Professor, School of Liberal Arts and Food Studies, The Culinary Institute of America (CIA); Hyde Park, NY

Taylor Reid, PhD is professor in the School of Liberal Arts and Food Studies at The Culinary Institute of America (CIA). He teaches courses in food systems sustainability, farm to table, and applied food studies. His current research interests include the restaurant industry’s response to COVID-19; chefs’ motivations for including foraged food on menus; and depictions of farming, foraging, and food insecurity in the zombie genre. Before coming to the CIA in August of 2018, Taylor served as chair of the Sustainable Farming and Food Systems Program at Tompkins Cortland Community College in Dryden, NY. He has a broad academic and professional background in areas ranging from agricultural product development to national farm policy, organic farming systems, beginning farmer education, and the creation of agricultural standards.