Page 104 ♦ 2012 Steele County Free Fair
2. Flowers must be exhibited in uniform containers with one cut flower or stem in each container. 3. Label each container according to kind or variety. 4. Live plant material will be accepted if it can be maintained in a fresh condition with ease. If not, adaptation such as photographs in place of live material may be made. Exhibit Suggestions: - One variety of annual flower (three stems) - One variety of hardy perennials (one stem) - One blossom of a tea rose - One stem of a hardy shrub rose - One variety of summer flowering bulbs (one stem) - Collection of three different perennial garden flowers (one stem or stalk of each)-not suggested by State Fair - Collection of four different annual garden flowers (one stem of each)-not suggested by State Fair - One stem of one of glad spike or dahlia - Flower bouquet or arrangement on any theme - Display of dried flowers with a card explaining the drying method - My Flower Garden - Exhibit on poster board, not to exceed 22 x 28". Include a plan of the garden drawn to scale (see Flower Gardening Bulletin, page 3), the correct variety name and pictures (or photographs) of the flowers grown. Be prepared to discuss the process from soil preparation to blooming. - Educational Exhibit showing the principles of propagation or reproduction, nutrition, culture and physiology (how a plant lives and grows). AWARDS JUNIOR FLOWER GARDEN CHAMPION - award sponsored by Steele County Master Gardeners SENIOR FLOWER GARDEN CHAMPION award sponsored by the Owatonna Garden Club
FOOD & NUTRITION FOOD REVIEW EXHIBIT CHOICES Must Register Twice if Taking Two (2) Exhibits P-190-1 Sr Food & Nutrition (6 grade +) P-190-3 Jr Food & Nutrition (3 – 5 grade) P-190-7 Food Review (Judged August 1st) 3) RULES & REQUIREMENTS Also see “Rules & Requirements for All Exhibitors” and “Specific Guidelines for General/HE Exhibitors”. 1. 4-Hers may exhibit TWO (2) Food and Nutrition exhibits, TWO (2) Food Review exhibits, or ONE OF EACH. FOOD & NUTRITION
1. Food and Nutrition exhibits may be: Actual Food Exhibits - Bring food exhibits on a small paper plate or other suitable container. Entries containing perishable foods must be accompanied by a free-standing 8-1/2” x 11” poster displaying a color photo of the food taken prior to fair, a 3” x 5” card with the recipe and another 3” x 5” card listing the nutritional value of the food. The display will remain in place after the food is discarded. b) Educational Exhibit - Consisting of a poster, mobile, three-dimensional display, scrapbook, balance beam type exhibit, charts, journals, pictures, slides, equipment, supplies, photographs, puppet play, skit, judging comparison, taped interview, file of ideas, research study etc. Per State Fair guidelines, pictures, food models, plaster, plastic, paper-mache, etc. are preferable to perishable food in an educational exhibit. Perishable foods may be used if they add to or help explain your educational exhibit. If perishable food is a part of the exhibit, include a colored photo (no larger than 4”x6”) of the food on the display and bring the actual food just for judging. 2. JUNIOR (5th grade and younger) Food & Nutrition exhibitors should be familiar with the Food Guide Pyramid and how it relates to their food exhibit and a healthy diet. 3. SENIOR Food exhibitors should also have knowledge of the nutritional value of the foods in their exhibit. These Food and Nutrition exhibitors should be prepared to discuss references and information sources, nutritional values, methods, menu, costs, appropriate to their exhibit. Exhibit Suggestions: - One serving of a nutritious food (vegetable or fruit dish, snack, bread, dairy, etc.) Include 8 1/2 x 11 poster showing nutritional value, recipe and a photo of the food. - Study of nutrients needed for yourself or someone else, using the dietary guidelines and Food Guide Pyramid. - Make a food or fitness plan for yourself or someone else and show how it relates to nutritional and energy needs (Example: An athlete on a volleyball team or a teen who doesn’t have a lot of time). - Adapt a recipe(s) to show healthier ingredient choices. - Study of how physical fitness and/or food choices are related to disease (i.e. cancer, heart disease, osteoporosis, diabetes, etc.) - Study of labels from similar food items, comparing important nutrient content like fat, fiber and sugar. - Exhibit showing food or kitchen safety. - Nutrition/food science experiment a)
FOOD REVIEW 1. Food Review exhibits will be evaluated on Wednesday, August 1 beginning at 4 PM at the Steele County Community Center. The display at County Fair will include everything exhibited at Food Review