Good morning, Colorado! It was this very newsletter that inspired me to go dandelion hunting a few days ago. After reading about Carbondale’s Dandelion Day celebration in a Sunriser edition last week, I grabbed a jar and headed outside to start plucking as many yellow flower heads and green leaves as I could find from the so-called weeds near my house. I ended up with sweet dandelion jam and Greek-style dandelion greens, which I dressed with a drizzle of olive oil, lemon juice, feta and salt. Whether or not I finished eating those dandelion greens, which certainly are an acquired taste, I value this newsletter every day as a vehicle for ideas — as small as dandelions or as big
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