Taylor Reid

The Culinary Institute of America

Taylor Reid is an Assistant Professor of Applied Food Studies at The Culinary Institute of America’s (CIA’s) Hyde Park, NY campus. He teaches courses in Food Systems Sustainability, Farm to Table, and Chef-Community Relations. His current research interests include the barriers to entry faced by beginning farmers, chef’s motivations for including foraged food on restaurant menus, and depictions of food insecurity and food procurement in the zombie genre. Before coming to The CIA in August of 2018, Dr. Reid served as Chair of the Sustainable Farming and Food Systems Program at Tompkins Cortland Community College in Dryden, NY. He has a broad background in food systems and farming in areas ranging from natural product development to farm policy, beginning farmer entry, organic farming systems, and the creation of sustainable agriculture standards. Dr. Reid holds degrees in Plant and Soil Science (B.S.), Botany and Plant Pathology (M.S.), and Community, Food, and Agriculture (Ph.D., Michigan State University).

Courses, Events & Writings

The easiest way to help students appreciate biodiversity is from the perspective of the kitchen

Taylor Reid, Assistant Professor of Applied Food Studies at the Culinary Institute of America, bases his research interests in beginning farmers, small farm development, chef-community relationships, and the gathering and use of wild foraged food products. Dr. Reid wrote the following article for UNAI about the UN Food and Agriculture Organization´ (FAO) latest report titled "State of the World’s Biodiversity for Food and Agriculture."

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