Join Our Food Is Medicine Group Coaching Cooking Book Club!

Brynn Foster | Health Coach, Food Systems Entrepreneur & Wellness Writer

Founder, Voyaging Foods

I created the Cooking Book Club as a place to explore the connection between food, health, culture, and community through recipes, shared stories, and the wisdom found in everyday cooking. As the founder of Voyaging Foods, I develop gluten-free baked goods, dry mixes, and fiber-rich flours made from Hawaiian-grown canoe plants—Kalo (taro), ʻUala (sweet potato), and ʻUlu (breadfruit).  Voyaging Foods was born from my determination as a mother to nourish my family with foods that were healthier, more connected to our culture, and rooted in the wisdom of our ancestors. After the birth of my son, I created an allergy-free teething biscuit using homemade taro powder as a healthier alternative to the overly sweet, fiber-empty gluten-free snacks available at the time. Our Native Hawaiian ancestors fed poi—cooked and pureed taro root—to their babies as a first food. Continuing that connection, I began preserving taro in the form of a flour for our allergy-free meals. What began as a mother’s effort to create better food choices for her own family grew into a larger mission to support local agriculture, honor ancestral ingredients, and reconnect food with health and well-being. Through the Cooking Book Club, we’ll explore recipes inspired by Food is Medicine, local ingredients, and nourishing everyday cooking—discovering new ways to bring healthier meals to the table while celebrating the stories, traditions, and ingredients that connect us to place.