Known Candidates Running for the CPP Board

The time has come! On Sunday, January 22nd, we are holding a Business Meeting and Elections at the Cellblock. We will allow any candidate who wishes to run for the CPP Board to speak to the members for a couple minutes. After this meeting, voting by Chicago Puppy Patrol Full Members will take place digitally over the course of a week. Below, is a list of all known individuals who have chosen to run for the Board. Please review before casting your votes. 

Pup Spike

A lifelong Chicagoan, Pup Spike has been out in the pup community for almost two years. Spike was drawn to the puppy world as a way to explore kink with a sense of camaraderie and community. The community and the lifestyle have become a passion. Spike is always looking to give back to the community which has given so much to him. Spike encourages new puppies to join the community, often helping to alleviate concerns and insecurities. He leads by example by bringing an attitude of acceptance to everyone, no matter the size or the shape of the pup or handler. Spike is a founding member of the Dogstar Pack, a full member of the Chicago Puppy Patrol, active on many forums, and is like a bulldozer at a mosh. Outside of puppy, Spike works in marketing and is an avid ice hockey player and coach.


Pup Bayard

Bayard emerged on the pup scene a little over 18 months ago, after quietly studying and researching the various aspects of the kink community. Recognizing a need for more Pup resources online, Bayard has launched his own website at Paw Street in an effort to promote the community he loves through his writing. His article series I am Puppy: Now What? explores his first forays into channeling his inner puppy through the acquisition of headspace, and has reached would-be pups and old dogs alike from around the globe. He now also writes and contributes to various other websites including Great Lakes Den, Illinois Eagle, and Bayard has since learned that while being a puppy is awesome enough on its own, giving back to the community he has grown to love is where his passion lies. From organizing puppy moshes to spearheading local fundraising efforts in support of Mr. Friendly to promote the erasure of HIV stigma in society at large, Pup Bayard wants to bring focus to issues of importance that concern us all.


Sir Justin St Clair

Sir Justin has been a part of the Chicago Leather Community for nearly 2 decades. In this time, he has served his community in the IML circuit, the ILSb circuit, and most recently as IPTC's International Trainer in 2014/15. He currently Produces the International Pup and Trainer Contest. When not working on the contest, he spends much of his time traveling, judging, and teaching on all things Puppy and Handler. In 2015, he published a book, BARK!, which is a chronology of his travels and thoughts on the modern American puppy.


Sir Edward

My name is Edward Nickelson, known as Sir Edward in the pup community. I started pup play in a 1 on 1 relationship with no knowledge of this world, community, or kink at all. A year and a half ago I discovered the Pup Play in Chicago and learned that there was a whole lifestyle, family, and community. Since then I have grown dramatically, exploring almost all types of kink as a dom. I currently am leading a pack comprised of 2 subs and 1 pup directly underneath me, 2 grandpups each brought in by my subs, and 1 pup in training. Being a pack leader has been a new, tiring, and amazing experience for me. It comes with great power and great responsibility. While it can be tricky and sometimes exhausting I wouldn't trade a single one of those members who look up to me for anything. I have pride in my pack. I feel as though I have grown from a small town, conservative, monogamous boy to an open minded, caring, polyamorous, kinky, leader/dom/handler and I have never been more content and happy with my life. I hope to use my experiences as a dom to bring in more people to the kink and pup community. As I have seen through my own pups, pup play can have amazing benefits in a person's mental health and life and I wish to share that fun and healing with all who need it.

Private Mosh Pit Policy Update

Due to a variety of reasons, the Chicago Puppy Patrol Board has decided that future Private Mosh Pits will be a Substance Free and Sex Free space. This means that consumption of alcohol, marijuana, or other mind altering compounds will not be permitted during the official mosh event. We are an 18+ year old group and want to be welcoming to all interested in puppy play. We are also welcoming to all persons of any gender expression and sexuality. As such, not everyone is comfortable when sexual activity is occurring in the same space as a mosh. We strive to make our events as welcoming to all as we can and this is the next step. We hope that these changes will also allow us to focus more on the moshing itself, which is what these events are for. If you have any questions about these changes, feel free to message any of the Board Members. 

Illinois Leather Alliance Contest

March 18th to 20th was the Illinois Leather Alliance Contest, where the contests for Illinois Leather Sir, boy, Ms Leather Pride, Bootblack, Master, slave, pup, and Trainer took place. We had two contestants for Sir, one for Ms Leather Pride, one for pup, and one for Trainer. Even though some of the categories only had one contestant, they had to make at least 70% to earn the title. Master Michael and slave angie, the producers of the contest posted the following after the contest congratulating the winners: 

We are very thrilled to announce our 2016 Illinois Title family!
IL Puppy - Pup Scout
IL Trainer - Sir Krystoff
IL Ms Leather Pride - Sarah Sloane
IL Leather Sir - Sir Shadi
I'm so amazes by the love and energy of everyone who competed! You are ALL part of the ILA family!
Thank you to our sponsors Karen Ultra and High Moo Productions, our friends who supported us, Touche Chicago. Boi Magazine, Jackhammer, Abraided Leather, Full Kit Gear, Rachel, Empress Diamond Yaki and the Windy City Imperial Court. Squire Lisa, Chicago Leather Club, Miguel Torres, Phil Redmond, Sir G. Without your support and assistance, this would not have happened.
And to our wonderful Judges, staff and volunteers, and to our Directors Sir Justin and Tork, thank you for what you do. This was your night as much as the contestants. You did this! And we are so grateful.

And here are some FANTASTIC photos taken by our own Pup Beaker:

2016 Treat Making Class by Victor

Last night, Victor taught a small group of pups and Handlers a couple really simple treats. Thank you again Victor for teaching. The Handout is displayed below. 


3 Ingredient Peanut Butter Cookies (Or 4 if you’re Vegan)


  • 1 cup Peanut Butter
  • 1 cup Granulated Sugar
  • 1 Egg
  • Large Chocolate Chips to Garnish

Process: Mix all the ingredients together and spoon into small balls. Flatten with a fork and bake for 8-10 minutes at 350 degrees Fahrenheit. Rotate the cookie sheet half way through cooking. When the cookies come out put a large chocolate chip on top of each of them. 

To make this vegan replace the egg with 1 Tablespoon of either ground flax or chia seed mixed with 3 Tablespoons of water. Ideally the seed should be freshly ground in a coffee grinder or with a mortar and pestle as both types of seeds spoil quickly once they are ground.

Cacao Nib Brittle


  • 1 tsp Chili Powder
  • 1⁄2 tsp Ground Coriander
  • 1⁄4 tsp Black Pepper
  • 1⁄2 tsp Kosher Salt
  • 1 cup Caocao Nibs
  • 1 cup Sugar
  • 1 Tbsp Light Corn Syrup
  • 2 Tbsp of Water

Process: Put the sugar in a high walled pan and then add the corn syrup and water along the edges of the pan. If you need to add a little bit of extra water to make sure the sugar is moistened all along the edges then do so. Bring the mixture to a boil. As soon as you start to get steam put a lid on the pan and keep it there for a minute or two, or until you get some liquid running down the sides of the pan from condensation. 

While you are waiting toss your cacao nibs, spices and salt, then lay them out one layer thick on a silicone mat.

At this point remove the lid and boil the candy until it begins to darken in color. Do not stir with a spoon until you can clearly see color develop in the sugar, though you may swirl the pan occasionally. Once you see color develop begin to stir the sugar a little bit to prevent small areas from burning before the entire syrup has caramelized.

Once the caramel is finished pour it onto your nib and spice mixture. Once the candy has hardened you can break it into small pieces for eating.

It’s been a while….

It has been a long time since we’ve updated this and we apologize for that. Things have been very active with CPP lately. We have been attending the Full Moon Jams as a group, watching Movies in the Park, having bar nights at the Cellblock and a few other places, and we’ve even had a group trip out to Six Flags. Almost all of these events are posted on our Facebook Page

We have quite a few fun events in the works and we will try to get those up as soon as we can.  We will continue our bar nights at the Cellblock (The next one is this Friday. Here is the event on Facebook.), the Rubber Puppy Rumpus at MIR, etc.  Please keep an eye out for further postings about upcoming events. Please also feel free to follow us on Facebook to join the conversation. 

Blog Post Round Up!

Here are blog posts for the past couple months. Sorry for the delay.


The main event is here folks, it’s IML and the pups are out in full force. Before I go on any further I want to give a big howl out to all the people/pups that made this happen. I know things got crazy with the venue switch this year and this almost didn’t happen. I applaud you for rallying the community and pulling through in a pinch. Moving on, what an affair it was. Though in a little more cramped corridors than usually, the mosh had all the bells and whistles: Pinatas for pouncing, mailmen for tackling, and more then a few prizes(not too mention all the licks and pets you can get). It was great to see so many pups on the floor and involved. Honestly, this is an event I look all year for. It’s such a release and I’m so thankful for it. Thanks for another great year Woof Camp!


Reporting back from the Cell Block bar night. It was another wagging evening at the block. Boys drinking outta bowls and dropping to all fours (not for that). There was a nice mosh space in the corner. Intermittent pup play was had, only halting for more doggy bowl drinks. Mr Greg “Kitty” Slade was delving out grooming to the pups. Big shout out to Sir Justin and Boy/Pup Greg for serving and housing us mangy mutts. Can’t wait for our next night out.


Hey this is Bullet letting ya in on another meeting of the CPP. So tonight we gathered at our friend Daddy J’s place. Here was so gracious enough to give us a demo on pain play with his boy Matt(aka Pup Beaker). Daddy J went thoroughly each subject, discussing each point with an accessible manner. I especially enjoyed that he not only touched on setting up for a scene, but coming down from one and “dropping” as well. After the main presentation and discussion was over, we partook in cake and divulged into the night. Once again thank you very much to Daddy J & Matt for a great evening.


Three Part Wrap Up - March 2013

Barks and Wuffs all around and welcome to the first of a three part wrap up of the past months activities. Were going to start back in March when Luph and Zeus were kind enough to invite the entire group over as part of their house er… apartment + dungeon warming party. It was a great turnout with a lot of mixed characters from throughout the kink spectrum. Much drink and tail wagging merriness was had, not too mention an incredibley hot fisting exhibition by two of our members. It was rather simple the pups to switch from four legs to two thanks to an easy access changing room provided. It was a very relaxed party, so it gave people who were new to the pup scene a chance to interact with the puppies, or get on all fours themselves. Overall the night was a great success. So I see you tail waggers in our next installmant “The ties that bind:Return to Luph Manor.”

June Bootblacking Class

This June, we held a Bootblacking class at the Leather Rose Association, presented by slave angie. We had over 10 people attend the class, which is an amazing turnout! slave angie was VERY informative on how to care for your boots, as well as your garment leathers. After a in depth discussion, we paired up and practiced bootblacking low shine, high shine, and oil tan boots. Click here to download the handout for this class.

CPP Treat Making Class Handout by Victor

Vegan Biscotti Dog Treats

  • ¼ cup nondairy milk
  • 2 T. ground flax seeds
  • ½ cup canola oil
  • ¾ cup sugar
  • 1 t. vanilla extract
  • ¾ cup flour
  • 1/3 cup cocoa powder (see notes below on how cocoa choice impacts this recipe)
  • 2 T cornstarch
  • 1 t baking powder
  • a healthy pinch of salt
  • 4 ounces honey roasted peanuts
  1. Preheat Oven to 350° F.
  2. Mix the flax seeds and milk until smooth. Leave and allow to thicken for a few minutes. Add oil, sugar and vanilla to combine.
  3. Mix the dry ingredients (except the peanuts) in another bowl and then combine with the wet ingredients in 2 parts. Include the peanuts with the second portion of dry ingredients. (If you double the recipe you should do the dry ingredients in thirds)
  4. Form a log, or a series of logs our of your dough. Your final treats will be as wide as your logs, and a quarter to a half inch thick. So aim for the rough size of a dog treat.
  5. Bake for 20-30 minutes or until it begins to darken just a bit in color. If you make a particularly thin log check at 15 minutes just in case. Allow the log to cool until you can handle comfortably.
  6. Lower the heat of your oven to 325°. Slide the treat log onto a cutting board and slice into treat size slices. Move the slices back onto a baking sheet and return to the oven for 15 minutes. Then flip and cook for another 10-15 minutes

Sweet Potato Bacon Dog Treats

  • 1 ¼ cups flour
  • 2-3 T turbinado sugar
  • 4 t baking powder
  • ½ t salt
  • ¾ cup mashed roasted sweet potato
  • ¼ cup softened butter
  • 2-4 T milk (depends on moisture of sweet potatoes)
  • 3-4 slices of crumbled candied bacon
  1. Preheat Oven to 450° F
  2. Mix flour, baking powder and salt in a large bowl.
  3. In another bowl mix together sweet potato mash, sugar and candied bacon. Then incorporate the butter. Be sure there are still some lumps of butter left in the mixture. Incorporate milk until the mixture reaches the consistency of stirred yogurt.
  4. Mix liquid into dry ingredients and incorporate. If you want to roll out the biscuits stop when the dough has just barely come together and finish bringing your dough together on a heavily floured cutting board, roll to desired thickness and cut our your treats. If you want to do hand shaped, or drop biscuits finish mixing your dough in the bowl.
  5. Put finished cut treats onto a lightly greased cookie sheet and bake for 10-12 minutes. (You can also make traditional biscuits with this recipe in which case bake for 15 minutes.

Baking Sweet Potatoes

  1. Preheat your oven to 400° F
  2. Wash your sweet potatoes and lightly oil the skins. (If you are going to serve these as a simple side dish and you enjoy sweet potato skin also salt the skins. If these are being prepped as an ingredient for something else the salt is unnecessary).
  3. Place potatoes on a cookie sheet and bake until fork tender. This will take generally between 30 min to an hour depending on the size of your potatoes.

Candied Bacon Pieces

  1. Preheat your oven to 325° F
  2. Cut several bacon slices into inch long pieces.
  3. Toss your pieces of bacon with a few Tablespoons of Turbinado sugar. You want a smaller grain turbinado for this.
  4. Place sugared bacon on a cookie sheet and bake for 15 minutes. If your bacon isn’t done check every 5 minutes or so. The bacon should become a dark red, but should not darken all the way to brown. If some of the bacon looks done and some still looks light remove the finished bacon and return the unfinished bacon to the oven for a few more minutes. Do not increase the heat. The bacon will crisp up considerably as it cools, so it should still be a bit flexible in the oven.

Cocoa Choices and your Biscotti

There are three different types of cocoa and they will each produce a distinctly different flavor. The types are as follows. Natural Cocoa Powder: This product is really just ground cocoa beans with most of the fat removed. Cheap cocoa powders have had almost all the fat removed because it’s a valuable commodity in it’s own right. More expensive cocoa powders have a larger quantity of the fat in the product and will generally list a fat percentage on the packaging. Ideally if you are using natural cocoa powder you want one marked “high fat” or that has a fat percentage listed. The number on the percentage doesn’t really matter, as none of the cheap cocoas will list the percentage cocoa fat on their packaging. This will create a very traditional “rustic” brownie flavor. Dutched Cocoa powder: This cocoa will have a slight red hue and has a much milder flavor. Most cocoa powder in chocolate bars is dutched, and so this will create a much smoother milder flavor than natural cocoa powder. If you use this product you might want to increase the quantity of cocoa in the recipe slightly. Generally dutched cocoa powder is better in candy, or drink applications, but you can bake with it. Dutched cocoa powder is natural cocoa powder that has been exposed to alkalizing agents and if you purchase it through a commercial dealer may be listed as alkalized cocoa. Double Dutched or “Black” cocoa: This cocoa powder has been alkalized twice, or as some people describe it “Dutched to Death”. This is the cocoa used in Oreo’s (which is where they get that dramatically black color. The best way to describe the flavor this will produce is that it is Oreo like. If you can find Hershey’s “Special Dark” cocoa powder it is a double Dutched product. Similar to Dutched cocoa you might want to increase the cocoa in the recipe slightly if you are using this product as the process removes the majority of the starch in the powder. This product works excellently in almost all baked goods, but is a very poor drink cocoa.

CPP January Mosh Pit Blog

Bullet Pup here recapping the events from our first ever CPP Pup Mosh. First off a big slurps and thanks to Dick and Patches for hosting. We had at least 5 active pups (and one kitty) geared up in the back play area. It was a rather lax afair which was nice. It makes it a little easier for a pup to slip into mindset. Also a good environment for those who were just curious and wanted to take it all in or just observe. Us pups wrestled for chew toys, begged for treats(Scooby Snax, nom), and generally romped for a good time. It was great to see and be apart of the first of many moshes to come for the CPP.

*wuffs n wags*

CPP February Workshop Blog

So this past Saturday the CPP met over at Johnny and Derek’s place for a puppy treats workshop. Overall, we had 25+ pups and handlers gathered for the demo. There, Victor walked us through 2 different recipe for some delicious bite sized pup treats. The first was a vegan chocolate-peanut biscotti and the second a sweet potato bacon treat. At the beginning of each process, Victor went over the differences in the recipes and methods(ala vegan vers non). As each of the batches warmed in the oven, you could bet all these pups mouths were watering (esp over the BACON). As things finished cooking, we mingled for a bit, saying hi to the new faces and those visiting from out town. Finally we got to sample the fruits of, well Vic’s labor. They were totally delicious, my personal favorite being the sweet potato bacon treat. So definite big thank you goes out to Johnny and Derek for letting us into your home and also to Victor for sharing his stellar baking talents. I look forward to seeing you all at the next CPP mosh!

*wuffs n wags*