“Growing up as first-generation Americans and having parents that immigrated from Portugal as farmers, we ate an atypical diet compared to our peers,” Fernandes said. “The dishes reflected Portuguese cuisine which included lots of codfish, beef, pork, and chicken. They often contained the undesirable parts of the animals such as organs, feet, ears, and tails.” 

In the wake of the COVID-19 pandemic, the meat processing industry has been severely impacted due to “outbreaks, staffing shortages, and backlogs,” Fernandes said. However, the Manchester community has stepped up & played its part in order to ensure the continued success of locally-owned businesses such as Fernandes Farmstead.

“We believe that the community is not only attempting to support local businesses more but are also becoming aware of the importance of living a healthier lifestyle, in turn eating local and cleaner,” Fernandes said.

As a family-owned operation, Fernandes often has to juggle traditions while also looking to the future. One matter that is of the utmost importance to Fernandes is passing along farming skills & traditions to future generations, in order to combat the generation gap among farmers. Farmers aged 65 or older now outnumber farmers aged 35 years old 6-to-1, Fernandes said, and as farming is a long-term investment, steps must be taken in order to guarantee future generations have the necessary skill sets and training.

“The skills of farming can be taught through school programs, extracurricular activities, and most importantly at home passed down from older generations. To avoid getting overwhelmed, the best way to start is small,” Fernandes said. “Container gardening, a flock of egg layers, or even a community garden plot such as Spruce Street Community Garden. With every season that passes, you will gain knowledge and experience that you will be able to apply going forward.”