Our campsite at Sagarmatha Next is like a beating heart that supplies energy and keeps the whole team up and running throughout the day.
Spreading across 4,193 m² at a height of 3,775 m, our campsite was home to our team during the four years of construction. It could accommodate 35 team members of Khumbila Construction and arrange food while taking care of their leisure and relaxation.
This is how our heart-shaped campsite functioned.
The campsite had 12 tents, each serving a different purpose: carpentry, storage, office, accommodation, kitchen, and bathroom. Worthy of note is that the builders used construction materials leftovers to build the structures of the tents.
For sanitation purposes, until we could build proper toilets, we installed pit latrines around the site.
Getting electricity at 3,775 m
Getting electricity at that height was no less than a challenge in itself. The nearest building with a power connection was 500 meters away from the site. To make it harder, the substation from where we were supposed to get the electricity was even further – 800 meters away from the site. So, the big challenge was to get an 800-meter long electricity cable at an altitude of 3,775 meters. It was possible only through two helicopter lifts. Once on-site, we divided it into four parts for easy transportation and digging 2 feet to lay the cable underground.
All of these tasks took us around 15 days. Nevertheless, we eventually got to operate our machines and charge our gadgets!
Water from the majestic Chhedan Lake
Another challenge was to get water on-site. We needed to bring it from Chhedan Lake – a majestic lake formed through the melting of the Kyojo Glacier. The Chhedan Lake is the largest source of water in the Khumbu region.
Fortunately, the water could flow easily to our site as there is another building at a higher altitude – Panorama lodge. We placed a water pipeline 2 feet below Panorama Lodge, and then we connected it with our site pipeline located 300 meters away.
Tasty local meals
Twice per day, in the morning and evening, our team members could enjoy a delicious dal bhat with vegetables or meat. Besides, our team could take breaks and enjoy three tea breaks per day.
We sourced all the ingredients locally from nearby villages. We got rice, meat, spices, and kerosene from the years-old Friday market at Namche; and potatoes and spinach from Khunde and Khum Jung. This healthy and tasty food was the fuel that kept our campsite heart running.