After years of researching studies and historical reports on taro, Brynn unearthed the history on taro flour and found that Hawaii’s agricultural history included a number of companies involved in its production. Taro is still a culturally treasured food with significant health benefits, yet Hawaii imports over 80% of its food. Through Voyaging Foods, Brynn hopes to see the islands become more self-sufficient by doubling the amount of canoe-plant growing lands in the state.

Voyaging Foods develops gluten-free baked goods and dry mixes from Hawaiian heritage canoe plants such as kalo, taro, 'uala, sweet potato, and 'ulu, breadfruit. These canoe-plants promote a holistic view of health, parallel to the importance of healthy land. With this belief in mind, everything Voyaging Foods does is influenced by these three pillars: mindful cooking, maintaining healthy lifestyles and sustaining local communities.