Today we’d like to introduce you to Candace Stock
Hi Candace, please kick things off for us with an introduction to yourself and your story.
I grew up partly in Mahnomen Minnesota. My mother worked for the Indian Heathcare Services on the White Earth Reservation and my father a 3rd generation farmer. We lived in the country, surrounded by trees, fields. Our house sat on a hilltop overlooking a pond filled with leaches and sucker fish. We kept a large garden for a few years but it dwindled as I got older as my parents careers required more attention. They are hardworking people and successful in their fields. They eventually separated and this turning point in my families life lead me to explore our land. I often walked alone in the wooded areas around our homestead deep in thought and allowing nature to guide me. I would pick plants leaves, buds, flowers and berries. As an 8 year old I was curious about what I had found and occasionally tasted the fruits but had little knowledge if it was edible or not. I made discoveries good and bad but mainly found my place in nature. Even now when life feels overwhelming or unmanageable I find time to walk in the woods as it is my medicine.
My purpose in life has stemmed from memories of food and family, entwined with the land. We grew up with vast lush fields of wheat, peas, soybeans and corn. Our family gardens always offered cucumbers, squashes, asparagus and tomatoes. My paternal grandmother maintained a garden that truly fed our family and community. She perfected her pickles, jams, ferments and you could never leave her house without a grocery bag full of fresh baked bread, nourishment and love. The pond provided fish, our land deer. The soil so black and full. The tree lines around our house offered ramps, wild garlic, parsnips, sour plums, pheasant back mushrooms and morels. The slopes near the pond I could find black walnuts and fiddlehead ferns. The edges of the fields salsify and dandelion. My mother used to send us out to pick choke cherries for jams and pie. My sisters and I would search for honey suckles to eat and those gifts received as a child are sweet memories today.
These memories have always kept my path clear. I started my culinary career early, in high school I took technical classes and that lead me the Culinary Institute of America in Hyde Park, NY. I travelled to France and China to expand my culinary knowledge and techniques. I didn’t always know that I would eventually move home to the Midwest. I believe that my careers has had a very natural flow and every step taken has helped me to become successful in matters important to me. I worked in large catering companies, small farm to table restaurants, small mom and pop eateries, food trucks and more. I moved around the east coast working in NY, Washington D.C. and NC. I took a little time in Montana and then moved to Fargo, ND and when I arrived I was pregnant and knew that this would be home. Much of my family is here in the Midwest and for what the land and community have to offer I knew that this was were I wanted my son to grow up.
As a new mom and start to a Pandemic finding my career path here took some time. I found a restaurant called BernBaum’s and one of the owners there had a hand in the trajectory of my career. She was supportive in allowing me to follow catering endeavors and together we hosted dinners that really brought the community together. She was a beacon for the city of Fargo as she held space for so many people to enjoy beautiful food in a place that was accepting and safe. After hosting an indigenous dinner, I was asked to cook a dinner in Medora. They were hosting a land blessing ceremony with the Tribal Elder and hoped to find an Indigenous Chef. A few months prior to the ceremony I catered a small birthday party for a woman that was contracted to assist with all of the planning of the land blessing. I traveled to Medora, the days prior to prepare for the event and the turnout was significant. It was open to the community, and they were so welcoming and gracious for the meal I provided. It was a great honor and led to more opportunities to spread the benefits of Indigenous food ways. Since I have connected with a farmer Noreen Thomas of Doubting Thomas Farm. They specialize in organic grains as well as hosting agrotourism, classes for beginning farmers and prioritize conservation practices. Noreen allows me to host cooking demos and foraging tours. On the farm and is a prized leader in the community and industry.
Following the community dinner in Medora I was invited to consult for the cafe of the Theodore Rosevelt Presidential Library and currently work as the executive chef. It has been an incredible journey and the team is procuring an experience like no other Presidential Library. It is a true honor to be a part in sharing this contribution to future generations. The cafe will be from the indigenous perspective to honor the nations first people. We will share our knowledge of food medicine while people receive the healing properties of the Badlands.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
My journey is similar to any Chef in the industry. Working long hours everyday with few days off. Cuts, burns, and lack of sleep all come with the job title. I would be lying if I said I didn’t love it. At the end of the day I am always grateful for the opportunity to do what I love. challenges and bumps are all a part of the process. I have had to walk away from jobs that didn’t value me. I have also left jobs that I loved but knew that I needed to be closer to family and my home. My choice to come back to the Midwest was difficult because I had made a name for myself in the east coast. Having my son changed my perspective completely because I knew being here would provide a life rich with family, food and possibilities. He is also the greatest motivation for me to share what I have learned in my life about Indigenous Food Sovereignty, land conservation and food medicine as my son and future generations deserve a sustainable future.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
In my spare time I work closely with Doubting Thomas Farm as Noreen is an incredible mentor. She is diligent about finding grants and bringing so many inclusive events to Moorhead, MN. We aim to host many events this summer for the Native community and youth in particular. We are planting indigenous seed in the fields and garden, hosting time for the community to tour the farm, forage and be nourished. We will be hosting an event Sept. 14th on the farm called Taste of the Valley. We will be working with many farmers, growers, and makers that we value because they follow honorable harvesting practices and are passionate about the land. I will be working with each vendor to showcase a taste of their products, and we will have a platform for classes on farming, arts and conservation.
Can you share something surprising about yourself?
I originally wanted to be a pastry chef and make wedding cakes. I have made a few wedding cakes in my day but definitely not a skill I have mastered. I do enjoy practicing though.
Contact Info:
- Instagram: @chefcandacestock
- Facebook: https://facebook.com/candy.s.stock
