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Capstone Projects

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
Fri, 05/08/2020 - 13:48
Abstract: Information about Umami
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
Authors: By: Vera Fatta

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

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

The Lower St. Regis Lake Shoreline: Understanding the Past, Analyzing the Present, and Recommendations for the Future

Sat, 05/09/2020 - 11:54
Abstract: Continuing shoreline research and restoration planning will help Paul Smith’s College adhere to their own missions and visions including experiential learning, improving students' lives, and maintaining an ecological conscience as a community.
Access: Yes
Literary Rights: On
Major: Ecological Restoration, Environmental Sciences
Year: 2020
Authors: Zoe Plant, Thomas Firkins, Julie Capito, and Benjamin Marshall

Paul Smith's College VIC Concert Venue

Fri, 05/15/2020 - 17:38
Abstract: The addition of a concert venue and camping facility at The Paul Smith’s College VIC will add another layer of community enjoyment. The surrounding area does not have a premier concert venue to provide musical enjoyment for visitors and members of the local community. In the College’s Strategic plan, it specifically mentions wanting to “Improve student success and retention through co-curricular activities focused on mind, body and spirit” In the same section it mentions also wanting to “improve campus utilization and net revenues during January and summer terms”. Implementing a concert venue at the VIC would accomplish both of those goals. We believe that this model fits in the strategic goals that the VIC is aiming to accomplish. Supporting the arts at the VIC will achieve visitor connection to musical arts, and connect visitors to other types of outdoor recreation at the VIC. The Paul Smith’s College mission statement and strategic plan includes ensuring facilities that meet the current and future needs of people, implementing strategies to use campus to support community building, contributing regional economics, and to be recognized as important. Specifically, the VIC’s mission statement is, “To connect outdoor recreation, experiential education, and the arts, naturally”. We believe that the addition of a musical venue of proper scale for the region would satisfy the goals of the VIC and our institution by connecting people to nature in a new way but also giving them a concert venue in an amazing setting. Ideally, they could spend the whole day recreating and then finish the day with a concert or performance of some other type such as comedy. With help from the VIC’s Facility Manager Andy Testo, and the Alumni Campground Coordinator Heather Tuttle we have developed the framework of a feasibility plan for future use of the current facilities as a music venue with a supporting campground facility.
Access: Yes
Literary Rights: On
Major: Parks and Conservation Management
Year: 2020
Authors: James Rounds, Dan D'Apice

Addressing Overuse: A Hiker Shuttle in the Adirondacks

Fri, 05/15/2020 - 09:21
Abstract: The increase in visitors to the Adirondack State Park in New York State has led to overcrowding and overuse at many of the most popular hiking trails. A common complaint is that there is not enough parking for trailheads and so visitors park alongside the roads which lead to many safety issues. We propose a hiker shuttle for the Saranac Lake area that would not only alleviate the roadside parking issue but would also give more people a chance to explore trails that they might not have heard of before. A shuttle system will allow for better safety conditions for pedestrians and drivers on the roads as well as control trail traffic to prevent trail degradation.
Access: Yes
Literary Rights: On
Major: Parks and Conservation Management
Year: 2020
File Attachments: ~$nal draft.docx
Authors: John Kilgannon, Kaitlyn Dudash

Summer Camp at Osgood

Fri, 05/15/2020 - 07:15
Abstract: Camp Osgood is a look at the potential for an outdoor environmental summer camp to be developed in addition to the current property and function of Osgood farm. Looking at why people are drawn to camps both children and adults alike a summer camp at Osgood Farm could be both beneficial on an individual and community level. We found that a summer camp such as Osgood in the location surrounding Saranac Lake could be very beneficial and leave a lasting positive impact and provide opportunities.
Access: Yes
Literary Rights: On
Major: Parks and Conservation Management
Year: 2020
Authors: Sam Drake, James Pierpont