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

Capstone Projects

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

A Taste Of Legumes

Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie
Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie

Potato

Thu, 05/07/2015 - 09:17
Abstract: This Casptone includes exhilarating information about the multiple species of tubers. It goes in depth about the multiple uses of the potato and all of the nutrition of each species.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: Potato
Authors: Nicole Landry

Cheese

Tue, 05/05/2015 - 17:05
Abstract: This culminating experience happens in two phases. Throughout the semester, students have been taking on the role of Executive Chef in our Palm Restaurant. They have each created a menu, ordered food supplies, developed budgetary proposal, and assigned duties pertaining to food production and front of house service. Each dinner took on a different food related theme that the students researched and developed. This poster session provides the students to describe their process, their findings, and what they learned from the experience. My theme was based on cheese.
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: Lisa McCartney

Environmental Factors Influencing the Establishment of Moss Species in the Elevator Shaft on Whiteface Mountain: A Descriptive Study

Wed, 12/02/2015 - 15:19
Abstract: The moss species growing in the elevator shaft on Whiteface Mountain have not yet been identified and little is known on the environmental conditions in which they exist. Light, moisture, substrate pH, and temperature play vital roles in the establishment and reproduction of moss. In the summer of 2015 eight moss species, present only in their gametophyte generation, were identified in the shaft. Four of these species are known to exist on the mountain outside of the elevator shaft. Temperature and relative humidity were measured to represent the conditions of the shaft, whereas available light, moisture, and substrate pH were measured with each colony. Temperature and humidity became more stable further into the shaft, similar to that of a cave environment. In addition, temperature peaked during the hours the elevator was in operation. Light, moisture, and substrate pH of each species were not strongly correlated with colony area. Most colonies were found to be growing on a type of sediment, rather than directly on the granite wall of the shaft. The pH of these substrates ranged between 6.68 and 8.99. The influx of tourists on Whiteface between May and October may play a vital role in the establishment of these species. The elevator may provide air circulation within the shaft and the electric lights omit the radiation necessary for the mosses survival. There is a 6 month period with possibly no light source or circulation of air. Further research should document these changes in environmental conditions during this period.
Access: Yes
Literary Rights: On
Major: Integrative Studies
Year: 2015
Authors: Danica R. Maloney

White Pine Blister Rust at Paul Smith’s VIC: Concerns and Recommendations

Tue, 05/05/2015 - 18:34
Abstract: Abstract- Blister rust was reported on the Paul Smith’s VIC property. White pine blister rust is a complex disease pathosystem in which Cronartium ribicola – a rust fungus - infects both eastern white pine (Pinus strobus) and species in the Ribes genus. P. strobus is a disturbance species in the Adirondacks. Ribes spp. are early seral stage plants and readily exploit small gaps in the forest. Both are found on the VIC property. C. ribicola limits white pine regeneration, but isn’t currently considered a serious forest pathogen in the Northeast because its spread is limited by environmental, topographic, climatic, and temporal conditions. Despite these limits, blister rust has moved around the globe and has successfully spread across a wide range in the U.S. Because blister rust exists in a dynamic and interconnected world, there exists the potential for it to increase in virulence and incidence. Historically, management of blister rust has involved removing ribes from the landscape in favor of white pine- a scheme that is too costly and yields little long term benefit for landowners. A gap in the knowledge exists for smaller landowners dealing with blister rust. With this considered, based on a wide body of literature, management plans were designed to fit the VIC’s needs now and in the future.
Access: Yes
Literary Rights: Off
Major: Integrative Studies
Year: 2015
File Attachments: Riquier capstone.docx
Authors: Adam Riquier

An Examination of the Paul Smith’s Visitor Interpretative Center Trail Conditions and Suggested Sustainable Maintenance Practices

Tue, 05/05/2015 - 10:59
Abstract: The Adirondack Park is a 6.4 million acre state park in Upstate New York. With over 2,000 miles of hike able trails, this region is a popular tourist attraction in the Northeast. Thousands of people visit the Adirondack region to hike each year, which means that the trails within the park are subject to high intensity use. Natural resource management professionals such as the New York State Department of Environmental Conservation (DEC) and the Adirondack Park Agency (APA) are concerned with the quality of trails winding through the region, and also promote awareness of the fragile alpine ecosystems resting atop the 5,000+ ft. tall mountains- which are constantly being degraded by human foot traffic. However, there are smaller and less maintained trails that run through our own backyard here at Paul Smith’s College, at the Visitors Interpretative Center (V.I.C.), with equally as fragile and important ecosystems. These range from bogs to eskers- the home of the rare and interesting Pitcher Plant (Sarracenia purpurea), to wetlands and riverine systems containing native heritage Brook Trout (Salvelinus fontinalis), populations such as the Windfall strain. Currently, there is no formal data documenting the condition of trails within the VIC property, therefore one may never know the true condition of the entire trail system. The Paul Smith’s V.I.C. can greatly benefit from applying recommended management techniques in the future using up to date information gathered in the spring of 2015. This report will provide new data, which will help management professionals examine the feasibility of applying accepted current and future sustainable trail management practices to the trails belonging to Paul Smith’s College.
Access: Yes
Literary Rights: Off
Major: Integrative Studies
Year: 2015
File Attachments: NEWCAPSTONE.docx
Authors: Loretta Buerkle

Acidic Deposition in Adirondack Lakes: Episodic Acidification and Equilibrium

Tue, 05/05/2015 - 10:06
Abstract: Acid deposition has been a historic problem in the Adirondacks. Though after original mitigation attempts were deemed successful, funding for many acid deposition-monitoring programs in the area has been cut or eliminated, and much of the data that has been collected is now old and outdated. Newer data on this issue needed to be collected to determine if there truly has been recovery of Adirondack lakes. Through this observational experiment the pH levels of 18 different lakes scattered around the Adirondacks during winter were examined. The pH levels of the snow around the lakes were examined to determine the levels of acid shock. This data was compared to the historic data available and created a preliminary finding. This comparison helped determine that Adirondack water bodies could possibly be coming to a form of equilibrium as the pH levels are possibly returning to a resemblance of pre-disturbance conditions, which suggests recent legislation may have had measurable successes in the goal of reducing the acidification of Adirondack freshwater ecosystems.
Access: No
Literary Rights: Off
Major: Integrative Studies, Natural Resources Management and Policy
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Timothy Johnston, Andrew Olcott

Tetrodotoxin- toxicity of red efts (Notophthalmus viridescens) based on predatory selection

Thu, 04/30/2015 - 09:33
Abstract: Predators and prey have been coevolving for millions of years; those that have more aggressive relationships undergo more extreme selection as they become paired in an evolutionary arms race. This selection must affect both organisms to truly be an arms race; a relationship that accurately fits these criteria is that of the Eastern Red-Spotted Newt (red-efts) (Notophthalmus viridescens) and the Eastern Hognose Snake (Heterodon platirhinos). Samples of tetrodotoxin (TTX) extracted from red-efts were used to analyze a potential relationship between the efts and resistant predatory species. The values acquired upon analysis of samples were recorded from a population of organisms in an area vacant of the hognose and can be compared to areas where both species reside. Samples came from eighteen red-efts in a wetland located in the southeastern portion of the Adirondack Park where there are no known populations of the hognose snake. These samples were processed using various ELSIA grade chemicals, a procedure that concluded with ELSIA assays applicable for comparison to a set standard. By performing this study we hope to attain data pertaining to tetrodotoxin levels in red-efts that reflect an environment which does not contain hognose snakes, presented in the form of low levels of the specified toxin.
Access: No
Literary Rights: Off
Major: Integrative Studies
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Sarah Desrosier