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

Founder, Voyaging Foods

Voyaging Foods develops gluten-free baked goods and dry mixes made from Hawaiian-grown canoe plants—Kalo (taro), ʻUala (sweet potato), and ʻUlu (breadfruit). Each product honors the cultural, agricultural, and nutritional legacy of these ancestral superfoods. The company was born from one mother’s determination. After the birth of her son, founder Brynn Foster 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,” Brynn shares. “Continuing that connection, I began preserving taro in the form of a flour for our allergy-free meals.” When Brynn couldn’t find a healthy teething biscuit for her toddler, she made her own. And when her mother began sneaking her toddler’s snacks, she realized she was onto something bigger—a need for truly nourishing gluten-free options for everyone, not just her own family. What started as a mother’s quest to feed her children nutritious, culturally rooted, gluten-free meals has evolved into a micro-milling company supporting the economic and health stability of her island community. Today, Voyaging Foods merges Brynn’s culinary curiosity with her Native Hawaiian ancestry—creating foods that honor tradition, nourish families, and help restore the relationship between land, culture, and well-being.