Hill’s Pet Foods once again brought a little bit of the bayou to mid-Missouri with its annual Senior Cajun Feast on April 23. Dr. Charles Thibodeaux was the master Cajun chef boiling up messes of mudbugs to help send off the University of Missouri College of Veterinary Medicine senior class in succulent style.

Feeding the College of Veterinary Medicine graduating seniors, along with clinical faculty and staff, is a family affair for the Thibodeauxs of Louisiana. Dr. Charles Thibodeaux served as the master Cajun chef for the feast as his brother pitched in to help with crawdad boil. Hill’s Pet Foods sponsors the event.

Zachary March , clinical assistant professor and director of Information Technology, scoops up servings of crawfish during Hill’s Pet Foods annual Senior Cajun Feast on April 23. Faculty and staff at the University of Missouri College of Veterinary Medicine helped prepare and serve the lunchtime meal for their colleagues and students to honor the departing senior class.

Enjoying a meal of crawfish can be a messy business, but that didn’t deter the students, faculty and staff lined up to enjoy Hill’s Pet Foods annual Senior Cajun Feast held April 23 at the University of Missouri College of Veterinary Medicine.

It may be mid-Missouri, but there was no shortage of Cajun cuisine enthusiasts filling their plates during Hill’s Pet Foods Senior Cajun Feast held April 23 at the University of Missouri College of Veterinary Medicine. The annual crawfish boil is held to celebrate the graduating class.