About the author

Michelle Schmidt

Michelle has been writing for Inland360 since 2012. She can be reached at mschmidt@lmtribune.com.

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One Comment

  1. Karen Hagen

    You missed the best part in your “edibles” piece. Wash the dandelion flowers, drain well, dip in whipped up egg and breading or flour and fry. They taste like scallops and are yummy

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