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Huckleberries Online

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Liver

A plate of cooked duck liver, also known to the French as Foie Gras, is displayed by French chef Wilfried Boutillier at Maximilien French Cafe in Seattle, Wash. (AP file photo)
A plate of cooked duck liver, also known to the French as Foie Gras, is displayed by French chef Wilfried Boutillier at Maximilien French Cafe in Seattle, Wash. (AP file photo)

Packed with nutrients
so incredible,
it's quite a shame the
stuff's not edible.

The Bard of Sherman Avenue

D.F. Oliveria
D.F. (Dave) Oliveria joined The Spokesman-Review in 1984. He currently is a columnist and compiles the Huckleberries Online blog and writes about North Idaho in his Huckleberries column.

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