News and Photos

Mu Chapter Awarded Outstanding Chapter and Outstanding Service to the Community

By Jake Howell ’18 (Sage), The Muse, Spring 2017

Sigma Pi is proud to announce that we were recognized for two major chapter awards at the Susan H. Murphy Sorority and Fraternity Community Awards Ceremony on Sunday, April 30. Mu Chapter won the Outstanding Chapter Award, as well as the Outstanding Service to the Community Award. The panel that voted for the winners was composed of the student leaders from the Greek Tri-Council and administration members of the Office of Sorority and Fraternity Life (OSFL).

The brothers are honored by the recognitions, having doggedly pursued excellence in all facets of Cornell life this academic year. Sigma Pi boasts a cumulative GPA of 3.57. We sit fifth on the GPA leader board of fraternities and third out of fraternities with more than 30 members. Our brothers participate in an astounding amount of campus organizations. We have brothers involved in Student Agencies, business fraternities, athletic teams, the Cornell Orchestra, the self-driving bike team, the Baja racing team, Cayuga’s Watchers, student government, the Interfraternity Council, and many other organizations.

Chief among Sigma Pi’s on-campus involvements is College Mentors for Kids. Nearly every brother has, at some point, participated during their tenure at Cornell, and over half the brotherhood currently participates. College Mentors for Kids has had a profound impact on the Ithaca community, and it continues to grow and improve as an organization. Every year, over 100 new elementary-school students are paired with their Cornell student mentors. We have heard tremendous feedback from both the schools and the parents whose children benefit from our service.

Sigma Pi will continue its commitment to our community and to Cornell. We are proud to accept these awards and would like to thank the Cornell Greek community for recognizing us.

Cornell Mentors Strive to Help Ithaca Youth Reach Potential

By Trey Aguirre, Cornell Daily Sun

Cornell’s chapter of College Mentors For Kids — a national mentoring program based in Indianapolis — is celebrating its fourth consecutive year of operations, according to the David DellaPelle ’17, the organization’s president. Read more on the Daily Sun's website.

Committee Launched to Explore Kitchen and Dining Modernization

By Jarett Wait ’80

The Alumni Kitchen and Dining Committee, chaired by Brian Finneran ’81 and Steve Pirozzi ’80, is forming a strategic committee to develop a much needed plan for modernizing and redesigning the fraternity’s kitchen and dining infrastructure. We are reaching out to alumni who would like to be a part of the committee that will develop a plan to bring us up to date. Those with experience in the hospitality, restaurant, food industry, etc. are needed. If you are interested in joining the committee, please email Brian Finneran or Steve Pirozzi.

Today’s undergraduate brothers require flexible, 24/7 access to the kitchen. We currently have 10 distinct meal periods weekly, Sunday through Thursday. In addition to the daily meals, the kitchen is also fully stocked with ready-to-cook frozen foods, cereals and oatmeal, milk and OJ, breakfast bars, breads, and a deli bar with vegetables, deli meats, and salads. Dining facilities can accommodate 50 to 75 people at one time. Brotherhood dinners, during which the majority of the brotherhood makes time to eat together, occur on Sundays after chapter meetings and on Thursdays.

The kitchen and dining facilities have not been upgraded since the rebuilding of the fraternity after the fire in the early 1990s. Students’ requirements for flexible dining times, modern/clean facilities, and flexibility on healthy menu options are becoming increasingly important when attracting new brothers to the fraternity. Research from Inside Higher Ed suggests that 50% of college students today say that the dining program is an important factor in their decision to join a particular fraternity. Forty percent of college students today avoid consuming at least one type of animal product. Students are looking for menus designed to provide a variety of fresh/balanced options to meet their dietary preference. Two out of three students are regularly exploring new foods.