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June 11, 2020

Outdoor adventures

Ron Eid

WINGS put its events on hiatus when the COVID-19 pandemic hit. But one of the organizers, Rebecca Jania, natural resources coordinator for the City of Bloomington, restarted the program with an online “wild edibles” presentation and virtual hike through RCA Park in downtown Bloomington. Her program included “plenty of options for things to wild forage.” Pictured are some of the plants discussed. (l-r) Yellow woodsorrel (Oxalis stricta), a sour-tasting plant with leaves similar to three-leaf clover — both leaves and flowers can be eaten raw. | Photo by Dcrjsr via Wikimedia Commons Poison ivy (Toxicodendron radicans), which is not edible but can be identified by its three leaves and a notch in the leaf (“Leaves of three, leave them be,” is a common warning). | Photo by Laurie D. Borman Dandelion (taraxacum), the entire plant — leaves, flowers, and roots — is edible. | Photo by Laurie D. Borman Asian honeysuckle (Lonicera tatarica), an invasive bush, but eating the flowers, which can be sweet, can help prevent it from spreading. | Photo by Laurie D. Borman

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Ron Eid
Publisher at Limestone Post
Ron Eid started Limestone Post Magazine with Lynae Sowinski in 2015 as an online publication featuring long-form stories about the arts, outdoors, social issues, and a variety of other topics relevant to Bloomington and south-central Indiana. An award-winning writer and editor, Ron has written feature stories about the arts, culture, sports, business, and adventure travel for publications across the country. He can be reached at [email protected]
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