Quentin was our big winner!
Personalized ornaments were hung on the tree
As a thank you to Team Latham for everyone to see.
With hearts and bellies full, no one left without
Because a tradition like this is what family’s all about.
Enjoy a recipe that was brought to the potluck below!
Hallmark and Hollywood often use creative license when filming, but the Midwesterners who recently traveled around Ireland as guests of Latham Hi‑Tech Seeds will tell you none is needed. For us, the Emerald Isle lived up to its billing – in beauty, hospitality and intriguing local lore. Each day was like a scene from a movie, made only better because we were experiencing it right on set!
Our eight-day adventure began with a visit to the Cliffs of Moher, the “eighth wonder of the world.” We were blessed with beautiful clear weather. Not only were the cliffs in full view, but we also saw the Aran Islands in the distance. After admiring the view, we traveled by motorcoach through the countryside to County Kerry where we enjoyed a delicious white tablecloth meal complete with traditional Irish music.
The next day we fueled up with a Full Irish Breakfast before heading to the Muckross House. Nestled in the heart of Killarney National Park, Muckross House is Kerry’s premier visitor attraction. However, “house” is an understatement for this majestic 19th century Victorian mansion that overlooks Muckross Lake. Its rooms are elegantly furnished in period style. Extensive improvements – including adding the Sunken, Rock and Stream Gardens – were made during the 1850s in preparation of Queen Victoria’s visit.
Today’s visitors to Muckross can step back in time on a 1930 to 1940s-era working farm. Electricity had yet to be introduced to the countryside, and horses reigned supreme. There are three separate working farm sites that are furnished in traditional style right down to the livestock raised. The black Kerry dairy cow is one of the oldest breeds in Europe, descending from the 4,000-year-old Celtic shorthorn. In fact, this breed has been kept from extinction thanks in part to Muckross Farm.
From Muckross, our band of roving Midwesterners traveled to Blarney where many climbed the winding stairs of the castle to kiss the lucky Blarney Stone. We also enjoyed walking through the beautiful gardens and visiting Blarney Woolen Mills.
Another highlight of our Irish adventure was a tour of Ballymaloe House. What’s not to enjoy about being encouraged to taste the sun-ripened strawberries and vine-ripened tomatoes? This family-run hotel, restaurant and cooking school is situated on 300 acres of rolling green hills in southern Ireland’s beautiful County Cork.
Focus on Quality Ingredients Transforms Irish Cuisine
With its emphasis on high-quality, fresh ingredients, Ballymaloe is internationally recognized as the birthplace of modern Irish cuisine. This organic farm includes gardens, glasshouses and a micro dairy. The glasshouses were developed with grant aid money in the 1940s, making Ivan and Myrtle Allen among the first tomato producers in Ireland. Myrtle started a restaurant in her dining room in 1964, and she created a recipe for tomato relish to preserve the tomatoes Ivan grew. Ballymaloe Relish was a break-out product and remains the flagship product of Ballymaloe Food Co.
Ballymaloe Relish
Myrtle’s daughter-in-law Darina Allen started Ireland’s first farmers market and helped develop it into a national industry. Darina’s daughter-in-law Rachel Allen is a graduate of the world-famous Ballymaloe Cookery School, so she has taken on many of the duties she learned from Darina.
Local ingredients, including water, also are key to the success of Jameson Whiskey. The word whiskey is derived from the Irish “uisce beatha,” meaning water for life. That’s fitting because the barley used to make Jameson comes “from up the road and [its] water comes from outside the window.”
During our tour of Jameson Distillery in Midleton, we learned that in 1780 John Jameson established the signature triple distillation process that it still used today. Our tour concluded with a whiskey tasting of Jameson, Scotch and an American whiskey. Afterward, we could choose to enjoy Jameson with Ginger Ale and a squeeze of lime.
Our “agricultural tour” continued in Dublin where many of us took a self-guided tour of the Guinness brewery. The tour ended on the seventh floor at the rooftop Gravity Bar, which offers one of the best views in the city. Visitors can admire the Wicklow Mountains where Guinness sources its fresh Irish water as they enjoy a complimentary pint of Guinness.
Sláinte! (Prounced slawn-che, this is the Gaelic toast to good health.)
This week college basketball teams and their loyal fans will travel to eight cities for 48 games during the first four-day weekend of America’s unofficial hoops holiday. They will then move to four cities for the Sweet 16 before arriving in New Orleans where the Final Four will run April 2-4.
We’re helping fans everywhere prepare with 10 themed recipes from our blog. Whether your favorite teams win or loses, you’ll always be a winner when you bring your “A Game” to the table! Good food makes the agony of defeat more bearable or the thrill of victory sweeter.
Iowans were thrilled on Selection Sunday, March 13, when both the University of Iowa Hawkeyes and the Iowa State University Cyclones were invited to The Big Dance. Fresh off a Big 10 Championship title, the University of Iowa Hawkeyes were given a 5-seed. The Hawks will play 12th-seeded Richmond Spiders, which also won its conference tournament, at 2:10 p.m. on March 17.
Iowa State University will play on Friday, March 17, at 6:20 p.m. After going 0-18 last season in the Big 12 and 2-22 overall, new head coach T.J. Otzelberger’s has led the Cyclones to their first NCAA tournament since 2019. The Cyclones will be an 11th-seed this year, matching up against the sixth-seeded Louisiana State University Tigers.
Throughout the basketball season, every free throw made by Iowa State University and University of Iowa, Latham Hi‑Tech Seeds donated to the American Cancer Society through Coaches vs Cancer!
The 2022 Iowa State University Check Presentation.The 2022 University of Iowa Check Presentation.
Whether you want to cheer on your favorite teams while enjoying a St. Patrick’s Day feast, simple pub grub or southern comfort food, you’ll find it in our Game Day Recipe Roundup. Below are favorite recipes that were featured by Latham Seeds on “The Field Position:
Remember to tune into after the game to the Latham Locker Room Report on Cyclone Radio. The Latham Locker Room show is a post-game radio broadcast in which analysts, coaches and players share their thoughts on the game.
Shared family values and common interests are what brought Cole and Mandy Danner together. The two met at a social event hosted by the Block & Bridle Club when they were students at Iowa State University (ISU) where they learned of shared interests in raising and showing cattle. Both had been active members of both 4-H and FFA. Mandy showed club calves, and Cole started his herd as a 4-H Beef project. Cole also was active on the 4-H Livestock Judging Team. He competed in National 4-H Livestock Judging Contest at the National Western Stock Show and at National FFA Convention. He earned a college scholarship for livestock judging and a spot on the ISU Livestock Judging Team.
The Danner Family in September 2021.
Cole and Mandy have been building their cattle numbers since they got married in September 2012. They moved to an acreage outside of Laurens, Iowa, where they rented farmland and farmed alongside Mandy’s family.
“Cole and I farmed row crops for seven years and enjoyed it thoroughly. We learned a lot in those years and cherish all the memories. But how does the old saying go? The only thing that stays the same is that everything changes!” says Mandy. The couple has experienced many life changes in recent years.
“We were blessed with our first child, our son Bentley, in January of 2017. He is a farm boy through and through! He will jump at any opportunity to go farming. He loves the farm life so much we converted our entire basement into his little play farm setup complete with every piece of equipment you can imagine: barns, cattle, fence, silos, and grain bins,” says Mandy. “In May of 2021, we were blessed with our second child, our daughter Myla. We can already tell that she loves the farm life by the way she looks at the cattle, and the smile on her face when she goes outside.”
Bentley is a farm boy through and through.Bentley and Myla love checking on cattle and being outside on the farm.
Another change for the family occurred in January 2019 when Cole took a sales job with C&B Operations, a John Deere dealer in Storm Lake, Iowa. He has since moved into a store manager position. Cole and Mandy continue to help their family farm during spring planting and fall harvest. They also continue to operate a Latham® seed dealership.
“I joined Latham Seeds in 2012 because it’s an independent, family-owned company,” says Cole. “There’s a great support team in place, and I really enjoy working with people who have the same values.”
“Farming runs in both of our families, and we feel blessed to farm as a family,” says Mandy. “It’s priceless to work side by side with the ones you love. Cole and I both believe in the future of agriculture and look forward to carrying on our farming traditions.”
Today the Danners are helping promote beef by sharing one of their favorite recipes for Ground Beef Stew, as well as another recipe for Caramel Pecan Bars. It sounds like a winning combination for a chilly, fall evening.
Caramel Butter Pecan Bars
2 cups flour
1 cup packed brown sugar
3/4 cup cold butter
1.5 cups chopped pecans
1 jar (12 oz.) caramel ice cream topping, warmed
1 pkg. (11 1/2 oz.) milk chocolate chips
Combine flour and brown sugar. Cut in butter until crumbly. Press into ungreased 9×13 pan. Top with pecans. Drizzle caramel evenly over pecans. Bake at 350 for 15-20 min. or until caramel is bubbly. Place on a wire rack and sprinkle with chocolate chips. Let stand for 5 minutes. Then carefully spread chocolate chips over caramel layer. Cool at room temperature for at least 6 hours, or until chocolate is set. Cut into bars. Yields 4 dozen.
Pumpkin Fundraiser Plants a Seed for Ronald McDonald Donation
As a young boy growing up on 4-C-Sons Dairy near Maiden Rock, Wisconsin, Latham Hi‑Tech Seeds Forage Products Manager Corey Catt developed an interest in how nutrition affected the animals in his care. He also was committed to making a difference in his community and the world around him.
“My parents were always visiting family and friends in the nursing homes, as well as those who lost spouses or going through a tough patch in life,” says Corey. “My favorite grandmother, who had been very active, was in a bad car accident that left her in a wheelchair. This gave me and my brothers perspective to the challenges people face.”
Corey’s mom was a nurse and an emergency medical technician (EMT), and he attended classes with her when he was young. He also was in an accident when he was a kid. “I will never forget those who helped me from the EMT’s to a wonderful community that supported our family and farm operations during that time. All this support and kindness from others added some depth and desire to want to help others in some way.”
His life experience also explains Corey’s diverse interests and multi-faceted career. He graduated from the University of Wisconsin at River Falls with a bachelor’s degree in Agriculture with an emphasis in Agronomy, Nutrition and Economics. He took EMT training at night after attending college classes during his first fall in college. He later advanced training to become a Nationally Registered Paramedic.
“One of my paramedic colleagues from the ambulance service was telling me about a fundraiser his dad did. Every spring he would start seeds for giant pumpkins. Then he would sell the seedlings to people in the community to raise money for a community fundraiser, and in the fall, they had a big pumpkin weigh-off party. It was similar to a 50-50 raffle where half the money was reserved for the winner with the biggest pumpkin, and the other half was donated to kids with disabilities,” said Corey.
Corey’s friend needed a place to grow his giant pumpkin for the fundraiser and asked if he could plant it at 4-C-Sons Dairy. Their first attempt yielded them about a 200-pound pumpkin, so they accepted a challenge to grow a bigger pumpkin the following year. Some people claim there are lots of secrets to growing a giant pumpkin, but Corey says it’s a lot is like farming because we need Mother Nature to cooperate.
“That fundraiser planted a seed in the back of my mind,” said Corey. “It got me thinking about ways I could help others.”
Corey Catt delivers pumpkins to Ronald McDonald House Charities with his two goddaughters.
Fast forward a few years and an opportunity presented itself. Corey was asked to be a godfather for two of his friends’ daughters. When the girls grew older, Corey wanted to do an activity with his goddaughters that would allow them to experience the feeling of giving back by helping others. Corey planted his first pumpkin patch about 20 years ago, and then he reached out to the Ronald McDonald House in Minneapolis to see if he and his goddaughters could donate pumpkins there. In subsequent years, he contacted Ronald McDonald Houses in Milwaukee because they were closer to where his other goddaughters lived. He also has donated to Rochester.
“Delivering pumpkins to Ronald McDonald Houses led to meaningful conversations with my goddaughters, House managers, and the families that stay there,” said Corey. “We were given tours of the houses, so my goddaughters learned about kids their ages who were battling pediatric cancer. A house manager at the Ronald House in Milwaukee explained how decorating pumpkins brings some normalcy to a chaotic life. It’s a source of comfort to these families, even if it’s just for a moment in time.”
“The love is palpable inside the Ronald McDonald House,” adds Corey. “Everyone there is so kind. There are volunteers who are gardening, preparing meals and leading crafts. My role isn’t large, but it’s a way to support these families. This year we delivered pumpkins in time for a large move-in event at the Ronald McDonald House in Minneapolis. Our pumpkins, straw bales and corn shocks helped welcome these families to their home away from home.”
The Pumpkins Must Get Delivered
Just as rain and snow couldn’t keep the Pony Express from delivering, Corey doesn’t allow the weather to prevent him from delivering pumpkins.
“I’ve been extremely blessed to have a good friend who graciously grows a big pumpkin patch every year, so I have a backup supply,” says Corey. “When I’ve had production issues due to hail or drought, he has come through. This year he grew the most beautiful weed free patch that I’ve ever seen in my life. It’s nice to have friends who contribute, too.”
Raising pumpkins on a large scale takes time and effort. Corey says he’s in a constant battle with weeds and insects when he’s not working with dairy and beef producers through his job with Latham Seeds or working as a paramedic at Regions Hospital in St. Paul.
“Some days you wonder if it’s really worth it, and then you’re reminded why you’re doing this,” says Corey. “One day I was delivering pumpkins to a Ronald McDonald House when I saw a little girl with tubes hanging everywhere. I could just feel the heaviness of this mom. It honestly made my heart ache as I imagined all her concerns: hospital bills, insurance, missed work, other kids at home.
This little girl walked by one a warty pumpkin and said, ‘Look, Mommy. This one has bumps.’ She smiled the biggest smile. That little, warty pumpkin brought her so much joy. I could see the mom find a fragment of joy in that moment, and that one moment made a summer’s worth of work all worth it.”
Corey adds, “Everyone has pieces of their heart they want to give, but not everyone knows how to share it. It took a lot of phone calls for me to figure out how to give back to Ronald McDonald Houses, but it has been so rewarding. I believe each one of us can find a way to make a difference. That’s one thing I appreciate about Latham Seeds. This family-owned company is about more than business… It’s about making a difference.”
In honor of October as both Pork and Pumpkin Month, today we’re sharing a recipe for Pork & Pumpkin Chili. Plus, pumpkin has many health benefits! Pumpkin is highly nutritious. It’s high in beta-carotene, which your body turns into vitamin A. Studies show that vitamin A can strengthen your immune system and help fight infections.
In honor of October as both Pork and Pumpkin Month, today we’re sharing a recipe for Pork & Pumpkin Chili. Plus, pumpkin has many health benefits! Pumpkin is highly nutritious. It’s high in beta-carotene, which your body turns into vitamin A. and is particularly rich in Vitamin A. Studies show that vitamin A can strengthen your immune system and help fight infections.
Each Prunty Contributes His Own Ingredient for Farming Success
Today’s technology makes it possible for farmers in different states to conduct secondary research online in the off-season and put it into practice during the growing season.
“We had a hole in our bean lineup, so I went online and started looking for seed,” says Aaron Prunty, who farms with his dad, John, and his brother, Paul, on the South Dakota-Minnesota border near Pipestone, Minn. “I really liked what I read about Latham Hi‑Tech Seeds in the F.I.R.S.T. Trials and decided to give it a try. In our first year, we planted a plot that included Latham’s 1858 and 1538, which ended up winning. All three of the Latham numbers we planted performed well, and the 1858 out-yielded the competition in every side-by-side we put it in. We decided to plant exclusively Latham® soybeans the next year.”
Aaron is responsible for making the seed decisions for the family’s farming operation. His brother has a real knack for fixing equipment, and their father has been primarily responsible for taking care of their independent farrow-to-finish pork operation.
The Prunty family raises all crossbreds. They save their sows and buy boars: Hamp, Duroc, Large Whites and Yorks. As a result of keeping a fairly closed herd and mixing their own feed on site, they avoided PEDV. They also were one of the first producers to start vaccinating for PRRs.
“We’ve always been farrow-to-finish. We farrow year-round, every week,” says John. “I love farming and that makes all the difference in the world. Fortunately, my wife has been a partner with me through the years.”
John’s wife, Elizabeth, mainly took care of the farrowing barn but now Paul is doing more of that. In fact, each family member is making the most of his natural abilities and interest. Aaron graduated in 2007 from South Dakota State University in Agronomy. Paul earned a degree in Animal Science in 2013 from SDSU.
“I’ve always enjoyed working with Dad. He has a lot of respect for us and our abilities,” says Aaron. “Dad very much leads by example. He doesn’t leave the dirty work just for us; he pitches in. He’s a really good mentor and he’s always been on the cutting edge of technology.”
John says, “It’s really fun farming with the boys. They’re full of shenanigans! I’m transitioning to retirement, but I’m having too much fun to quit.”
While each family member has his or her main responsibility, they all help where needed. John runs the combine, while Aaron and Paul trade off running the grain cart and semis for soybeans. Elizabeth runs the grain cart for the corn harvest. They’ve also divided up the spring field work. Paul does the strip tilling and plants the corn; Aaron plants the soybeans.
You could say that farming is in the Prunty’s blood. They’ve traced their ancestors back to the 1600s and learned they were farmers in Northern Ireland. In honor of the Prunty’s Irish heritage and their love of farming, we’re sharing a recipe for Irish Pork Stew.
Like many boys who grow up on a farm, Landon Aldinger was fascinated with equipment.
Years later he would combine his fascination with equipment and farming with skills in technology and engineering to help others get more results using fewer inputs.
Landon (left) and Mike Aldinger own Precision Farm Management. It has evolved from a focus on acquiring and using the latest products to using technology to implement more precision agricultural services.
Watching big machines on the family farm led to Landon getting a bachelor’s degree in Ag Engineering from Iowa State University. He then worked nearly seven years, as a Senior Design Engineer, for the Toro Company in Minneapolis before his story finally came full circle. “I really enjoyed my time and my career in the cities,” says Landon. “But when I turned 30, my priorities started to shift. I was ready to head home and become more involved in the farming operation.”
Grady Aldinger loves being involved on the farm. Here he is during the fall 2020 harvest.
Landon had been assisting his father, Mike Aldinger, since 2008 with their seed, chemical and consulting business. Mike started the business as Ag Fertilizer and Chemical in 1977 with his father (and Landon’s grandfather), Merle. After Merle retired, the business became Precision Farm Management, Inc.
Like farming itself, Precision Farm Management has evolved from a focus on acquiring and using the latest products to using technology to implement more precision agricultural services like variable rate seeding and variable rate fertilizer, including variable rate nitrogen.
We’re proponents of all things VR (variable rate) whether it’s nitrogen, fertilizer or seed,” says Landon. “Placing the correct amount of inputs in the appropriate areas just makes sense and offers opportunities for enhanced return on investment. We offer these services to our customers and find a plan that fits their capabilities and operations.”
McCoy Aldinger (pictured at 6 months) was born March 2021.
Once all their crops are harvested and the next year’s crop has been planned and the seed orders have been written, Landon works on projects related to his Aldinger Engineering LLC consulting business. He also spends time “carpet farming” and helping his oldest son, Grady, fix his equipment in their living room. Landon sees signs of a second generation engineer/farmer in his son.
“Grady continues to love all things agriculture and equipment,” says his proud dad. “It is not uncommon for him to head out to the field for a few hours to ride along and ‘help’ any way he can. I love watching his excitement. He was beyond excited for fall 2021. We’ve been counting down the days to harvest!”
There will soon be competition for the buddy seat as Landon and his wife, Kinsey, welcomed their second son in March 2021. “McCoy has been such a blessing to our family,” says Landon. “He is such a happy baby. We can’t wait for him to experience all things farm-related and to see what the future holds for him.”
The Aldingers vacation with their extended family each summer in Brainerd, Minnesota. They enjoy fishing, playing miniature golf, boating and eating ice cream.The Aldingers vacation with their extended family each summer in Brainerd, Minnesota. They enjoy fishing, playing miniature golf, boating and eating ice cream.
In addition to raising kids and crops, the Aldingers also raise cattle and pork. About four years ago, they built a new wean-to-finish hog building.
“The hog barns are a great source for fall fertilizer and offers us an alternative to using commercial fertilizer on some of our farms while improving our soils’ organic matter,” says Landon. “My parents built one hog barn about 15 years ago with the intent of building another one since the property was zoned as a two-barn site,” says Landon. “It made sense for me and Kinsey to build the second hog barn to diversity our farm income. Producing cattle and pork, the seed dealership, chemical sales, plus consulting helps us diversify.”
In celebration of October Pork Month, today Landon and Kinsey are sharing one of their favorite pork recipes for Sausage & Squash Soup
Lansinks Celebrate 30 Years in Latham Seed Business
Some folks say December is the most wonderful time of the year. But if you ask these Iowa farmers, they’ll tell you they prefer the harvest season complete with a splendor of autumn colors.
“Our favorite time of the year is fall because we work all year for the harvest,” says Tammy Lansink, who has farmed with her husband, Dennis, for 42 years. They’re the third generation to farm the home place.
The Lansink Family
Growing up on a farm in western Iowa, Dennis Lansink knew he wanted to be a farmer by the time he was in high school. He started his own cattle project when he was in 4-H. He was active in FFA while he was in high school and began raising hogs a few years later. Upon graduating from high school in 1977, Dennis began farming with his father. They raised corn, soybeans, and alfalfa together until 1994. When his dad semi-retired, Dennis’ brother, Doug, joined the farming operation.
Dennis continues to raise cattle. He has switched from a cow-calf operation to backgrounding cattle. He purchases the calves when they’re between 400 and 500 pounds and feeds them until they’re about 900 to 1,000 pounds.
The JD 4020 being used to feed cattle is the first John Deere tractor that Dennis’ father purchased in 1970 and it’s still used today.
This year marks the 30th anniversary of Dennis becoming a Latham® seeds dealer. He became a dealer in 1991 to stay abreast of new products and to also purchase his own seed at a discounted price. What he has since learned is that it’s more than that.
“After years of planting Latham brand soybeans and watching their performance in my fields, as well as growing Latham seed beans, I knew Latham quality was consistent and high performing,” says Dennis. “With encouragement from one of my friends who was a Latham dealer in a nearby town, I decided to become a seed dealer. Being a family owned and operated business, Latham Seeds appealed to me. It has been a good fit for our farming operation. I also like that Latham purchases different seed traits from other companies, which provides my customers and myself with more choices.”
The Lansinks spend as much time as possible with their family. Dennis and Tammy are the proud parents of four adult children: Christopher, Callie, Courtney and Cara. During this season of life, they’re especially enjoying watching their 11 grandchildren participate in sports and other activities. They also enjoy the regular euchre and marble games they play with Dennis’ 89-year-old mother, Leila.
When he can find the time, Dennis enjoys riding his motorcycle and golfing. He also enjoys participating in tractor rides. Dennis’ favorite tractor is a John Deere 4320, which he restored a few years ago and enjoys taking on rides. Another special tractor is the JD 4020, which was the first John Deere tractor that Dennis’ dad purchased in 1970. The family still uses it today to feed cattle.
Dennis’ favorite tractor is the JD 4320. He had it restored years ago and enjoys taking it on tractor rides.
Speaking of feeding… Tammy is responsible for feeding a hungry crew. Because she’s also a full-time grain cart operator during harvest, she likes hearty meals that are easy to prep ahead of time. Today she is sharing with us one of her family’s favorite recipes for Cheeseburger Soup.
