PAUL SMITHS, N.Y. — New York State Assembly Speaker Carl Heastie and Assemblymember Michael Cashman visited Paul Smith’s ľ�ϴ�ý on Tuesday to tour the and announce $1 million in state funding to expand the institute’s water quality testing capacity.

The funding will support the purchase of new laboratory equipment and infrastructure upgrades that will increase AWI’s ability to process water samples, respond to emerging environmental challenges, and provide scientific data that supports watershed protection efforts across the Adirondack region and beyond.

During their visit, Heastie and Cashman met with ľ�ϴ�ý and AWI leadership for an overview of the institute’s work, toured AWI’s state-certified laboratory, and observed a demonstration of a watercraft decontamination station used to help prevent the spread of aquatic invasive species.

AWI is a nationally recognized leader in watershed science and stewardship. It operates the only New York State Department of Health-certified environmental laboratory within the Adirondack Park, maintains one of the state’s largest long-term freshwater monitoring programs, and works with lake associations, local governments, state agencies, and community volunteers to protect water resources across the region. AWI also serves as a living laboratory for Paul Smith’s ľ�ϴ�ý students, preparing them for careers in environmental science and natural resource management through direct participation in field research, laboratory analysis, and stewardship work.

“We are deeply grateful to Speaker Heastie, Assemblymember Cashman, and our partners in New York State for this investment in the Paul Smith’s ľ�ϴ�ý Adirondack Watershed Institute,” said Paul Smith’s ľ�ϴ�ý President Daniel Kelting. “This support will help modernize critical research infrastructure, expand our capacity to protect New York’s watersheds, and strengthen our role as a hub for environmental science and workforce development in the Adirondacks.”

The new equipment will help AWI meet growing demand for water quality monitoring and analysis as communities face challenges including harmful algal blooms, road salt contamination, and the impacts of a changing climate. The investment will also support student learning opportunities and strengthen the ľ�ϴ�ý’s role as a center for applied environmental research.

“This investment will strengthen our ability to deliver the science, monitoring, and technical expertise that communities across the Adirondacks rely on,” said Maureen Cunningham, Executive Director of the Paul Smith’s ľ�ϴ�ý Adirondack Watershed Institute. “By modernizing our laboratory and research infrastructure, we can expand our capacity to address emerging water quality challenges, preserve one of the region’s most important long-term environmental datasets, and provide the information needed to protect the watersheds that support communities and ecosystems across New York.”

As the only four-year college located within the Adirondack Park, Paul Smith’s ľ�ϴ�ý combines hands-on education with applied research that addresses real-world challenges facing the region. Investments in the Adirondack Watershed Institute strengthen both the ľ�ϴ�ý’s educational mission and its ability to serve communities throughout northern New York through science, stewardship, and workforce development.

Additional Resources

• Adirondack Watershed Institute Reaches New Milestones in Water Protection and Environmental Stewardship
• Maureen Cunningham New Executive Director of Paul Smith’s ľ�ϴ�ý AWI

About Paul Smith’s ľ�ϴ�ý

At Paul Smith’s ľ�ϴ�ý, it’s about the experience. As the only four-year college located in the Adirondack Park in upstate New York, Paul Smith’s provides real-world, hands-on learning in fields such as business and hospitality, culinary management, forestry, environmental sciences and natural resources. We are able to draw on industries and resources available in our own backyard while preparing students for successful careers anywhere. Our community of resourceful, enterprising, supportive and adventurous individuals collectively provide experiential education, student support in the classroom and beyond and meaningful opportunities for our alumni. We pride ourselves on research and advocacy on issues that improve our planet and the lives of the people who inhabit it. Learn more at paulsmiths.edu.

The mission of the Adirondack Watershed Institute is to protect clean water, conserve habitat, and support the health and well-being of the people in the Adirondacks through scientific inquiry, stewardship, and real-world experiences. Learn more at: www.adkwatershed.org

Media Contact

Ben Brosseau, Director of Communications
bbrosseau2@paulsmiths.edu

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The Adirondack Park is one of New York State’s most extraordinary assets. Larger than Yosemite, Yellowstone, Glacier, and the Grand Canyon National Parks combined, it encompasses six million acres of public and private land. It is a park for all New Yorkers to enjoy and a magnet for out-of-state and international visitors, drawing ten to twelve million tourists annually. That tourism is not only cultural enrichment; it is the lifeblood of the Adirondack economy.

The Park also holds global ecological significance. It is one of the largest intact temperate forests in the world and functions as a major carbon sink, sequestering vast amounts of carbon dioxide each year. Protecting the Adirondack Park’s waters, forests, and wildlife is essential to advancing New York’s goals for climate resilience, biodiversity conservation, and public access—now and for generations to come.

Equally critical is supporting the more than 100,000 residents who live and work within the Park. Addressing outmigration by investing in vibrant, sustainable communities is essential to maintaining the region’s vitality and ensuring long-term stewardship of this invaluable resource.

And yet, the Adirondacks face one of the most urgent challenges in New York State: population and workforce decline. According to the Draft 2025 Comprehensive Economic Development Strategy (CEDS) from the Franklin County Economic Development Corporation, the ongoing loss of young adults ages 20 to 39 is the single greatest socioeconomic threat to this rural region.

Since 2010, the Adirondacks have lost nearly 3,000 young adults, which weakens our workforce, erodes community infrastructure, and puts future economic growth at risk. Protecting the Park is no small feat. But it is an imperative one.

Enter Paul Smith’s ľ�ϴ�ý

At the heart of this natural treasure stands Paul Smith’s ľ�ϴ�ý, New York’s distinctive Environmental ľ�ϴ�ý. Paul Smith’s sets itself apart through its integration of natural sciences, sustainability, and socioeconomic empowerment with a career-driven education model that directly addresses statewide workforce needs.

By advancing certificates, stackable credentials, hard-skill development, and continuous retraining, Paul Smith’s not only responds to employer demand but also builds pathways for economic resilience in rural communities. As the only four-year institution in the Adirondacks, the ľ�ϴ�ý is uniquely positioned to drive transformative policies and practices that safeguard these lands while strengthening the human communities whose futures are tied to them.

Paul Smith’s is not simply adapting to change; it is driving an ambitious agenda of innovation, resilience, and inclusive growth. Through cutting-edge programs, state-of-the-art facilities, and strategic partnerships, Paul Smith’s connects faculty expertise and student talent directly to New York’s highest-profile regional development projects.

This unique role positions the ľ�ϴ�ý as a catalyst for workforce training, hospitality excellence, and sustainable growth, accelerating a future where Paul Smith’s stands as a dynamic force for environmental and economic leadership in the North Country and across New York State.

An Economic Engine for the North Country

Paul Smith’s ľ�ϴ�ý is a transformational economic anchor for the region—and the numbers prove it. Each year, it generates more than $55 million in local economic activity, supports over 400 jobs, and contributes nearly $17 million in payroll. Students and visitors add another $6.6 million annually to local businesses, from shops and restaurants to lodging.

The ľ�ϴ�ý’s impact extends far beyond dollars. One in every 30 residents of the Tri-Lakes region—Lake Placid, Saranac Lake, and Tupper Lake—is a Paul Smith’s graduate, and one in six alumni remain to live and work in the Adirondacks.

Of the 3,315 graduates since 2010, approximately 553 young adults have chosen to stay, launch businesses, raise families, and contribute directly to the economic and civic fabric of the region. This is precisely the demographic the state cannot afford to lose.

Looking ahead, Paul Smith’s is poised to deepen this impact. As the ľ�ϴ�ý continues to attract more students, nearly 40% of them will remain in the Adirondacks after graduation. They represent not just workers, but teachers, scientists, entrepreneurs, and community leaders shaping the region’s future.

For New York, investment in Paul Smith’s is an investment in reversing rural population decline, strengthening small businesses, and building the workforce that will sustain and grow one of the state’s most iconic regions.

It’s an investment in the people who care for the Adirondacks during and between policy cycles, day in and day out, ensuring this Park remains protected.

This article is from the Spring 2026 issue of the Paul Smith’s ľ�ϴ�ý Magazine.

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Chef Robert Dumas brings serious credibility to Paul Smith’s ľ�ϴ�ý. Recently featured in Food & Wine, he serves as director of our new Institute of Adventure Hospitality and Food. With decades of experience spanning elite kitchens, education, food systems, and leadership, Dumas represents the caliber of professionals shaping Paul Smith’s ľ�ϴ�ý today—leaders who elevate the work, strengthen programs, and inspire the next generation of hospitality innovators in the Adirondacks. Get to know Chef Dumas and the thinking behind our approach to hospitality education.

Q: Chef Dumas, tell us about yourself and how you came to Paul Smith’s ľ�ϴ�ý.

A: I’ve had a long and interesting career in food service. I grew up in New Orleans and started cooking there. The culture in New Orleans is very food driven, and it also ties in with classical French cooking, so it was good preparation for entering a career in food.

I worked around the city, went to a high school culinary program, and got a certificate in cooking. That was enough to get me some good kitchen jobs, but not enough to really help me progress to the next level. I decided I wanted to go to culinary school and earn a four-year degree. The pathway for me was the GI Bill through the military, so I enlisted in the Navy, where I did two tours.

The first was on a nuclear submarine, where I cooked for about five years. It was a really interesting experience with a great crew and a unique responsibility—being the person who provides the food. I had a real passion for it and excelled, which led to an opportunity to interview for a position working for the Obama family.

I went to the White House for about four years and cooked for President Obama and his family, both domestically and internationally. At the end of that tour, I moved to Vermont and worked at the New England Culinary Institute. When I first started there, I was the school’s fellow, finishing my bachelor’s degree using the GI Bill while also teaching. I stayed on as a faculty member, teaching, doing demonstrations, and cooking for events at the school, including some TV spots.

When I left Vermont, I moved to Maine, but before that, I took a cross-country road trip and explored national parks out west. I’ve always been an avid angler and mountain biker, and this was an overdue trip. I’d gone straight into the military and food service, and had never taken more than two weeks off. That experience cemented my love for the outdoors and outdoor recreation. It was also a neat intersection of food and outdoor living—all the cooking was done over a campfire, and you had to be thoughtful about what you could carry without refrigeration.

When I got to Maine, I worked as Director of Food Service for a multi-unit regional chain selling pizza, sandwiches, and salads. I was responsible for 23 locations, about $15 million in sales, and 97 employees. It was very much the business side of food—menu design, purchasing relationships, and creating standard operating procedures so we had good replicability. It was a cool and challenging job, and I learned a lot about the limitations of local and scratch cooking in certain labor models.

Ultimately, I wanted to get back to scratch cooking and using local, seasonal foods, which was hard in that setting. I interviewed for a position at the University of Maine, where I taught in the Food Science and Human Nutrition Department and led a food R&D lab: the Dr. Matthew Highlands Pilot Plant for Food Processing. There, I supported Maine’s agricultural producers and worked with Maine wild blueberries, seafood, potatoes, and Maine-grown grains through the Maine Grain Alliance. I became deeply invested in the Maine food system, served three terms on the board of the Maine Organic Farmers and Gardeners Association, and became chapter president of the Downeast Chapter of the American Culinary Federation. I’m a certified executive chef, and that role was a nice mix of service, fellowship, and leadership.

While all of that was happening, I also had a hobby farm in Maine. We raised pigs, turkeys, and chickens and grew large vegetable gardens, fruit trees, and mushrooms. It was a neat place to live and a great way to experience rural life. Eventually, life led me toward growth opportunities that Maine wasn’t going to provide. I had a connection with Paul Sorgule, formerly of Paul Smith’s ľ�ϴ�ý. Paul was hired by a consultant to look at the culinary program and its future, and he helped develop the idea of the Institute of Adventure Hospitality and Food. One of his recommendations was to hire a director. Paul and I connected when I worked at NECI and stayed in touch. He reached out to me about the position.

In many ways, this role is similar to what I did in Maine: responsibility for the academic unit, supporting stakeholders and the community, and bringing in new revenue through service work, grants, and foundation-funded activities. The core difference is the focus—here it’s culinary arts and baking, whereas in Maine it was food science. I’ve been here since April, and I’m loving the Adirondacks. I’d recreated in this area when I lived in Vermont, and now I get to do it full-time. I couldn’t be happier.

Q: You mentioned the Institute of Adventure Hospitality and Food. What is the overall vision, and why the emphasis on adventure?

A: The Institute of Adventure Hospitality and Food is an overarching concept at Paul Smith’s that encompasses our culinary, baking, and hospitality programs. It allows us to broaden our focus beyond academic instruction and leverage our physical and intellectual resources to do three things: improve the academic experience for students, support our community of stakeholders in the Adirondack region, and be entrepreneurial by bringing in new resources to support the ľ�ϴ�ý.

The landscape of culinary education is challenging, with many large players and thousands of options for students. For us, the question is how we differentiate ourselves in a way that’s true to the Paul Smith’s ľ�ϴ�ý experience. And one thing that’s uniquely Paul Smith’s is its 14,000- acre campus in the Adirondack wilderness. That gives us a specific niche that’s part of both the academic and college experience.

Adventure hospitality gives us room to do novel things that other programs aren’t exploring. One objective we have is to build a multi-unit glamping campground—the first of its kind in hospitality education. Many hospitality schools have on-campus hotels; we would have an on-campus campground with four-season units, ski-in/ski-out options, three-season yurts, and
refractive glass structures. It would be a living classroom for students, the industry, and stakeholders.

Adventure hospitality also encompasses ideas such as lakeside dining cooked over a fire or building a food preservation lab for freeze-dried and dehydrated backcountry meals. Students would design, test, and experience these products and offerings. These foundational skills would serve them across the industry, giving them a unique edge, especially in resort destinations, national parks, and outdoor recreation-focused hospitality.

Q: From a student perspective, would they be involved in everything from planning to operations?

A: Yes, and even beyond that. The glamping campground has already become an academic project across disciplines. Parks and Recreation students did a site assessment and theoretical campground design, and Environmental Studies students conducted ecological impact assessments.

Once funding is secured, Forestry students would prepare the site, Sustainable Building students would help construct the structures, and Hospitality students would manage booking systems,
guest communication, and seasonal business planning. Culinary and Baking students would use the campground as another real-world outlet to engage with customers through food service events.

Outdoor Recreation and Adventure Travel students could offer experiences such as weekend bike tours that start and end at the campground, with campfire meals and yoga sessions. There are many ways this could impact the academic experience. Based on industry precedent, we’re optimistic the campground could be self-sustaining, employ students, and add faculty and staff. It could be a real game-changer.

Q: What else is being done to revitalize culinary and hospitality programming?

A: There are two main buckets. First is rebuilding faculty and facilities. Our faculty unit has doubled, and we’ve brought in exciting new talent. Growing faculty means more teachable moments and more experiences for students.

Our facilities are also improving through grants from foundations, state, and federal sources. These funds are allowing us to add features like hydroponic tower gardens, mushroom chambers, mobile wood-fired pizza ovens, an outdoor pavilion, and expanded chef’s demonstration gardens with a strong sensory component. The ľ�ϴ�ý has also reinvested in basic building maintenance through capital budgets, which has been exciting to see and is critical to the student experience.

The second bucket is admissions. We’ve been rebuilding relationships with BOCES high school culinary and baking programs, our primary feeder. Visiting those programs and connecting with instructors and students has already led to increased enrollment, with the trend continuing.

Q: How is this momentum impacting students currently in the classroom?

A: Students are feeling a groundswell of momentum. They have a faculty unit with renewed energy, improving facilities, and new partnerships. They’re seeing organizations like Cornell, Adirondack Harvest, and Harvest New York on campus, providing training for adult learners and professionals.

They’re also seeing industry partners visit campus, including restaurant takeovers and presentations. That makes students feel special—someone came to see them, to meet them—and it validates what they’re doing.

Students are also getting out into the world, meeting farmers and producers, and seeing the excitement those partners have for Paul Smith’s ľ�ϴ�ý. That builds pride in their craft and in studying here.

Q: Is there a student experience from this past semester that really stood out to you?

A: We did an event for the Paul Smith’s Alumni Association Hall of Fame banquet at the St. Regis restaurant. It included passed hors d’oeuvres, live-action plated small plates, and stationary food. I worked with a cross-section of students, including bakers, freshmen, and upperclassmen.

Seeing how students worked together and supported one another was really special. Upperclassmen took younger students under their wings, and alumni and administrators got to see students cooking live and practicing their craft.

It was a little stressful since it was our first event outside the academic building, but it went really well. It was also a great collaboration with campus dining, which helped with facilities and setup. It was a meaningful, rewarding experience from a teaching perspective.

Q: Looking 10 years ahead, what do you hope this program looks like?

A: I’d love to see a significantly expanded faculty with broader expertise and full utilization of our facilities, namely the lakefront restaurant, Ganzi, VIC kitchen, and the glamping campground. We have a lot of room to grow within the institution.

I’d also like to expand into Saranac Lake or Lake Placid through partnerships or independent ventures, such as a food lab or incubator with an attached food hall. Students could run senior capstone projects as real businesses serving the public.

The glamping campground would be a major asset for hospitality students. Our bakers have a bakery, our culinary students have a restaurant, but our hospitality students no longer have a hotel. That’s a missing piece, and this could help fill that gap.

Finally, I’d like to rebuild strong internship pipelines with local, national, and international hospitality partners. Internship programs are a strong relationship builder for students, and I’d love to see that fully reestablished here.

This article is from the Spring 2026 issue of the Paul Smith’s ľ�ϴ�ý Magazine.

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Our culinary students thrive when the kitchen gets too hot. Our bass anglers battle high winds and big waves if that’s what it takes to secure first place. We literally offer a course that trains Beginning Exterior Firefighting Operations (BEFO) graduates to operate in Immediately Dangerous to Life or Health (IDLH) conditions at active fire scenes.

Smitties don’t retreat. Quite the opposite—they mobilize, they adapt, they defy the odds, and they rise. And over the past year, that same spirit has defined the ľ�ϴ�ý itself. At a time when headlines about higher education are dominated by shrinking enrollments, institutional closures, and fears that AI is taking over, Paul Smith’s ľ�ϴ�ý is telling a very different story, one rooted in calloused hands, sharp minds, and an unapologetic commitment to doing. Before we get to the enrollment numbers turning heads across the sector, take a look at what’s been happening in our neck of the woods.

A ľ�ϴ�ý Reimagined Through Place and Practice

Paul Smith’s ľ�ϴ�ý has always been inseparable from its setting: a six-million acre natural classroom where theory meets terrain. Today, that legacy is being reimagined through innovative academic models that blur the line between classroom and career.

Natural science students aren’t just studying ecosystems, they’re out on the lake collecting wild microbes for active research. Forestry students are transforming freshly harvested timber into finished boards at the only student-run mill in the country. No matter their major, every student finds themselves outside or in professional settings, doing the work.

We’ve also launched bold new initiatives like the VA-endorsed, veteran-focused Battlefish Academy—a first-of-its- kind certificate program that unfolds
across the forests and lakes of the Adirondacks. At the same time, our longstanding institutes continue to deliver real-world experience that simply can’t be replicated elsewhere.

As President Dan Kelting noted in the Adirondack Daily Enterprise, the ľ�ϴ�ý operates with a startup mindset: nimble, entrepreneurial, and unburdened by excessive bureaucracy. That agility allows programs to evolve quickly in response to industry needs and emerging challenges.

The result? Smitties graduate with tangible skills, professional confidence, and a deep connection to the work they’re called to pursue.

Building Resiliency for a Changing World

That hands-on approach is also what makes Paul Smith’s ľ�ϴ�ý uniquely resilient in an era of rapid technological change.

The ľ�ϴ�ý focuses on fields that are deeply human and in high demand, including environmental science, forestry, hospitality, culinary arts, natural resources, fisheries, and wildlife science. These are careers that require judgment, adaptability, and physical presence—qualities that cannot be easily automated.

That human-centered focus has earned national attention. Kathy Bonavist, Executive Vice President of Advancement & Enrollment at Paul Smith’s ľ�ϴ�ý, told Newsweek: “Paul Smith’s has been around since 1946, and one might argue that we’ve always been relatively AI-proof. Now, we’re just doubling down on it.”

In the same article, one student reflected on the reassurance that comes from preparing for work that large language models can’t easily replace. “AI has its place in the forestry industry, whether it’s in a machine or on a computer. What AI doesn’t have is the human eye and mind,” Gavin Tufo, a sophomore majoring in Arboriculture and Landscape Management, told Newsweek. “No single tree is the same; no conditions or ground environment are exactly the same.”

Another student, Liam Carroll, shared that he chose Paul Smith’s ľ�ϴ�ý for his “love of the outdoors.” Now, he says he’s “relieved that the jobs that I could get with my degree are going to be one of the last things that AI could replace, if at all.”

The pace of AI may be accelerating, but the value of human-centered skills—critical thinking, problem-solving, stewardship, and service—remains constant. Paul Smith’s ľ�ϴ�ý is committed to teaching both.

Bucking National Trends

Between 2010 and 2022, four-year private colleges across the country lost roughly 55% of their enrollment. Combined with tightening budgets, rising skepticism about higher education, and a wave of mergers and closures, the outlook for small institutions has been anything but optimistic.

And yet, in fall of 2025, Paul Smith’s ľ�ϴ�ý recorded a 30% year-over-year increase in first-time, full-time freshman enrollment, a milestone moment for the ľ�ϴ�ý and a powerful counterpoint to the national narrative. Students are arriving from more places, with more purpose, drawn by an education centered on experience.

“Across the country, small colleges are the lifeblood of their regions, anchoring economies, educating local leaders, and sustaining culture. Paul Smith’s is no different,” said Bonavist. “Here, in the middle of a six-million-acre forest,” she adds, “we’ve shown what’s possible when a community of alumni, faculty, staff, and partners matches ambition with action. Together, we’re proving that small, purpose-driven institutions are not relics of the past, but blueprints for the future.”

No, Smitties don’t quit. And as long as we keep believing in the magic of this place, we’ll keep moving forward, ready for whatever comes next.

This article is from the Spring 2026 issue of the Paul Smith’s ľ�ϴ�ý Magazine.

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PAUL SMITHS, N.Y. – Paul Smith’s ľ�ϴ�ý today announced an expanded momentum and impact of its , celebrating its nearly 30 years of continuous lake monitoring and data collection, new grant awards, designation as one of the first in New York State to deliver Lake Wise, and a successful boat stewardship program to prevent the spread of invasive species.

As the only watershed organization covering the entire Adirondack Park and home of the only state-certified water quality lab in the park, AWI has a uniquely comprehensive perspective on these lands, communities, and waters. The Adirondacks sit at the center of the Great Lakes, St. Lawrence River, Lake Champlain, Mohawk River, and Hudson River watersheds, which provide drinking water for millions of people in New York and Canada. This connection of watershed protection in the Adirondacks to drinking water and public health downstream makes AWI’s work crucial.

“Protecting Adirondack waters ultimately protects water systems far beyond the Adirondacks, making our work relevant to communities across New York and beyond,” said Maureen Cunningham, Executive Director of AWI at Paul Smith’s ľ�ϴ�ý.

The institute’s (ALAP) plays a key role in maintaining lake water quality in partnership with Protect the Adirondacks. ALAP’s continuous lake monitoring and environmental data collection have provided one of the region’s longest-running freshwater datasets and largest community science lake monitoring programs for 29 years. The data ALAP collects has become foundational for identifying how Adirondack lakes are responding to major stressors, including nutrient pollution, acid rain, road salt, and climate change.

“That data doesn’t just sit on a shelf; it directly helps lake associations and local communities address threats, secure grants, combat invasive species, and make informed decisions that protect Adirondack waters for future generations,” continued Cunningham. “The research AWI does in the Adirondacks on road salt, for example, can also help other areas of the state that are just beginning to see the impacts of road salt on drinking water sources and other critical waterbodies, including monitoring potential lake recovery once best practices are implemented.”

This impactful work has resulted in several recent funding wins for AWI, including recent grant awards from Overhills Foundation that support water quality research and monitoring and from the Lake Champlain Basin Program (LCBP)/NEIWPCC with funding from the Environmental Protection Agency that support building a durable framework for data growth and management and extending an LCBP program from Vermont called Lake Wise into New York State. AWI also has multiyear contracts with the New York State Department of Environmental Conservation (DEC) to run a boat stewardship program and the New York State Energy Research and Development Authority (NYSERDA) to collect data for the Adirondack Long Term Monitoring (ALTM) Program. AWI’s research and monitoring also receives state support through the Environmental Protection Fund (EPF), including in the recently enacted FY26-27 budget.

Following its LCBP Lake Wise award earlier this year and building on its successful Stream Wise implementation in past years, AWI is one of the first to deliver Lake Wise in New York State — an initiative offering technical assistance to lakeshore property owners to establish a culture of lake-friendly land management practices that protect water quality, reduce erosion and flooding, and enhance wildlife habitat. This work builds on AWI’s strong partnerships with the Upper Saranac Foundation, Adirondack Lakes Alliance, and other lake associations across the region to better protect water health.

“Paul Smith’s ľ�ϴ�ý AWI’s work will engage private land owners and support efforts to implement best practices that will reduce runoff, support native species, and protect lake and stream health,” said Eric Howe, NEIWPCC/LCBP Director.

AWI’s boat stewardship program continued to expand its impact in recent years, serving as one of the frontlines of defense against aquatic invasive species. Through contracts with the DEC and the LCBP, the program works to protect the region’s lakes, ponds, and waterways by inspecting and decontaminating boats and preventing the spread of harmful invasive species before they enter Adirondack waters. During the 2025 season, AWI stewards inspected more than 83,300 boats, which is a 10% increase from 2024, and performed 3,820 decontaminations, stopping invasive species at the gate.

AWI’s work connects watershed protection to people, because long-term protection only works when more people are involved. AWI’s Research Director Dr. Michale Glennon leads a shoreline biodiversity research project, helping private landowners learn about the wildlife that share their shorelines and how best to protect wildlife habitat. She also leads Wool and Water, AWI’s collaborative data art project which uses fiber art to tell the stories of regional waterways and inspire their stewardship.

“Together, all of these efforts represent an important investment in the long-term protection of Adirondack waters,” Cunningham said. “AWI is uniquely positioned through Paul Smith’s ľ�ϴ�ý and an on-site, state-certified water quality lab to combine scientific research, student engagement, community partnerships, and environmental stewardship in ways that strengthen the ecological health, resilience, and future of the Adirondacks and the communities that depend on these waters.”

Additional Resources

• Paul Smith’s ľ�ϴ�ý’s AWI Completes Successful Season Protecting Region’s Waters
• Maureen Cunningham New Executive Director of Paul Smith’s ľ�ϴ�ý AWI

About Paul Smith’s ľ�ϴ�ý

At Paul Smith’s ľ�ϴ�ý, it’s about the experience. As the only four-year college located in the Adirondack Park in upstate New York, Paul Smith’s provides real-world, hands-on learning in fields such as business and hospitality, culinary management, forestry, environmental sciences and natural resources. We are able to draw on industries and resources available in our own backyard while preparing students for successful careers anywhere. Our community of resourceful, enterprising, supportive and adventurous individuals collectively provide experiential education, student support in the classroom and beyond and meaningful opportunities for our alumni. We pride ourselves on research and advocacy on issues that improve our planet and the lives of the people who inhabit it. Learn more at paulsmiths.edu.

The mission of the Adirondack Watershed Institute is to protect clean water, conserve habitat, and support the health and well-being of the people in the Adirondacks through scientific inquiry, stewardship, and real-world experiences. Learn more at: www.adkwatershed.org

Media Contact

Sara Delacruz
PRforPaulSmiths@bospar.com

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PAUL SMITHS, N.Y. – Beneath the open skies of the Adirondacks, Paul Smith’s ľ�ϴ�ý marked a milestone for its newest class of graduates as over 160 students participated in the ľ�ϴ�ý’s 79^th Annual Commencement.

President Daniel Kelting opened the ceremony with a welcome address to the students and their families. His remarks set a tone of confidence and possibility, reinforcing the values that define a Paul Smith’s ľ�ϴ�ý education.

Following the president’s welcome, Cora Mance, Senior Class President, and Connor Howell, Student Government Association President, represented their classmates as joint student speakers.

Their remarks drew enthusiastic applause from classmates, many of whom nodded in recognition of shared experiences. The moment captured both the closeness of the class and the pride they carried into graduation

The ceremony then transitioned to the keynote address, delivered by David Kanietakeron Fadden. Fadden is a respected Akwesasne Mohawk artist, storyteller, and Director of the Six Nations Iroquois Cultural Center. His selection reflects the ľ�ϴ�ý’s ongoing commitment to fostering education grounded in environmental stewardship, cultural understanding, and community responsibility.

Fadden’s storytelling wove together heritage, responsibility, and the natural world, leaving a lasting impression on graduates and guests alike. A brief pause after his closing line underscored the weight of his message before the ceremony continued.

Paul Smith’s ľ�ϴ�ý also conferred three honorary degrees during the ceremony. Dave Kanietakeron Fadden received a Doctor of Letters, James B. Cantwell ’67 was awarded a Doctor of Civil Law, and Elizabeth Thorndike, Ph.D., received a Doctor of Science. The ľ�ϴ�ý also recognized faculty members Susan N. Alexander, Donald Kirsche ’67, and Peter Roland with emeritus status, honoring their lasting contributions to the institution and its students.

The ceremony concluded with the conferral of degrees and the formal turning of tassels, followed by a standing ovation from family and friends. As graduates recessed from the ceremony, they were met with cheers, embraces, and the first moments of celebration as alumni of Paul Smith’s ľ�ϴ�ý.

By the Numbers: Class of 2026

• 17 master’s degree recipients
• 2 Graduate Certificate recipients
• 123 bachelor’s degree recipients
• 18 associate degree recipients
• 15 states and 5 countries represented in the graduating class

Media Contact:

Ben Brosseau, Director of Communications, Paul Smith’s ľ�ϴ�ý
bbrosseau2@paulsmiths.edu, 518-327-6031

About Paul Smith’s ľ�ϴ�ý:

At Paul Smith’s ľ�ϴ�ý, it’s about the experience. As the only four-year institution of higher education located in the Adirondack Park in upstate New York, Paul Smith’s provides real-world, hands-on learning in fields such as business and hospitality, culinary management, forestry, environmental sciences, and natural resources. We can draw on industries and resources available in our backyard while preparing students for successful careers anywhere. Our community of resourceful, enterprising, supportive, and adventurous individuals collectively provides experiential education, student support in the classroom and beyond, and meaningful opportunities for our alumni. We pride ourselves on research and advocacy on issues that improve our planet and the lives of the people who inhabit it. Learn more at .

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In the interview, Dougherty reflects on what makes Paul Smith’s ľ�ϴ�ý distinct: a training environment where athletes don’t just prepare for competition—they build a culture of trust through daily work in demanding winter conditions. From long miles on snow-covered trails to the relationships formed in the process, he highlights how team identity becomes a driving force behind performance.

The conversation offers a window into a program where success is measured not only in race results, but in the development of resilient, connected athletes who carry their experience well beyond the finish line. .

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The post Paul Smith’s ľ�ϴ�ý Educator Goes National on Tick Season Preparedness appeared first on Paul Smith's ľ�ϴ�ý.