Voyaging foods

Voyaging foods Miller and baker of canoe-plant flours.Taro Powder is the beneficial fiber we use in all our product

Voyaging Food's is dedicated to making nourishing gluten-free dry mixes while supporting Hawaii’s farmers. Ancestral Taro Powder is a reintroduction to taro flour as it was in the storied Kingdom days. Voyaging Foods produces native flour from Hawaiian Canoe Plants, such as Kalo (Taro), 'Ulu (Breadfruit) and 'Uala (Sweet Potato).

Aloha Friends,What began as a mission to bring canoe plant flours into Hawaiʻi kitchens over 20 years ago has grown into...
08/03/2026

Aloha Friends,

What began as a mission to bring canoe plant flours into Hawaiʻi kitchens over 20 years ago has grown into something much larger, a way of sharing the broader vision of regeneration, one rooted in Hawaii’s era of Peace & Plenty (more on this later), and the enduring relationship between people, place, and food.

Voyaging Foods continues to share the ingredients that sustained generations across the Pacific. But along the way, we've discovered that people aren't just looking for flour and better-for-you cookies. They're looking for inspiration, recipes, and meaningful ways to bring wellness into everyday life.

This new season, we're excited to share updates on our expanded community outreach, intentional home items, workshops for healthy meals featuring canoe crops and new stories from our blog exploring wellbeing, genealogy and the future of local food systems.

Whether you live in Hawaiʻi or thousands of miles away, our hope is simple: to help bring a little more of the island lifestyle perspective home to you.

Mahalo for being part of this journey.

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07/12/2026

Healthy soil isn't exactly nothing but itt sure is under valued.

We've spent generations teaching people how to make a living within the educational and societal systems. Maybe it's time we spent just as much time teaching people how to sustain life.

For a long time, I thought I was working in two different fields. One was food systems. The other was health care.

They're really the same thing.

Whether I'm working with farmers or coaching someone who's trying to prevent diabetes, we're ultimately talking about regulation.

Soil has to regulate water, nutrients, biology, and resilience.

Our bodies are constantly trying to regulate blood sugar, inflammation, stress, and energy.

When those systems become depleted, we see the consequences.

What I've come to appreciate is that regenerative farming isn't just about growing food. It's about rebuilding our capacity to take care of ourselves. That's self-reliance.

A resilient food system gives communities more control over their health. A resilient body gives people more control over their wellbeing.

One supports the other.
I don't think we can separate them anymore.

Maybe that's why this regenerative farming conversation finally feels like it's a movement instead of something needing to be explained.

It is also understood that health doesn't begin in a clinic, and food security doesn't begin at the grocery store.

Both begin by caring for the living systems that sustain us.

For me, that's what regenerative agriculture has always been about. Not just farming but learning how to support the systems that capture light to grow life.




06/19/2026

Ever tried Hawaiian-grown purple sweet potato flour? We use this fiber-filled ingredient to make gluten-free cookies, upleveling baked goods for more than just enjoyment! 🍠🍪

06/17/2026

Beyond legislation & compliance, there's something even more important happening: we are strengthening what is already alive-->> a thriving, healthy food system is not built alone.

Recap from our resliemce conference n Hilo with 300 other hubs across Hawaii.

We’re beginning to connect a network of farm kitchens across Hawaiʻi—people who share a vision of food rooted in place, integrity, and aloha in action

If that’s you—or your work lives in that space—
I invite you to reach out and connect.

06/09/2026

Envisioning weekly gatherings around the table where everyone brings something they grew or made (or both!) Solutions happen when people gather over healthy food.

As we are prepping for the resilience conference on the Big Island this weekend for hands-on training, learning and connection we will also share updates along with way☀️
Mahalo & for the ono grinds!

06/03/2026

Food security doesn't stop at harvest & legislatiion is not the finish line-->> it's a mile marker.

This legislative session Hawaii supported some important food & agriculture bills clarifying pathways towards progress.

Read our thoughts as an update to this legislative session in our blog {link in bio}.

Mahalo ✨️

05/28/2026

Where you get to reap the benefits everyday
☀️vitamin D
☀️fresh nutrient dense food
☀️purpose

05/09/2026

Back to where it all began 🍠🌺

In the test kitchen adding sweet potato flour back into our cookie mix means we’re returning to our very first recipe — rooted in nourishment, better-for-you-ingredients and place.

In Hawaii, the only flour making facility closed decades ago & we often have a supply issue due to the current broken food system. That historical past is over & the time is now for value-added food & flours to be made in Hawaii.

In Hawaiʻi, sweet potato is known as ‘uala, one of our honored canoe plants brought by Polynesian voyagers across the Polynesian triangle. More than an ingredient, ‘uala carries a legacy of resilience, cultivation, and connection to the land.

This recipe is our way of honoring that story — & our story-->> bringing together ancestral foods with better-for-you-ingredients & place-based resilience.

From our made-to-order batches to this oldie but goodie… we love you, ‘uala 🤎

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