Covid: We ask that everyone be vaccinated or have a negative test 24 hours before arriving that we will need to see and to bring a test kit with them to be tested here when they arrive.
We have test kits here, but for those who choose to be unvaccinated those requirements are not negotiable. The outdoor kitchen has the plastic shields, all workers wear gloves and masks in the kitchen. We ask that everyone bring their own camp dishes, cups and utensils due to Covid and now the variant. There is hand sanitizer in several places in the outdoor dining/kitchen area.
You do not need to wear masks – we are outdoors. We did not have a single case of Covid last summer. Those who refused to be tested were turned away.
We have 5 tent cabins on the land with 2 cots per tent. They are on a first-come-first served basis. If you’re looking for an authentic nature experience, you can sleep in a bark teepee or sleep in your sit spot or sleep outside in what we call “lizard gulch,” a graveled circle created by the 1994 flooding that is open to the stars. We have compost toilet outhouses near the entrance to the land and a shower house with outdoor bathtub. We have a washing machine available, but all clothes are hung out to dry.
If people want to stay at a hotel, we will provide several options in Mt. Shasta which is 20 minutes away and Weed which is 10-15 minutes away.
We have a limited number of sleeping bags, so we recommend that people bring their own sleeping bags, pillows, towels and personal hygiene necessities. Flashlights are a must, don’t forget batteries.
Julie is our Master chef in the outdoor kitchen. Food is cooked on the propane stoves, grilled on our fire pits and if our bread impresario’s are there fresh bread made in our cob oven. Salads are from our huge high-tunnel gardens, honey from our bees and organic meats chicken, beef and pork. The food is fabulous but not made in a kitchen with stoves and ovens. Julie and her staff do wonders with stir-fry, soup, pastas. We keep our food requirements to a minimum vegetarian, gluten-free. There are many vegan options but we ask that vegans bring their specific dietary needs. We think cooking 3 separate diets at each meal is enough challenge.
All personal food must be kept in our storage facility and not in the tent cabins, bark teepees or backpacks. There are critters: bears occasionally, plentiful deer, pack rats, coyotes, martins, turkeys, squirrels, chipmunks and our own wonderful bees from the hives in the gardens.
We have six dogs who are all friendly. Collin’s bark sounds ferocious, and he loves to use it as often as possible but he’s harmless. He will sit beside you and stare lovingly in your eyes unlike any other dog I have encountered. Georgie prefers inside as he hates bugs but he’s a lover as well. Cooper is obsessed with frisbees and anything someone will throw for her. Tucker is still puppy-like at a year and half and a lover. Lola is the newest. She is a vessel of golden retriever/poodle love who loves to jump on people. We are trying to get that to stop but she’s a golden. Koa or Fatty as I call him is a poi dog we rescued from Hawaii. He’s old has lots of arthritis, some dementia, worn down teeth, loves people but is very finicky about how he wants humans to touch him mainly as his back is so sore from arthritis that he prefers new people to let him sniff first and have his head patted. We consider our dogs the great healers of the camp, second only to nature. Collin, Tucker and I am assuming Lola will take up begging positions during meals. We are working on Collin who is the worst.
These are a few of the basics. Personal food requirements are addressed with the paperwork that is sent out once you sign up. It includes medical form, liability form, Covid test and vaccination requirements, directions to the land and more extensive what-to-bring list.