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Capstone Projects

Sustainability- Nose to Tail, Root to Leaf, Sustainable Fish and more

Fri, 04/29/2022 - 18:47
Abstract: The topic of my findings in this research is all about sustainability – where our food comes from, who makes it, and how we as a society can make a difference in the world, a positive one, rather than continue destroying our environment. When you’re inside or outside of a kitchen, reducing the carbon footprint is very important and can happen while we are working. I hope that my findings can inspire you to rethink your current actions, and how you can do more to promote sustainability. These findings greatly influenced my capstone, with concepts such as root to leaf, nose to tail, my own cultural influences, as well as composting and sustainable fishing practices.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
File Attachments: Angela Flores_ Capstone.pdf
Authors: Angela Flores

Fusion Cuisine

Mon, 05/02/2022 - 12:35
Abstract: Fusion cuisine has become popular in today's modernized society. This cuisine combines different culinary traditions that originate from different countries, regions, or cultures. Due to more local fresh produce and the availability of Asian spices, many chefs are combining diverse cultures to create some unique dishes. This fad has become an ongoing trend in many different restaurants all over the world, and it appears to be here to stay. From home cooks to master chefs every person has experienced fusion cuisine before. Finding a way to incorporate different styles and flavors can be challenging, but the quality of your dishes can be worth it. 
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Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Jeree Cain

Outdoor Classroom: Maintenance and Design

Mon, 05/02/2022 - 12:37
Abstract: Taking the classroom outside can have a wide variety of benefits for students' psychological and physical wellbeing. Paul Smith's College currently has one outdoor classroom on its campus as of the Spring 2022 semester to take advantage of these benefits. To expand outdoor learning for courses on Paul Smith's College Campus, we designed a second outdoor classroom. We received input from the Campus community through two survey we developed to discern the need for a second classroom, evaluate the existing classroom, evaluate the accommodations needed, and gain necessary information on other considerations for the design and location. Based on the survey results, using GIS to assess potential locations, and conducting interviews, we chose a site to focus on and developed a maintenance plan for the future management of both the existing and proposed classrooms.
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Literary Rights: Off
Major: Natural Resources Conservation and Management, Parks and Conservation Management, Sustainable Communities & Working Landscapes
Year: 2022
Authors: Shannon McPheeters
, Rebecca Durinick
, Nathanial Brangan
, Derek Thompson
, Annie DeHaven

Maintenance Plan and Prioritization of Paul Smith's College Back Country Infrastructure

Fri, 04/29/2022 - 15:13
Abstract: This paper consists of a maintenance plan and prioritization of 12 of the worst lean-tos on the Paul Smith’s College campus property. Each lean-to has its own maintenance plan starting with exact coordinates of each lean-to, a brief description of the lean-to that has where its located and how far it is from a specific area along with it's amenities and how far they are from the lean-to. Also, there is a list of issues as to what is wrong with the lean-to, a maintenance list of what needs to be repaired on the lean-to, materials that are needed that tells the reader exactly what they need and the price of those materials. Lastly, the approximate time frame to complete all the work. Each of the 12 lean-tos that are written about in this paper are already in a prioritization order starting with the worst condition lean-to Church Pond Lean-to and the rest of the lean-tos following.
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2022
Authors: Garrett Rowlands

Sustainably Developing A Tiny Home Community To Answer The Adirondack Housing Crisis

Mon, 05/02/2022 - 22:29
Abstract: The Adirondack Housing Crisis can be broken down into these root causes. The historical use of the Adirondack State Park as a secondary home location and vacation area and the overall lack of affordable small homes compared to average wages of residents. This paper aims to qualitatively analyze the usefulness of a tiny home village to solve the housing crisis facing the Adirondack park and it's residents.
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2022
Authors: Tyler J. Schlesier

Outdoor Classroom; Trail Design

Mon, 05/02/2022 - 23:03
Abstract: Paul Smith’s College needs another outdoor classroom to fulfill the needs of faculty and students for outdoor learning. By adding another outdoor classroom, more students and faculty will be able to have class outside. If mismanaged outdoor classrooms can result in the degradation of the nature the students are supposed to enjoy. Harming the natural landscape of the outdoor classroom is almost as if you’re damaging an outdoor classroom itself. My subject focus on the outdoor classroom design team was creating sustainable trails. Sustainable trails protect the environment, meet user needs and expectations, and require minimal maintenance. This required gathering data from students, faculty, possible sites, and our recommended site. Using this information I created a potential design plan for the trails that can be used by the preexisting and new outdoor classrooms.
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2022
Authors: Rebecca Durinick

Citizen Science: A Tool for Better Preserving Backcountry Infrastructure at Paul Smith’s College.

Mon, 05/02/2022 - 22:34
Abstract: The Adirondacks have been home to a many steward of its land. Paul Smith’s College prides itself in encouraging a culture which promotes this long-held ideology to preserve natural resources. It is a school which prides itself in its unique location as well as resources. One of these many resources is its extensive backcountry property and the plethora of structures located within it. Many of these structures are what’s known as lean-tos. Over the course of the 2022 Spring semester, the Parks and Recreation Capstone class surveyed and identified the conditions of 15/16 the school’s remaining lean-tos. A particularly outstanding issue with this however, was the resources and organization required of the school to collect this data. This research paper examines the positive values that the implementation of citizen science programs has had on a national level. Furthermore, my individual contribution to this class’s Capstone was the implementation of a volunteer fed databank exclusively used for the documenting of lean-tos in the Paul Smith’s College backcountry. The scope and intent of this project was to pass this resource on for further development and active use by Paul Smith’s College, related committees, and its backcountry maintenance initiatives.
Access: Yes
Literary Rights: Off
Major: Recreations, Adventure Travel and Ecotourism, Recreation, Adventure Education and Leisure Management, Parks, Recreation and Facilities Management, Parks and Conservation Management
Year: 2022
Authors: Matthew T. Huffman

Benefits of Outdoor Learning for Students: Grades, Attention, ADHD/ADD, & Behavior

Sun, 05/01/2022 - 21:29
Abstract: This study examines the physical and physiological influences of outdoor learning on students. A majority of my research is based on studies and research done by others that assess the benefits of nature exposure on students' standardized test scores, attention, behavior, and overall student achievement. Through the use of an 18-question survey research was collected and data were examined in order to determine whether or not students felt satisfied or dissatisfied with outdoor classrooms. They were being assessed to see if they had different attitudes towards outdoor classrooms than indoor classrooms. The findings of this study are discussed in relation to the additional research found below. Keywords: Outdoor classrooms, Outdoor learning, benefits of outdoor learning on attention, behavior, grades, etc.
Access: Yes
Literary Rights: Off
Major: Sustainable Communities & Working Landscapes
Year: 2022
Authors: Claudia Swan

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

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