Static Exhibits Displayed at Ames Public Library, in the Community Building, and in Christy 4-H Hall

Transcription

1 Static Exhibits Displayed at Ames Public Library, in the Community Building, and in Christy 4-H Hall IMPORTANT DATES AND REMINDERS: June 15 Entries are due in July 15 Photography, visual art, and music exhibits will be evaluated at the Ames Public Library. 10 am 4 pm for all exhibits. (judges will have lunch at 12:00 and 12:30 pm). Exhibits will be on display July 16 and 17, then be transported back to the Extension office and displayed during the fair July CLUB CHECK-IN TIMES ON JULY 15: 9:30 AM 11:30 AM CLUBS P-W 11:30 AM - 2PM CLUBS A-F 2PM 4PM CLUBS G-N Exhibits must be checked in by 4 pm July 16 Clothing selection, fashion revue, and $15 challenge event will happen at Story County Extension, Time TBA July 20 8:30 am 12 pm, check-in exhibits into the following buildings: Christy 4-H Hall Enter food nutrition and clover kids on July 20. Enter flowers and vegetables on July 23. Visual art, clothing, and music exhibits will also be displayed in Christy 4-H Hall. Community Building - Science, ag, personal development, home improvement, child development, photography, health, consumer management, family and consumer science, sewing and needle arts. No exhibits are allowed to enter after 12:00 (noon) pm when judges go to lunch on July 20. July Exhibits displayed. July 27 Check out exhibits will begin at 6:30 p.m. If unable to attend this time, then please make arrangements for someone else to pick up exhibits at this time. Exhibits can also be checked out 8-10 am on July 28. Static General Exhibit Rules (County) 1. Achievement Shows and Local Club Tours are held by local 4-H clubs to assist the exhibitor in the following manner: A. Provide the exhibitor an opportunity to have an adult volunteer review their exhibit; suggestions might be given as to how the exhibit could be improved/prepared for exhibiting at the County fair. B. Assist the exhibitor in completion of Goal Cards/Folders. C. Acquaint the exhibitor with important entry dates, rules and regulations necessary to exhibit at the County Fair. D. Help the exhibitor complete necessary exhibit tags; show where to affix them, etc. E. Work with the exhibitor to complete entry process - making sure the exhibit is entered in the correct class and collecting entry fees. 2. Exhibitors are limited to 10 entries per class. Each exhibit should show different learning. 3. Exhibitors are responsible for submitting their fair entries in by June 15 and checking exhibits in on the appropriate day, July 15 or July 20. Fair entry paper worksheets are available at the Extension office, and at See schedule on page 9 to see you club s entry order) See pages 77 for exception to entry date and place of judging for expressive arts (Photography, Visual Arts, and Music). Clubs will have assigned entry times on July 15 for judging of Visual Arts, Photographs, and Music. 4. Exhibitors are encouraged to participate in conference judging of their exhibits on judging day. During the conference, the exhibitor and the judge exchange information about the exhibit. A judging conference is an educational tool designed to help exhibitors improve their skills and gain understanding in the project. Only exhibitors are allowed at the Conference Table with the judge during the judging time (parents are to remain in the designated seating area). Exception is at the library and or to accommodate a special need. Non-conference judged exhibits receive written judge s comments. 5. As entries are made and at check-in, families may request an accommodation for a special need to make the conference judging experience rewarding. 6. Pick up exhibit entry tags during exhibit check-in process. Attach the entry tag securely to the exhibit. All exhibit pieces must be labeled and connected with string prior to checking an exhibit in for the conference judging experience.

2 8. An eligible 4-H member may have up to a combined total of 4 exhibits between 4-H Christy Hall and Community Building selected for state fair 4-H exhibition with a limit of two exhibits per division. The communication contest event has a separate state fair selection process. 9. In keeping with the family values of this youth fair, exhibits should not contain the following: nudity, or promotion of illegal drugs, alcohol or cigarettes. Any exhibits that contain the above will be disqualified by that department superintendent. 10. If an exhibit includes a pair of items (2 earrings, 2 shoes, etc.), then the exhibit must be displayed with only 1 item from the pair. 11. School assignments may become exhibits if a 4-H goal has been determined. What do you want to learn about the experience/project that is beyond the required assignment? Example A: class assignment is to write an essay about the environment; 4-H goal I want to inform people about the value of wind energy in Story County by March 1. Example B: class assignment is to draw the items in front of you; 4-H goal I want to learn how to make the items look 3-dimensional Static General Exhibit Rules (State) 1. 4-H'ers who have completed 5th grade through 12th grade (or that equivalent.) are eligible to exhibit at the Iowa State Fair. Exception: Group exhibits from an entire club may include 4th grade members. 2. Eligible exhibits are an outgrowth of work done as a planned part of the 4-H ers participation in 4-H projects or programs during the current 4-H year. Exhibits can be done by an individual or group and may represent all or part of the learning in the project or program. 3. Exhibits that do not comply with the class description, size guidelines, copyright restrictions, safety and approved methods will be disqualified and not put on public display. 4. If the exhibitor chooses a display to illustrate what was learned: Posters may not exceed 24 x 36 in size Special note: Posters for the communication contest held in March had different poster size requirements. They were 14x20 minimum and 15x22 maximum. Chart boards, graph boards, project presentation boards, model displays, etc., may not exceed 48 x 48 in size. Maximum size is determined by measuring the flat (unfolded) dimensions. Display boxes may not exceed 28" x 22" in height or width and 12" in depth. 5. Endangered and threatened plants and animals (includes insects), or songbird feathers and nests may NOT be used in any exhibit. 6. Copyrighted materials and designs may not be used in an exhibit that is presented as original work by the exhibitor. Exhibitors must include permission from the copyright holder/owner when using copyrighted materials. Exhibitors must give proper credit to the original source of all materials/designs used in exhibits. County note: Exhibits without copyright information (if needed) at time of judging will not be considered for a higher ribbon placing. (See also special rules for Visual Arts and general copyright information for 4-H ers.) 7. The 4-H er s goal and applicable exhibit standards will form the basis of the evaluation process. Evaluation criteria will include demonstrated learning, workmanship and techniques, and general appearance and design. Refer to exhibit class evaluation rubrics for detailed evaluation criteria in each class. Rubrics are located on each 4-H project page at 8. A written explanation, audio recording, or video recording is to be included as part of each exhibit. The exhibitor should respond briefly to the following questions about the exhibit: What was your exhibit goal(s)? (What did you plan to learn or do?) What steps did you take to learn or do this? What were the most important things you learned? ***Check for any additional requirements in food & nutrition, photography, & visual art classes. County note: Answering the three questions is required before checking an exhibit in for the county fair conference judging experience. County note: Some classes require an understanding of one or more elements and principles of design in an exhibit. County note: Your exhibit goal determines which class to enter your exhibit! Remember what classes you entered (write them down, copy your entry form, etc.). When you check-in your exhibit, the class number on the entry tag must match the class number entered by June 15! If it does not, the exhibit may be disqualified, not evaluated, and sent home with you. 9. All judges decisions are final. County note: Judges may want to further review an exhibit after the initial conference judging experience so an orange dot may be placed on an exhibit tag. If an exhibit from a 4-H er (in grades 5-12) receives an orange dot, then the exhibit is being considered for a higher ribbon placing. An orange dot does not guarantee exhibition at the state fair. One of the following ribbons will be awarded to the exhibit: blue, purple, alternate state fair, or state fair. 4 th grade exhibits can also receive an orange dot and be considered for a higher ribbon placing. One of the following ribbons will be awarded to the exhibit: blue, purple, Top Award. The highest placing ribbon for FFA is purple.

3 10. Each item in an exhibit must be labeled, including the name of the county, class number, and exhibitor s name. All exhibit pieces need to be connected with string. County Note: This is required before checking an exhibit in for the county fair conference judging experience. 11. Any engine needs to be drained of fuel and run dry before displaying STATIC RESOURCES: Click on a project area (in right hand column) for: Specific project information (called a hot sheet) exhibit tip sheet (fair info) exhibit information form (the 3 questions answered by every exhibitor for each exhibit) exhibit evaluation form and more! How to attach the exhibit tag and connect all exhibit pieces Pick up exhibit entry tags during exhibit check-in process. Exhibit tags think about the best place to attach. Is it to the exhibit or to the exhibit write-up? Exhibit tags must be displayed in the upper right hand corner of the photo or to the right of photo (tape string to the back side) The photo label form is the only exception of what would not be attached to an exhibit. Also each exhibit piece must be attached or connected with a string. This helps ensure that the write-up and the exhibit piece(s) are together. This makes the process to check-in, display, and check-out exhibits more efficient for families and volunteers. All items must be attached before checking the exhibit in. The Exhibit Write-Up The write-up is consists of answering three questions on paper for a judge. 1. What was your exhibit goal(s)? (What did you plan to learn or do?) 2. What steps did you take to learn or do this? 3. What were the most important things you learned? The write-up might be on a notecard, paper in a page protector, or even in a binder. Optional: may include pictures, resource list, etc. After fair you may add your exhibit write-up to your county 4-H project record form as a support piece for your county 4-H project award application. Elements & Principles of Design in Visual Art, Clothing, and Home Improvement Judges will want to know how exhibitors incorporated a couple of these into their exhibits. This is in addition to the three questions exhibitors answer in their write-up. Include this information in the write-up. While the information can be shared with the judge verbally at the county fair, that opportunity is not available at the state fair. Additional helpful resources include: Unraveling the Mystery of Design Elements and Principles in Clothing Pulling It Together Elements and Principles of Design in Home Improvement Design: Exploring the Elements and Principles

4 Elements of Design Color Name the colors (hue.) Are the colors bright or dull (intensity)? Are the colors light or dark (value)? How do the colors make you feel? Why do the colors look good together? Line Describe the lines curved, straight, thick thin, bold fine, horizontal, vertical, dotted, zigzag, etc. Do the lines lead your eye? Explain Do the lines show direction or outline an object or divide a space? Explain Do the lines create a mood? Explain Texture Describe the texture: smooth, slick, shiny, rough, raised, bumpy, fuzzy, soft, hard, grainy, etc. Can you feel the texture or is it just visual? Shape/Form Shapes are 2-dimensional. Are the shapes geometric or realistic or irregular? If your design has 3-dimensions it has form; describe the form(s). Space Space is the amount of room you have. Describe the negative space (background)? Describe the positive space the design? Principles of Design Balance Are both sides of the design the same (symmetrical)? If they are not the same, they are asymmetrical, but do they feel balanced? Why? Emphasis What is the first thing you see? Why? Rhythm What makes your eye move around the design? (repeating, gradually bigger, alternating, etc.?) Unity Why do parts of the design feel like they belong together? Proportion How does the design fill the space? How do parts of the design relate to each other? 2016 PRESERVATION & RESTORATION AWARDS SPONSORED BY NEVADA QUESTERS THE QUESTERS is an international organization dedicated to preservation and restoration of our heritage. The goal of this award is to recognize Story County 4-H members who demonstrate the importance of preserving and/or restoring items for enjoyment now and for future generations. Any Story County 4-H member is eligible for this award. The winning project will be selected from exhibits entered in the following classes at the annual county fair: Home Improvement, Mechanics, Woodworking, Photography, or Self-Determined. There will not be a special class to qualify for this award. Nevada Questers will use the above existing classes to determine the award winner, and will award the winning entry after 4-H guidelines for fair projects have been followed. Criteria for the award: 1. The project will follow the requirement for 4-H projects. 2. The project will include a written report telling about the preservation/restoration process used to complete the entry. 3. The project will include pictures of the preservation/restoration process used to complete the entry. Judging will be on the quality of workmanship on the entry, quality of the written description and photos of the entry. The awards are Three $25 cash awards to the winners of the awards, certificates of recognition, and special recognition ribbons.

5 CREATIVE ARTS Evaluated July 15 at the Ames Public Library June 15 Photography Entries are due in Fair at Ames Public Library July is for music, photography, and visual art exhibits. Judging Date: Friday, July 15 and Judging Time: 10 am to 4 pm for visual art and photography, and music. In order to share with residents of Story County the many talents of Story County 4-H members in the Creative Arts Projects, judging and exhibiting of visual art, photography, and music exhibits will take place at the Ames Public Library. Exhibitors are reminded to review General Rules (State) found on page 74 as to size of exhibits, etc. Any additional rules that apply to the Creative Arts are listed below. Exhibits will be on display at Ames Public Library: July 15, 16, and 17 and then transported to the fairgrounds. Exhibits that exhibitors (or their parents) feel are extremely fragile or are extremely large may be delivered by the family back to the fairgrounds. These exhibits will stay on the fairgrounds, and then be displayed at Story County Fair: July in Christy 4-H Hall. CLUB CHECK-IN TIMES ON JULY 15: 9:30AM-11:30 AM CLUBS P-W 11:30 AM -2 PM CLUBS A-F 2 PM 4 PM CLUBS G-N Exhibits must be checked in by 4 pm Lunch shifts for all judges will be12 noon & 12:30 pm. NOTES FOR PHOTOGRAPHY EXHIBITORS: You will be able to pick up your photography ribbon(s) and judge s comment(s) in Christy 4-H Hall at check-out. Exhibit tags must be displayed in the upper right hand corner of the photo or to the right of photo (tape string to the back side) Exhibitors may choose to sell their photos in a silent auction sponsored by the leadership team. See page 7 for the details MUSIC Class name Music An exhibit that shows learning about musical performance, composition and arrangements, instruments, musical styles or history. *** Note: This class will be evaluated on July 15 at the Ames Public Library. PHOTOGRAPHY Superintendent: Jane Runneals, Marcia Rima Photography rules county: 1. All photographs must be shot by the exhibitor. Developing, mounting, matting, and editing or scripting may be done by the exhibitor or with the help of others. A firm backing will help display your photo safely. 2. There is a limit of 10 entries per exhibitor. 3. The "4-H Photography Exhibit" label must be completed for each photo exhibit entry. The label is found at the end of the fairbook with the entry worksheets and at 4. Do NOT attach the 4-H photography exhibit label to the photo, but do bring the photo exhibit label with the photo to judging. 5. Captions are optional. If used they should be short. Photography Special Rules - state: 1. Photographs may be either black and white or color. They may be processed from negatives, slides, or digital cameras and computer manipulation programs. Photographs must have been taken since your county fair competition of the previous year. 2. Photographs should be a minimum of 4 x6. Finished size (including mounting/matting) of single photographs should not exceed 16 in height or width. 3. All photographs must be printed on photographic paper. Photos printed on canvas, fabric, ceramic, etc. will only be accepted as part of an educational display that shows learning about photography printing techniques, display, merchandising, etc.

6 4. Mounted photos can be (a) flush-mounted [no board showing] on mounting board, or (b) with mount borders [window mat or flat mount directly on board]. Exhibitors may cut their own mounting boards, use ready-cut window mats or have matting done professionally. 4-Hers are responsible for design decisions such as border, color and size. Framed photographs (including floating frames) will not be judged. 5. Non-mounted photos may be exhibited in a clear plastic covering (in clear protector pages). 6. A series is a group of photographs or slides [3 to 5] that are related or tell a step-by-step story. Photographs must be mounted together in story order or sequence. Slides should be numbered. Finished size of individual photographs in a series should not exceed 6 x8. 7. Digitally altered photos should include a copy of the photo before changes. 8. Subject matter of photographs must be in good taste and be appropriate for public display in a 4-H setting. 9. Photographs depicting unsafe practices or illegal activities will not be displayed. 10. Iowa State Fair 4-H photography exhibitors must use the Photo Exhibit Label to provide required information for photo exhibits. Class names Photography - An exhibit, either photo(s) or an educational display that shows learning about photography from choosing a camera to modifying your photo. Still photos only, not video. Digital Photography Exhibit A photo or series of photos submitted electronically, not printed. Photos in this class will be submitted, viewed, evaluated, and displayed electronically. Digital Photography Exhibit Special Rules: 1. Photographs may be either black and white or color. 2. Photographs will not be printed. 3. Entries may be a single photo or a series of photos. A series is a group of photographs (3 to 5) that are related or tell a step-by-step story. Series photo entries must have all photos in the series viewable at the same time. 4. Photos entered should be submitted in the highest resolution possible. A finished file size of 1 MB 3 MB is recommended. 5. Photos should be submitted in an acceptable and commonly used format for ease of viewing. 6. Subject matter of photographs must be in good taste and be appropriate for public display in a 4-H setting. 7. Photographs depicting unsafe practices or illegal activities will not be displayed. 8. Iowa State Fair 4-H photography exhibitors must use the Photo Exhibit Label to provide required information for photo exhibits. The Photo Exhibit Label may be submitted electronically with the photo entry. 9. Photos entered in this class will be evaluated on the same evaluation criteria used for printed photographs. VISUAL ARTS Superintendent: Renae Damman The Visual Arts project does two things for exhibitors. First, it helps them discover their creativity. It also helps them learn and practice skills about how to make pieces of art. Because discovering one's creativity is such an important part of this project, certain exhibits that do not allow creative expression are not shown in this area. Class name Visual Arts - An exhibit that shows learning through original art, exploration of an art technique, or study of any other visual arts topic. Visual Arts Special Rules:

7 1. Exhibits made from kits or preformed molds will not be accepted. Exception: Preformed molds (greenware, whiteware) may be used to provide the appropriate surface for a process technique or application of original design. 2. If the exhibit is a finished art object, the source or inspiration of the design, design sketches, or other process for creating the object and design must be included. 3. Original works of art must be a creative expression of a design unique to the artist, or represent a significant modification to an existing design to make a new and original statement by the artist. 4. Exhibition of derivative works created by a 4-H er is prohibited without the written permission of the original copyright holder/owner. Use of copyrighted or trademarked designs, images, logos, or materials in 4-H visual arts exhibits is prohibited unless written permission has been obtained from the copyright or trademark holder/owner. For additional information, see 4-H Exhibit Copyright Information at For elements and principles of design, exhibitors may refer to page 76 of the fairbook, the Visual Arts Project Guides Celebrate Art or Art In Your Future, or 4-H publications located at SHARE THE FUN THURSDAY, JULY 21 AT 7 PM AT JOSEPHINE TOPE AUDITORIUM IN NEVADA Share the Fun Superintendent: JoAnn Kromminga Class name Share the Fun 1. Share the Fun provides an opportunity for 4-H members to perform before an audience, provide a program that will help broaden the image of 4-H and provide 4-H'ers an opportunity to share the fun and fellowship of members from other clubs. 2. Share the Fun will be presented Thursday evening, July 21 at Tope Auditorium in Nevada. 3. Each club may have as many entries (large group, small groups, individual) as they wish, however, individual members may perform in only two entries total. 4. Skits, songs, short one-act plays, dances (folk, square, modern, tap) plus other entertainment will be acceptable. 5. Acts must not exceed 8 minutes in length. 6. Share the Fun entries through are due by June 15. An entry fee of $1.00 per person per entry must accompany the Share The Fun Entry. Each person in a group pays $1.00 for the group entry. 7. Each act is required to complete and submit a Share The Fun Form by June All participants will receive blue, red, or white ribbons. Three entries and three alternates may be selected for State Fair entry. State Fair participants will have to be in 5 th -12 th grade during the school year. (Exception if a whole club* is involved in the performance and the 80% of the group participants are in grade 5 or higher, the members may participate at the state fair if selected). Premiums will be paid in this division. 9. Clover Kids (in Grades K-3 in the school year) can participate and will receive a participation ribbon.

8 Entries are due by: June 15, 2016 in Enter Exhibits and Judging: July 20, :30 a.m.-12:00 p.m. Judged & Displayed in Community Building: Clothing, Home Improvement, Personal Development, Science, Engineering, Woodworking, Ag & Natural Resources, etc. NOTE: Exhibitors having exhibits to be entered and judged in both the Community Building and 4-H Hall will want to allow time to have exhibits in each building entered and conference judged prior to the designated ending judging time. No exhibits will be allowed to enter after 12:00 p.m. Judged/Displayed in Christy 4-H Hall: Food Nutrition and Clover Kids. Music, photography and visual art (already evaluated) is also displayed here. Judging July 23 Vegetable (all in hall) and Flowers (judged in meeting room, displayed in hall). AGRICULTURE AND NATURAL RESOURCES Superintendent: Brad Lester Live animals may not be shown in any of these classes. They are shown in animal classes described in the Animal Science Section of this book. Class names Animal Science An exhibit (other than the animal itself) that shows the learning about a large or small animal including beef, dairy cattle, dairy goats, dogs, horse & pony, meat goats, pets, poultry, rabbits, sheep and swine. Ownership of any animal is not required. Veterinary Science An exhibit that shows learning about keeping animals healthy. Crop Production An exhibit that shows learning about the growth, use & value of field crops. Environment and Sustainability - An exhibit that shows the connections between humans and their environment including energy, stewardship, conservation, entomology, fish and wildlife, or forestry. Includes collections. Horticulture (Includes Home Grounds Improvement) - An exhibit that shows learning about the growth, use, and value of plants, small fruits, vegetable and flower gardens, and landscape design. Outdoor Adventures - An exhibit that shows learning about backpacking, biking, camping, canoeing, fishing, hiking or other outdoor activities. Safety and Education Shooting Sports An exhibit that shows learning about safe and responsible use of firearms and archery equipment or wildlife management. (The exhibit may not include actual firearms; archery equipment allowed if tips are removed from arrows). Other Agriculture and Natural Resources - An exhibit that shows learning about agriculture or natural resources and does not fit in any of the classes in this department. SCIENCE, ENGINEERING AND TECHNOLOGY Superintendents: Chris Colvin, Helen Colvin, and Tim Morgan

9 Class names Science & Technology - Any exhibit that shows learning about or helps explain how science and technology help us interact with the world. Topics include aerospace, biological and chemical sciences, computers & networking, earth & climate, geospatial mapping (GPS/GIS), robotics, or any other application of Science, Engineering, or Technology. Woodworking Any exhibit that shows learning about wood, woodworking techniques, and safe uses of woodworking tools and machines. Exhibits may include newly constructed or refinished/reclaimed/restored wood items. Mechanics - Any exhibit that shows skills or learning in automotive, electrical, small and large engines, tractors, welding, and restoration. PERSONAL DEVELOPMENT Superintendents: Patty Sindt Assistant Superintendent: Christie Gustafson Class names Citizenship An exhibit that shows learning about or contributing to your community, your country or your world. Communication An exhibit that shows learning about written, oral, and visual communication skills in their many forms. A poster exhibited at the communication contest cannot be exhibited in this class. Digital Storytelling - Any exhibit that demonstrates the application of technology to produce a creative movie/film/video. Exhibits may include a finished movie or video, creation of a detailed storyboard, editing techniques using digital video software, production techniques, or other display to share what was learned. Copyright permission must be obtained for any non-original material included as part of a film/movie/video. Leadership An exhibit that shows learning about leadership skills and influencing others in a positive way. Self-Determined An exhibit that shows learning as part of your 4-H adventure and does not fit any other class. FAMILY AND CONSUMER SCIENCES Class names Child Development An exhibit that shows learning about children. Examples: child care, growth and development, safety and health, children with special needs, and careers in child development. Consumer Management - An exhibit that shows learning through savvy budgeting, comparison shopping, money management, and consumer rights and responsibilities. Health - An exhibit that shows learning through food choices, safe activities and skills such as first aid and CPR, careers, and healthy lifestyle choices. Other Family and Consumer Science - An exhibit that demonstrates learning about a family and consumer science topic that does not fit any previous Family & Consumer Science class listed. FOOD AND NUTRITION Superintendent: Melinda Thach, Sharon Wilson Teen Superintendent: Lauren Rosburg

10 Food Sale: Perishable food exhibits will be sold at the bake sale on judging day, Wednesday, July 20. A small section of the food exhibit will be packaged with tags and ribbons for display. The larger portion will be sold. Proceeds from the sale will go into the Story County 4-H Fund to support Story County 4-H programs. Food items considered for the state fair will be held for further consideration. Food & Nutrition Special Rules County 1. When displaying a plate of cookies, muffins, etc. there should six items on the plate. The judge will look at the uniformity of those items in addition to tasting one. One will then be displayed and the other four will go on the bake sale. Food & Nutrition Special Rules-State Rules 1. The recipe must be included for any prepared food exhibit; credit the source of the recipe. 2. Preserved foods must include the Food Preservation Exhibit Label (available at the Extension Office). Only food processed after August 1, 2015 is acceptable. Canned products require a USDA approved recipe and the USDA canning process must be followed. 3. Preserved food exhibits must include two product samples. One will be opened for evaluation and discarded; the second will be placed on display and returned to the exhibitor. All perishable food products will be discarded when removed from display. 4. Prepared foods should be placed on a firm disposable plate or flat cardboard. Place food product exhibit in a reclosable plastic bag with entry tag fastened outside the bag. 5. The use of alcoholic beverages in the preparation or production of 4-H food exhibits is NOT permitted. Class name Food & Nutrition - An exhibit that shows learning through cooking, baking, eating and choosing healthy foods, including safety practices. Exhibits may include prepared products or educational displays. See also 4-H 3023 Inappropriate Food Exhibits for Iowa 4-H Fairs for additional information regarding prepared and preserved food products HOME IMPROVEMENT Superintendent: Jackie Hawley, Christa Hartsook Art elements and principles of design are the foundation of design whether putting together fabrics for clothing and quilts, selecting furnishings for a room, or creating a drawing. Design elements are line, shape, form, color, and texture. Design principles are balance, proportion, rhythm, emphasis, and unity. Information on elements and principles of design for home improvement can be found at: Class name Home Improvement - An exhibit that shows learning in planning, improving and caring for your home living space. Exhibits may include new or refinished/reclaimed/restored items. CLOTHING Superintendent: Saundra Longhenry Special Rule: Art elements and principles of design are the foundation of design whether putting together fabrics for clothing and quilts, selecting furnishings for a room, or creating a drawing. Design elements are line, shape, form, color, and texture. Design principles are balance, proportion, rhythm, emphasis, and unity. Information on elements and principles of design for clothing can be found at: Please note: Purchased or sewn outfits modeled in the Clothing Event Program can also be entered into the following fair class. This would be a separate entry from the clothing event opportunities. If you are chosen as a state representative to Fashion Revue, Clothing Selection or $15 Challenge Program, your outfit cannot be selected for exhibition in other state fair classes. Class names Clothing and Fashion - An exhibit that shows learning about style, fashion, design, thrifty spending, wardrobe planning, types of fabrics, and clothing care. Exhibits may include constructed or purchased clothing and accessories.

11 Sewing and Needle Arts - An exhibit that shows learning and skill in sewing, knitting, crocheting, or other needle arts, the use and care of fabrics and fibers, or the construction of clothing and other items. Class names Junior Fashion Revue Intemediate Fashion Revue Senior Fashion Revue FASHION REVUE Superintendent Saundra Longhenry Participation in this division includes the judge s evaluation and the style show. DO NOT enter the Fashion Revue unless you plan to attend both the judge s evaluation and the Style Show on July 16. Each exhibitor may only enter one exhibit. 1. The outfit modeled by the member in the fashion revue must be a garment MADE (constructed, knitted or crocheted) by the club member during the current program year. A garment or outfit consisting of one to three pieces such as party clothes, tailored suits, vest, slacks, shirt, skirt, active sportswear and/or coats are acceptable as Fashion Revue entries. Undergarments and accessories may be made or selected by the member. Blouses, shirts, and sweaters are usually considered as garments. If they are used to complete an outfit, they may be constructed or selected. 2. The exhibitor models his/her own outfit for the judge. 3. The exhibitor may exhibit a garment in the Clothing and Fashion Class and model the same garment in Fashion Revue Event. If selected to advance to the state fair through Fashion Revue event, then the exhibitor cannot have the same clothing article in Clothing and Fashion Class selected for exhibition at the state fair. 4. An exhibitor may be selected to participate in the State Fair Fashion Revue if (a) enrolled in clothing project, (b) preferably enrolled for three or more years in Clothing, be in the Senior age range in 4-H and has not represented the county before in State 4-H Fashion Revue. 5. This entry is due by June 15 through with the $1.00 entry fee. A completed script to be read at the style show must be submitted electronically by July 1 to saundra.myers@gmail.com Sample/template available. 6. Exhibitors will complete the event form, available on the Story County Fair website and bring to the judge s evaluation. A picture of the exhibitor in his/her outfit is to be included. Class names Junior Clothing Selection Intermediate Clothing Selection Senior Clothing Selection CLOTHING SELECTION Superintendent Saundra Longhenry Participation in this division includes the judge s evaluation and the style show. DO NOT enter Clothing Selection unless you plan to attend both the judge s evaluation and the Style Show on July 16. Each exhibitor may only enter one exhibit. 1. The outfits entered must be chosen and purchased by the participant. Clothing may be purchased from any source, including used clothing stores or garage sales. The outfit must be selected and modeled by the exhibitor. 2. If the 4-H'er is enrolled in the Clothing Project, the Clothing Selection outfit may also be exhibited in the Clothing and Fashion Class. If selected to advance to the state fair through the clothing selection event, then the exhibitor cannot have the same clothing article in the Clothing and Fashion Class selected for exhibition at the state fair. 3. Only Senior 4-H'ers (completed grades 10, 11 & 12 by summer, 2016) are eligible for State Fair. An exhibitor may represent the county only once at the State Fair Clothing Selection Event. 4. This event gives the exhibitor an opportunity to practice consumer skills in choosing an outfit for: (a) Casual use: Clothes for school or work. (b) Sports or functional use: Clothes that might be chosen for a particular sport, for a special environmental condition, or because of a limiting physical condition. (c) Special Occasion (Dressy) Clothes: Clothing for special events (graduation, prom, wedding, etc.). (d) Clothing is chosen to allow personal expression with some thought of future use. A written explanation on the entry form about the decisions made is an important part of the event. 7. This entry is due by June 15 through with the $1.00 entry fee. A completed script to be read at the style show must be submitted electronically by July 1 to saundra.myers@gmail.com Sample/template available.

12 8. Exhibitors will complete the event form, available on the Story County Fair website and bring to the judge s evaluation. A picture of the exhibitor in his/her outfit is to be included. Class names Junior $15 Challenge Intermediate $15 Challenge Senior $15 Challenge THE $15 CHALLENGE Superintendent Saundra Longhenry Participation in this division includes the judge s evaluation and the style show. DO NOT enter the $15 Challenge unless you plan to attend both the judge s evaluation and the Style Show on July 16. Each exhibitor may only enter 1 exhibit. 1. The outfits entered must be chosen and purchased by the participant. Outfits must be purchased at a garage sale, consignment store, or resale shop (i.e. Goodwill, Salvation Army, or other stores of this type. Items purchased from a sale rack at Target, etc are not allowed. Hand-me-downs or clothing as gifts that were selected by the 4-H er belong in Clothing Selection.) Cost of the outfit must be $15 or less, not including shoes, accessories, or undergarments. Gifts of clothing, either new or used, are not eligible. The outfit must be selected and modeled by the exhibitor. 2. If the 4-H'er is enrolled in the Clothing Project, the $15 Challenge outfit may also be exhibited in the Clothing and Fashion Class. If selected to advance to the state fair through the $15 Challenge Event, then the exhibitor cannot have the same clothing article in the Clothing and Fashion Class selected for exhibition at the state fair. 3. Only Senior 4-H'ers (completed grades 10, 11 & 12 by summer, 2016) are eligible for State Fair. An exhibitor may represent the county only once at the State Fair $15 Challenge Event. 4. This event gives the exhibitor an opportunity to practice consumer skills in choosing an outfit for: (a) Casual use: Clothes for school or work. (b) Sports or functional use: Clothes that might be chosen for a particular sport, for a special environmental condition, or because of a limiting physical condition. (c) Special Occasion (Dressy) Clothes: Clothing for special events (graduation, prom, wedding, etc.). (d) Clothing is chosen to allow personal expression with some thought of future use. A written explanation on the entry form about the decisions made is an important part of the event. 5. This entry is due by June 15 through with the $1.00 entry fee. A completed script to be read at the style show must be submitted electronically by July 1 to saundra.myers@gmail.com Sample/template available. 6. Exhibitors will complete the event form, available on the Story County Fair website and bring to the judge s evaluation. A picture of the exhibitor in his/her outfit is to be included. Reciepts are required. Clover Kid Clothing & Style Show 1. Clover Kids may participate in either the Clothing Selection or the $15 Challenge. Clover Kids will follow the same rules as the 4-H classes with the exception of entry fee. There is no entry fee for Clover Kid classes. Participants will receive a participation ribbon and be able to participate in the Style Show. 2. A completed script to be read at the style show must be submitted electronically by July 1 to saundra.myers@gmail.com an example can be found on page 120.

13 18 U.S.C. 707 Inappropriate Food Exhibits For Iowa 4-H Fairs Is a food exhibit appropriate? Ask yourself: 1. Does this product require refrigeration? 2. Would you eat this product at room temperature? 3. Will this product hold up so it represents a standard when evaluated by judges or viewed by the public? See following pages for details about specific products. If you have questions or need information about pressure canner test dates, please contact your local ISU Extension office or AnswerLine: Iowa Relay (TTY): edu/answerline * indicates a change for 2009 ACCEPTABLE FOR FAIR DISPLAY Questions have been raised about these products but they are OKAY: Caramel rolls Cream cheese mints Pineapple upside down cake These products are OKAY IF specific criteria are met (see details on page 3): *Canned products Canned and pickled products including salsa, vegetables, and meats must meet USDA guidelines for recipe and heat processing. Fruits, jams, jellies, and other spreads must use an approved source. All products must be labeled using the template available at Or, have an equivalent label that includes the same information. Frosting, icing, glazes Fruit-flavored vinegars Pecan/walnut pies NOT ACCEPTABLE FOR FAIR DISPLAY Any food containing alcohol *Breads containing ingredients that are normally refrigerated (such as chopped and dehydrated vegetables, meats, and layers of cheese). A small amount of thinly sliced vegetables may be used as a garnish on top if added before baking. Breads, brownies, or cakes baked in a jar or a non-food grade container, including anything baked in a jar and allowed to vacuum seal Caramel corn or pies baked in a paper grocery bag Custard and cream-filled pies, cheesecakes Flavored oils Fresh salsa Homemade egg noodles Jerky of any kind Meat-filled pastries Raw egg in any uncooked product Sourdough, friendship bread, etc. Sweet rolls with cottage cheese/egg topping Vegetables marinated in oils and herbs

14 Digging Deeper: Guidance for Preparing Safe Foods for 4-H Exhibits Food and nutrition projects for 4-H exhibits should be prepared with food safety in mind. The importance of food safety cannot be overemphasized. Judges will not evaluate foods that they consider unsafe and you do not want the judges to become ill. This means following the safe food handling practices outlined below and preparing foods that will survive in warm, humid situations. Why are some foods inappropriate for display at fairs? Most foods are safe to consume immediately after preparation; others pose unique handling considerations that might be difficult to provide in an exhibit. For example, custards, cream pies, fluid dairy products, egg dishes, and meat products require colder storage temperatures than are usually available away from home. Other foods may be unsafe if kept at room temperature for more than two hours. How do foods make people sick? Proper preparation and handling of foods is critical to avoid foodborne illness. The two most important aspects are to prevent food from being contaminated with bacteria or viruses and to prevent the growth of bacteria. Although a variety of naturally-occurring pathogenic bacteria may be present in foods, processing steps (such as heat and refrigeration) usually kill them or prevent them from growing. Viruses that make us sick are almost always found in food as a result of fecal contamination from the preparer. The key to preventing pathogenic viruses from causing illness is frequent hand washing, especially after using the restroom. Proper hand washing is the most important step each of us can take to ensure safe food and it takes only a minute. Wash your hands: After using the restroom Before preparing food Before eating food After playing with pets Almost anytime you think they may be dirty! An estimated 50 million Americans get sick yearly because someone did not wash his/her hands. FAT TOM factors necessary for bacterial growth Bacteria are like us; they need specific conditions to grow. The conditions that bacteria need can be summarized in the acronym FAT TOM. F - food Bacteria can grow on almost anything; they need only protein and carbohydrate. Think about how fast milk spoils. With 4 percent sugars and 4 percent protein, milk is the perfect food for bacteria. A - acidity Bacteria need a neutral environment, neither too acidic nor too alkaline. Optimum growth is in the ph range of 4.6 to 7.8. Fruits tend to be acidic (high acid) while milk, vegetables, and meat are neutral (low acid). Properly made pickles are vegetables that have been acidified to bring them below ph 4.2. T - temperature Pathogenic bacteria can grow in temperatures from F but they grow best in the F zone. In this temperature range, pathogens may double every 20 minutes. No wonder so many people get sick from temperature-abused foods! Hot foods should be kept HOT (above 140 F) and cold foods COLD (below 40 F). T - time Because bacteria can double so quickly, time is as critical as temperataure. Remember the two hour rule Do not hold foods at room temperature any longer than two hours. O - oxygen Some bacteria are able to grow without oxygen (anaerobic). The process of canning foods creates an anaerobic environment and may allow the growth of the bacterium that causes botulism. Fortunately, the extreme heat of the pressure canner (240 F at 11 pounds pressure) kills the bacterium. By comparison, a water bath canner reaches a maximum temperature of only 212 F. M - moisture All life needs water to grow. For example, dried rice does not support bacterial growth; however, cooked rice is a very good growth medium for bacteria.

15 Critical safe food handling guidelines Keep counters, dishes, and hands clean. Use paper towels or replace hand towels frequently. Avoid cross contamination of raw or prepared foods with raw meats or poultry. Cutting boards, knives, hand towels, plates, and hands are all potential sources of cross contamination. Thaw foods in the refrigerator and not at room temperature. Cook meats and poultry to the proper internal temperatures. Cool foods quickly. Remember the two hour rule. ACCEPTABLE FOODS FOR FAIR DISPLAY Further explanation of why some foods are OKAY Caramel rolls, cream cheese mints, and pineapple upside down cake - OKAY These products are acceptable because the high sugar content will not support bacteria growth. The following products are OKAY IF these criteria are met Canned products - OKAY IF Canned products will not be tasted but will be evaluated on color, appearance, aroma, and texture. Products are acceptable if the recipe and process are from an approved source such as university extension publications, USDA canning guide, or Ball Blue Book (1994 or later). the product is in a Mason-type threaded canning jar with a canning lid and band. Brands of jars and lids are interchangeable. Decorative half-pint jars are acceptable only for jams, jellies, and fruit spreads. NOTE: Jars that previously contained a commercially processed product (such as mayonnaise) are not acceptable. Paraffin or waxes are not acceptable as a jar sealant. the canning method, processing time, altitude, recipe, and source of recipe (including publication date) is clearly indicated. Only products processed since September of the previous year are acceptable. Canned fruits, jams and jellies Boiling water canner processing may be used. Tomatoes must be acidified; see page 4 for resources. Flower jellies cannot be low sugar and flowers must be pesticide-free. For a list of acceptable flowers, refer to Edible Flowers at Canned salsas and pickled products Product must be accompanied by a statement describing the entire process and recipe source, including publication date. Canned vegetables and meat products Product must be accompanied by a statement indicating the canning method, processing time, and recipe. If a dial gauge canner is used, a copy of the annual test record should be included but is not required. (Weighted gauge canners do not require yearly testing.) Frosting, icing, glazes - OKAY IF NOTE: Frostings and glazes will melt in hot, humid weather and be less attractive for product evaluation. The following are acceptable: Cream cheese frostings made with at least 4 cups of sugar per 8 ounces or less of commercially available cream cheese Frostings made with meringue powder Frostings and glazes made of powdered sugar, milk, and vanilla or other flavorings The following are not acceptable: Icing and frostings made with raw eggs Whipped cream cheese frostings made without powdered sugar Fruit-flavored vinegars - OKAY IF Fruit-flavored vinegar will be allowed as an exhibit, only if a specific recipe is used and included (with publication date); simply adding fruit to vinegar is not enough. Note that the color of the fruit may change with storage. Use only commercially available vinegars and do not dilute. Pecan/walnut pies - OKAY IF These pies are safe if made from a traditional recipe using eggs, sugars, and no added water or milk. Although these are very rich and moist, they are safe because there is not enough moisture to support bacterial growth. Products made from a nontraditional recipe that includes added water or milk are NOT acceptable. UNACCEPTABLE FOODS FOR FAIR DISPLAY Any food containing alcohol The use of alcoholic beverages in the preparation or production of 4-H food exhibits is NOT permitted. Breads containing ingredients that are normally refrigerated Breads made with ingredients that are normally refrigerated (such as salsa and chopped or dehydrated onions, mushrooms, or peppers) and/or high protein items (such as pork and beans or layers of cheese) have a short shelf life. They would be used in a timely manner at home but are not acceptable as a fair exhibit.

16 UNACCEPTABLE FOODS FOR FAIR DISPLAY (continued) Cake, brownies, bread baked in a jar or non-food grade container Preparation method creates potential botulinum risk. Canned/preserved products using questionable recipe or procedure (Refer to instructions in previous section.) Caramel corn or pies baked in a paper grocery bag Bags are inappropriate cooking containers because the bag may not be sanitary, the glue and ink used on the bag have not been approved for contact with food and may give off toxic fumes when heated, the bag may catch on fire, and grocery bags made of recycled paper may contain a variety of contaminates that may leach into the food. Custard and cream-filled pies, cheesecakes Products requiring refrigeration are not allowed. Flavored oils Oils infused with herbs or garlic are a potential botulism risk. Products made with these oils also are considered unsafe. Fresh salsa Requires refrigeration and is not allowed. Frosting, icing, glazes (Refer to instructions in previous section.) Homemade egg noodles According to the United States Department of Agriculture Meat and Poultry Hotline, noodles made with whole raw eggs should be dried and stored in the refrigerator or frozen to prevent salmonella from growing to disease-causing levels. Jerky of any kind Not acceptable because of the potential for bacteria and/or toxin survival in the finished product. A poster or notebook is a better choice as an exhibit. Meat-filled pastries These products have a significant chance of bacterial growth. Raw egg in any uncooked product Eggs have been implicated in an increasing number of cases of food borne illness. Salmonella can lurk inside the egg, even one with a clean, uncracke shell. That means that some recipes, unless modified, are unsafe. Many old favorite recipes were written before salmonella was recognized as a problem in raw eggs. Sourdough, friendship bread, etc. Although bakery products leavened by wild microorganisms have been used for years, the potential for abuse may result in an unsafe product. Of particular concern are toxins produced by a variety of organisms including Staphylococcus. Sweet rolls with cottage cheese/egg topping Implies a sugar, egg, cream cheese (or other unripened cheese such as cottage or ricotta cheese) mixture that is protein-rich, moist, and can be easily contaminated. Bacteria love high protein, high moisture, and a neutral ph environment. Vegetables marinated in oils and herbs The vegetables could harbor botulism spores. Covering moist vegetables with oil results in anaerobic conditions that may allow botulinum growth. Additional resources Iowa State University Extension Distribution Center (See especially the sections on food preservation and food safety in the Food, Nutrition, and Health topic area) Iowa State University Extension Food Safety Jarden Home Brands (Ball Blue Book ) National Center for Home Food Preservation New Mexico University Extension (salsa recipes) United States Department of Agriculture: Complete Guide to Home Canning usda.html No endorsement of products or firms is intended nor is criticism implied of those not mentioned. Prepared by Sam Beattie, extension food science specialist; Liz Meimann, food science graduate student; Sue Bogue, state youth development specialist; and Diane Nelson, communication specialist... and justice for all The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age,disability, political beliefs, sexual orientation, and marital or family status. (Not all prohibited bases apply to all programs.) Many materials can be made available in alternative formats forada clients. To file a complaint of discrimination, write USDA, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence Avenue, SW, Washington, DC or call Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Jack M. Payne, director,cooperative Extension Service, Iowa State University of Science and Technology, Ames, Iowa. File: Youth

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