CAMBRDIGE, Mass (WBZ NewsRadio) — A longstanding tradition is ending at one of Harvard University's main undergraduate residential houses.
Students and staff will no longer be skinning and barbecuing a locally sourced goat in the courtyard, during their annual goat roast.
Faculty Deans at the Dunster house cite that decision came after health concerns were flagged by an environmental health inspector at the school and some discomfort from some students.
“I was a little uncomfortable when I experienced my first goat roast, because I didn't know about the tradition,” said Saran Beck, a student at the school.“Caught me a little off guard.”
And while they were health concerns over the handling of animal carcasses, Eric Kim, a senior at the school said they’re always extremely careful and diligent when handling the goats.
“I’ve been there for the roasting of the goat at least two years now. Everything was handled very carefully. A lot of the students are serve safe certified, so they know how food should be treated at every stage,” he said.
Kim says the discomfort some students felt after seeing the meat prepared and cooked sparked some valuable conversations at the goat roast about where the meat they eat in the dining hall comes from.
According to The Crimson of Harvard the annual tradition began in the 1980’s where a goat is skinned on campus. Students and university staff would then marinate the carcass overnight in lime, curry, salt, pepper, herbs and garlic.
Then roast it the following day.
WBZ NewsRadio Kim Tunnicliffe (@KimWBZ) reports.