someone i should say. martin told locals in station katu in this part of southeast portland it s not animals that are the problem. in some neighborhoods there are coyotes. some have skunks. here we re dealing with sous chefs. that s right. he says sous chefs are hopping the fence, stealing his herbs and using them in dishes at trendy restaurants nearby. he says his neighbor saw one guy stuck on the fence with a bag of crick chickry leaves and you can always tell if they ve been there because he ll see beard nets left behind and other evidence. i found this recipe lying back here the other day. pdx pork belly. sometimes smells like brisket. martin says basically no herb is safe. you ve got grape leaves, of course, for dolnas and such. this is all just wild? yeah. some dock, i believe. most of the cat mint i think is gone. i think the got most of that. and they re just throwing stuff in bags? in tupperware or bags, yeah.