The Yale Farm, located off Edwards Street on the Yale campus.
The Lazarus Pavillion on the Yale Farm, with kitchen and oven facilities.
The pig roasting smokehouse oven.
The Yale Sustainability pig roasting team.
Preparing the roasted pork for serving.
Famed local writer Jack Hitt (at center, coral shirt), for whom the annual pig roast is named.
Slow-smoked pulled pork.
Yale Sustainability Project director Mark Bomford, with writer Samara Brock.
Enjoying the menu: slow-smoked pulled pork and homemade BBQ sauce by Jordan Zimmerman ’12 Silliman, old-fashioned corn bread by Yale Dining, and sweet pickled carrots, by Massaro Community Farm, Woodbridge.
Time to feast.
Decorations by Mother Nature.
Students enjoying the food and hillside above the Yale Farm, off Edwards Street.
For the fifth year in a row, the Yale Farm has held the Jack Hitt Pig Roast to celebrate the end of classes. Here are some scenes from this year's celebration on April 20.