The chef gave me two kinds: a classic calvesâ liver liverwurst and one that she called a foie gras liverwurst. I got them home, desperately wishing it were a dark and stormy night, as it is for the Murrays, instead of a 97-degree scorcher that threatened to melt my wurst, and tried liverwurst for the first time.
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For more information regarding the trip, or toreserve your seat, contact Dale Howell at 563-299-5163 or TomBonnichsen at 563-506-1712. Checks may be made payable to the LouisaCattlemenâs Association and mailed to Dale Howell, 18996 140 th Street,Columbus Junction, IA 52738.