How Do They Do That?

For this nature lover, the time is ripe for something wild

By By Jonathan Levitt

Globe Correspondent / August 15, 2007

E-mail|
Reprints|

Text size – +

It's one of the hottest days of the summer. Forager Russ Cohen, bearded and burly, licking sweet dewberry juice from his fingers, is sweating through his polo shirt and baseball cap. The ripe berries look and taste like the best blackberries you've ever had, and are just one of more than 150 edible wild species growing in Massachusetts. ... (Full article: 1012 words)