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Capstone Projects

Cultural eutrophication of Lower Saint Regis Lake using diatoms and organic content as indicators of eutrophication.

Tue, 04/28/2020 - 12:06
Abstract: Cultural eutrophication can greatly affect water quality, leading to algae blooms and can affect fish communities. Throughout the history of Paul Smith’s Hotel and College, development along Lower St. Regis lake has led to increases in eutrophic conditions, which has detrimental effects on water quality. In this study, a sediment core from Lower St. Regis Lake was analyzed to determine when past eutrophication events occurred. This was accomplished using species counts of diatoms from every 1.0 cm of sediment. The relative abundance of diatom species such as Tabellaria flocculosa, Asterionella formosa, and Fragilaria crotonensis were used as indicators of more eutrophic conditions. Loss on ignition (LOI) was also used to measure the organic content in the sediment at increments of 0.5 cm. The higher percent lost on ignition indicates higher productivity in the lake and more eutrophic conditions. Some samples from the sediment core were also dated using lead-210 to create a timeline that could be compared to known dates of events occurring along the lake that could have affected the trophic status of Lower St. Regis Lake. There was a sudden spike in the relative abundance of F. crotonensis and an increase in organic content at a depth of 20 cm in the core, indicating that conditions became more eutrophic. Based on the lead-210 dates, this spike in F. crotonensis and organic content occurred between 1898 and 1908, when development around the lake was increasing and Paul Smith’s Hotel added indoor plumbing with poor wastewater treatment practices.
Access: Yes
Literary Rights: Off
Major: Biology
Year: 2020
File Attachments: Capstone_0.docx
Authors: Lydia Harvey

Umami

Fri, 05/08/2020 - 13:48
Abstract: Information about Umami
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
Authors: By: Vera Fatta

Fusion Confusion

Wed, 05/06/2020 - 10:27
Abstract: Fusion cuisine is confusing is a statement and a question. The question half of it is a double-edged answer. Fusion is in itself simple but, when applying it to food, the idea can get muddled. To fully understand the meaning of this we will have to take a deeper look at the history behind food itself. Afterall knowledge is to be built on a strong foundation, much like food.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
File Attachments: Capstone Profolio.docx
Authors: Shawna Gomez

Vegetarian and Plant-Based Food

Tue, 05/05/2020 - 10:01
Abstract: Serving Vegetarian and Plant-Based food in a Restaurant
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2020
File Attachments: Finished Capstone .docx
Authors: Abigayle Brietzke

Food Sustainability

Sun, 05/03/2020 - 22:50
Abstract: The purpose of my research was to find and use the various methods of food sustainability. That meant participating in the local farmers market and getting to know the community and sustainable practices. This research also gave me the chance to look at different cultures and practice of whole animal cooking, how they give back to their environment. This became more than just putting food on the plate, it's about how we get it there and what was done to accomplish that. What can we do in a modern era to keep sustainability alive and keep our stomachs full? Hopefully I was able to line out the few suggestions in my paper.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
File Attachments: Joe's Research Paper.docx
Authors: Joseph Martin

The Lower St. Regis Lake Shoreline: Understanding the Past, Analyzing the Present, and Recommendations for the Future

Sat, 05/09/2020 - 11:54
Abstract: Continuing shoreline research and restoration planning will help Paul Smith’s College adhere to their own missions and visions including experiential learning, improving students' lives, and maintaining an ecological conscience as a community.
Access: Yes
Literary Rights: On
Major: Ecological Restoration, Environmental Sciences
Year: 2020
Authors: Zoe Plant, Thomas Firkins, Julie Capito, and Benjamin Marshall

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

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

Corn and culture

Thu, 12/11/2014 - 10:47
Abstract: no abstract
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
Authors: Christopher Griffin

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