Curriculum Design

I have collaborated with faculty at numerous educational institutions in New York City, California, and Maine to design and refine undergraduate curricula and certificate programs in food studies; environmental studies; sustainable food systems; and urban agriculture. This work is described here.

And, see here for a recent opinion piece (written with Julian Agyeman) on designing food studies programs published in Zócalo Public Square.

Food Studies Associates in Science Degree program, Hostos Community College, (City University of New York), Bronx, New York

  • See coverage in The Atlantic on 6/1/15 here.
  • See New York Times coverage on 1/28/15 here.

The number of undergraduate food studies degree programs is on the rise since the first one began at New York University in the mid 1990s. However, to date, interdisciplinary food studies degrees are available only at the baccalaureate and graduate level — not at community colleges. From 2013- 2015, I consulted with Hostos Community College (a part of the City University of New York and located in the South Bronx) to develop an Associates Degree program in Food Studies. My work on program development included: a nation-wide examination of undergraduate food studies and related programs; designing six core food studies courses for the college; and, in collaboration with Hostos faculty, preparation of formal proposal that is currently working its way to approval by the New York State Department of Education. In fall 2014, I piloted the first course, Introduction to Food Studies. The soon-to-be launched program has been designed to provide community college students in one of the lowest income congressional districts with a top-notch education. It will be the first program of its kind in the United States.

Food Studies Program, University of Southern Maine, Portland, Maine

  • See coverage in Bangor Daily News on 2/21/17 here.
  • See coverage in Portland Press Herald on 12/14/16 here.

In Spring 2017 I am a visiting scholar at The University of Southern Maine, teaching core food studies courses and helping to launch this exciting new program.

Environmental Studies undergraduate major, The New School, New York, New York

Many universities today offer interdisciplinary undergraduate degrees in environmental studies. Few are located in dense urban settings like New York City. The New School’s Environmental Studies program focuses on the urban environment, making it unique in the field. From 2010-2016, I collaborated with core program faculty to refine the curriculum to meet student needs in this evolving and globally important field of study.

Sustainable Agriculture and Food Systems undergraduate major, University of California, Davis, CA

The number of undergraduate programs in sustainable agriculture continues to grow within both private and public institutions. Among Land Grant institutions, The University of California, Davis, was the first to offer a degree program in Sustainable Agriculture and Food Systems (SAFS). As a graduate student at UC Davis from 2003-2010, I was part of a faculty-student curriculum development committee that created the SAFS curriculum over the course of several years. The curriculum was designed to provide high quality educational experiences – through classroom and field-based learning – that leads graduates to advanced studies and jobs in sustainable agriculture, community food systems advocacy, agricultural policy, and related fields.

Farm School NYC, New York, New York

Urban agriculture is increasingly popular and more farmers and gardeners join the ranks each year. Some urban farmers and gardeners strive to couple their food production activities with social justice initiatives. Yet, many new urban agriculturalists need first to learn key farming, culinary, or community engagement skills that they can use in jobs or community work. Farm School NYC is a decentralized, non-credit bearing certificate program that engages students in learning these hands-on farming and culinary skills along with conceptual tools for understanding oppression and justice in the food system. From its launch in 2010 until 2014, I was a member of the School’s academic and curriculum committee, helping to guide Farm School’s pedagogical trajectory.

Teaching Manual Units

In addition to designing curricula for specific institutions and educational programs, I have authored chapters in two editions of a teaching manual for high school and college instructors published by the University of California, Santa Cruz Center for Agroecology and Sustainable Food Systems (CASFS).

  • Reynolds, K. 2015. “Small Farm Economic Viability.”  In Teaching Direct Marketing and Small Farm Viability: Resources for Instructors, revised edition. Perez, J. and M. Brown, editors. University of California, Santa Cruz Center for Agroecology and Sustainable Food Systems. Available here.
  • Reynolds, K., 2004. “Small Farm Viability Today.” In Teaching Direct Marketing and Small Farm Viability: Resources for Instructors. Miles, A. and M. Brown, editors. University of California, Santa Cruz Printing Services.