In a barn in southwest France, farmer Valerie Fosserie squirts serum into a gosling’s mouth as a prelude to what she says is production of the world’s first ethically friendly foie gras.The delicacy, long a feature on the menu of gourmet restaurants across the globe, is made by force-feeding geese to turn their livers to fat, a process long denounced as cruel by animal rights activists and increasingly viewed with unease by authorities in some western cities.In October, New York City, often…



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