By Diana Chang
I love dogs. I’ve always loved dogs. I had two growing up, a Maltese named Joy and a Labrador retriever named Jackie. If I wasn’t living in a typical, tight-fitting apartment in New York, I’m pretty sure I would be a dog lady and own at least two today. But as it stands, I have only one, Mwaji.
Having said that, I was never one of those pet owners who took the extra step to look into what my dog was eating. My dog, who is practically my baby and is treated as if I birthed her myself, always ate whatever brand I saw first at the store that had the word “healthy” or “natural” on the packaging. So when I was asked if I would ever consider eating the same food as Mwaji, I said a very hesitant “Yes?” because I figured this might be a great opportunity to find out what exactly should be in my dog’s diet.
After some research (aka searching on Google and asking some dog-owning friends), I discovered that there is a surprisingly large number of people who cook for their own fur babies. The recipes used the same stuff I usually put in my own dinner (except onions and garlic because those are poisonous to dogs — who knew?!). So with that, I embraced the challenge.