Taylor Reid

Dr. Taylor Reid is a Professor in the School of Liberal Arts at the Culinary Institute of America (CIA), specializing in food systems sustainability, farm-to-table practices, and applied food studies. He holds a PhD and MS from Michigan State University and a BS from the University of Massachusetts Amherst. His research focuses on barriers to entry for beginning farmers, chefs' use of foraged foods, and food insecurity representation in media. Previously, he served as Chair of Sustainable Farming at Tompkins Cortland Community College and held research roles at Michigan State University. He founded Beginningfarmers.org and contributed to sustainable agriculture standards committees. Notably, he holds a patent for tree root colonization methods (2006).

Dr. Reid’s professional experience includes roles as a Senior Agronomist, program evaluator, and policy committee member for organizations like the National Sustainable Agriculture Coalition. His work bridges academic research with practical applications in food systems education and policy.