#256 – Experience Stone Mountain Highland Games Today – Scottish Food, Fun & Tradition! Last Day Sunday, October 17, 2010
Looking for something fun and different to do today, to get outside and enjoy this gorgeous fall weather? Head over to Stone Mountain Park and experience the Stone Mountain Highland Games! Whether you are interested in learning more about your Scottish heritage – or you just want to be Scottish for a day – the Highland Games have a little something for everyone.
You can sample some traditional Scottish food – like fish and chips (pictured), or for the more adventurous, haggis* and chips. You can research your heritage by visiting one of the dozens and dozens of Clan tents, find your family name, crest, history, and tartan. You can listen to traditional and modern Scottish music at one of the music tents or from the pipe and drum bands. You can also drink beer (Sláinte!), see traditional dancing, learn Scottish country dancing, shop for Scottish imports, and lots more!
Even though today is the last day, there is so much happening at the Highland Games, including pipe band performances, sheep dog demonstrations, country dancing, the Clan Challenge athletic event, and lots of music. I particularly recommend that you see Squinting Patrick, who will be playing at Music Stage 3 at 11:30 AM. For a full schedule of today’s activities, click here.
Admission to the park is $10.00 (if you buy an annual pass for $35.00 you can have unlimited entry to the park for 12 months – a bargain if you plan keep coming back). Admission to the Highland Games today is $15.00 for adults, $5.00 for children 6-12 years of age, and free for children under 6. The Highland Games are open today – Sunday, October 17, 2010 – from 8:00 AM until 5:00 PM. There’s plenty of time for you to come out and enjoy this fun, family-friendly day!
*For those of you not initiated into the haggis tradition, here is the Wikipedia definition: a dish containing sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal’s stomach for approximately three hours. Like I said, it’s definitely for the adventurous.