Member News
Fair offers 75 workshops, 5 keynote speakers, local food contests and more during 2-day family-fun event.
FORT COLLINS, Colo. - August 15, 2011 - The 12th Annual Sustainable Living Fair in Fort Collins combines rural traditions with urban revival and offers it up in an energetic, community oriented, educational event. With over 75 free workshops, 5 extended hands-on workshops, 9 Old Thyme contests, 250 exhibitors and 5 keynote speakers; there is something for everyone.
Attendees should plan ahead to maximize their time at the Fair. Each year the Fair offers a few hands-on workshops that allow participants to take part in the presentation. These include straw bale construction, getting your hands on solar energy, home brew wind turbines, interior earthen plasters, and a yurt raising. To participate in one of the extended workshops, register in advance at www.SustainableLivingFair.org.
This year marks the forth-annual Old Thyme food contests hosted at the Sustainable Living Fair. Participants can enter to win one or all of these contests: Colossal Organic Vegetable, Ugly but Edible Vegetable, Organic Heirloom Vegetable, Best Vermicompost, Best Nest of Five Backyard Eggs, Best Homemade Dairy Product, Pie, Salsa, Jams, Jellies and anything canned.
New to the Fair this year is the Best Re-Creation Contest, where participants create something new and useful out of previously used items. Imagination is welcome.
Please submit all non-perishable items between 10am and 2pm
on Saturday, September 17th at the Fair. All perishable items (pies and salsas,
cheese and milk) can be submitted between 10am
and 11am on Sunday. Winners will be announced on the Ma
in Stage starting at 11am on
Sunday.
The annual Sustainable Living Fair depends on the support of 350 volunteers to handle every aspect of operations from tickets sales, to zero waste station management. Volunteers are needed for four-hour shifts September 15th through September 19th, they receive free weekend admission to the Fair, an official organic cotton t-shirt, lunch from locally sourced foods and a beverage token.
