Camp with Shipwreck Tiki Lounge!

[rongo]

First off, If you haven't already familiarized yourself with the many amazing photos of our camp and bar found on www.facebook.com/shipwrecktikilounge please take a moment to do so. And while you're there please "like" us to receive camp news and updates.

Second, if you're interested in joining, please contact me, rongo (aka Rongo!), here on eplaya. If you are not sure, please read on!

This will be shipwreck Tiki Lounge's 12th straight year on playa and we would love to make you a part of it.

As one of the "legacy" camps at Burning Man, we've become a must see" playa hang-out. Our home turf is usually the spectacular real estate of the 730 Portal just off the main drag of the Esplanade.

We have a small solid core of dedicated volunteer crew and our camp population hovers around 50. This is important because at Burning Man a smaller camp usually means less drama and a more intimate friendly scene.

We are not a "plug and play camp": each camper is expected to pull their own weight around camp and work 2 shifts and help with tear down at the end. We provide afternoon shade in our galaxy hut common area. And our kitchen galaxy hut is stocked with stoves, microwave, working sink , pot, pans and dishes and silverware. Our large generator power grid is available for a shared fee and can handle your RV air conditioner.

And don't forget about our amazing Tiki Lounge, open about 8 hours daily as your local hang out.

What we can offer you is a wacky fun camp with "50 yard line" seating to the amazing spectacle that is Burning Man. So why camp out in the nosebleed sections?! If you're only on playa one week per year (or one week your entire life!) you should make the very best of it!

Ready to join? Contact rongo here on eplaya.

[Netty58]

Jeepers creepers! Just took a peek at your FB page. Your camp looks pretty damn swell.

[XPTom]

rongo, I'm building up my arsenal of freeze dried fruit for 2018.... pineapple, raspberries, blueberries, strawberries, peaches, and banana so far...... which ones are best for the sangria?