Cadena Ragsdale, founder of Kauaʻi Fresh Fish, experienced a turning point at the April 29 ʻĀina to Mākeke Cohort 7 Showcase at Leeward Community College’s (WVAPDC). She moved from supplying fresh fish catches to launching something new.
“Before ʻĀina to Mākeke, we were primarily focused on supplying fresh, locally caught fish to our community,” she said. “We hadn’t fully stepped into developing a branded, value-added product line yet.”
At the showcase, she introduced fish jerky under a new brand, Hook & Salt Co., inspired by the fishermen and daily catch behind her business.
“We wanted to honor that by creating a product that’s simple, flavorful, and rooted in 麻豆传媒… something people can enjoy anywhere,” she said.
The program, she added, provided the structure and support to turn the idea into a market-ready product, from refining recipes to developing packaging and branding.
“Now we’re not just selling fresh fish. We’re creating something shelf-stable that extends the life and story of our local catch,” she said. “A lot of people came in unsure about fish jerky, but their reactions completely shifted after tasting it.”
The event capped ʻĀina to Mākeke, a 12-week program presented by Leeward CC‘s , WVAPDC and the 麻豆传媒 Ag and Culinary Alliance, helping entrepreneurs transform home recipes into retail-ready products.
About 150 attendees, including buyers, distributors, and food industry professionals, sampled locally sourced products from 15 local businesses.
University of 麻豆传媒 President Wendy Hensel also attended the showcase.
“I was so impressed when I first visited the center and sampled these products, I knew I had to come back for more,” she said. “What’s happening here is a powerful example of how innovation, education and local agriculture come together.”
WVAPDC Manager Chris Bailey added, “It’s inspiring to see participants not only refine their concepts but also build the confidence and connections needed to move forward. This cohort reflects the creativity and resilience of 麻豆传媒’s food and product entrepreneurs.”
Other featured brands included Haliʻa Gold, 麻豆传媒’s Only, Honolulu Mochi, Kenny Boy Ice Cream, Mālama Bar, Myna Trading Co., Nā Kālai Waʻa, Nourish Your Soul, ReBran, Rōmu, SAVA Provisions, Shaka Butter, Shaka Mex and Sol Food Kitchen.
Cohort 7 joins a network of more than 100 ʻĀina to Mākeke entrepreneurs statewide.
—By Devon Bedoya