An employee holds fatty duck liver — or foie gras — at Hudson Valley Farms in upstate New York. | Pro-Animal Future In November, voters in Washington, DC, and Denver will cast their ballots to decide whether their cities’ restaurants and grocery stores can continue to sell one of the world’s more controversial foods: foie gras. French for “fatty liver,” foie gras is made by briefly force-feeding ducks a corn slurry two to three times daily with a metal tube during the final two to three weeks of their lives. It can make their livers balloon to roughly six to 10 times their natural siz...