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UMFK writing contest...SNOW

August 28, 2012


The University of Maine at Fort Kent's Presidential Lecture Series committee will host a writing contest entitled, Snow. The committee is searching for submissions from UMFK students, staff, faculty, alumni, and community members.

Are you up to the challenge of writing a story to tell about snow? Have you ever experienced a northern Maine winter? What's your favorite memory, experience, or story you like to tell others? Is it about getting lost in a blizzard? The amount of snow you shoveled in one day? About getting stuck in a spring snow storm or the beauty of a winter landscape?

Send your very best original prose or poetry about whatever harrowing or poetic tale you want to tell about snow in less than 600 words, the more descriptive and detailed the better. What is the setting or landscape? Who else is in the story? What else is going on? What do you see, hear, smell or feel? Be sure to have your submission proofread and edited.

Anyone who has never won the UMFK writing contest may participate. To enter, simply send your original never-before-published prose or poetry. The deadline to submit your typed, double-spaced entry is by 12 noon on Thursday, November 15, 2012.

Please include a cover sheet with your contact information, including name, e-mail and phone number, along with a 100-word biography. E-mail submissions must include “SNOW” as the subject heading. The contest limits one entry per person.

All submissions will be read by a jury. Three winning entries will be included in the 2012-13 Presidential Lecture Series Potato Chips ChapBook, which will be released at the UMFK Scholars' Symposium on Friday, May 3, 2013. In addition, the best entry will be recognized with the Ourson Literary Award, an annual award of $50.

Winners of the contest will be announced on Friday, December 7, 2012. Send your entry to Diane Gagne, division of nursing administrative assistant, by e-mail at:

For more information on the contest, please contact Dr. Jenny Radsma at 834-7586 or by e-mail at: