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Capstone Projects

Umami restaurant

Mon, 05/09/2022 - 22:54
Abstract: For my capstone I had to create a menu based around a theme, my theme was Umami. Umami is the fifth and mainly forgotten sense of taste. With My capstone menu I utilized the two main way of achieving umami by using ingredients that are naturally high in umami and combining the other four senses of taste salt, sour, sweet, and bitter to create umami. My menu had to be three courses and have two items per course, My first courses were a kale and radicchio salad with a lemon vinaigrette with winter vegetable croutons, the other option was was a mushroom soup. My second course options were a beef tenderloin with braised ox tails, blue cheese compound butter and a demiglace, the other option was a glazed tofu served with jasmine rice, edamame, and sauteed shitake mushrooms. My third course options were an aged chaddar cheese plate with saffron crackers and cranberry chutney, my other third course option was a sea salt ice-cream with a lemon tart and caramel sauce.
Access: Yes
Literary Rights: On
Major: Culinary Arts
Year: 2022
File Attachments: Umami research paper.docx
Authors: Devon Blanton

Benefits of Experiential Learning on Students in University Level Classes with Proposed Feasibility of Additional Outdoor Classrooms at Paul Smith’s College.

Mon, 05/02/2022 - 20:05
Abstract: Learning does not come to some as easy as it does for others but what if there were ways to make it easier. The spring 2022 sustainability class was tasked with exploring and researching different benefits and options of outdoor classrooms. This paper revolved around the benefits one can receive when learning through experience and outdoors opposed to indoors. Studies from previous research as well as a multi-tiered survey were used to determine the benefits of learning outside on memory retention and mental/ physical health of students. Correlations were found between learning outside and memory retention as well as the benefit on overall health from spending time in natural settings.
Access: Yes
Literary Rights: Off
Major: Natural Resources Sustainability Studies
Year: 2022
Authors: Steven Donnelly

A Taste of Tea

Thu, 11/30/2017 - 14:49
Abstract: Originating in Southeast China, tea is one of the most consumed beverages in the world, second only to water with coffee in third. Though tea has many names, they all come from the same plant, Camellia sinensis. There’s white, yellow, green, oolong, pu-erh, and black or red tea; each has its own variants and processing methods to distinguish them. Tea has spread throughout the world and each culture took these leaves and made it their own in different ways. The journey it has taken is an interesting one with a lot of controversy, conflict, and corruption once introduced to the British Empire.
Access: Yes
Literary Rights: Off
Major: Culinary Arts, Culinary Arts and Service Management
Year: 2017
Authors: Darren Sheftic

Creating Universal Use for the Glenview Preserve

Fri, 12/15/2017 - 20:40
Abstract: The Adirondack Land Trust recently purchased 238 acres along Route 86 in Harrietstown. This tract of land is called the Glenview Preserve. The Adirondack Park Agency has already designated a scenic vista of Whiteface Mountain and the High Peaks. Along the back of the property is the Bloomingdale Bog, which is the third largest boreal peatland in New York. Vista like the Glenview Preserve, which doesn’t involve a climb and is also accessible to all. This poses the perfect opportunity to establish universal trails for all to enjoy. Conservation of land is made possible by connections that people make to the land. If there is no connection to nature, it could be destroyed without anyone speaking up. The location of this tract of land makes it ideal for accessible trail since there is no mountain to hike to get the view. Hiking is one of the oldest pastimes of the world. People can experience beauty every season of the year. It strengthens our bodies and minds at no cost. Hiking is a wonderful chance to feel the earth below your feet and get up close and personal with nature. Installing trails would not only open up recreational opportunities such as hiking, running, and bird watching, skiing and snowshoeing but also build community.
Access: Yes
Literary Rights: Off
Major: Forestry, Natural Resources Sustainability Studies
Year: 2017
File Attachments: Capstone_Final.docx
Authors: Valerie Hoffman

Tiny houses for families

Tue, 05/02/2017 - 20:54
Abstract: Houses have changed in size and style over the centuries. We looked at tiny houses and research the economic and social benefits and issues with raising a family in a tiny house. We limited the family to four and made our house 800 square feet. We looked at case studies of families who are currently raising a family in a tiny home to find out what they say their problems may be. We found many unexpected benefits in our research. Many families believe that aside from the economic benefits, raising a family in a tiny home forces the family to be close and to communicate with each other. We interviewed a contractor, Harry Gordon, who gave us information in the building of sustainable housing. There was also a survey we conducted from the Paul Smith’s Community. The survey gave us data on the amount of people who were willing to raise a family in a tiny home. In our results, we found that for those willing to try to raise a family in a tiny house, it is very feasible.
Access: Yes
Literary Rights: Off
Major: Natural Resources Management and Policy, Natural Resources Sustainability Studies
Year: 2017
Authors: Kimberly Yager, Sandra Esparza