Kilimanjaro: Okita & Team Pressure Breathe Into High Camp
The last hill into camp at 15,200' saw everyone rest stepping and pressure breathing almost religiously. Whether we felt good or were struggling just a little, we all knew by this time what was required to feel as good as possible to do well at this altitude.
It was perfect to have our shortest day coincide with our going to our highest camp. A new altitude record for most everybody! Surprisingly, no headaches have been reported yet, a testament to how well folks are taking care of themselves.
In the first few minutes that we were at camp, our mountain staff had our tents up and shortly thereafter had the dining tent up. An hour later our chef Tosha had amazingly whipped up lunch: French fries, sauteed chicken and vegetables, followed by a dessert of orange slices and his incredible chocolate bar creation.
Hey you chefs out there, celebrity or not, you don't hold a candle to Tosha. What he does on a couple of propane burners with one assistant at 15,000' is magic!
This afternoon we're getting ready for our summit climb, packing what we can and being as organized as possible for our push off just after midnight. Folks descending from the summit today commented on how nice the day was up there. I have a feeling we'll have similar conditions.
Wish us luck, and I'll try to get out a voice dispatch from the summit.
RMI Guide Brent Okita
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