They create a menu based on the wishes of each client. Victor and Lorena’s extensive culinary skills give them the freedom to create custom menus for their clients. For the group’s Christmas luncheon, she will serve baked ham. 14 Fremont Women’s Connection luncheon, Lorena served a traditional Thanksgiving dinner, including turkey, green bean casserole and homemade stuffing. Lorena is well-known for her Italian fare, including fettucine alfredo and lasagna, and the couple offer a variety of options, from simple sandwich lunches to elegant prime rib dinners.Īt the Nov. The much-loved Mexican food served at Casa Fiesta is available for events at Victor’s, but the Jimenezes are not limited to Hispanic options. Food can vary from Mexican to Italian and prime rib dinners The meals include variations on the Roots' wholesale items found at other stores, such as barbecue shredded chicken and barbecue shredded pork sandwiches, and macaroni and cheese.A seasonal fresh cranberry salad was on the menu at The Victors Event Center during the Fremont Women’s Connection meeting on Nov. They now also do hot meals, along with the deli counter. While the retail store has been a popular part of the operation for many years, it has evolved. There are several new aspects to the business, including a food truck that they take to special events, and a mobile grocery store. People think of the typical owner that just sits in an office and doesn't do much, I'm very hands-on in the day-to-day operations that go on here,' Damschroder said. 'Oh yeah, I'm here every day doing something. He was elected as a county commissioner and worked as a full-time firefighter for Fremont. I grew up here and worked here as a kid.'ĭamschroder brings some outside experience to the business. 'It's kind of been one of my lifelong dreams. 'My dad was finally ready to retire, so my wife and I bought the family business,' Damschroder said. Matt Damschroder bought the business during the pandemic, in 2020. Often called 'the face of Roots Poultry,' she doesn't remember how young she was when her father first started featuring her in a variety of promotional activities that required a person who was willing to be in front of a camera. More than shredded chickenĪs Roots Poultry's retail store gears up for Thanksgiving, Reed is regularly called on to help between the production side and the store management because of the wide variety of jobs she's held. She has worked on the farm for more than 20 years, with a variety of jobs, but is sometimes called the 'face of Roots,' because her father started using her for promotions when she was little. The turkey manure is used to fertilize their fields.Īnnette Reed is also a Roots Poultry family member. They also no-till and minimum-till practices with their soil and in waterway maintenance. The turkey farm website has a link for monitoring the solar arrays. They have an energy independence goal, having installed solar arrays generating a total of 350,000 kilowatts, which powers more than 50% of their annual energy needs. They are a good quality turkey that we've been buying for a number of years.'īowman Landes farms take their environmental green commitment to a level beyond the way they raise the turkeys. 'They are more expensive, but they are also more local. It's another fresh turkey we carry,' Damschroder said. 'Bowman Landes is an all-natural, free-range turkey. Roots has two different fresh turkeys, representing an evolving market: Troyer Foods, from Goshen, Indiana, and Bowman and Landes, from New Carlisle, Ohio. Then once I know how many of each size I have, I will start tagging them for the individual orders, because we've got a whole peg board for different orders for different individuals that have called in and requested a certain size turkey and certain brand,' Damschroder said. 'We individually size them, so I know how many 14-pound turkeys, 13-pound turkeys, and 12-pound turkeys I have. When the turkeys arrive at the Fremont facility at 3721 W. Thanksgiving is Roots' biggest event of the year. During an interview with the News-Messenger, he was weighing turkeys in the Roots Poultry warehouse as the company prepared for Thanksgiving. Matt Damschroder is the fourth-generation owner of the Fremont-based family business. 'I do a lot of things,' she said, but she's currently the production manager, handling most of the company's food-related certifications and government requirements. She has worked on the farm for more than 20 years and has had a variety of jobs in the family business. He weighs out turkeys in the warehouse, as they prepare for their retail Thanksgiving sales. Matt Damschroder is the fourth-generation owner of Roots Poultry.

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