John Haddad

Oct 15, 2024 | styleweekly.com | John Haddad

Do you know what your bread is made of? While there are some healthy options available in the grocery, the main ingredient in many breads is refined flour, most often made from industrially grown wheat and processed in such a way that removes the bran and germ from the whole grain, making it more shelf stable but less nutritious and devoid of flavor.

Jul 4, 2024 | virginialiving.com | Stephanie Ganz |Madeline Mayhood |Dawn Klavon |John Haddad

Two friends turned a holiday baking tradition into a hit gourmet snack lineupGretchen Japhet and Susan Taliaferro had a longstanding tradition of giving home-baked snack crackers and trail mixes as fun holiday gifts. The munchies were legendary among friends and family, but a child’s 2017 proclamation—”You guys should go into business!”—inspired the duo to up the ante. “We looked at one another and said, ‘You know, why not?’” says Japhet, an educational consultant by profession.

Jun 28, 2024 | virginialiving.com | Stephanie Ganz |Madeline Mayhood |John Haddad

Chef Sydney Meers, owner of Syd’s FishPig Café in Norfolk, remembers when he first fell in love with food, all because of a guy named Johnny who had a Ford tractor full of watermelons. “All the kids came running when they heard that chug chug chug,” Meers recalls. “I was four years old in north Mississippi, and I ate half a watermelon before my parents knew what I was doing.

Jun 26, 2024 | virginialiving.com | Madeline Mayhood |Stephanie Ganz |John Haddad

Neil Griggs (R), owner and chef of Cochon on 2nd, with his partner and corporate chef, Justin Dallinger. Their chef coats sport embroidered pink pigs with polka dots—an ode to pig culture. Pigs and more rule at Cochon on 2nd in Williamsburg. Cochon on 2nd isn’t so much about a porcine-centric menu as it is about the owner’s fondness for pigs.

Jan 12, 2024 | virginialiving.com | John Haddad |Meredith Lindemon

With a twinkle in her eye and a wide smile, Ann Butler keeps busy teaching the next generation about food—how to have a healthy relationship with what goes on their table and into their communities, but also important life skills rooted in food. But she’s added more to her plate. This Richmond-based food educator’s latest venture is 21 Spoons, an eclectic and homey southside RVA restaurant with a mission to educate its patrons about eating local.