MEET THE AUTHOR

John Haddad

John is obsessed with food: growing it, cooking it, eating it, and writing about it. He is a founding member and chair of Slow Food RVA, a chapter of the national Slow Food USA. John writes about food for Flavor, Local Palate, Foodshed, Richmond Grid, Richmond Magazine, and Style Weekly. He is a frequent speaker on food justice issues.

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Shalom Farms Grows Deeper Roots

By John Haddad Shalom Farms, initially established as a pilot project of United Methodist Urban Ministries of Richmond in 2009, has rapidly grown into a multifaceted nonprofit improving access to

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Wholesome Food in a Jar

Sometimes opportunity strikes when you least expect it. A business can germinate from a simple act of kindness. Fresh and local food, packed in a mason jar and shared with

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Old Produce: Preserving Our Future

Over the past several generations, the food we eat has changed. Farm subsidies have impacted what farmers grow. More than 90 percent of crop varieties have disappeared from our farming

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Good, Clean, and Fair Food

Slow Food RVA took root in 2009, bringing to Richmond an important national and international food movement. Waving the banner of “good, clean and fair food,” the mission of Slow

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Legendary Spice

Chinese mythology is replete with creation stories and legends, populated by spirits and strange characters. However, not many of them have their origins in Richmond, Virginia. This legend involves a

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The Southern Slow Cooker

Richmonders like cookbooks, especially when they’re written by one of us. Kendra Bailey Morris, an accomplished local chef and food writer, has taught hundreds of classes, appeared in print, radio,

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Saving the Bay One Oyster at a Time

When Michael and Laura Hild purchased Anderson’s Neck in 2010, their intention was preservation of the historic property and saving the natural beauty of the land from development. Little did

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LUNCH … ALL DAY LONG

By John Haddad Although it’s called Lunch, you can get your three square meals at one of Greater Richmond’s newest spots for good old-fashioned comfort food. And according to

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