What do climbers eat on Everest? Food is fuel for up to two months on the world’s tallest mountain. What food does the Alpenglow team bring, how does it get to Everest, and who cooks it? After watching bag after bag and box after box get stuffed to the brim with snacks, I asked Alpenglow lead guide Adrian how he plans and prepares food for a big mountain expedition – specifically Everest.
Everest season is upon us and with it comes packing, planning, and preparation. The Alpenglow Expeditions team is climbing Everest's North Side this year, after moving from the South Side in the wake of the 2014 Khumbu Icefall accident. Our guide team leaves the US on April 14th and plans to meet our complete team in Kathmandu on April 20. This year’s expedition team includes 8 summit climbers and thanks to Rapid Ascent pre-acclimatization the team expects to be in base camp by April 24.
In case you're wondering what it's really like to be on an expedition - and in particular our introductory climb on Cotopaxi in Ecuador - here's your chance! Below is a collection of photos from the past six months of Alpenglow's Ecuador Climbing School trips. They'll give you insight on what you'll climb, what you'll see, who you might meet, and all the adventures in between.
As part of Alpenglow Sports' bi-annual Mountain Festival, Alpenglow Expeditions gave away a spot on this June's Ring of Fire big mountain ski trip in Ecuador. Hundreds of people entered and one winner was picked at random.
Alpenglow is using a new oxygen system on Everest this year. 2015 is the first time that we will use Summit Oxygen, which has developed the lightest oxygen cylinder and regulator available. The Summit facemask is quickly becoming recognized as the standard for world's highest peaks. This is one of the many ways that Alpenglow supports innovation and we have found that Summit Oxygen is the best equipment for our staff and members. On Everest, Alpenglow will back up the new Summit equipment with the TopOut and Poisk oxygen system that we've used previously.
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