Imagine a gathering of wild coyotes – savage, ravenous, spanning a seemingly endless frontier. When the hour hand strikes 11 a.m. at the Kappa Alpha house, chef Rusty Boyd is prepared for this battle.
A young man sits across the table wearing a Greek letter shirt and a Yeti hat. His beard is roughly three to four days overgrown. He drives a sizable Ford pickup and listens to country music with the windows down, emblematic of the Southern phenotype.