Fiji – One Happy Place!

While I have sent many clients to Fiji over the years, I personally hadn’t visited until November of 2019. I was invited to visit the Kokomo Island Resort and spent 3 nights taking in as much as possible.
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First, let’s talk about the water!  So many different colors of coral that varied from yellow to purple, and sea life that was more diverse than I ever could have imagined.   I am an avid snorkeler and have been fortunate to see lots of different marine life, but this was the first time I’d ever encountered giant clams!  They are truly stunning and come in such a variety of colors, shapes, and sizes. 

I had the privilege to meet and help an amazing woman named Cliona O’Flaherty.  When Cliona isn’t working as the dive instructor at the resort, she’s leading a coral conservation project on the island.  It involves essentially breaking off pieces from a live coral formation and seeding them in other areas to grow. It’s hard to explain, but imagine PVC pipes under the water with pieces of coral attached by string and you’d get the picture.  On the day we went diving I got to see a giant mushroom coral as we descended back up to the boat.  And the fish!!!! So many fish each with vibrant colors. I also so a blue spotted sting ray and blue starfish.  Who knew the ocean here had so much blue.

I had the privilege to meet and help an amazing woman named Cliona O’Flaherty.  When Cliona isn’t working as the dive instructor at the resort, she’s leading a coral conservation project on the island.  It involves essentially breaking off pieces from a live coral formation and seeding them in other areas to grow. It’s hard to explain, but imagine PVC pipes under the water with pieces of coral attached by string and you’d get the picture.  On the day we went diving I got to see a giant mushroom coral as we descended back up to the boat.  And the fish!!!! So many fish each with vibrant colors. I also so a blue spotted sting ray and blue starfish.  Who knew the ocean here had so much blue.

The food at Kokomo was excellent and fresh! Fresh as in never been frozen and picked from the resort’s own farm.  Fresh as in they have their own chickens for eggs and keep beehives for honey. The resort has recently been working on expanding their farming capabilities and much of the food served in their restaurants is grown on-site.  They grow hydroponic lettuce and even make their own sea salt! If a tuna had been caught in the ocean that day, you could expect tuna sashimi to be on the menu that night. Actually, I don’t think I can recall a meal where there wasn’t some type of sashimi on the menu.

We visited a local village where we got to visit a school and learn a little bit about the community.  One thing I learned about the Fijians is how friendly and welcoming there are. As we made our way through the village they invited us into their homes to see how they lived.  They also sing ….alot! Songs to welcome you, songs to say goodbye and songs to entertain you – all with passion and genuine feeling. Whenever I travel, I’m always grateful to be able to see beautiful, exotic and historic locations, but these kinds of personal interactions are what I truly value the most.

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