Sigma Nu - University of Washington

SIGMA NU 2 Sigma Nu Project Updates W e made great progress this summer by completing phase 1 of the tree removal and the third-floor bathroom project. These projects would not have happened without the generous donations of dozens of alumni. The goal this fall is to focus on chapter house projects that reduce risk and improve marketability. The list of projects is endless, but we believe we can get two priority projects done based on the impact and success of the grassroots effort donation campaign. These projects are: Sleeping porch refresh (estimated cost: $25,000): No parent would let their son sleep on our porch in its current state. The goal is to reduce the density of bunks, build divider walls with one duplex receptacle at each bunk, upgrade bunks and mattresses, and provide proper egress to emergency exit paths. The days of pledge wake-up duty are gone along with cramming 30-40 men on a sleeping porch. Front entry refresh (estimated cost: $20,000): Removal of the trees in our front yard magnified years of deferred maintenance in the area that parents and potential recruits see first. The goal here is to properly prep and paint the entry as well as upgrade the signage, address, and awning. Kitchen Remodel Phase 1 Update Due to issues related to COVID-19, we shifted the start of the largest capital improvement project in Gamma Chi history to early August. The chapter had one brother out of the 20 live- ins test positive; this led to a 14-day lockdown for all of the live-ins and brought all work to a pause due to concerns from the general contractor employees and sub-contractors. We are breaking this project into two phases due to budget constraints. The plan is to use approximately $450,000 of the $500,000 gift from a generous alumnus to complete the most important health and safety issues in Phase 1. The kitchen is the No. 1 area of risk to The Clubhouse and an area that can be marketed by the actives along with our great cook of 15 years, Geri Spence. Best of all, we are partnering with several alumni to complete this project: Pat Leewins '82 (industrial flooring), Paul Ellingson '66 (kitchen equipment), and Stig Carlson '86 (architect). We are also working on plans with Tim Towner '83 to cater meals from his bakery on Phinney Ridge while the threat of COVID-19 persists. Please see page 3 for more information on how you can support The Clubhouse in these endeavors. Fraternally, Jeff Roberts '81, Alumni Volunteer roberts94@comcast.net (425) 503-0148 1 2 BEFORE IN PROGRESS IN PROGRESS AFTER KITCHEN PROJECT BATHROOM PROJECT

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