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Capstone Projects

Umami

Fri, 05/08/2020 - 13:48

Abstract: Information about Umami

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Umami Capstone Paper Completed!!!!!!!!.docx

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

Alumni Campground Lean-to Design Analysis

Sat, 05/09/2020 - 11:32

Abstract: When thinking about the Adirondacks, lean-tos are among the first that come to mind. The Adirondack lean-to has, for most of the parks history, been a staple for back country shelters. The design of the lean-to is the most important part about them. Traditionally built with full round logs to have three walls and one open side with an overhang from the roof. Notches in the logs at each corner of the lean-to allow for the structure to be more ridged then if notches were not used. The goal behind this project is to look at the design of the Adirondack lean-to and see what about it could be simplified to make plans for an easier to build and construct lean-to.

Access: Yes

Literary Rights: Off

Major: Natural Resources Conservation and Management, Sustainable Communities & Working Landscapes

Year: 2020

File Attachments: Alumni Campground Lean-to Design Analysis.docx

Authors: Michael J Gaulin

Assessment of Barriers and Solutions to Obtaining Local Food on Paul Smith's College Campus

Mon, 05/11/2020 - 01:46

Abstract: Throughout the course of the last century, food systems have profoundly shifted from a primarily locally focused diet, to a virtually infinite global array of options. The many negative impacts of this momentous shift are now becoming more evident overtime. With light being recently shined upon these adverse effects, a substantial shift back to more local food options has begun. However, with all this newfound attention placed on localizing food systems, the meaning of local food has adapted an endless number of meanings. Paul Smith’s College agricultural instructor, Sara Dougherty echoed this feeling by saying, “‘Local food’ has been defined in a variety of ways, and we've seen this definition change and morph over time” (Dougherty). This evolving conversation around the benefits local food can have on communities has caused many entities to reassess their own food systems. More specifically, institutions of learning have increasingly rallied behind this movement. “Bringing healthy, locally produced food into institutions has been proposed as an effective strategy to address social, economic, and environmental issues” (“CAMPUS DINING”). Though the specifics of each sustainable food system are unique, they often share similar goals and values. Many of these values happen to also be innately engrained in the principles of which Paul Smith’s College was founded on.

Access: Yes

Literary Rights: Off

Major: Sustainable Communities & Working Landscapes

Year: 2020

File Attachments: Capstone Paper SUS 496.docx

Authors: Hannah Rion

Garlic

Fri, 05/03/2019 - 13:48

Abstract: Research and Capstone dinner about garlic.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2019

File Attachments: Capstone Costing .docx , Capstone Garlic Paper .docx , Capstone Order Sheets.pdf , Capstone Recipes.docx , Garlic Capstone Poster.pptx , Real Deal Garlic Menu.docx , Self Analysis .docx , Self Production Sheet.docx , Staff Production Guide.docx

Authors: Alan Cary

The influence of a common parent on sap sweetness among open pollinated sugar maple (Acer saccharum Marsh.) offspring

Wed, 05/08/2019 - 15:08

Abstract: Beginning in the 1950s, the United States Forest Service began to look into the ability to predict and control the heritability of sap sweetness in sugar maples (Acer saccharum Marsh.). A search for genetically superior (sweeter) trees was conducted across 6 states, testing 21,000 trees. Only 53 trees were chosen to be parental stock for the “Super Sweet” sugar maple improvement program. These trees, cloned through rooted cuttings and scion wood grafting, were planted in the Grand Isle, VT clonal bank. One of the five progeny tests of open pollinated offspring from the clonal bank was established in Lake Placid, New York. These trees had their first evaluation at age ten. Each tree had its diameter and height measured, as well as its sap sweetness tested. Now, 35 years after planting, the trees were evaluated again. An inventory was conducted with diameter at breast height, tree height, and live crown ratio measurements. Of the 725 trees planted, only 396 trees remain. Only 258 trees were of size and quality to handle a 5/16” tap. Their sap sweetness was measured at multiple times though out the season. Knowing one of the two parents of each tree allowed for the comparison of the sap sweetness of the different common-parent groups. The data collected did not support that the knowledge of only one parent could be used to predicts a tree’s sweetness relative to any other parent’s offspring. The bigger picture progeny evaluations will continue the “Super Sweet” sugar maple improvement program.

Access: Yes

Literary Rights: Off

Major: Forestry

Year: 2019

File Attachments: Super Sweet Maples: Sap Sweetness and the Parental Influence

Authors: Eric Mance

A Taste of Paul Smith's & The Adirondacks

Sun, 12/09/2018 - 15:50

Abstract: Using what we have learned over the last four years our task was to put on a themed Capstone Dinner. This dinner was experiential and progressive, guests were transported to different parts of the Paul Smiths College campus for each course of the dinner. The focus of this Capstone was to capture the essence of the Adirondacks to portray it through a five course meal. I first looked to the woods for help building inspiration for each dish. Along with the dinner, comes many other tasks from ordering to costing.

Access: Yes

Literary Rights: Off

Major: Culinary Arts and Service Management

Year: 2018

Authors: Sean Conroy

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

File Attachments: Mycophagy Research Paper , Food Costing and Menu with Recipes , Day of Service Order List , Final Menu and Wavier , Mushroom Interviews , Mushroom Invoice , Dinner Tickets , Production Sheets , Menu with Pictures , Capstone Poster , Evaluation of Myself

Authors: Selena C. Hay