Meet Joby Dion ’99: How CajunFest Became Rhodes’ Most Flavorful Tradition of Giving Back
There’s a certain Saturday each fall when the smell of gumbo and the sound of laughter drift across campus long before kickoff. It’s the day Lynx gather for CajunFest — the most delicious alumni-powered recruitment event in the South, serving up 300–400 hungry guests with the best meal north of the bayou.
But long before the crowds lined up for jambalaya, pastalaya, mushroom étouffée, shrimp po’ boys, red beans and rice, white beans, two kinds of gumbo, and the beloved King Cake from La Baguette… it all began with a group of young alumni who just really, really wanted to tailgate.
Where It All Began
When Joby Dion ’99 graduated, he did not go far. By August, he was back at Rhodes working in Information Technology — and reunited with good friends: Ryan Parry ’02, Lane Young ’02, Tal Goldsby ’03, Rick Schlesinger ’02, and Mike Kremeier ’02. All former football players, all living in Memphis, and all convinced that Division III football deserved Division I tailgating.
They showed up to the parking lot with a BBQ rig, coolers, and tents. By year two, they had the whole fan-gear operation going: shirts, hats, visors, and koozies reading “Rhodes Tailgating Association” or “Old Lynx Die Hard” —Joby says it’s hard to recall. Coach Clary even blocked off their spot each week — recognized, but not sanctioned.
They cooked Boston butts overnight. They streamed whichever SEC rivalry game was on. And of course — they drew a crowd.
After a couple of seasons, Bud Richey, former Vice President of Alumni Relations, asked if they would become the main tailgating attraction every week. The group politely declined; an officially sanctioned tailgate didn’t sound like fun.
So, they struck a compromise: One big, official tailgate—final home game of the year—go big or go home.
Fast-forward to a pivotal conversation in the Rat. Allen Boone ’71 and Mac McWhirter ’73 suggested adding BBQ shrimp to the menu. Joby mentioned that his uncle owned a shrimp boat and could supply all the fresh Gulf shrimp they needed. The wheels started turning — especially for two Louisiana natives, Joby and Bud.
Suddenly, Memphis barbecue was out. Cajun cooking was very in.
Faculty, staff, and their families came for the feast and stayed for the game. Football parents came early. And eventually, Admission and Athletics saw something special happening — something that could show prospective students exactly what Rhodes community feels like.
A Tradition That Keeps Growing
Twenty-one years later, CajunFest has grown into a major recruitment event for future Lynx.
The original tailgate crew scattered to new hometowns and careers. Joby left Rhodes in 2006 to launch his own company back in Louisiana. Bud retired in 2017.
But every year, without fail, Joby returns to his second home — with sausage, red beans, and plenty of shrimp. Bud fires up the burners. New cooks join the lineup. Alumni Relations, Bon Appétit, and College Events lend support. And the Rhodes community — and plenty of prospective students — show up hungry.
Joby will tell you that CajunFest continues not because of tradition alone, but because of what Rhodes instills in its students:
“Rhodes gets you involved in supporting the community. After you graduate, you find ways to keep that going.”
— Joby ’99
Giving back does not always look like a check or a committee meeting. Sometimes, it looks like a jambalaya skillet that never seems big enough, a handshake with a future Lynx, and alumni cheering like the sports commentators can hear them.
It’s connection. It’s belonging. It’s coming home.
For Joby, the best part is seeing his Rhodes family grow — and change — each year. Former players become parents. Prospective students become teammates. Tailgate regulars become lifelong friends. Despite being a sanctioned event, he has decided it is still a lot of fun.
CajunFest is proof that when alumni give back, even in the most delicious way possible, they help Rhodes thrive.
Laissez les bons temps rouler! Roll Lynx!
CajunFest Fun Facts
• Start time depends on kickoff
• CajunFest happens rain or shine — if the game plays, the gumbo cooks
• Everything is gone within 90 minutes
