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Capstone Projects

Rooted Education: learning from aquaponics

Sat, 04/30/2016 - 15:02
Abstract: Aquaponics is the integration of soil-less agriculture (hydroponics) within closed-loop aquaculture systems to reduce the toxic accumulation of nutrient waste from aquatic animals. Bacteria naturally establish to purify water by oxidizing the ammonia secreted by fish, which reduces the toxicity of effluent while creating a usable nitrogen source for plants. The conversion of ammonia and nitrite into nitrate by living bacteria communities is called a biological filter, or biofiltration (FAO 2014). Aquaponics would not be possible without biofiltration; the slightest amount of ammonia would be fatally toxic to fish, and plants wouldn't receive the nitrates they need to grow. There are unique opportunities offered by an aquaponics system to learn about ecological and human communities. 1.1. Aquaponics enables users to grow fish and agricultural plants with limited space and resource use (water, soil, and time). This enables an aquaponics user to invest less physical energy and time into expanding sustainable food resources for their household use. 1.2. A small aquaponics system could promote cultural values of self-sufficiency, energy consciousness, and connection to food systems. It could inspire individual efforts to produce food for one’s household, to build healthier and more resilient systems, and a greater appreciation for farming. Therefore, this project aims to actualize a mobile and functional aquaponics system for the educational benefit of the Paul Smith's College community. I will provide the background knowledge needed to maintain an aquaponics system, as well as describe the general concept of aquaponics design.
Access: No
Literary Rights: On
Major: Environmental Sciences, Natural Resources Sustainability Studies
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Brian Jason Kohan

Turning Points and the Ecological Conscience

Mon, 04/25/2016 - 08:15
Abstract: We live in a time when environmental crises seem to be overwhelming: global climate change, water crises, and mass extinctions, to name a few. Some people seek out ways to address environmental problems, while others remain ignorant or deny the existence of serious issues. Aldo Leopold’s land ethic calls those who help, people who feel “the stirring of an ecological conscience.” Many studies have looked at the psychology of environmentalism and the factors that instill an environmental ethic. Some studies look at early childhood, others at significant turning point events. Many factors foster an ecological conscience among people. I was interested in how the “stirring of an ecological conscience” was instilled in our own community here at Paul Smith’s College. The faculty and students all have a story to tell about what led them here and this project explored that. The sample studied here found that among faculty and students, experiences from childhood played a significant role in the development of an ecological conscience. These experiences most often influenced the path of each participants life journey. These findings provide us with information on ways we can look to help instill the ecological conscience in others, through education and daily life.
Access: Yes
Literary Rights: Off
Major: Environmental Studies
Year: 2016
Authors: Dominic Rickicki

Flight of 5 Food Truck Company

Tue, 04/26/2016 - 10:16
Abstract: The Flight of Five Food Truck Company is run by Catherine Bergman and her colleague Malik Pryce. They are both hard working and determined business workers. Catherine Bergman has her degree in Food Service and Beverage Management and Culinary Arts and Malik Pryce has worked in many restaurants where he has been on his way into a management position and has been working with Catherine since 2015. The Flight of Five Food Truck Company is located and run in Lockport New York. Where weIt has a plan on selling items named after local colleges’ and universities’ names and mascots. The Flight of Five Food Truck Company is named after the 5 five locks on the Erie Canal, we and this company wanted to have a historical tie in to our business and the town.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2016
File Attachments: Flight of FIve final.docx
Authors: Catherine Bergman

Jenkins Café

Wed, 04/27/2016 - 07:25
Abstract: Jenkins’ Café will be a quick service café establishment located at the base of Jenkins Mountain, along the trail systems of the Visitor’s Interpretive Center (VIC). The VIC has recently become an entity of Paul Smith’s College, allowing greater flexibility of management, away from State jurisdiction. About three miles into the VIC’s trail system is the base of Jenkins’ Mountain, the location for Jenkins’ Café. Jenkins’ Café will serve local residents, Paul Smith’s College students, and VIC visitors’ quick meals consisting of sandwiches, soups, and salads while they utilize the VIC trails. Warm and cold beverages will also be available for service, including a small selection of beer and wine. Hikers, cross-country skiers, bird watchers, snowmobilers, and anyone participating in any VIC activities, can enjoy these fares when they arrive at Jenkins’ Café.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2016
File Attachments: Capstone Final.docx
Authors: Jeffrey Weis, Niklas Van Den Woldenberg

Pair and Compare Capstone

Thu, 04/28/2016 - 13:15
Abstract: Pair and Compare is a business concept that came from the culmination of a four year degree in Food Service and Beverage Management at Paul Smiths College. This capstone is broken into two parts. The first is a wine/tea tasting and food pairing prototype event that showcased possible pairings to collect data. The second part is to use the data and research to determine if a viable and profitable business similar to this event can be realized
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2016
Authors: Nicholas Komninos

Monitoring the Zebra Mussel Invasion Front: Use of New Technology

Thu, 02/09/2012 - 15:39
Abstract: Zebra mussels are invasive mollusks that are affecting the well-being of the water bodies in the United States. This study uses environmental DNA (eDNA) is a sensitive early detection system that may be useful in monitoring their spread. The purpose of this study is to determine the effectiveness of eDNA technology in identifying infested water bodies, to determine if zebra mussel DNA is in the Adirondack water bodies not known to be infested, if the water chemistry of these water bodies is favorable for zebra mussel establishment, and if the eDNA technology is transferable to an institution like Paul Smith’s College. Eighteen lakes, all in New York State were sampled, fifteen of which are located in the Adirondack Park. DNA was extracted from water and plankton samples and species specific primers were used for PCR amplification to determine if zebra mussel DNA was present. Of seven samples taken from sites known to be infested, five of these tested positive for zebra mussel eDNA. Four lakes not known to be infested within the Park also tested positive for zebra mussel eDNA. Based on zebra mussel risk parameters (water chemistry) applied to 1,469 Adirondack water bodies, less than 3% are at risk of zebra mussel establishment. However it is possible that established populations could occur at microsites that may have locally high levels of calcium and higher pH.
Access: No
Literary Rights: Off
Major: Biology, Environmental Sciences, Environmental Studies, Fisheries and Wildlife Science, Forestry, Natural Resources Management and Policy
Year: 2011
File Attachments: The Author has selected not to publish this complete work.
Authors: Alexandria Bevilacqua, John Bishop, Charles Cain, Tyler Clark, Seth Crevison, Robert Culyer, Ryan Deibler, Brian DeMeo, Jonathan Eckert, Kirsten Goranowski, Joelle Guisti, Alan Jancef, Korinna Marino, Michelle Melagrano, KaitlynNedo, Joseph Nelson, Aaron Palmieri, Cole Reagan, John Scahill, JohnathanStrassheim, Scott Travis, Sarah Van Nostrand and Sarah Vella