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Capstone Projects

Glenview Preserve: Sustainable Farming Methods

Thu, 12/13/2018 - 12:05
Abstract: In 2016, the Glenview Preserve was purchased by the Adirondack Land Trust, with a goal to maintain and preserve the two agricultural fields on the property. The farmer that leases the two fields from the Adirondack Land Trust will have to use sustainable farming methods to farm the fields, so that the biodiversity of the fields and also the Bloomingdale Bog are protected. There are three different farming intensities, which are low intensity, medium intensity and high intensity. The farmer should use low intensity farming because if the farmer used high intensity the ecosystems that are present on the Glenview Preserve property would be severely impacted. The farmer will most likely maintain the current fields by mowing the fields with a mowing machine, which has negative impacts on the land such as soil compaction. With the types of soil that the agriculture fields have, it is advised that the current fields remain hay fields and that different grasses and legumes that benefit the farmer’s livestock are grown. The farmer that leases the property from Adirondack Land Trust will have to decide if they will use draft horses, modern haying equipment or a mix of both to harvest the hay fields. No matter which way they choose to harvest the hay fields they will have to be sustainable, be able to develop ways to preserve the grassland bird species and maintain the Adirondack hayscape.
Access: No
Literary Rights: On
Major: Natural Resources Conservation and Management
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
Authors: Dustin Clark

Homesteading for Beginners

Wed, 12/12/2018 - 14:51
Abstract: Homesteading isn’t just a movement, it’s a way of life. Our first research proposal was to create a guide to homesteading for beginners. Initial research showed there are countless types of homesteads and so we decided to research what homesteading is and the different ways you can homestead. Homesteading can be defined as a life of self sufficiency. But our research found that there can be many ways to achieve that goal.
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Literary Rights: Off
Major: Natural Resources Management and Policy, Natural Resources Sustainability Studies
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
Authors: Ron Fina
Erica Martin

Promoting ALT Awareness & Mission Objectives Through Interpretation on the Glenview Property

Fri, 12/14/2018 - 21:44
Abstract: The Adirondack Land Trust (ALT) purchased the Glenview property in October of 2016 for a discounted price of $98,000 in conjunction with the promise to preserve the scenic vista for which this property is well known. The 238-acre property located on NY State Route 86 is a popular roadside vista near Donnelly’s Ice Cream Stand that draws many visitors. The ALT not only wishes to preserve the scenic vista but several important features of the property. These include pollinator habitat, wetland ecosystems, and maple syrup production. It is believed that awareness of these important characteristics and the ALT can be increased through meaningful and relevant public engagement on the Glenview property. What follows is part of a larger plan for an interpretive nature center located on the site. This paper outlines what interpretation is, why interpretation is important, and how interpretation on the Glenview property can be used to promote the ALT mission objectives.
Access: No
Literary Rights: Off
Major: Recreation, Adventure Education and Leisure Management
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
Authors: Josh Beuschlein

Management Plan of the Ring-Tailed lemurs (Lemur catta) at Beza Mahafaly Special Reserve in Madagascar

Tue, 05/03/2016 - 11:29
Abstract: The need to protect Ring-tailed lemurs is evident. Lemurs are the most threatened group of vertebrates in the world with the IUCN listing 94% of lemur species as threated. This high percentage is in part due to the fact that lemurs only occur naturally in Madagascar so changes to the island effects the whole infraorder (Lemuriformes). Helping to curb illegal activities will protect not just the habitat for Ring-Tailed lemurs but will help the entirety of Madagascar’s Wildlife that has evolved on an island that used to be covered by up to 90% forest. These illegal practices are often protected by armed guards which may require assistance from the Madagascar government for adequate protection of the islands forests
Access: No
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Elias Carter

Food Allergies, Dietary Restrictions, and the Foodservice Industry

Thu, 12/03/2015 - 22:59
Abstract: For modern culinary professionals, food allergies and restricted diets present one of the biggest challenges in daily work. Ranging from an anaphylaxis-triggering peanut allergy to a preference for avoiding meat on Fridays, dietary restrictions and food sensitivities cover a wide variety of potential hurdles, and potentially inspirational guidelines, which foodservice professionals must navigate in order to be successful. On one side, a rise in the number of those with allergies or dietary restrictions presents an added challenge, but on the other, it presents an opportunity. Diners with such restrictions are becoming more and more comfortable with going out to dinner; that there will be some accommodation is now expected by consumers, rather than hoped for. The definition of “food allergy,” according to the Mayo Clinic, is “an immune system reaction that occurs soon after eating a certain food.” However, according to many experienced foodservice workers, the definition is “an annoying request from a customer who’s probably lying, anyway.” Of the many challenges contemporary chefs, culinarians, and food service professionals face, food preparation and service for those with allergies and restricted diets is one of the most prevalent, as well as one of the most misunderstood. Foodservice professionals will tell you that some of the most [annoying, silly, overblown, difficult, frightening] requests they receive while working are for special adjustments to accommodate a food allergy. When a chef is asked if the signature pasta dish can be made without gluten, his reaction is too often a mix of ire, disgust, and even embarrassment. Should a patron make a simple request that his or her food be prepared away from peanuts, images of anaphylactic shock and ambulances in the parking lot dance demonically through the front-of-house manager’s head. Such requests, however, seem to be popping up more and more often in our world. According to the CDC, “The prevalence of food allergies among children increased 18% during 1997-2007.” About 15 million Americans suffer from food allergies, as well as about 18 million Europeans. With such a rapid increase in those numbers, one would think the opportunity to impress customers with special diets might make a chef happy, rather than feeling as though he has been offended. The patience of chefs grows thinner still, however, when such requests are not a matter of health, but a matter of preference. For those who, for various reasons, adhere to a vegetarian or plant-based diet, or who follow certain religious dietary restrictions such as Islamic Halaal, finding a restaurant where the staff is ready and willing to accommodate can sometimes be difficult. For contemporary food handlers, ethics and morality play a massive role in serving such customers. A vegetarian diner, for example, may not know that the house minestrone soup is made with chicken stock in place of vegetable stock. Even after eating the soup, that customer will likely never know. In such situations, the decision to serve certain foods comes down to how much respect for his or her customers a chef has. It is my belief that the largest contributing factor towards the negative feelings chefs harbor over dietary restrictions is a lack of education and experience in handling such requests. Things unknown have always been a source of anxiety for a majority of human kind. That anxiety is why we are explorers and innovators; we subconsciously want to make things known. In order for foodservice professionals to handle the large number of diners who now request special items, it is necessary that they be educated from the earliest stages of their careers to expect, to accept, to interpret, and to enjoy working with those types of challenges. By doing so, the food and beverage industry will be a much more friendly world for all consumers, and a much more profitable one for all industry professionals.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Nathaniel Swain

Capstone

Wed, 12/10/2014 - 12:46
Abstract: Morgan Cuozzo
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Morgan Cuozzo

Potato

Wed, 12/10/2014 - 14:06
Abstract: **Summary of Portfolio** When we picked our topics out of the hat, with my result being Potato, I took a very literal approach. Potato was the star in all 3 dishes, with help from other flavors, the potato was allowed to shine. I chose the Papas Rellenas dish because it was right up my alley as a chef, something stuffed and deep fried, but also spoke to the heritage of the potato. Potato originated in Peru and this was a Peruvian Papas Rellenas. The Gnocchi was an easy choice because it was a dish I really enjoyed making and eating in Italy, when I studied Abroad. The first time I had the sage and butter sauce with sautéed Gnocchi, I knew it was my favorite. Not only because of the simplicity of the Sauce, but how clearly you tasted POTATO when you ate the dish. It was difficult to find a potato dish that also had a recipe that was acknowledged to produce decent product. I was staying away from sweet potato because it is not technically a potato. I read a lot of recipe reviews, things like potato tortes and truffles but with mixed opinions on how the outcome was taste / consistency etc. When I found the Super Spud Brownie, most reviews said it was moist and delicious and a solid recipe so I figured it would be a good desert.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Wills Ohrnberger

Ethan Kerr's Capstone

Wed, 12/10/2014 - 21:12
Abstract: Garlic
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Ethan Kerr

A Taste of the Sustainable Sea

Thu, 12/11/2014 - 12:08
Abstract: A Taste of the Sustainable Sea is a capstone project revolving around the topic Sustainable Seafood. We were asked to pick topics out of hat and from there on a $300 budget create a menu to our liking and serve to no more than twenty people. This particular project was a cold dinner, served minimalist style, to ten people. Each course was about two to four bites each giving the customer a "taste" of everything. Inside of this project, you will find costing, recipes, front and back of the house descriptions, pictures and the lit review. Sustainable Seafood is a new and upcoming topic that will only revolve more over time.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Emily Bertora

Afternoon Tea

Wed, 12/17/2014 - 17:26
Abstract: After air and water, tea is the most commonly consumed substance on earth. This steeped plant matter has affected every facet of the world, from the Buddhist Moncks of China to the royal courts of Britain, and the front porch of many southern states in America. The wide spread love and consumption of tea has created great passion among its consumers. A passion so large, that this warm beverage became the first mass commodity and has been the center of many great scandals, from the opium wars to the Boston Tea party protest. This incredible influential liquid will be brought to life through the Afternoon Tea that will be held December second. This tea will share the history of tea with a small group of people through a carefully prepared dinning experience. The dinning room will be a representation of the rituals of the classic English tea ceremony and the menu will embody the impact tea has had on Japan and China.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessie Husmann