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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. 
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Jeree Cain

Historical Influences of Mediterranean Cuisine Throughout History

Thu, 05/05/2022 - 10:58
Abstract: Through the study of Mediterranean Culture, we find that most modern-day culinary cuisines come from the Mediterranean region. Mediterranean culture and cuisine are not the product of one civilization. It is however the product of many diverse cultures and group. Through the process of trade, conflict, and conquer; Mediterranean culture and cuisine was created. The Mediterranean region has led to more influences on modern culinary practices then most people realize. We have the Mediterranean to thank for the development and usage of the olive tree and many of our fresh herbs and vegetables. Thanks to Mediterranean, we now have the heart healthy diet known as the Mediterranean diet. There is so much we can learn from the Mediterranean regions; we just have to take the time to learn.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2022
Authors: Hannah Hight

Historically Preserved Food

Thu, 05/05/2022 - 07:58
Abstract: Throughout history the diet and lifestyle of humans has changed quite drastically. As these changes developed over time so did the need of food preservation. As this need developed long before electricity, refrigeration wasn’t always an option. This is where historic preservation methods came in. The preservation methods that I have chosen to use on my menu are pickling, fermenting, curing, drying, brining, and smoking. Later in this paper I will discuss each of these preservation methods. I will talk of how I used these methods. I will give a bit of history on each of these methods, as well as give an explanation as to how these methods actually preserve food.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Vito Rizzo

Geographic Historical fusion

Sat, 05/07/2022 - 02:12
Abstract: Geographic Historical fusion or global fusion is a broad spectrum trying to learning the origin of different ingredients, dishes and the reason for its popularity. Some dishes and ingredients have a significance and are staples. Some foods that are apart of our diet today has played a major role in religion, countries and migration.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Richard Clervil

Latin American Cuisine

Sat, 05/07/2022 - 10:13
Abstract: Latin cuisine can be found all over the world, especially in highly populated places due to the diversity. But before we dive into what Latin American Cuisine is and where it will be. We must take a look at where it started and how it came to be. From Mesoamerica to the Spanish conquest to modern day times. To food truck to independent vendors who provide for the community while providing for their family. To refined dinning, the culture and traditions that are passed down from generation to generation.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2022
File Attachments: Capstone Paper 2022_0.pdf
Authors: Edgar G. Ruiz

Forest Management Plan for A.P. Smith Rod and Gun Club

Fri, 05/06/2022 - 10:08
Abstract: New York is a popular destination for upland game hunting. American woodcock (Scolopax minor), ruffed grouse (Bonasa umbellus) and snowshoe hare (Lepus americanus) are all species that are highly sought after by hunters. This forest management plan, prepared by students at Paul Smith’s College in spring of 2022, aims to improve populations of these species on the Onchiota property. The reason for increasing game abundance on the property is to attract hunters which will legitimize the prospect of the A.P. Smith Rod and Gun Club. This plan is to be used in tandem with prior student projects which have outlined the steps necessary for the creation of a rod and gun club. Prior studies have projected infrastructure needs, possible membership numbers and costs of membership, operating costs of the club, and other uses of the property. Management of the forest for these three game species will also be advantageous to other animal species, including white-tailed deer, moose, and various songbirds. Truly, by managing for the target species there will be an increase in the health of the whole ecosystem. The property will also be able to serve in an educational capacity. It will serve as a demonstration of sound forest management for game species propagation. The scope of this management plan extends 35 years from 2022 to 2057.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2022
Authors: Zachary Cowperthwait, Thomas Curiale, Maxwell Dentone, Donovan Hack, Micah Kelly, Shane Mabie, Dale Plant, Tyler Richardson, Robert Russell, Ryan Thomas, Daniel Tomlinson, and Brandon Snow

Onchiota Wetland Delineation Paul Smiths College Municipality of Franklin, Franklin County, New York

Fri, 05/06/2022 - 10:15
Abstract: This project is a wetland delineation of the Onchiota management unit of Paul Smith’s College property. This was performed to be integrated into the forest management plan for this unit. Wetland areas were determined using GIS analysis, then ground truthing was performed to calculate the accuracy of the proposed wetland areas. For the GIS analysis, LiDAR data was used to create a deterministic topographic wetland index to locate wetland areas and predict their boundaries. Ground truthing was performed by walking the boundary of each proposed wetland area. Comparison between the proposed and true wetland boundaries was used to calculate the accuracy of the GIS wetland delineation.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2022
Authors: Scott Crum

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

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