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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)
By D.F. Oliveria daveo@spokesman.com(509) 319-0354
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

* This story was originally published as a post from the blog "Huckleberries Online." Read all stories from this blog