Crews > Food & Beverage
Festival Shifts— 6–10 hrs over the 4 main festival days on one of 65 teams + $300 (covers all food & logistics costs)
Long Crew — 30 hrs ≥ 4 days between Aug 22–Sep 5 + $250 (covers all food & logistics costs and yes, you will be fed in long crew)
Team Lead > Elevated responsibility, managing other people and/or taking lead of at least one critical component + $140 Food Pass
This gathering is 100% non-profit, we aim to break even as a community.
Est Team Size: 5
> Festival Shifts
> Long Crew
The cooks and assistant cooks run operations during the exciting but chaotic time of the Festival proper, ensuring meals are ready for serving at designated times.
Festival Cooks choose a time frame of consecutive days to take charge with support from all the Leads.
Thursday/Friday/Saturday
Sunday/Monday/Tuesday
Est Team Size: 11
> Festival Shifts
> Long Crew
Menu & Procurement – filled
Kitchen Manager – filled
Equipment Coordinator – filled
Prep Cook – filled
Beverage Tent – filled
Foraging – filled
Elixir Bar – filled
Pizza Oven – filled
Volunteer Manager – filled
Long Crew Kitchen (2) – filled
Est Team Size: 44
> Festival Shifts
Choose between prep, serving, cleaning or beverages.
Option 1: 12pm – 3pm Fri, Sat, Sun
Option 2: 3pm – 6pm Fri, Sat, Sun
Option 3: 6pm – 9pm Fri, Sat, Sun
Option 4: 6am – 9am Sat, Sun, Mon
Option 5: 9am – 12pm Sat, Sun, Mon
Option 6: (arrive early, stay late) Thursday afternoon, Friday morning, Monday afternoon
**Note your favorite option. Indicate your choice on the Participation Form
Est Team Size: 15
> Long Crew
This Team will create menus, secure provisions in coordination with the Procurement Lead and create nourishing meals for all Long Crew during the time frames outlined below. Shifts include shopping, cooking, serving and keeping the site kitchen clean and organized.
Setup Crew Blocks:
Sunday, August 18 – Wednesday, August 21
Thursday, August 22 – Sunday, August 25
Monday, August 26 – Thursday, August 29
Tear Down Blocks:
Monday, Sept 2 – Thursday, Sept 5
Est Team Size: 6
> Long Crew
This year we are designing & building kitchen trailers and spaces for cooking, cleaning, prepping and storing food. If you have knowledge, equipment or desire to learn about this process, the work has already begun!
The team will determine, source and secure all equipment (from trailers to spatulas) that the kitchen requires to produce meals for Long Crew and the Festival.
Est Team Size: 6
> Long Crew
In support of our health and resilience goals, we are excited to fully empower our foraging team in 2024!
Foraging is primarily a Long Crew activity and a year-round effort. It is an opportunity to ground into tradition and tune into our roots.
If you are experienced or are excited to learn about wild plant identification, processing, and preparation, consider joining the foraging team.
Est Team Size: 9
> Festival Shifts
> Long Crew
Our very own food truck will be serving a selection of fresh juices, smoothies, warm drinks and nutritious snacks throughout the festival. The focus is on organic, foraged and simple, nourishing options for those wanting a little extra comfort, pleasure or energy boost.
Shifts will include prepping, serving and keeping the Elixir Bar truck clean and organized.
Est Team Size: 9
> Festival Shifts
> Long Crew
The Chai Tent offers a selection of freshly made chai, prepared with natural, wholesome, and organic ingredients, including a variety of nut milks and a bouquet of aromatic spices.
Shifts include prepping ingredients, brewing and serving chai, and maintaining a clean and organized environment. The Chai Tent will be open every evening from 7pm – 11pm as a lively feature of the Vendor Village.
Explore all nine Crews and over 65 Teams to discover the many roles that bring our favourite slice of reality to life.
In your application, list your top three dream Teams for 2025—we hope you find a perfect fit, but please stay open to serving wherever our community needs you most.
Every Crew experience offers insights into ourselves, our relationships, and our wider community—because that’s the heart of this project.
