Food is a serious thing in the South Pacific.
It is labor, nourishment, hospitality and worship all wrapped up together with every other part of the distinctive cultures in the islands.
Food is gathered and pounded and wrapped up in leaves and cooked in underground ovens. And increasingly bought from store shelves and microwaved on countertops.
Food is simple, essentially what grows on the limited terrain and in the tropical climate, and yet it’s complex and strong, like an alloy comprised of different metals.
When I think of Fiji, I can taste the green coconuts I would pick up and drink from a hole in the husk on a hot afternoon.