Laura Reiley is a staff writer at the Cornell Chronicle, covering nutrition, entrepreneurship and the business of food.
I’ve spent my career largely writing about the food system and agriculture. I was most recently the business of food reporter at the Washington Post, and previously worked as a food critic and food industry reporter at the Tampa Bay Times, San Francisco Chronicle and Baltimore Sun.
I’ve authored four books, have cooked professionally and am a graduate of the California Culinary Academy. I’m a four-time James Beard finalist and I was a Pulitzer finalist in 2017.