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Capstone Projects

Sustainability- Nose to Tail, Root to Leaf, Sustainable Fish and more

Fri, 04/29/2022 - 18:47
Abstract: The topic of my findings in this research is all about sustainability – where our food comes from, who makes it, and how we as a society can make a difference in the world, a positive one, rather than continue destroying our environment. When you’re inside or outside of a kitchen, reducing the carbon footprint is very important and can happen while we are working. I hope that my findings can inspire you to rethink your current actions, and how you can do more to promote sustainability. These findings greatly influenced my capstone, with concepts such as root to leaf, nose to tail, my own cultural influences, as well as composting and sustainable fishing practices.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
File Attachments: Angela Flores_ Capstone.pdf
Authors: Angela Flores

Fusion Cuisine

Mon, 05/02/2022 - 12:35
Abstract: Fusion cuisine has become popular in today's modernized society. This cuisine combines different culinary traditions that originate from different countries, regions, or cultures. Due to more local fresh produce and the availability of Asian spices, many chefs are combining diverse cultures to create some unique dishes. This fad has become an ongoing trend in many different restaurants all over the world, and it appears to be here to stay. From home cooks to master chefs every person has experienced fusion cuisine before. Finding a way to incorporate different styles and flavors can be challenging, but the quality of your dishes can be worth it. 
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Jeree Cain

Outdoor Classroom: Maintenance and Design

Mon, 05/02/2022 - 12:37
Abstract: Taking the classroom outside can have a wide variety of benefits for students' psychological and physical wellbeing. Paul Smith's College currently has one outdoor classroom on its campus as of the Spring 2022 semester to take advantage of these benefits. To expand outdoor learning for courses on Paul Smith's College Campus, we designed a second outdoor classroom. We received input from the Campus community through two survey we developed to discern the need for a second classroom, evaluate the existing classroom, evaluate the accommodations needed, and gain necessary information on other considerations for the design and location. Based on the survey results, using GIS to assess potential locations, and conducting interviews, we chose a site to focus on and developed a maintenance plan for the future management of both the existing and proposed classrooms.
Access: Yes
Literary Rights: Off
Major: Natural Resources Conservation and Management, Parks and Conservation Management, Sustainable Communities & Working Landscapes
Year: 2022
Authors: Shannon McPheeters
, Rebecca Durinick
, Nathanial Brangan
, Derek Thompson
, Annie DeHaven

Benefits of Outdoor Learning for Students: Grades, Attention, ADHD/ADD, & Behavior

Sun, 05/01/2022 - 21:29
Abstract: This study examines the physical and physiological influences of outdoor learning on students. A majority of my research is based on studies and research done by others that assess the benefits of nature exposure on students' standardized test scores, attention, behavior, and overall student achievement. Through the use of an 18-question survey research was collected and data were examined in order to determine whether or not students felt satisfied or dissatisfied with outdoor classrooms. They were being assessed to see if they had different attitudes towards outdoor classrooms than indoor classrooms. The findings of this study are discussed in relation to the additional research found below. Keywords: Outdoor classrooms, Outdoor learning, benefits of outdoor learning on attention, behavior, grades, etc.
Access: Yes
Literary Rights: Off
Major: Sustainable Communities & Working Landscapes
Year: 2022
Authors: Claudia Swan

Forest Health Assessment: Kate Mountain Farm

Fri, 07/08/2022 - 11:17
Abstract: Disturbances that degrade forested ecosystems can have significant impacts on forest health. These impacts should be of great concern for forest landowners. Natural disturbances such as insect and disease agents, and human caused disturbances such as logging, soil compaction, and pollution can have substantial economic and environmental impacts. It is of great importance for landowners to be given the right knowledge and tools to deal with these disturbances in order to avoid any large-scale losses of timber productivity, degraded water yields, depleted nutrient cycling, and/or decreased biodiversity. Forestland can provide many harvestable natural resources and ecosystem services for very long periods of time if they are managed sustainably and responsibly. This of course entails a forest being composed of healthy thriving trees.
Access: Yes
Literary Rights: On
Major: Biology, Environmental Sciences, Forestry
Year: 2021
Authors: Matthew R. Wedge, Erin Reilly

Plant-Based Capstone

Sun, 04/18/2021 - 20:10
Abstract: Plant-based options have been around for centuries. Although it has been a very slow rise in popularity, until now. It seems like this day and age everyone is looking for a healthier alternative and with that being said. Having a diet that is derived from plant-based products have been a huge go-to. “In the 1980s, Dr. T. Colin Campbell introduced the world of nutrition science to the term “plant-based diet” to define a low fat, high fiber, vegetable-based diet that focused on health and not ethics (healthline) There are so many options available within the markets and so many products to choose from whether that be a lentil salad or even tofu bacon. There is so many things that have been created and that have been lifted because of the plant-based movements. Many people are starting to realize how big of an impact the plant-based movement has had on other people and it then causes those people that see the successes of other to want to try it out for themselves. This movement even dates back to our early ancestors. It has been a practice that has always been talked about and in fact has been a huge factor in other countries diets because of what is available to them and their beliefs that they have within religion. There is just so much history behind these plant-based diets. There are so many different diets to choose from at that. It’s not just one strict diet where you can only eat plants. People have the availability to also eat fish, legumes, and so many other options to ensure that they get all the key nutrients to ensure their bodies perform the way they should. You can even see star athletes starting to follow the trend of going to a plant-based diet and trying to determine how they perform without having to use animal products to recover from their training sessions. There are many chef’s around the area that see the true qualities of going plant-based because they get the chance to work with all this amazing produce and see the true beauty behind the movement. You also see many restaurants, fast food chains and many other business’s that are starting to follow this trend because they know that it is going to be a big part of our lives here in the continuing future. These plant-based diets are just going to continue to grow larger and larger. Just like it has throughout history, with all the traditions within different cultures and religious ceremonies. This trend is on an uphill spiral and I don’t see it stopping anytime soon.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2021
Authors: Cody Young

Umami

Sat, 04/17/2021 - 08:19
Abstract: Since the beginning of humanity, our kind has been curious on how to create stimulatingly interesting cuisine. At earlier nomadic times and even before our ancestors savored parts of animals, plants and beverages such as alcohol. But why? This is the question we will analyze in depth in hopes to contribute a deep understanding of our complex sense of flavor. We know that we have taste senses. These include sweet, salty, sour and bitter. It is often that professionals and home cooks try to pair sweet and salty, sour and bitter and other combinations to create dimension and interest in varying foods. For example, sweet and sour chicken. Or take sour patch kids, bitter and sour. For some reason, these combinations keep us craving more. We begin discovering and learning how to taste at an early age deciding which foods are tasty and which foods aren’t so delicious. But how? How do we just know what is good and what isn’t good? The answer is we begin the process with learning that milk is good for us. Yes, this process begins as soon as an infant feeds off their mother in the form of breast milk. This is the beginning of us deciding between flavors we like and even deeper, know are nutritious or not so nutritious. The Pharmaceutical Journal writes “Their first neurological inputs come from molecular receptors for specific molecules in milk. A baby’s expression of taste is therefore a perceptual experience of nutrients and other chemicals”. There are receptors that line all the digestive track starting at the tongue, working down into the throat, the stomach and to the colon. Humans are said to have a digestive advantage because our mouths contain “multiple copy polymorphism of the salivary amylase gene” (Michie). Amylase is mainly created by the pancreas and salivary glands. The job of amylase is to break down starch molecules. This process turns complex carbohydrates into simple sugars that can be used as energy in the body (Akinfemiwa). It is suggested that because the human race has an innate ability to digest these starches earlier, we develop a sweet taste when consuming starches. From this early discovery we tend to crave sweeter foods and sources of nutrition when we’re younger in the form of higher sugar content and glutamate.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2021
File Attachments: Umami Paper Library.docx
Authors: Colby D. Moore

Sustainability and Source

Fri, 07/08/2022 - 11:09
Abstract: Sustainability surrounding food has been around for some time now. In different shapes and forms and has changed over the course of its existence. The topic I am discussing today is where does your food come from and how does it get to you. I will be educating you on the history of sustainability, the source of your food, and the process of how it goes from where it is grown to you as the consumer. I will also be discussing the opinion of people caring about knowing where their food comes from and if that affects where they buy their food.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2021
Authors: Sabrina Johnson

Potential Impacts of Road Salt Applications on Wetland Vegetation in Franklin County, NY

Thu, 07/07/2022 - 09:46
Abstract: With long winters in the Adirondacks, roadside environments are subjected to extended periods of potential pollution from road salt applications. Wetlands support a wide variety of endemic species that are sensitive to chemical alterations in the soil due to extensive road salt applications. This study focuses on the potential impacts that road salt applications have on wetland vegetation within Franklin County in the Adirondack Park of New York. Three sites were located on roads receiving minimal to no road salt applications. The other three sites were located on roads receiving high road salt applications. Each site had three transects evenly spaced, running perpendicular from the road, 100m into the wetland, with plots located at 0m, 50m, and 100m. Measuring percent cover of Obligate (OBL) wetland plant species, Facultative (FACW) wetland plant species, and total wetland plant species between sites, there was no significant difference between the two groups for the percent cover of wetland species. No significant difference was reported for pH values between the two groups. The high road salt sites had significantly higher electrical conductivity values. High road salt sites had a significantly higher plant species richness of OBL plants. No road salt sites had a significantly higher plant species richness of FACW plants. There was no significant difference reported in total wetland plant species richness (both OBL and FACW) between the two different site groups. Relying on only one years’ worth of data, this study serves as a baseline for future projects related to wetland vegetation and road salt applications.
Access: Yes
Literary Rights: On
Major: Ecological Restoration
Year: 2021
Authors: Christopher Perrotta

A.P. Smith Rod and Gun Club-Workshop Curriculum

Thu, 07/07/2022 - 14:37
Abstract: A report centered around outdoor education workshops to be hosted by a proposed Fishing and Shooting Club. Pertaining to lesson plans centered around Trap Shooting, Bushcrafting, and Fishing. The use of the Kinesthetic Learning Model is heavily put to use in developing this curriculum.
Access: Yes
Literary Rights: On
Major: Ecological Restoration, Forestry, Natural Resources Conservation and Management, Recreations, Adventure Travel and Ecotourism, Recreation, Adventure Education and Leisure Management
Year: 2021
Authors: Eoghan Walsh, Daniel Klein, Drew Gleason, Kassie Kirkum, Erin Byrant