After logging in with the login link in the top right, click here to upload your Capstone

Capstone Projects

A Taste of Duck

Mon, 05/07/2018 - 09:17
Abstract: A four course meal based around duck.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Taylor Engel

Mycophagy of the Adirondacks

Sat, 12/08/2018 - 11:26
Abstract: Throughout the course of mushroom history, they have gained multiple reputations, being known as a food source or a deadly fungus. According to Tori Avey, she believes that “Over the years reckless mushroom hunters have thrown caution to the wind with fatal results, giving food safe mushrooms a bad reputation. Which resulted in two very different categories of people mycophiles, those who love mushrooms and mycophobes those who fear mushrooms.” (Avey,T) Mycophagy is the practice of consuming fungus collected in the wild, also known as eating foraged mushrooms. Mushrooms are grouped into the vegetable category within the local grocery stores, but they are not a vegetable mushrooms are a type of edible, poisonous, psychedelic, and medicinal fungus with over 400 different species. Many Mycophiles believe we are currently, in the beginning of a myco-revolution many people are now interested in the wide range of gourmet wild mushrooms “The name “mushroom” has been given to over 38,000 varieties of fungus that possess the same threadlike roots and cap.” (Avey,T)
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Selena C. Hay

Engaging Visitors Of Glenview Preserve With Interpretive Signage

Fri, 12/14/2018 - 11:42
Abstract: Glenview Preserve is a Lowland forest and Field property that boarders the Bloomingdale Bog. Implementing an educational system at the preserve would lead to more public interaction that would guarantee support for the Adirondack Land Trust’s mission objectives. This approach would involve the development of an interpretive day-use site, interpretive programs and signs, and an outdoor education space. For my portion I will be investigating how the Adirondack Land Trust can construct interpretive signage that is weather resistant and provides valuable content. The quality of the content will be evaluated using the National Association of Interpretation principles of POETRY. These signs will promote ALT’s mission objectives by encouraging people to make a difference after their visit through well-constructed and entertaining information. Visitors will donate money to ensure that having an educational system at the preserve is a leading concern of the Adirondack Land Trust’s management plan for Glenview Preserve.
Access: Yes
Literary Rights: On
Major: Integrative Studies, Natural Resources Conservation and Management, Recreation, Adventure Education and Leisure Management, Parks and Conservation Management
Year: 2018
Authors: Tiffany Elizabeth Marie Clark

Student of Natural Resources and Conservation Management

Fall 2018 graduate of Paul Smith's College

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

The Glenview Preserve Management Plan

Fri, 12/14/2018 - 19:43
Abstract: Abstract: The 238- acre Glenview Preserve consists of forests and fields located within Harrietstown, NY. The Adirondack Land Trust has purchased this land in order to restore, protect, and improve the land while utilizing it to its maximum potential. Our study investigates the best possible ways to make their goals reality. We will be looking into detail on how we can encourage human activity while still protecting the beautiful land from poor human practices. We will also be discussing the best possible ways to improve the land for wildlife. Here we will go into detail on how to make improvements for both the forest and the bog, these modifications will help make the land more suitable for wildlife. Our final goal will transform this land into a wonderful creation where wildlife can congregate together by using the land in the best way possible.
Access: Yes
Literary Rights: On
Major: Natural Resources Conservation and Management
Year: 2018
File Attachments: Capstone .docx
Authors: Brandon Dummitt
Alex Meyer
Robert Lutz

Conservation Easements

Fri, 12/14/2018 - 23:16
Abstract: The privatization of land through conservation easements serve an important role of protecting biodiversity and ecosystem services across various landscapes. This research investigated the purposes of conservation easements, how they are acquired, and the importance of strong landowner relationships and yearly monitoring. Numerous peer-reviewed articles and websites were analyzed for this research in addition to interviews with three participants, each at different land trusts (Harris Center for Conservation Education, The Nature Conservancy, and the Adirondack Land Trust). However, despite the interviewees working at different organizations, the process of easement acquisition and overall thoughts on conservation easements were very similar. My own experience as a Conservation Easement Monitor was also applied to this research, and two examples of completed monitoring reports from my time at the Harris Center accompany this document. Furthermore, this study suggests the need of individuals becoming involved with conservation easements either through volunteering, interning, or having their property become an easement at participating organizations.
Access: Yes
Literary Rights: On
Major: Natural Resources Conservation and Management
Year: 2018
Authors: Nicole DeCarolis

A Taste of Local Farmers' Markets

Sat, 12/09/2017 - 12:54
Abstract: This Capstone was based around presenting the produce and homemade products offered at the Saranac Lake and Lake Placid farmers markets. From classic green salads to fresh tomato sorbet's, the variety at a farmer's market is enough to peak any cooks interests.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Thomas Moskal

A Taste of Japan

Sun, 12/10/2017 - 09:45
Abstract: Having traveled to Osaka Japan during the summer of 2017 I wanted to bring back what I had learned for everyone else to experience as well.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: DANIEL WIGINTON

A Taste of Dairy Free

Mon, 12/18/2017 - 15:19
Abstract: Culinary Arts Capstone, CUL462 Theme: Dairy Free. Chef Abt
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Bethany Christman

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