In what will hopefully become another Delta Upsilon tradition, senior Josh Sabo led several brothers in the successful roasting a 175 pound pig. The pig roast was held on Wednesday April 21, 2004 , 2 days before Spring Party Weekend officially began. Delta Upsilon brothers prepared, stuffed, and seasoned the pig as well as created a cooking pit with concrete block and sand. Master swine chef Josh Sabo arrived at 7:30a.m. to prepare the fresh local animal for roasting. By 9a.m cooking was underway and the spitted hog cooked over an open fire until dinner was served at 6p.m. Chef Mark Cotton prepared various salads to accompany the succulent feast as the roasted pig was taken off the spit and carved for the hungry masses. This initial event turned out to be a swinging success. Hopefully future generations of Delta Upsilon brothers will continue this outstanding tradition.