Articles tagged with: SJC Fair
Not Too Late for Trashion Fashion
Written on August 10, 2015 at 3:50 pm, by Tim Dustrude
Re-posting this notice today (Monday, Aug 10th) to confirm that practice tonight is indeed at 6:00 pm. Apparently there was some confusion around town and folks were thinking it was 5:00 pm. Not so. It’s at 6:00. I just got off the phone with Francie and she also told me that this year’s show is Continue Reading
Fair Feud at the Fair!
Written on August 10, 2015 at 5:46 am, by Tim Dustrude
Take the Survey NOW to be part of the audience Poll for Fair Feud Did you know the Fair is creating its own version of Family Feud? Survey says… FAIR FEUD!! Friday Night, August 14th, at 6:00pm Please be a part of our first annual Fair Feud gameshow by participating in our survey to act Continue Reading
Beer and Wine Exhibit at the Fair
Written on August 5, 2015 at 5:40 am, by Tim Dustrude
Minnie Knych and Jim Dunn have some details to share about the Food Preservation, Beer and Wine Exhibit at this year’s Fair. (Beer and Wine used to be part of the Food Preservation exhibit, then a few years ago it got separated. Now they’re back together again this year.) “I have volunteered to work the Home Brewing Continue Reading
Sweet Tastes At The Food Preservation Booth
Written on August 3, 2015 at 5:38 am, by Tim Dustrude
The Food Preservation Department will be a beehive of activity at this year’s Strawberry Fields For Heifer San Juan County Fair. There will be People’s Choice – Jam and Jelly tastings daily at the Food Preservation Department at 11:00 AM and 2:00 PM daily. Fairgoers are invited to stop by and taste some of the Continue Reading
SJC Fair Baking Dept Needs Volunteers
Written on July 31, 2015 at 5:40 am, by Tim Dustrude
If you’d like the tastiest volunteering position at the fair, join us in the Baking Department at this year’s fair. Two-hour slots are available from check-in and judging on Tuesday to staffing the booth Wednesday through Saturday. No experience needed for any of the positions–instructions will be provided to all participants by e-mail or a hard copy is available at Continue Reading