Celebrating fall Asbury StyleI was surprised by how many people

were there. That’s what first caught my at-tention. “This many people are here to eat

goat!?” But as I adjusted to my surroundings, I saw the attraction of this party. I mean, who doesn’t

enjoy a cookout? The sounds of excited students en-joying the clear skies and pleasant weather soon called me to join in; the smell of a warm campfire beckoned me further into the yard.

I had prepaid for tickets (a nice touch, I thought; it kept me from accidentally spending that $5 on some late-night Taco Bell), so I fought my way through the line—and here by “fought” I mean “walked calmly to the front of that table”—to receive the 12 tickets I had reserved. With 12 tickets, I was told, I could do every event once: from enjoying fall sweets to navigating the infamous box maze to posing for a snapshot or two with a real live dead zebra, or at least said zebra’s skin. Yes, this was what I had been missing out on all along, hav-ing never attended WGM’s annual Goat Roast. How

empty my life must have been before all of this!But in all seriousness, the goat roast proved to be

quite the experience (but a good experience, nonethe-less). From my first bite of goat stew—hey! Who put all these vegetables in here?—I became a fan. Granted, I felt like an actual goat trying to chew the roasted one, but even the roasted goat liver had a nice flavor…for liver, anyway. Desiring something a little more on the delectable side, however, I soon found myself in pursuit of cheesecake. With the option of three different flavors of Cheesecake Factory cheesecake for the price of four tickets ($2) a slice, it was hard to go wrong. I settled on the dulce de leche, leaving other attendees to partake in the heavenly goodness that could only be white choco-late raspberry and some kind of Godiva-sponsored double chocolate cheesecake.

Although I did not get a chance to crawl and claw my way through the box maze, I did get to take a peek in-side what I was assured was a top-notch two-story laby-rinth of cardboard. I settled for the less claustrophobic route, where I could enjoy at least a small portion of the maze from the wide-open spaces of the WGM base-ment via video camera. I was not the only one staying

on the television side, either. Beside this maze-viewing station was my favorite part

of the night: the photo booth. What can I say? I’m a sucker for, uh, tribal outfits? Ok, maybe not. But I did find the many African accessories to make a great group picture—and for only two tickets, who could say no? They had spears and bows and shield and robes and even what Shannon Hughes assured me was a wooden mustache.

Another big hit was the caramel apple station. Ap-ples waited longingly for their caramel toppings—or something like that—while dozens of students waited patiently for their turn. I was too impatient, so I carried on, soon discovering coffee (free) and hot apple cider (two tickets) inside. I wandered around the yard once more, watching the more energetic students take on one another at the volleyball court while still more attend-ees of a competitive nature played corn hole nearby. I took one last look around the decorated party before my homework called me back to reality—but I couldn’t help but remember what a pleasant roast it had been. Well, except from the goat’s perspective.

By Courtney LeMayCopy Editor

“From my first bite of goat stew—hey!

Who put all these vegetables in

here?—I became a fan.”

Courtney LeMay

Photo by Aaron HolmesSophomore Mary Bennett savors a

caramel apple.

Photo by Annie BurnhamFreshman Ben Marchál prepares the goat.

Photo by Matt PooleLisa Darrough, Melissa Landon, Lilly Armstrong

and Lucas Rohrer reunite at the Goat Roast.

Photo by Aaron HolmesClockwise from left: Bryan Hershberger, Ja-son Rueger, Doug Hershberger, Anna Leon

and Austen Broome play in the live band.

Photo by Aaron HolmesJunior Hope Tellifero prepares to serve a volleyball at WGM’s outdoor sand court.

Photo by Aaron HolmesCesia Anaya tosses a corn hole bag.

Photo by Aaron HolmesStuart Forrister samples the goat stew.

Photo by Annie BurnhamBen Steury, front, and Joshua Friedeman

serve goat to guests.