Part 5/10:
Myers' transition into food entrepreneurship was marked by a non-traditional background. A former creative writing and poetry major, she initially viewed business ventures with skepticism. However, as climate change became more pressing, she had an awakening—realizing that food could be a powerful lever for environmental change. Her motivation was driven by a vision of future generations asking what her role was during the world's most critical times.
Her exploration led her to learn about kelp farming through a friend in Connecticut, discovering its economic and ecological benefits. Kelp's rapid, resource-light growth and ability to sequester carbon appealed to her sense of purpose. This inspired her to start AKUA with the goal of creating a new, sustainable food model.