BEYOND THE BOIL

Robert Moseley (Troy 95) could not be more pleased with the success of his FarmHouse chapter’s annual crawfish boil. “Pleased beyond words,” said Moseley, a charter member of the Troy chapter and an attorney, practicing in Mobile, Alabama. “I would even say proud, but not from a prideful point. Proud of the guys for keeping it going — and growing it.”

Robert attended the 2022 crawfish boil, which drew 500 people and raised $21,664 for the Leukemia & Lymphoma Society (LLS). “I don’t think I would ever have envisioned it would get this big.”

Twenty years ago, the newly chartered Troy FarmHouse chapter was looking to establish itself with a signature event. Other Troy fraternities were known for theirs, and FarmHouse looked to create one of their own. Robert offered a suggestion of a crawfish boil as he had attended one at another university, hosted by a friend’s fraternity. His FarmHouse brothers liked the idea.

Their chapter advisor, Barry Uze (Troy 95), an economics professor at Troy University, really liked Robert’s suggestion. “He was from the bayou and knew all about crawfish boils,” Robert recalled. “He had the pots we needed, he knew what seasoning to use and he knew where to get our crawfish. He even knew how to cook them. Without him, we would have had to look everything up in a library book. He deserves the credit for making this event happen.”

Chapter members sought to turn over proceeds of the event to a local charity. Robert recalls members discussing options during a round-table conversation until a member shared his family member had a connection to the Leukemia & Lymphoma Society (LLS). The decision was made.

The mission of LLS is to cure leukemia, lymphoma, Hodgkin’s disease and myeloma, and improve the quality of life for patients and their families. LLS funds lifesaving blood cancer research around the world, provides free information and support services, and is the voice for all blood cancer patients seeking access to quality, affordable, coordinated care. It is now one of FarmHouse’s National philanthropies adopted at the 2008 Conclave.

From left to right: Ridge Pierce (Troy 22), Bradley Smith (Troy 22), John French (Troy 22), Jared Wesolek (Troy 22), Jarrett Hinote (Troy 22), and McCain Bergeron (Troy 22) at the crawfish boil.

Garrett McKeon (Troy 21), chapter president, knows the history of the crawfish boil. For the inaugural event, the chapter bought 150 pounds of crawfish and 50 pounds of shrimp, which they hoped to serve 120 people. The price tag was $358.47. The boil, held at the chapter house, raised approximately $500 for LLS in the first year.

Eventually, the crawfish boil outgrew the Troy chapter house and in 2021 it moved to the field across from Sorority Hill. “It’s a perfect location,” Garrett said. “It offers plenty of space and is convenient for sorority members to attend.”

In 2022, the chapter ordered 1,000 pounds of crawfish –“And we still ran out early!” Garrett joked. The boil includes live entertainment, often a country band, and a Crawfish Queen competition. Troy sororities compete to have one of their members earn the distinction, which is determined by participation and the money they raise for LLS.

FarmHouse members prepare the crawfish boil.

The university designates each fraternity and sorority with its own philanthropy week to avoid overlap, where FarmHouse, typically, is assigned a week in April, which culminate with the Thursday night crawfish boil.

For those who have yet to experience a crawfish boil, Garrett provided some background:

Also known as crayfish, crawdads, mudbugs and even yabbies, crawfish are freshwater crustaceans. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches and paddy fields.

Preparing crawfish, which typically come in 50-pound bags, to be boiled begins with purging – running water over them to rinse off the mud. “You do it until the water runs clear.” Crawfish that rise to the top during the process are discarded because they’re spoiled.

From left to right: Hunter McConnell (Troy 21), Riley Bryson (Troy 22), Mitchell Conner (Troy 22), Jacob Jarvis (Troy 22), and Chris Stathopoulos (Troy 19) preparing for the event.

The crawfish are loaded into pans with lemon, water and seasoning and boiled for 10 to 15 minutes until they turn from a darkish brown to a more lobster red. “Their tails will curl in and make a u-shape. Then you know they are done,” he said. Crawfish are typically served with corn, potatoes and sausage.

FarmHouse members prepare the crawfish boil.

Preparation includes finding vendors for all the needed ingredients, but especially the crawfish, begins months in advance. Setup begins the night before. Parents volunteer to do the cooking, which is done at the chapter house, allowing chapter members to work the event. Each FarmHouse member class has assigned duties: freshmen and new members collect and empty the shell buckets while sophomores work the crowd and provide seconds. Juniors work the serving line. As for seniors, Garrett said, “we tell them to enjoy the crawfish boil.”

“People come early and they come hungry,” Garrett said.

“Our organization is so thankful for the continued support of the Troy FarmHouse chapter,” said Barrett Ford, campaign development manager for LLS-Tennessee/ Alabama. “They are a leading fundraising team for us year after year and truly an inspiration to other fundraisers.”

Barrett concluded, “Because of fundraising groups like Troy FarmHouse, we are able to support our mission.”

Written by Kevin Warneke (Nebraska 82), communications committee chair.

A hungry crowd gathers in line to pick up their meal. Photos provided by PR chair, Dalton Cates (Troy 21).