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Capstone Projects

Salt

Wed, 12/14/2016 - 12:54
Abstract: For our capstone project we got the ingredient salt. There is a lot about salt that most people do not realize and so within this paper we want to let you know what we learned about salt. That includes the history of it, the many different types of salt and where they come from and also how they are used in culinary and baking. We also included in the paper how we used the ingredient throughout our five course meal. Some salts even have other uses that do not relate to cooking or baking and are still explained throughout the paper.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Ryan Quinn, Jenny Mcginn

Global Cuisine; Italy

Forest Structure and Composition in the Smitty Creek Watershed

Wed, 12/14/2016 - 09:56
Abstract: The 2016 Smitty Creek CFI (Continuous Forest Inventory) study addressed the issue of creating a reliable and repeatable inventory design to examine general forestry trends and their relationships with the watershed itself. Identifying these trends and their consequences is important when considering factors linked to climate change, such as carbon storage and allocation. The objective of this project were as follows: establish 10 new CFI plots, monitor and record for signs of disease and insects, tree mortality, and overstory wildlife habitat, accurately estimate forest carbon sequestration, record understory composition in a 1/50th acre area around each plot center, and suggest methods and reasons for application in Paul Smith’s College CFI capstone projects. The study was conducted within the Smitty Creek watershed in Paul Smiths, NY with the plots falling on a transect that runs north and south. At each plot, trees within the radius were assigned numbered aluminum tags, trees were measured at diameter at breast height, and other features, such as snags, were recorded. Upon completing the project, 10 CFI plots had been created and their locations were recorded, several diseases and forest health concerns were identified, as well as, tree mortality and wildlife habitat considerations, carbon sequestration for the watershed was modeled over the next century, and a CFI project was designed for the Paul Smith’s College land compartments. The Smitty Creek watershed CFI project is repeatable and has an accurate baseline of information for future studies, and the Paul Smith’s College land compartments CFI plot design is ready for implementation.
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Literary Rights: On
Major: Environmental Sciences, Fisheries and Wildlife Science, Forestry
Year: 2016
Authors: Gregg Slezak, Leonard Johnson, William O'Reilly, Jake Weber, Charlie Ulrich, Collin Perkins McCraw, Jake Harm, Nick Georgelas

Rooted Education: learning from aquaponics

Sat, 04/30/2016 - 15:02
Abstract: Aquaponics is the integration of soil-less agriculture (hydroponics) within closed-loop aquaculture systems to reduce the toxic accumulation of nutrient waste from aquatic animals. Bacteria naturally establish to purify water by oxidizing the ammonia secreted by fish, which reduces the toxicity of effluent while creating a usable nitrogen source for plants. The conversion of ammonia and nitrite into nitrate by living bacteria communities is called a biological filter, or biofiltration (FAO 2014). Aquaponics would not be possible without biofiltration; the slightest amount of ammonia would be fatally toxic to fish, and plants wouldn't receive the nitrates they need to grow. There are unique opportunities offered by an aquaponics system to learn about ecological and human communities. 1.1. Aquaponics enables users to grow fish and agricultural plants with limited space and resource use (water, soil, and time). This enables an aquaponics user to invest less physical energy and time into expanding sustainable food resources for their household use. 1.2. A small aquaponics system could promote cultural values of self-sufficiency, energy consciousness, and connection to food systems. It could inspire individual efforts to produce food for one’s household, to build healthier and more resilient systems, and a greater appreciation for farming. Therefore, this project aims to actualize a mobile and functional aquaponics system for the educational benefit of the Paul Smith's College community. I will provide the background knowledge needed to maintain an aquaponics system, as well as describe the general concept of aquaponics design.
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Literary Rights: On
Major: Environmental Sciences, Natural Resources Sustainability Studies
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Brian Jason Kohan

A Paleolimnological study of precipitation variability in the Adirondacks over the last thousand years

Mon, 12/02/2013 - 20:40
Abstract: At present, most regional climate models anticipate wetter conditions by the end of this century, but a few models anticipate drier conditions. This study uses foresight to test these models, as well as describe the relationship between the dominant climate system in the region and past precipitation in the Adirondacks. Precipitation was inferred from diatom assemblages observed along a lake sediment core extending into the 1000 years. This study shows that abrupt, extreme wet events were common during the last 1000 years, and a relationship between the dominant climate system (North Atlantic Oscillation) and precipitation was irregular during the cool Little Ice Age but negatively associated during the warm Medieval Climate Anomaly. With temperatures in the Northeast projected to increase by 2-5 degrees C by 2100 AD, our study suggests the region may become more arid rather than wetter, opposite of what models currently suggest.
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Literary Rights: On
Major: Biology, Environmental Sciences
Year: 2013
File Attachments: regalado.serwatka.docx
Authors: Sean A. Regalado, W. Martin Serwatka

A study of exclusive gluten-free catering

Mon, 12/09/2013 - 16:28
Abstract: The purpose of this study is to find out if it will be feasible for people without celiac disease to eat gluten-free food in a catering environment. This is a quantitative study that will show if non-celiac people are interested in eating gluten-free food. This research will be explored through experimental evaluation. The activities will involve a dinner that serves two different groups a gluten-free option and non-gluten free without telling the guest which dish is which. They will be asked to decide which food taste best and why. The data will be analyzed by a blind taste test. The finds will be represented by graphs and charts. The results of this study will help other researchers that want to know if people enjoy gluten-free food or not.
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Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Ashena Molborn

Grass fed vs Grain fed

Mon, 12/02/2013 - 22:37
Abstract: The two beef products that are being tested in this study are grass fed and corn fed beef, two different ways of raising cattle. The grass fed beef is fed only grass through its entire life up until slaughtering, and corn fed beef is fed grass in the early stages of development and then fed organic grain products in order to fatten up the cows. .The purpose of the study is to find out if there is a flavor difference between grass fed beef and corn fed beef. So to gather the information for the study a blind taste test would be administered with a questionnaire. In which the questionnaire will ask if the beef products had a difference in flavor and if so to describe it. This significance of this study is to determine if there is a flavor difference between the two beef products on a professional level.
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Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Brian tucker

Healthy Fast Food Options

Mon, 12/02/2013 - 20:37
Abstract: Fast food started in America in 1912 serving only hamburgers, French fries, and soda in one size. Fast food has now expanded into even more food items; 5 different burgers, endless toppings, and even bigger portions. While there is a health food trend in our midst, fast food restaurants have not been keeping up with this trend. The purpose of this study is to find the consensus on the idea of healthy fast food options. To find this answer a method involving a taste testing of a healthy fast food option will be given. After the tasting a scorecard will be filled out. This research will have potential significance to fast food restaurants and their consumers. Fast food establishments can find ways to change their menu to suit the needs of their customers who consume the most. Consumers will see that there are more options that can be made besides the usual fast food burger. This research will be a descriptive study; it will describe the consensus on the idea of healthy fast food options. The research location will be at Paul Smith’s College.
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Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Deanna Judson

A Study of: Maple

Mon, 12/02/2013 - 14:12
Abstract: Maple is truly an ingredient that stands alone. There are many versatile products in the world; however maple truly has no boundaries. When thinking of maple, one tends to only think of it as a topping. Drizzling on top of pancakes or French toast is one of maples most popular uses. So many more culinary adventures are taking place with maple. It’s almost become old news that not only can maple be used in all sweet inventions. Savory dishes have started to crop up with the presence of maple. Essentially maple has already been used every which way and over again.
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Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Nathaniel J Tiedemann

Local Market Eats

Mon, 12/02/2013 - 09:51
Abstract: The push for local food and knowledge on where food comes from has greatly shaped the restaurant industry. Local products have the potential to provide the restaurant and its community with many benefits. The purpose of this capstone is to discover the easy ability to shape an entire menu with what is available at one’s local market and to see if customer’s appreciate the local food, see more value in the plate knowing the food is local, and asking generally how much they would pay for a tasting plate
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Joshua J BUchanen