HotelChatter

As you’ll see from our video interview with David below, we talked about everything from the unique brackish ponds that dot the island, re-stocking native fish species in the resort’s King’s Pond after this spring’s tsunami damage, to vegetable gardens and fish ponds on the property that supply the resort’s kitchens (which also get about 75% of the produce and meats they use from the island of Hawaii), as well as local involvement in marine conservation efforts along the resort’s coast, and an innovative new technology at use in one of the golf course’s ponds that is changing the way the resort filters its waste water.

Don’t worry too much about our recent Hawaiian trip, though – it wasn’t all work. We also got to take an outrigger canoe out into the ocean for a morning paddle, swam with a passing pod of spinner dolphins, relaxed by the new adult infinity-edge pool with a shaved ice cocktail, and enjoyed a sunset beach barbecue among other amenities. All with an eco-guilt-free conscience.

Full disclosure: Eric Rosen was a guest of the Four Seasons Resort at Hualalai for three nights, but all opinions expressed are entirely his own.