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A Sniff of Home Cooking for Dogs and Cats

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New York Times

ORION’S appetizer was a giant carrot.

The Alaskan malamute, a 12-year-old who bounced into the kitchen like a puppy, followed that with a main course of ground raw chicken necks and livers, red cabbage, cucumbers, carrots, berries, garlic and parsley, formed into tidy patties. He licked it off a plate embellished in blue and green flowers.

Like nearly everything else Orion has eaten for most of his life, this meal was prepared for him by his owner, Barbara Laino. Her standard recipe, which will feed Orion along with the other dog and the three cats in her house for around 10 days, calls for grinding 40 pounds of pasture-raised chicken necks with another 20 pounds of chicken giblets. To this, she adds five pounds of carrots, a whole cabbage and several other fruits, all from the organic fields of Midsummer Farm, Ms. Laino’s farm in Warwick, N.Y. Finally, she blends the mix with herbs and supplements.

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