Chi Omega - University of California, Berkeley

3 CHI OMEGA Why did you join Chi Omega and what made you stay a part of the sisterhood? I was a junior transfer student and I wanted to make sure I had a community at Cal. The girls felt very genuine. I wasn't involved for 27 years but came back when my daughter went to college. I love working with the amazing Chi O women once again. What motivated you take on the role of chapter advisor? I wanted to reconnect with Chi Omega. I went to a fundraising event for the Cal football team and saw Dee Hawk Pearce '63 and Caryl Pogue James '54, and the next thing I knew I was an advisor! We have some amazing women as house corporation board members and advisors. I have thoroughly enjoyed my 13 years of advising. I have worked with some amazing young women and I love to see what they are doing after graduation. It gives me faith that the future is in good hands. What advice did your predecessor pass on before turning the reins over to you? My mentor was Caryl; she is a very wise woman. In fact, I still go to her when I have issues that I am unsure of. Her wisdom is timeless! What is your current position and what do you do specifically? How did you get started in that field? I am a partner in a consulting firm that assists municipal agencies with their water, wastewater, and solid waste programs. I was looking for a controller position and a headhunter told me about a position with a garbage company. I thought this would be a super simple job. Boy was I wrong; garbage is a very complex industry. What do you see in the future for Mu chapter? I see good times ahead for Mu. The chapter leadership is strong, and they have a vision of where they want to be. I am excited to be on the journey with them. What unique asset sets Mu apart from other sororities? I think Chi Omega really believes in its values that were set very early on. We have held true to our six purposes and I think that makes a big difference. We haven't changed with the wind. What is your proudest achievement, and how has it impacted your life? It's hard to name just one. My daughter, Maria—watching all she is achieving as an amazing woman. Becoming partner in a consulting firm—didn't see that coming. Celebrating 25 years of marriage this year. GET TO KNOW MU'S CHAPTER ADVISOR, MARVA MAYFIELD SHEEHAN '77 Coffee cake Hummus Ice cream Orange chicken Meatless Tuesday Eggs Bendict Greek night Asian favorites I f this doesn't sound like the Chi Omega menus you who are Alumnae remember, that's not a surprise! Thanks to a creative partnership between our amazing chef and our business manager, the women of Mu enjoy an enviable menu of thoughtful, delicious, healthy, and varied meals. Do-it-yourself breakfast every day gives way to Friday brunch, which rotates between pancakes, biscuits with freshly scrambled eggs, French toast, fried potatoes, chicken sausage, veggie sausage patties, and fruit salad. The appearance of specials like eggs benedict, bacon, coffee cake, and chocolate chip, blueberry or banana pancakes always is a hit. Lunch features a soup of the day, the most popular being lentil. The Mus even text each other and post on social media when lentil soup is on the menu! Popular dinners include Asian orange chicken or tofu, Greek night, Mexican night with tacos and burritos, and at least one vegetarian option at every meal. Dessert typically is served on Mondays, which adds to the fun on chapter meeting nights, and often on a second night during the week. Fresh baked cookies make an appearance for Wednesday Study Tables. The kitchen does their best to accommodate dietary restrictions when possible, offering gluten-free bread and pasta, vegan cheese in certain dishes, and a nut-free pesto. So please feel free to stop by for lunch for dinner. We'd love to share a meal with you! LYSICO, Helen Nicholas '67, Board President ONE IN A MELON Mu Chapter Menus Increase Variety BAKED SALMON Quinoa Portobello mushrooms Cannellini beans with harissa sauce Grilled asparagus MEATLESS TUESDAY Eggplant Parmesan Cauliflower steak Mac and cheese Steamed broccoli GREEK NIGHT Gyros Falafel Greek salad Mediterranean salad Dolmas PORK TENDERLOIN Polenta with mozzarella Mashed potatoes Vegetable blend Berry spinach salad with pecans Lemon cake loaf ITALIAN NIGHT Penne pasta with chicken, sausage or vegetables Spaghetti with meatballs and vegan balls Zucchini noodles Vegetables Garlic bread MEXICAN TACOS Spicy shrimp or fish tacos Tofu chorizo tacos Beans and rice CHICKEN OR TOFU TERIYAKI Steamed rice Sushi Steamed broccoli and peppers Just to whet your appetite, here are some recent menus

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