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Capstone Projects

Lower St. Regis Lake Survey: A Comparative Study of Fish Population Structure and Function over Time

Thu, 12/13/2018 - 14:24
Abstract: Lake surveys are performed on bodies of water to provide a health analysis of fish populations over time. Lake surveys can be conducted in a variety of ways to attain specific data. Lower St. Regis Lake was surveyed to determine the fish community composition and to understand fish population traits. Using fyke nets placed at six predetermined locations for 24 hours, as well as fishing, we collected data for age, length (mm), weight (g), and parasites present. Data was analyzed in the lab using Excel to form graphs and tables to demonstrate our findings. Catch rates were lower compared to years before and comparing our data to New York State Department of Conservation data found that our length-at-age data was lower for the six-species sampled. Pumpkinseed and yellow perch were the only two species to have over twenty fish sampled. Decreased air temperatures brought in by a cold front during the week of our sampling may have been a reason for our lower number of fish caught. Mesh size is also a bias while using these nets as smaller fish can escape, and predatory fish can prey on smaller fish while in the net. Some species of fish such as black crappie may be more susceptible to capture due to its habit of associating with structure.
Access: Yes
Literary Rights: Off
Major: Biology, Environmental Sciences, Environmental Studies, Fisheries and Wildlife Science, Natural Resources Conservation and Management
Year: 2018
File Attachments: Capstone_Final.docx
Authors: Deacon Chapin, Jared Chlus, Louis Daversa, Jon Herrman, Robert Visicaro

A Taste of Duck

Mon, 05/07/2018 - 09:17
Abstract: A four course meal based around duck.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Taylor Engel

A Taste of Local Goat Cheese

Sat, 12/08/2018 - 11:22
Abstract: This capstone features the variety of goat cheeses in each of the courses!
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
Authors: Julia Ho(:

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
Authors: Selena C. Hay

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

Engaging Visitors Of Glenview Preserve With Interpretive Signage

Fri, 12/14/2018 - 11:42
Abstract: Glenview Preserve is a Lowland forest and Field property that boarders the Bloomingdale Bog. Implementing an educational system at the preserve would lead to more public interaction that would guarantee support for the Adirondack Land Trust’s mission objectives. This approach would involve the development of an interpretive day-use site, interpretive programs and signs, and an outdoor education space. For my portion I will be investigating how the Adirondack Land Trust can construct interpretive signage that is weather resistant and provides valuable content. The quality of the content will be evaluated using the National Association of Interpretation principles of POETRY. These signs will promote ALT’s mission objectives by encouraging people to make a difference after their visit through well-constructed and entertaining information. Visitors will donate money to ensure that having an educational system at the preserve is a leading concern of the Adirondack Land Trust’s management plan for Glenview Preserve.
Access: Yes
Literary Rights: On
Major: Integrative Studies, Natural Resources Conservation and Management, Recreation, Adventure Education and Leisure Management, Parks and Conservation Management
Year: 2018
Authors: Tiffany Elizabeth Marie Clark

Student of Natural Resources and Conservation Management

Fall 2018 graduate of Paul Smith's College

PROPOSED DAY-USE SITE AT THE ADIRONDACK LAND TRUST GLENVIEW PRESERVE

Fri, 12/14/2018 - 15:43
Abstract: Glenview Preserve is a lowland mix deciduous forest that boarders the Bloomingdale Bog. The property would be a quintessential location for public engagement through a day-use site, which in turn would ensure future use and elevation of the Adirondack Land Trust and their mission objectives. Through the determined design goals and the predetermined ALT goals for the property a comprehensive blueprint has been presented. The proposed day-use site is predicted to increase the three essential services that communities in the Adirondacks thrive off of. Their economic value, health and environmental benefits, and their social importance streamlines with the ALT’s management practices and goals to provide a beneficial educational and recreational space for the community.
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2018
Authors: Nathan Smith

Can Restauranteurs Successfully Influence Guest Behavior By Using Facebook?

Sun, 12/02/2012 - 20:55
Abstract: Facebook is a form of social media used by millions on a daily basis. Restauranteurs’ ability to use Facebook to influence guest behavior, build a connection, and receive comments could potentially benefit their restaurants. This study was conducted on Facebook, sending surveys to my “friends,” discovering how restaurants’ Facebook pages are affecting them. Seeing how my study was based on Facebook it was appropriate to only conduct the surveys on this form of social media. The goal was to find if restauranteurs could attract more customers to their restaurant by influencing guest behavior on Facebook. This will prove if using Facebook is a worthwhile marketing tool. People interested in this topic will become more knowledgeable about this form of social media from a business perspective and the Facebook company could benefit from this study as well. This study will give recommendations to restauranteurs on how to make their restaurant “stand out” on Facebook.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
Authors: Joshua Werksman

Do Adirondack Farmers Perceive Aquaponics as a Solution to the Lack of Year Round Out of Season Local Food?

Sun, 12/02/2012 - 23:59
Abstract: Several different factors contribute to the farmers of the Adirondacks inability to produce sustainable, fresh, local food out of season. This study will provide a comprehensive literature-review-based overview of modern day farming, aquaponics, local food sheds, and the farmers associated with Adirondack Harvest and Green Circle. This capstone seeks to determine via surveys if aquaponics is a solution to the challenges Adirondack farmers face today in their lack of year round productivity. The consensus of this capstone will determine if aquaponics is a solution to the challenges Adirondack farmer’s face regarding the lack of local out of season food for the residents of the Adirondack region.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Aquaponics Capstone
Authors: Ashley Rokjer

Tasty Tunes

Mon, 12/03/2012 - 14:16
Abstract: The senses of hearing and tasting are being paired together more and more as the subject becomes more popular, bringing musicians and chefs closer together. This study will determine the optimal music to play in a particular restaurant and show how well that music stimulates a customer’s palate. A farm-to-table restaurant will be the place of research where music that complements the food will be played on four different nights and customer surveys will measure the differences in taste and customer enjoyment between four different music genres. The data will be used to prove that the optimal music really does make food and the time spent more enjoyable. The results may lead to be very beneficial to dining room managers, restaurant owners, chefs, and musicians who perform in the hospitality industry in their efforts in matching food and dining with music.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Kelsey Jones