My black Labrador Bleu initially inspired the tribute to our furry friends and their appetites. Since his puppy days, food has been a motivator. During puppy school, I tried several “treats” that wouldn’t interfere with his mild food allergies. Fresh, raw green beans, sliced carrots, and pieces of cheddar cheese from a local grass-fed farmer quickly became his favorite rewards. When he hears a Ziploc bag open or any plastic bag crinkle in the kitchen, Bleu’s there with his nose in the air and his pink tongue ready.

 

As many pet owners argue, begging is unbecoming. But in Bleu’s defense I sometimes (sometimes being the key word) enjoy his over-the-top enthusiasm for all things tasty. Maybe it’s because I regularly see myself begging to try what’s on my husband’s plate if we order different dishes at a restaurant. Or I acknowledge that I too sometimes forget all sense of manners and start chowing down before all of the guests are seated at the table. Bleu and I share this same pull towards food, which allows me to be a little forgiving towards his bad habits. Quite frankly, I probably am an enabler of his poor manners; I share food with him as I would with a friend, even after our trainer warned, “Table food only should be a reward for staying or shaking. Bleu will take advantage of you if you give him people food whenever you want.”  I just can’t deny those droopy eyes, the puddle of drool by his front paws or the cocking of his head when I say, “Mmmmm, this is so good.” Bleu is my foodie mirror; I imagine I look just like him when I have food envy at Revolver restaurant or when I walk into a kitchen that smells divine. I can’t help myself. Neither can Bleu.

 

Beyond food, Bleu just finds the kitchen comforting. Many of our friends know Bleu has a lively fellow who prefers jumping instead of kindly greeting guests and French kissing friends on the mouth instead of a sweet nuzzle. But when either Dan or I are in the kitchen, Bleu calmly lies down and lulls himself asleep to the clanking of dishes, simmering of soups and sizzling of meats. Even though his 85-pound body sprawled across our very small galley kitchen seems more like an obstacle to avoid than a sweetly sleeping dog, I don’t mind. There are days when all I want is to be in the kitchen working intently on a recipe with Bleu at my feet.  Those moments together calm my worries and soothe the stresses of any bad day. Or least they give me positive memories for the times when Bleu attempts to steal crispy bacon or run off with a guest’s napkin.

 

After doing the first pets-as-foodies issue for From Plate to Palate, I realized Bleu and I weren’t alone--that many foodies are pet owners who raise four-legged (even eight-legged) food lovers. In this annual theme issue, Stephanie King Strickland offers a recipe for cats with sensitive systems and Andrea Iglar recounts the hilarious (and very familiar) event of being woken for “First Breakfast” by her pet, Tooncie the cat. In “Appetite for Destruction,” Jeannie Kidera lists the usual and unusual treats her Golden Retriever Emmet has helped himself to.  Anna Kauffman and Callista Buchen confirm that bunnies and guinea pigs are no strangers to people food and demand quality eats too! And most unique to this issue, Sherri Doust shares Scarlett the tarantula’s favorite snacks. Knowing these pets personally makes me giddy to honor them in this issue. So grab your fuzzy companion, snuggle on the couch with a snack for two, and enjoy this tribute to animals and their foodie adventures.