Crumbs | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!


Side Dishes: Barbecue teams and invasivores

Published April 27, 2011 at 7:06 a.m.

John Delpha, chef at the Belted Cow in Essex Junction and barbecue master, leads a double life as member of the barbecue team IQUE. He and his pitmaster, Chris Hart, will appear on at least one episode of the Food Network’s “Best in Smoke,” a series premiering May 8 that pits barbecue teams from around the country against one another.

Delpha appears in an episode filmed last August at Liberty State Park in New Jersey, which overlooks New York Harbor and Manhattan. While the chef can’t reveal if his team moved forward on the first day, he has this to say about barbecue cooking in the dog days of summerin New York: “It was definitely challenging. If you’re not getting heat stroke, you’re getting rained on. But it was awesome.”


How do you combine local food-sourcing ideals with a concern about botanical intruders on Vermont’s terroir? By becoming an “invasivore.”

That’s the premise of an unusual cooking demo from chef Cathy Aikman. Invasive plants such as garlic mustard are edible but unwelcome in Vermont. On Saturday, April 30, volunteers will converge to pull the plant from the shores of the Winooski River in Richmond. Afterward, at 4:30 p.m., Aikman will transform the plants into pesto (to be served over pasta) as part of an invasivore cooking demonstration at the Richmond Congregational Church. To take part or find out more, visit

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Corin Hirsch

Corin Hirsch

Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation