I know that good people eat liver because my father was a good person and he ate liver. Occasionally, he would ask Mom to fix liver and onions. I and my five siblings had a choice. Eat or go hungry. I always opted for the latter. Liver? Yuck. Why am I telling you this? Woody McEvers, owner of Rustler’s Roost in Hayden, says liver and onions is a popular dish at his restaurant. “It still amazes me how much we sell (at $7.50 per plate),” he says. “Mostly older folks.” Woody, who doubles as a Coeur d’Alene councilman, checks in with his customers after their meal arrives. Usually, they have a personal back story re: liver and onions. They can remember the day of the week that their mother cooked the dish. Which vegetables came with it. Catsup or not. Often, only one member of a couple has a taste for liver. That’s why they dine at the Roost. The other half complains that the meal stinks up the house. Does Woody eat the restaurant’s liver and onions? No way, he says. Without making a face/DFO, Tuesday Huckleberries print. More here.