Dr. Taylor Reid
Faculty Bio
Courses: Residency II; Sustainable Agriculture.
As a professor in CIA’s School of Liberal Arts, Taylor Reid teaches courses in food systems sustainability, farm-to-table, and applied food studies. His recent research interests have included the barriers to entry faced by beginning farmers, chefs’ motivations for including foraged food on menus, and depictions of food insecurity and food procurement in the zombie genre.
Before coming to CIA in 2018, Taylor served as chair of the Sustainable Farming and Food Systems Program, Farm Education director, and adjunct instructor at Tompkins Cortland Community College in Dryden, NY. He was also program evaluation contractor and research assistant for the University of Michigan in East Lansing, MI. Taylor 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.
He holds a PhD in Community, Food, and Agriculture and a master’s in Botany and Plant Pathology, and from Michigan State University, as well as a bachelor’s degree in Plant and Soil Science from the University of Massachusetts Amherst.
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."
