words: Joel Fraser
Six summers on, CAMPiTA is the wonderful déjà vu we look forward to all year. An annual extended family reunion, if you will. Every time the same, yet always different.
There has been savage torrential rain, dirt bikes, hail storms, fire bans and the ensuing visits from park rangers, interlopers, a low snow year, and many other random variables. But the base plan always remains the same: shred together, camp together.
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Then we nestle ourselves into our lake nook twenty minutes from Govy, and catch up with friends around the campfire. Off hill, standard camping activities occur, such as, but not limited to: BB gun shooting, swimming (aka bathing), crawdad catching, campfire sitting, tomahawk throwing, herbal and beverage imbibing, snoring, dust collection and so on.
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Next level non-standard camp activities occured when Emmet Klocker (who normally treats us to a mind blowing meal twice per camp) brought along a friend. This friend happened to be a professional chef (an award winning chef, I might add), who kindly provided haute cuisine camp grub in the form of smoked salmon and a whole pig. To call these meals “next level” would massively underestimate what went down.
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The terms “unreal” and “best ever” were overheard numerous times. Erik, we humbly request your presence next year. Big thanks, as always, to High Cascade staff, diggers and campers, for epic shred times. To CAPiTA’sMark Dangler and Union’s Riley Goodwin for organization and logistics. And to Johan, for early morning coffees and the secret bucket toilet. And of course, to everyone around the campfire, from both near and far, thank you for being you.
Read also: The Mothership has landed: A story of CAPiTA’s new factory in Austria