Edible Book Festival Rules
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RULES & ENTRY INFORMATION
The goal of the Joyner Library Edible Book Festival is to raise money to build our Preservation/Conservation Fund, from which we can buy specialized supplies for our Book Conservation Lab.The edible creations that are on display during the Festival will be bid upon during a silent auction held during the event.
Registrants should agree to the following:
·Your entry will be entered into the silent auction. (If for any reason your entry does not receive a bid, you will be responsible for taking it with you when the event ends.) If you have a tray or a dish that needs to be returned to you, be sure to make that arrangement with the winner of your entry. (It is best to bring your entry on a disposable surface)
·You give Joyner Library permission to photograph your entry (and you, if you are a prize-winning entrant).
·If you are a commercial baker or chef, you will be allowed to leave promotional materials.
·Children are encouraged and welcome to enter entries or participate in the event. A Youth Prize will be awarded for entries submitted by children 12 years and under.
·The Joyner Library Edible Book Festival planning committee reserves the right to reject any entry that they believe is unsuitable for the competition. (Nothing in poor taste, please!)
·Entries should be constructed only of EDIBLE substances. Each entry should be a reflection, representation or interpretation of something book related. Potential participants may find ideas for their creations by consulting the web sites of other Edible Book Festivals from past years. Simply Google "edible book festival" and you will find dozens of wonderful examples!
PRIZES will be awarded for the following categories: (All participants are welcome to cast a vote)
>Best in Show
>Wittiest
>Most Edible
>Least Edible
>Youth Prize
Delivery of your entry should be to the 2ND FLOOR GALLERY AREA of Joyner Library between 2-3 pm on April 6th.FREE PARKING is available in the surrounding lots nearby; consult the parking map for more information
Rev. 2/2013