Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Food Media & News >
Nov 4, 2013 12:47 PM

PORTLAND NEWS: "'No herb is safe' from weed-stealing sous-chefs, says apt. manager"

"The apartment manager of a Southeast Portland apartment complex says he can't get employees from local restaurants to stop climbing his fence and picking wild weeds from his property. Martin Connolly thinks random weeds and plants are going into dishes at nice restaurants because he lives around plenty of trendy restaurants at Southeast 16th and Hawthorne.

'You can always tell they’ve been here: There's beard nets. I found this recipe lying back here the other day,' he says.

Connolly says he can even recognize their scent: 'Sometimes smells like brisket.'"

Just saw this and as had to share. :)

  1. Click to Upload a photo (10 MB limit)
  1. The reddit post that got this story started is a good read:

    15 Replies
    1. re: drongo

      I tried using Reddit before, but it kinda scares me. Can be kinda overwhelming. O.O

      1. re: drongo

        I'm a fan of foraging myself, so I found it pretty funny. Any other foragers here?

        1. re: gastronomics

          I'm a forager but I do it in the park.

          1. re: YAYME

            Same here, although I have knocked on doors to ask if I can harvest items (that look ignored).

            1. re: YAYME

              I'm not going to launch into an "agronomics" discussion intentionally, BUT foraging in a city park OR peoples yards is a pretty sure way to get maximum toxic (as in pesticides NOT FDA approved for crops for human consumption) waste into your food supply. Think about it. Oregon is a great area of the country for foraging, but NOT in areas where pesticides are in regular use such as peoples yards or city parks.

              1. re: Caroline1

                Run off could be an issue depending on the area, but it would seem to me that if there are weeds growing prolifically, the area probably isn't being chemcally treated.

                1. re: gastronomics

                  It's been a while since my allergies allowed the use of pesticides inside or out, BUT... There are selective herbicides, such as Roundup, that are chemically engineered to attack plants by "classification, but that does NOT mean that the "good plants" do not absorb the toxins. It just means those specific plants have been "vaccinated" but YOU have not! Roundup is a serious problem in the human diet.

                  You might want to have a look at this:

                  or simply:

          2. re: drongo

            I read this and laughed. But I thought it was satire. No?

            1. re: sueatmo

              It reads like it's straight out of The Onion.

              1. re: Palladium

                Yes. The over the top description of very odd behavior makes me think it is meant to be a send up of Portland's foraging restaurants. I really don't think it is a literal description of events. But it is funny.

              2. re: sueatmo

                Beard nets pretty much nailed it for me. He should be happy someone is weeding his property.

                1. re: sueatmo

                  It's possible that it's a hoax, but I don't think so. Time actually picked it up. ( )

                  1. re: sueatmo

                    Right, some plants are immune, but usually weeds like they were picking are the plants targeted by those chemicals, so if chemicals were used there, they probably wouldn't have much to forage.

                    1. re: sueatmo

                      That's how we roll in Portland! And no this is not a hoax.

                      1. re: Leonardo

                        Also, people in Portland don't use pesticides, no worries ;)

                  2. We can pickle those weeds and plants!

                    1 Reply
                    1. re: 4X4

                      Then put a bird on them….

                      I absolutely love the image of all the tattooed hipster bearded "sous chefs" leaving beard nets - and also, wouldn't it be the prep cooks doing all the foraging?