For help or questions contact:

Oregon State Fair Creative Living Office

971-701-6571 or email creativeliving@oregonstatefair.org

www.oregonstatefair.org

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BEST OF THE BEST IMPORTANT DATES

ENTRY AND RELEASE SCHEDULE

Online Entry Deadline: By 10 pm, Monday, August 14

Deliver Entries:

Friday, August 11, Noon to 6 pm Saturday, August 12, 10 am to 3 pm Monday, August 14, 10 am to 3 pm

Enter through Green Gate on 17th Street and follow signs to Visual Arts Building

(formerly Floral Building).

Bring a copy of your online registration receipt (see instructions this page).

Pick up entries: Tuesday, September 5, Noon to 7 pm

Wednesday, September 6, 10 am to 2 pm

Remote Drop-off locations will be available in select areas statewide.

By submitting an entry into the Fair, exhibitors agree to abide by all rules,

regulations and entry requirements of the Fair and of the department(s) to which they

are submitting entries.

It is important that exhibitors read and be familiar with the General Rules

as well as the Department Rules in this Handbook.

ONLINE ENTRY AND REGISTRATION INSTRUCTIONS

ONLINE ENTRY OPENS MAY 15, 2017

Read the complete rules, division descriptions and entry information in this Handbook BEFORE

going to online Registration.

1. Then go to http://oregonbotb.fairmanager.com 2. Click Register or Sign In (for return visits).

Register using your First Name and Last Name and create a password (write your password down for future use.)

Fill in requested information, including email address. Enter age only if under 18. Click Continue.

Select Department ex.: Crafts

Select a Division ex.: Paper Arts, Division 1002

Fill in all requested information for the class(es) you are entering, including a brief Description if needed.

3. When all information is complete, click Add Entry to Cart and follow instructions to check out. (NOTE: If you think you may want to modify your entries, you may save your current session and check out at a later session. Be sure to Check Out before the closing date listed for your Department; entries are not submitted to the Fair office until the check out process is complete.)

4. Fill in “yes” at the statement to agree to all the terms and conditions of entry as defined in this Handbook.

5. Click Submit. 6. Please print and bring a copy of your online entry

summary/receipt with your entries when you bring them to the Fair.

Please contact us with any questions, see contact

information, below.

Qualifying entries will have won a Blue Ribbon, Best of Division or Best of Show from an Oregon County Fair prior to the 2017 Oregon State Fair

County Fairs that occur on or after entry deadline of August 14th are eligible to participate in the following year’s competition

Cut off date for online registration is August 14, 2017.

Remote drop-off sites will be available in select areas throughout Oregon

Remote entries will be returned to the same location (unless other arrangements are made by the exhibitor) by September 8, 2017.

Judging of entries shall be exclusive to Best of the Best competition qualifiers. All judging will take place prior to the start of the Oregon State Fair.

Winners will be notified prior to the start of the Oregon State Fair. Results will be posted online on the Oregon State Fair website when available.

One Best of Division winner will be selected in each of the 12 divisions as well as one overall Best of the Best from each of the four departments.

Awards will be presented on Monday, September 4th on the Explore Oregon stage in Columbia Hall.

COMPETITION RULES

All articles must be the handiwork of the exhibitor and not been previously exhibited in a prior year at the Oregon State Fair.

All participating entries must provde a Qualification Authorization form from their County Fair to verify elidgibility.

Entries must be submitted by the deadline. All information must be accurate and complete. Entries may be accepted during intake days on a limited basis.

Entries must be delivered and removed only during scheduled times. Any exception shall be at the discretion of OSF staff.

Judging is closed to the public unless otherwise noted. Every reasonable effort is made to secure highly qualified judges with expertise in their field.

All jugdes’ results are final.

Best o fthe Best Ribbons and Best of Division ribbon are provided with return of entries after the Fair.

OSF is authorized to use any and all photographs, video and/or digital images related to the entry for promotional purposes.

Exhibitors shall indemnify OF from and against all claims for damage to persons or property caused by them or their exhibits.

OSF will take reasonable precautions to ensure safety of exhibits while on the fairgrounds, but will not be responsible for loss, damage, theft or injury of any inkd to exhibits or exhibitors, unless the loss or damage is due to the negligence of OSF staff and volunteers.

Items not picked up by final return days are forfeited by exhibitor.

COMPETITION GUIDELINES

100 CRAFTS 1001 Basketry

1002 Paper Arts 1003 Woodworking 200 CULINARY* 2001 Preserved Foods

300 TEXTILES 3001 Embroidery

3002 Hand Spun Yarns 3003 Knitting & Crocheting 3004 Quilting** 3005 Sewing 400 VISUAL ARTS 4001 Calligraphy 4002 Fine Art 4003 Photography

*ADDITIONAL CULINARY COMPETITION RULES 1. All entries must have been processed by the exhibitor within one year of the opening date of this year’s State

Fair (August 25, 2017).

2. All Preserved Food entries must be submitted in a standard canning jar designed for canning purposes, sealed with self-sealing lids, and a clean rust-fee ring. Outside of jars must be clean and neatly labeled as follows:

• Content (list of ingredients) • Processing method (hot pack, raw pack, water bath, pressure cooker, etc.) • Processing time • Date processed (month/day/year) • Origin of recipe. Ball, OSU Extension Service or USDA. (Include on the recipe or ingredient card.)

All products must be processed according to the most current canning methods: Ball, OSU Extension Service Bulletin, and/or USDA guidelines. Jar size can be from four ounces (4 oz.) up to the limit recommended in the recognized canning methods.

3. All Jams & Jellies entries MUST include the brand of pectin used in the recipe.

4. Freezer jams can be submitted in a standard jar or Ball freezer jar with plastic ring, and must be delivered on ice or cooler to keep item frozen until submitted.

5. Fermented entries must be sealed in an airtight, glass container and delivered on ice or cooler to keep items cold until submitted. Entries must also include a 3x5 card listing the following:

Ingredients

Fermenting process/how long it was fermented

If and how it was preserved for long term storage

DIVISIONS & CLASSES

**ADDITIONAL QUILTING COMPETITION RULES 1. Exhibits must be clean, completed and ready to hang and submitted according to the following:

o Must have a 4 inch sleeve (finished size) attached to top of quilt (see instructions following class listings).

o Attach a label on the back left corner with maker’s name. o Each quilt must be in a separate pillowcase with name, address and phone number written on the

outside. o Have four large safety pins attached to the pillowcase (or equivalent cloth bag – no plastic). o Entries may be disqualified if rules are not followed.

HANGING INSTRUCTIONS: To add a hanging sleeve to a finished quilt:

1. Cut an 8 1/2” wide strip of fabric the length of the top edge of the quilt. The sleeve will finish to 2” shorter than the finished quilt edge and to just under half of the cut strip width.

2. Turn under and press ½” at each short end of the hanging sleeve strip. Turn and press again to make a ½” double hem at each end; machine-stitch in place.

3. Fold the strip in half lengthwise with wrong sides facing and long raw edges even; machine-stitch ¼” from the raw edges to make a tube. Machine-baste ¼” from the long folded edge to make the ease pleat.

4. Position the sleeve on your ironing board with the seam centered on the tube and press it open. The raw edges will be on the outside in the center of the resulting tube and the ease pleat will be on the other side of the tube.

5. With the seam against the backing, center the sleeve on the quilt back with one folded edge along the lower edge of the binding. Slipstitch the long edges in place along the lower edge of the binding. Slipstitch the long edges in place and only the lower layer of the tube at the short edges. Release the basting and press the sleeve.

Taken from: The Quilting Answer Book

Each ‘Best of the Best’ award winner from each of the four Creative Living Best of the Best Departments shall receive:

• $250.00 cash prize • An Oregon State Fair ‘Best of the Best’ Exclusive Rosette • Award Photo Plaque

Each ‘Best of Division’ award winner from each of the 12 Creative Living Best of the Best Divisions shall receive:

• An Oregon State Fair ‘Best of Division’ Exclusive Rosette

OPTIONAL DESCRIPTION Include the “story” of your quilt by attaching a 3 x 5 card telling such information as the pattern designer, any unique techniques, materials or embellishments used. The card will be displayed with your quilt during Fair.

AWARDS