Spring 2017 Campus Sustainability Fund Vote

This Spring 2017 semester Campus Sustainability Fund Vote

“2017 Science Arts and Music Festival” a $2,000 proposal was overwhelmingly passed. 188 Students participated in the vote and over 95% of them were in favor of funding the proposal. This past year the Campus Sustainability Fund has been able to fund many great projects and programs and we are looking forward to Sam Fest on April 22nd.

Last semester (Fall 2016) there were four proposals over $500 that were sent to student vote: Solar Kiln ($22,650), Raised Beds for Gould’s Garden ($900), LED Lights ($15,384), and Certified Interpretive Guide Trainer for Environmental Communication ($7,300).  All of the proposals were passed by over 75% of the 239 responses that we got. There was also an under $500 proposal: Mushroom Growing Kits for the Culinary Arts Department. This proposal was passed as well.

Any under $500 Campus Sustainability Fund proposals can be submitted at any time throughout the semester, there is no deadline. This is because they do not have to be voted on by the student body, just a student committee. All proposals must meet certain criteria, though. You can find the Campus Sustainability Fund Applications at https://www.paulsmiths.edu/sustainability/campus-sustainability-fund/ or outside the Center for Campus Sustainability office (Pickett 109).

Barn-to-Table: Paul Smith’s College’s first on-campus PIGS!

From early June to November, the Center for Campus Sustainability and the students of the St. Regis Cafe have been raising pigs behind the horse barn. Black and Tan were two four legged additions to the area behind the horse barn. They spent an idyllic summer living behind the barn, eating the delectable food scraps from the St. Regis Restaurant and the Lakeside dining hall. Never as tame as the horses, one time they stampeded though the electric fence and were found rooting around Curt Stagers front yard.


Black and Tan were slaughtered last week at the Adirondack Meat Company in Ticonderoga NY. Chef Kevin McCarthy (seen above with culinary students) will be processing the 400 lbs of pork this Thursday and Friday with his students. Black and Tan may have touched many hearts of many students and been the celebrities of many Instagram posts and Snapchat stories.  However their days at Paul Smith’s College were numbered, now they will be making an appearance in the St. Regis Cafe! Stop by the cafe this semester or next for some delicious hyper local pork!



Updates on Spring 2016 Campus Sustainability Fund Grants

Osgood Pond Portable Education Space


Deb Naybor purchased three 16-foot diameter tipis to be used as portable education space by our community. The tipis are currently being decorated by students, and will be available for sign-out by faculty and staff as of Sept.23rd on a first come first serve basis.  There is no fee.  They may not be used for camping or overnight stays, but each one will house about 15 people seated.  In order to sign out the tipis, you will need to contact Deb Naybor (dnaybor@paulsmiths.edu), and fill out a simple form.  Assembly takes at least two people and about 30 to 60 minutes.

St. Regis Mushrooms



Students in the St. Reigs Summer Class grew over 15 oyster mushroom patches this summer. The patches were grown in Canoe Storage and served in the St. Regis Café. At the end of the summer season, the students recycled the leftover mushroom patches by using the old spawn to populate new ones as part of a workshop with Thomas Huber. These new oyster mushroom patches have been distributed around campus, and we have two in the Center for Campus Sustainability. Stop by and check them out!



SAM Fest


SAM (Science, Art, and Music) Fest was held for its third consecutive year during the Spring. This year’s theme was “The Art and Science of Time.” The event featured a mix of performances by North Country musicians and poets, TED-style talks by faculty, students and visiting guests, exhibits of works by local artists, and a showing of “Chasing Ice,” an award-winning documentary about making dramatic, time-lapse film footage of melting glaciers around the world.


Osgood Farm


Osgood Farm is approaching the end of its first growing season. Thanks to the seed money provided by the Campus Sustainability Fund and help from the Sustainability Field Experience Class, we were able to put in a good size garden and protect our delicious veggies with a solar charged electric fence. A few other projects on site included: *Growing hops provided by Cornell Cooperative Extension *Trail Maintenance and beautification projects. We were able to lay down some Paul Smith’s College provided wood chips around the main entrance of the barn.*Construction of a pig-o-tiller and chicken coop. Throughout the summer, we hosted several community days–where community members came out to enjoy the site or lend a hand with the weeding.



Osgood Barn Restoration


The Old Barn got some much needed attention at the Osgood Site this past Spring. Students in the Sustainability Field Ecology Class worked with Professor McLeod to jack up a section of the barn that was drooping; they replaced the floor joints, installed a new floor of the barn (wood was milled from Paul Smith’s College Property), and replaced the barn doors! All the power tools were powered with a mobile solar panel (panel on a cart) built by the students as part of the class. The place is looking good!






Bike Patrol

The Northeastern LGBTQ+ Conference is an event which is attended by a vast number of college students every year. Taken place at Stony Brook University in Long Island, New York this past Spring, Paul Smith’s students and advisors had the opportunity to attend many educational seminars about various topics within the LGBTQ+ community.


Officers will be using the newly purchased bikes on patrol around campus this Fall. Thanks to Office Paul O. who applied for a Campus Sustainability Fund Grant to support the project. The bikes are fully outfitted with all the emergency equipment that is also available in the patrol cars. Bikes will help cut down on the departments emissions, help make the officers more accessible to the community, and get some extra exercise while on duty! Be sure to give them a wave as they bike by!!

St. Regis Mushrooms


The St. Regis Café Class raised two pigs this summer. The pigs were purchased from local farmers and Paul Smith’s College alumni, Dan and Sarah Burke, at Atlas Hoofed It Farm. Students helped build the pig pen, and collected pre-consumer food scraps to supplement the pigs diet. Current student and Garden Assistant, Tyler Hinkley-Maier, fed them all season long. Black and Tan are the names of the two pigs, and they currently live behind the Horse barn. Both pigs will be butchered this fall and served in the St. Regis Café all year. They were a great addition to the summer Farm-to-Table Program.

What’s happening at the St. Regis: Mushrooms!

Several weeks ago we were able to harvest our first batch of student grown and student harvested Oyster Mushrooms. Mushroom patches were purchased with a Paul Smith’s College Campus Sustainability Fund Grant from Fungi Perfecti.com.  Everyday, twice a day, the mushrooms were sprayed with water, this helps the mushrooms grow by keeping him moist. The mushrooms are covered with a plastic bag that has holes poked into it. The mushroom patch breathes through these holes; mushrooms will also grow through these holes.


During the first 7-10 days is when we first started to see the primordia, which is the earliest stage of mushroom formation. It wasn’t until 3 or 4 days later that the primordia started to mature and reach full maturity. Once the mushrooms reached this stage we moved 4 or 5 patches “bags” into the dining room, using them as a center piece for the room. Our mission as a farm to table restaurant is to educate our customers and provide them with a visual as to where and how their food is being grown.  Throughout the week we offered a special oyster mushroom dish, which seemed to be enjoyed by everyone who ordered it.


On Friday we did a special presentation of the mushrooms in our dining hall. Kids seemed to be the most “wowed” by the mushrooms.  We had finished our mushroom supply that week. The cool thing about the mushroom patch is that it will regrow, even after the first harvest. As long as they are misted and maintained, we should be able to keep harvesting once the mushrooms mature again. The experience of growing mushrooms that we actually use in the kitchen has opened my mind to new ideas and uses of locally grown products.

Produced by, Tyler Hinkle-Maler

Garden Assistant and St. Regis Restaurant Student