We’re excited to introduce Carma DeVries as the new office manager at Latham Seeds! With a lifetime of agriculture experience and a love for working with people, Carma joined us on October 7 and has already made her mark as a welcoming face at our Alexander office. Customers and dealers will quickly recognize her as the friendly voice answering the phones, but she’ll also be supporting human resources efforts, assisting with dealer reports, and keeping all of us organized.
Raised in Franklin County, Carma has spent her entire life deeply involved in agriculture, from showing livestock in 4-H and FFA as a kid to working for more than a decade on a Quarter Horse farm. As a lifelong animal lover, Carma continues to volunteer at the Franklin County 4-H and FFA horse show each summer. Carma and her husband, Mark, a farmer and cattle producer, now carry on a farming legacy with their son Joe, raising cattle and cultivating corn, soybeans, and alfalfa. Joe is also a Latham® Dealer and serves as the Northwest Member Services Director for the Iowa Cattlemen Association.
Carma’s background in the seed industry spans 31 years. She majored in horse science technology at Kirkwood Community College. Prior to joining Latham, Carma worked in customer service and office coordination at Profi-Seed, AgVenture, and Simplot, where she developed hands-on expertise in soybean seed, shipping, and customer support. Carma says she’s excited to bring this knowledge to Latham Seeds, reconnecting with her love of working with growers and their products.
“Since starting here, I realized how much I missed working with soybean seed along with the growers who raised them,” Carma says.
Outside the office, Carma stays busy with hobbies like gardening and canning and is actively involved in her local church. She’s thrilled to be part of the Latham team, and looking forward to getting to know our growers, dealers, and her new colleagues. Be sure to stop by and give her a warm welcome the next time you’re in touch with Latham Seeds!
Chicken Enchiladas
Recipe Notes
Ingredients
- 3 cups finely chopped cooked chicken
- 1 cup chopped onion
- 1/2 cup butter
- 1/2 cup flour
- 2-3 cups water
- 1.5 Tbsp chicken bouillon
- 1 – 8 oz container of sour cream
- 2 cups shredded cheddar cheese
- 1 – 4 oz can chopped mild green chilies, drained (if desired)
- 2 Tbsp chopped pimento (if desired)
- 3/4 tsp chili powder
- Chopped parsley or parsley flakes
- 12 – 6-inch corn tortillas or 10 – 8-inch
Instructions
- In a medium saucepan, cook onion in butter until tender.
- Stir in flour, then water and bouillon; cook and stir until thickened and bouillon dissolves.
- Remove from heat.
- Stir in sour cream, 1 cup shredded cheese, chilies, pimento, and chili powder; mix well.
- Reserve at least 2 cups of the sauce mixture for topping.
- Stir in the chicken to the unreserved mixture.
- Fill each tortilla with chicken mixture and roll up.
- Arrange in a greased baking dish (9×13). Spoon on reserved sauce and cover with the rest of the shredded cheese and parsley.
- Bake at 350° for 25 minutes or until bubbly.
- Can make ahead and refrigerate.