Sorry. I think I was not making sense. Thanks 
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Depends a lot on how “worth” is defined. Value if sold (high) vs. value as museum specimens (undefinable). For instance, not very many people are interested in buying something pretty and rare, if it is 2 mm across, say, this:
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A great point. Part of what makes a collection so valuable is its existance as a collection, that is, the pieces in context with each other. This makes it far more vauable (in many ways) that the individual componants. Additionally, as public property, the market value is invaluable.
A few things I remember are: at least two complete mammoths, two complete mastadons, many single skulls, jaws, and a large portion of a skeleton, some complete large mammel skeletons I had never heard of (sloth, beaver, bear variations), and much, much more big critters I am not thinking of.
The large trilobite alone was utterly enchanting. It shows up at the end of the website below.
Somebody else liked it, too, and did a lovely web page. Fossil Collection at Indiana State Museum
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That exhibit looks fascinating!
Last month a horticultural society had a garden tour that came through here and I got to connect with a number of people I hadn’t seen in a while and get to know some newer ones better. The photos to follow all come from one of these, a retired glass blower who has a house north and up the hill a bit from me. We talked a lot here and she invited me to see hers. We have in common coming from backgrounds that never crossed into horticulture and having large gardens by local standards. Hers also has a steep gradient from her house going steeply down in the back. But as great as the plants she is growing are her rocks are even more amazing. Someone commented on Facebook that it was nice that she had such a great view of those ‘ mountains’. But they are just ginormous rocks on par with those at a local climbing spot called Indian Rock. The pics start at the bottom of the garden looking up at those rocks then around down there before heading up.
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Beautiful. Great setting and wonderful use of landscaping.
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Absolutely stunning!
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The fungi are new to me. I’m not quite sure how I’d react, if I saw them in person. THey’re beautiful and creepy at the same time.
Thanks for the name of the club moss. I don’t know a whole lot about mosses, but find them fascinating and beautiful.
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Bad year for woildflowers here due to drought, but always a few, here with Indian (indigenous people?) paintbrush.
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Are those the world famous Blue Bonnets I hear of growing with the Indigenous Peoples Painting Tools? 
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Yes, I need to proofread my posts. Everything is better with Bluebonnets on it.
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No argument here. I seem to remember seeing images with big drifts of these in th 5 Seasons movie with internationally famous Dutch garden designer Piet Oudolph. I shall be very disappointed if I never get to visit his gardens. Just love his work. It wouldn’t work in my climate though You need four seasons and we just have mild dry and mild wet.
https://images.app.goo.gl/ymUdxdfn6m3iVo8F6
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Another food creation pic. It’s the first time I’ve tried to make a mock steak using beets and an assortment of seasonings, sauces and Xanthan gum. The coloring is nice enough and the texture is decent but definitely will reduce the salt next time. Looking forward to experimenting with this stuff more in the future to make homemade veggie burgers and so on.
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The last few shots look kind or like a set from a horror movie. 
Besides salty, how was the taste of your gummy beet steak?
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I was thinking that too. The beets did a good job looking like mock meat. I think I’ll enjoy it better by not blending up the onions next time and will just dice them with jalapeños and add some nutritional yeast and make burgers with them. Wanted to make it with essential wheat gluten but could not find any and so I went with xanthan gum and arrow root. But it did hold together pretty well. I think I will be able to use it to definitely make better “meatballs” too with chickpeas and stuff. Other than that I liked it. I still prefer using chicken of the woods and liquid smoke though to make mock meats. The texture reminded me a bit of fatty steak like the mushroom “ old man of the woods “.
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Mmmm … beet steak.
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It sounds like you have been investigating meatless meat for some time. I would like to find more alternatives to meat that won’t affect my husband’s migraines. All the plant-based proteins (beans, seeds, nuts) are bad triggers for his headaches. We may need to just stick some days with more whole grains…carefully.
I’ve been a vegetarian for most of my life and I’ve been a vegan for well over a decade. It’s went through phases though. When I first switched it was a lot more veggie burgers from the store and stuff. Then over time I moved into more tofu type stuff. For the last year or two I’ve been moving towards making my own stuff. There are endless routes though to add more plants and fungi into the diet.’
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