University of Louisville Magazine

SUMMER 2017

The University of Louisville Alumni Magazine: for alumni, faculty, staff, students and anyone that is a UofL Cardinal fan.

Issue link: https://louisville.epubxp.com/i/841608

Contents of this Issue

Navigation

Page 56 of 71

A L U M N I L I F E S U M M E R 2 0 1 7 U o f L M A G A Z I N E | 5 5 For University of Louisville alumni Doug, '86A, and Gina Kemper, '86N, the Crawfish Boil is more than an all-you-can-eat dinner, it's a can't- miss family tradition. The Kempers have been attending since the event's beginning and eventually started bringing their whole family. Their daughter, Hannah, was around 8 years old when she first visited campus for the crawfish boil, and is now a Cardinal herself. "Over the years she has heard stories from her dad and me about 'back in the day'," Gina said. Hannah, a sophomore education major, followed her parents' foot- steps into SGA. This year, she helped plan the crawfish boil and served as SGA chair for spirit and traditions. "Gina and I were both involved in SGA when we were students there, so it's been very natural for Hannah to follow that path, and she really seems to be in her element in this role," Doug said. The 32nd Annual Student Activities Board and Red Barn Alumni Association Crawfish Boil was held April 21 in the Red Barn. As usual, attendees enjoyed all-you-can- eat crawfish, sausage, corn, potatoes and red beans and rice. The event has been a tradition at the university since 1985 and it has grown substan- tially over the years with the entry line typically circling the Red Barn. "Everything was great! I couldn't have asked for a better night," Hannah said. The boil attracts many par- ticipants including student, staff, faculty and, Gina said, "my personal favorite: the proud siblings, aunts, uncles and cousins of the spirit and traditions chair." The whole Kemper family made it to the boil to support Hannah. They enjoyed their evening together and watching this tradition continue. As the event expands, it takes many volunteers to help cook, serve and collect the entry fee. Still, one constant remains: George Howe, director of Red Barn special programs. "Seeing George Howe — the man, the myth, the legend — just doing what he does, he really is amazing," Doug said. "I was able to talk with him and tell him how much I appreciate him taking Hannah under his wing, and he was very complimentary of Hannah's efforts." Gina added that her "favorite part of the evening was Hannah taking her little cousins and her not-so-little brothers out back to see the live crawfish and snap a pic — just like George Howe took her for a crawfish photo op when she was just a little girl." Top: The crowd enjoying the 2017 Crawfish Boil. Below: Hannah Kemper and friend at the April event. Hannah Kemper attending her first Crawfish Boil in the Red Barn when she was 8 years old. More than crawfish, it's a family experience

Articles in this issue

Archives of this issue

view archives of University of Louisville Magazine - SUMMER 2017