The Shake Up

The ability of a textile to tell a story is often overlooked but our history can be seen woven into each thread just as clearly as it is written in the books. Pick up a depression-era quilt and behind the breathtaking artistry lies the embodiment of a struggle to hold a family together. Study the photograph of a US soldier during World War II and you’ll see a grim face who’s only defense against the cruel North European weather was an Olive-drab wool uniform.

And the history of the Kentucky State Fair is no different.

A textile category was established beginning with the first Kentucky fair in 1816. The non-agricultural classes were defined as “women’s” categories in the early days, but they were so much more than simple diversions to entertain farmers’ wives.  Exhibitors were serious about their entries and fair patrons were equally interested in viewing the displays. When the Kentucky State Fair was established in 1902, the antique craft continued and more than 3,000 entries of “housewifery” were submitted.

The textile category has progressed generously through 107 years. From such entries as a sweater knitted from thread dyed in Kool-Aid to a purse made by a 6-year-old from pot holders, the talent displayed each year is anything but mediocre.

But according to textile superintendent, Susan Hoferkamp, nothing compares to the generations of talent that are represented and the young children who return to compete year after year.

“It’s so rewarding to see a little girl holding her grandma’s hand come walking up with an entry in her hand,” Hoferkamp said, “ To me that’s more memorable than the entries themselves,” 

An associate at Louisville staple Dee’s Crafts, Hoferkamp likes to think of herself as the “air traffic controller” of the textile division. From recruiting judges and volunteers to encouraging patrons to compete, you could say she does a little bit of everything. She has been with the Kentucky State Fair textile division for over ten years now serving as a volunteer and assistant superintendent before gaining her current title. 

But when it comes to the coveted blue ribbon, the entries are what it is all about. Each category is judged by local individuals selected for their expertise in the field, with the exception of the quilt category in which certified judges are brought in from out of state.

However, with a category as broad as textiles, judging criteria can sometimes be a bit fuzzy. While every element is carefully considered by the judges, the skill level exhibited is what really matters.

“The judges may consider the color scheme or artistic features of an entry, but the true component of a textile piece lies in the entrant’s ability,” stated Hoferkamp.

 The craftsmanship of a textile entry is the foundation for the whole article, much like the performance of an Olympic diver or gymnast depends on technique.

The secret to submitting a good entry lies in using all the resources available to you as competitors. The premium book has been carefully constructed to educate those interested in a particular category to learn all they can about the contest before entering. Many helpful hints can be found between the lines of the general guidelines.

Beginners don’t be discouraged! If you are just testing the waters of the textile industry try starting with a small project such as knitting a scarf or embroidering a pillowcase. You may even find that you have a niche for this centuries-old craft.  If you are challenged by the simple task of reattaching a button, try the “Greetings from the State Fair” category designed specifically for those whose artistic ability lie elsewhere. This category is not concerned with skill level at all but rather how you tell a story. Contestants enter a small quilt with a top layer depicting their interpretation of the fair whether it is done by paint, sketch or another medium. Let your imagination run wild! Click here for more information.

And even if textiles aren’t your thing, make a point to walk by the showcase featured in the textile area during the fair. It doesn’t take a textile enthusiast to appreciate the beauty of a true piece of art. Or history!

It sits in waiting, shining brightly in all its tightly-threaded glory adorned with that coveted 1st place stamp on its glossy front. People have slaved over it and fought over it and lost sleep over it! It is a symbol of recognition, sure to bring jealously to those whom do not claim its ownership. But for those who do, it is point of extreme pride. It is a royal blue reminder of their dominance over the competition, their success at their craft, and their place in the Kentucky State Fair’s rich history. It’s a blue ribbon for a winning entry. Let celebration ensue! Funnel cake anyone?

FOODIES UNITE!

Culinary is an art. Like picking between “Mona Lisa” and “The Starry Night”, finding a legitimate winner amongst a sea of deliciousness is a difficult task. Blood, sweat and tears, hopefully not literally, go into every cake, cookie, pie and pickle. Sure, they are all tasty in their own right, but what does it take for them to be a true blue winner?

Luckily, seasoned food veterans like Steve Lee are available to lend a helping taste in deciding who the best of the best is by following specific criteria for each category.

Lee, superintendent for the past 8 years, includes in the judging criteria texture, flavor, appearance, creativity, artistry, proper ingredient handling, and other categories depending on what type of food is being judged. The owner of “Cooking at the Cottage” on Lexington Road has had extensive culinary experience during his career. He is accompanied by 24 judges whom he picks based on their experience in individual fields.

“I work closely with the University of Kentucky Extension office,” said Lee. “They help me bring in judges from regions all over the state and surrounding areas.”

 Herbs and spices are Lee’s specialty and he said his particular joy lies in savory foods. Though he only judges during a tie-breaker, Lee admits there are certain events he tends to be present for.

“You can always find me hanging around the Benedictine Cheese Spread table during judging,” he said half-jokingly. “That is definitely one of my favorites.”

If Benedictine Cheese is not your thing, or you don’t know what Benedictine cheese is, go for one of the more popular categories.

“The most hotly-contested categories would have to be ‘My Favorite Cake’ and the ‘Salsa’ competitions,” Lee said.

There are two salsa categories, one with peppers and one without, but both are mainly dominated by male competitors. My favorite cake lets the participants creativity shine through with a unique recipe of their own.

“We once had a cake [topped ] with Jell-O and whipped cream,” Lee said.

Competition is plentiful in all the categories. But to win, you must make sure you are even considered. Lee said number one thing to consider when making an entry is easy to remember and basic as basil. In fact, you probably learned this helpful hint back in grade school:

“Read the rules,” Lee said. “We have so many entries that have to be disqualified each year simply because they did not read the rules.”

Imagine! Your tasty sponge cake sitting idly by on the table, watching all the other sponge cakes being judged and enjoyed simply because its pan circumference was an inch too large. So do yourself and your sponge cake a favor by familiarizing yourself with the restrictions.

 It’s about that time again. The pies will be tastier, the pumpkins will be bigger, the competition will be fiercer, and the bragging rights will be more extensive. August will bring hot weather and heated competition with the general entries contests at the Fair.

If you think your creation has what it takes to beat out the best in the state, get your clicking finger ready.  General entry deadline for all categories is Friday, July 1st, (except commercial wine) and all entries can be made online by visiting www.kystatefair.org and filling out our online entry form. Little did your great-grandmother know her prized antiques would one day be entered through an online writable PDF that can be e-mailed?

Antiques not your thing? Don’t you fret! With more classes for general entries than last year, everyone can find their niche! More than 30 departments of almost anything that can be baked, made, grown and sewn can be found in our premium book, also online as PDF. Late general entries will be accepted with a fee until Monday, July 11th.

Here’s a little rundown on some specific entry deadlines:

For Open and 4-H/FFA Youth Livestock as well as Pigeon and Poultry - July 11th.

Rabbit applications  - July 18th.

Late entries for open livestock, with a fee - July 25th.

Extra late open livestock, with a fee - August 5th.

Whew! Got all that?

If you are still not sure if you should enter, let our premium book convince you with the complete list of prizes in each category. However, the real reward lies in the satisfaction that comes with that royal blue satin piece of proof that you are, in fact, the champion.

The Kentucky State Fair…Stroking egos since 1902!

The Kentucky State Fair is many things to many people, but none more important than a celebration of Kentucky in all of its glory. The most popular of which is the general entries. The Fair’s contests, which garnered more than 50,000 entries last year, features a mix of generationally-passed recipes, family antiques, sewing skills and hundreds of animals.

The 2011 Kentucky State Fair competitive entry contest are open to pretty much anyone, as states the Premium Book. The 2011 Premium Book, or the be-all-end-all of entry catalogs, is now available online at http://www.kystatefair.org/entries/premiumBook.aspx.  If you requested a hard copy of the 2011 Premium Book, the books will be sent no later than May 1.  

Get your entries ready. And tell all of your family, friends and kinfolk to see your blue-ribbon winning pie at the Kentucky State Fair, Aug. 18-28.

Are you tired of the fact that Pabst has a blue ribbon and you don’t? This year all of that can change. Enter your best at this year’s Kentucky State Fair and feel like a winner even if you can’t knock down a single milk jug on the Thrillway. The Kentucky State Fair is home to over 30 entry departments and thousands of categories to compete in. Bring your best knitting, baking, goats, and even your Elvis Tribute lamp to be eyed and prized by our judges and crowds from around the globe.

This year is easier than ever to enter. All categories, excluding large livestock, can now be entered in online. Just visit www.kystatefair.org. Then click on “Competitions” on the navigation bar and then click “entry information”. Download the rules and regulations of your category, sign up, and even pay your entry fee. You can also still call or write in for the free 2009 Kentucky State Fair Premium Catalog to be mailed to you. That address and phone number is:

Entry Department
P.O. Box 37130
Louisville, KY 40233-7130
(502) 367-5190

Just remember that all entry applications must be submitted by the respective deadlines. All livestock, poultry, and pigeon entry applications must be postmarked by July 10. Rabbit applications must be postmarked July 18. All other general entries must be postmarked by July 1, with late entries accepted until July 10. Just make sure you’re looking at a 2009 calendar and not the antique 1925 Norman Rockwell one you’re planning to enter in our competitions.

If you just have to share your blueberry pie recipe with the world or need to defend your champion watermelon title, we are here for you. Just give us a call at 502-367-5000 or visit www.kystatefair.org.

Even if your green thumb is as black as the cakes you try to bake, you can still join us for summer fun at the Kentucky State Fair, August 20-30. Stop by and see who the blue ribbons are going home with this year.