For a few months, you need to keep your puppy on the same food that I use.  Over the years, I have tried every puppy food on the market!  I end up back with the same food for one reason:  the immature puppy digestive system is accepting of it.  More expensive, natural composite foods result in diarrhea, over and over again.  Your new pup will have enough changes with relocation adjustments, so let’s keep the puppy on what it is familiar with.  I also send home bones that I like.  Please don’t INTRODUCE any treats or other foods. In the past, buyers that did so had problems.

To introduce a new food of your choice add a little at a time to the food I gave you and be sure to feed it slowly over a few days.  There are many excellent choices on the market.  Select foods that compliment the lifestyle of the pup in your home. Read the “fat content” and buy an appropriate food.

It is not uncommon for dogs to go “off” of their food.  I have this happen often.  I am always changing food, or trying to encourage eating. First, start with this easy solution.  Store in a refrigerated jar bacon drippings and fat/juices from cooking chick/beef. This could also be frozen.  Take out about 1 teaspoon and mix with 4 tablespoons of very hot water.  Drizzle this overtop the food.  That usually stops the finicky behavior. You don’t want to keep this up for obvious reasons! However, watered down flavoring is not harmful if you wish to keep it as part of the usual diet.

Treats are readily available in the same brand as the kibble you are feeding.  You can also make your own treats from the recipes below...

Liver Treats: published in Pup Talk
1 pound beef liver (chicken is too soft)
2 large eggs
1 jar wheat germ
½ tsp garlic powder
½ tablespoon dried parsley.
Put raw liver in blender.  Blend until liquid, add eggs, blend, and add garlic and parsley.  Mix in wheat germ until thoroughly blended.  Put in a greased loaf pan.  Bake 35-40 minutes @ 350.  Cool slice, freeze extra. You can also use ground lean turkey or chicken in place of liver.

Liver Cookies:
Put 1 pound of raw liver through a grinder, food processor, or blender with about 3 cloves garlic.  Add ¼ cup parmesan cheese, 1/2 cup grated carrots, ½ cup grated cheddar cheese, can be a combination of Monterrey Jack and Colby1 cup flour, ½ cup cornmeal (binder) and blend thoroughly.
Spread on a lightly greased piece of aluminum foil on a cookie sheet. Spread about ¼ inch thick. Bake at 350’ for about 20 minutes.  Let cool for a few minutes and peel off the foil. These cookies will keep in the frig for several weeks or you can cut / tear into pieces and freeze. They are easily breakable into tiny pieces with your fingers.

PEANUT BUTTER COOKIES

2 tablespoons corn oil
½ cup peanut butter
1 cup water
1 cup whole wheat flour
2 cups white flour (I love flax powder for shiny coats and skin health. This could be added by cutting the flour amounts accordingly)

Combine oil, peanut butter and water.  Add flour combinations one cup at a time and then kneed until firm dough.  Roll dough to 1/4 inch thickness and cut with a cookie cutter. Place on an ungreased cookie sheet.  Bake at 350’ for 20 minutes.
Makes 2 ½ dozen.