catch up on what the actives are doing!
Below is some news from the actives on what is happening at the house.
Sigma Chi Goes Green!
The word of the day for Colgate University's Sigma Chi is sustainability. This year, our chapter has taken to heart the university's campus-wide push for green infrastructure and sustainability.
The first order of business was eliminating the use ofstyrofoam cups. These cups cannot be recycled, and they only add to the amount of waster our chaper produces. Therefore, I replaced them with paper cups, which are both recyclable and biodegradable. ALso, Sigma Chi co-hosted Colgate's first green activities fair. This fair brought together green groups from all over campus. These groups included the compost club, green thumbs, and the university's plan for carbon neutrality by 2019.
Our chapter continues to maintain its promise to improve the environment around us. In the next couple of weeks, members of Sigma Chi will be meeting with Colgate's Buildings and Grounds to discuss the new campus-wide composting project, as well as a Greek life push for the switch to Fair Trade coffee. Shapna Tea and Coffee--a project run by a Colgate alumnus--promises to help promote sustainable development in third-world countries, such as Bangladesh and Uganda. By providing a small part of the profit to the local farmers, these farmers are able to increase efficiency and become less dependent on international markets in London and New York.
Overall, the push for sustainability has been met with some resistance; however, those in Sigma Chi are working toward a sustainable future by improving their own decisions and becoming environmentally conscious, thereby creating a lens through which sustainability can be viewed and eventually achieved.
Christopher Mahoney '12
Alumni, Please Welcome Chef Dee
The brothers of Sigma Chi Gamma Omicron are pleased to announce the hiring of our new chef, Dee Heller. Dee had previously been working as our assistant chef and kitchen sanitizer for the past several years. She brings with her an unprecedented sense of dedication and culinary knowledge to the kitchen of 100 Hamilton Street. Within days of her arrival, she implemented new organizational systems that have made the kitchen cleaner, healthier, and more user-friendly.
Just as important is the fact that Dee can really cook. In the morning, she has muffins, banana bread, and fresh fruit to compliment her made-to-order omelets. She serves homemade soups that go well with the salads and sandwiches that she prepares for lunch. For those brothers who prefer to make their own meals, the sandwich bar is now stocked with Boar's Head deli meat, which is a tremendous upgrade from the meat we had purchased from different vendors over the years. Dinners have also drastically improved, with her ham casserole and fried chicken quickly becoming Sig favorites.
With the help of house management, Dee now generates her menus an entire month in advance. This not only provides brothers with the ample opportunity to give Dee feedback, but it also allows her to order ingredients in a much more efficient and cost-effective manner.
Alex Portin '12
These articles were also printed in the winter 2011-'12 edition of the Chenango Sig. Read more from that edition, or read past editions, by visiting the Publications page of this website.