A referendum on the sale and distribution of foie gras will take place in Washington, D.C., during the November mid-term elections. The initiative, requested by animal welfare activists, aims to let voters decide whether to ban the French delicacy, which is made by force-feeding ducks to enlarge their livers. To qualify for the ballot, the activists needed signatures from 5% of registered voters in the District of Columbia. They collected nearly 32,000 signatures—more than those gathered for a 2014 proposal to legalize cannabis in the city. James Nance, one of the activists, criticized the practice, calling it cruel and saying, "They push a stick into the throat of a duck to make its liver grow. That's not cool." He held a "Save the ducks" sign during a protest. Supporters of the referendum believe it has a good chance of passing, even though the city is known for its contentious public debates. The measure faces opposition from restaurateurs and producers, who argue it could threaten the city’s culinary traditions. Most of the general public, however, is unfamiliar with the issue. Bart Hutchins, a chef and owner of Butterworth’s, a high-end restaurant near Congress, is one of the fiercest opponents. He uses foie gras in tartare, sauces, pates, and even ice creams, and considers it essential to his menu. He warned that banning the delicacy could lead to the loss of other niche foods, saying, "Next year, it will be the ban of another niche product... until we only eat, say, chicken nuggets, and we no longer have any culinary heritage." Pro Animal DC, the activist group behind the referendum, wants Washington to follow the lead of California and Pittsburgh, where similar bans have been enacted. The group argues that Washington is the third-largest consumer of foie gras in the U.S., and a ban would significantly impact the industry. Natalie Fulton, a spokesperson for the group, said eliminating the product from the city would send a strong message against animal cruelty. Mike Accardi, another activist, noted that many people are unaware of what foie gras is, which is why the referendum is happening. James Nance, who is openly carnivorous and often shares meat dishes on social media, is an exception within the mainly vegetarian movement. While he admits there are more pressing issues, like defending democracy or opposing policies from the Trump administration, he felt he could contribute by supporting the referendum. Jordan Grinor, director of Hudson Valley Farms, one of the two U.S. producers of foie gras, denied the cruelty claims. He argued that force-feeding is a traditional practice in animal husbandry, similar to how ducks naturally store fat before migration. He questioned whether governments should dictate what people can eat, adding that a ban in Washington could affect at least a third of his 150 employees in northern New York State.