How to become a conscious eater

How to become a conscious eater

It used to be that if you talked about Berkeley’s dining scene, the conversation would begin and end with a long list of purveyors of so-called California cuisine — the seasonal, local dining aesthetic pioneered by Alice Waters and her peers so many years ago. That style of cooking and eating is alive and well, but the truth is, Berkeley has always been about more than just Chez Panisse and its various descendants. The city is home to one of the Bay Area’s most eclectic and internationally diverse collections of restaurants — with excellent pork schnitzel, Peking duck, New York–style bagels to be found on any given street corner.

Here, then, are 24 of Berkeley’s top dining destinations — all open now and dishing out some of the region’s tastiest takeout.

Health experts consider dining out to be a high-risk activity for the unvaccinated; the latest data about the delta variant indicates that it may pose a low-to-moderate risk for the vaccinated, especially in areas with substantial transmission. The latest CDC guidance is here; find a COVID-19 vaccination site here.

In the East Bay, Sichuan Style sets the standard for classic, tongue-numbingly spicy Sichuan fare. Standard orders include the fragrant, chile-topped fish fillet soup; the wok-charred cabbage; and the water-boiled fish, which comes swimming in a pool of spicy bright red sauce. Whatever you do, make sure you order one of the big, puffy rounds of sesame bread and plenty of white rice.

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During the pandemic, Saul’s established itself as even more of community staple than ever, serving updated Jewish deli classics — think pastrami sandwiches, latkes, and matzo ball soup — for takeout and, when it was allowed, out on an expansive parklet. Most significantly, the restaurant seriously upped its bagel game, boiling and baking its own well-blistered, crunchy-exteriored beauties in-house.

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A pair of Chez Panisse alums opened a tiny lunch counter spot just around the corner from the mothership in Berkeley. Yes, the aesthetic is there; but so is the flavor. Dine on flatbread sandwiches filled with spicy chicken, herbs, cabbage, yogurt, and harissa; pints of soup; and beautiful salads made with the Bay Area’s best produce, perfectly arranged. There’s nowhere to sit, really, so this is best eaten as a picnic in a Berkeley park.

Worker-owned Cheese Board Pizza is one of those only-in-Berkeley institutions everyone in the East Bay needs to experience at least once. There’s only one pizza option each day, and it’s always vegetarian. Often drizzled with garlic-infused olive oil, these pies feature an idiosyncratic thin, sourdough-based crust. In addition offering whole and half pies, Cheese Board is also selling par-baked pizzas all day at its bakery next door.

How to become a conscious eater

There are times where a dog may keep one eye closed for an extended period of time. He may also try to blink the eye that is affected. When your dog keeps one eye closed, something is amiss. You may want to try looking at the eye yourself to check for other symptoms, but it is a good idea to contact your veterinarian. Squinting can also be called 'blepharospasm'.

If your dog is keeping one eye closed for more than a few hours, you will need a professional to examine his eye. It is important to address the situation so his eye does not become infected. Your dog may be in pain, and if he paws at it to rub it, it could make the situation worse. Reasons your dog may be keeping one eye closed are because of:

  • Eye trauma
  • Keratoconjunctivitis sicca (dry eye)
  • Conjunctivitis
  • Glaucoma
  • Corneal ulcer
  • Foreign body within the eye (e.g. grit or a grass awn)

Vet bills can sneak up on you.

Plan ahead. Get the pawfect insurance plan for your pup.

How to become a conscious eater

Why Keeping One Eye Closed Occurs in Dogs

There are several different reasons why your dog may be keeping one eye closed. These conditions are treatable if not left without medical attention for too long. Reasons may include:

Eye Trauma

If the thin tissue on the eye surface is damaged by punctures or any lacerations, the cornea can become very sore and irritated. This will most likely be noticeable to you, as your dog may keep one eye closed or try to blink it repeatedly. He may also paw at his eye as if to relieve the pain. The eye may also be red and have a watery discharge.

Keratoconjunctivitis Sicca, or Dry Eye

Keratoconjunctivitis Sicca, or dry eye, is when the tear glands do not make enough lunricating tears. These tears are very much needed, as they keep foreign substances out of the eye and the tissues within the cornea. With no tears, your dog can get ulcers or irritations, and even eye infections.

Conjunctivitis, or Pink Eye

The mucous membranes that are in the eyelids are the conjunctiva. Conjunctivitis is the inflammation of the conjunctiva, and is caused by irritation to the eye and infections. Allergies can also cause conjunctivitis. In addition to keeping his eye closed, your dog may also have discharge and crust that develops within and around the eye. The eye may also be red in color.


Increased pressure in the eye can be very painful and an affected dog can hold their eye shut in an attempt to relieve the pain.

Corneal ulcer

An ulcer on the surface of the eye is a little scratch. It can be caused by e.g. a scrape with a claw or a reaction to a foreign body. The vet will identify an ulcer by using a stain. It is important to assess the extent of the ulcer as deep ulcers need specific treatment.

Foreign body within the eye (e.g. grit or a grass awn)

While the eyelashes and eyelids usually work well to keep foreign bodies out, they are not always successful. The irritation they cause locally means a dog will struggle to open their eye wide. Many can be flushed out with saline while conscious, as long as they are not too deep.

What to do if your Dog is Keeping One Eye Closed

If you notice your dog keeping one eye closed, it is time to make an appointment with your veterinarian. He will quickly assess your dog’s condition and take a close look at his eye. He may use an opthalmoscope so he can see into the back of the eye. If he notices an infection, he may go ahead and prescribe a medication (e.g. topical antibiotics) for your pet.

Oftentimes, a vet will assess tear production with the Schirmer Tear Test and will stain the eye for an ulcer with a Fluorescein stain.

If your dog has a foreign object in his eye, your veterinarian may also choose to remove it. For many, a quick flush with saline does the trick. For more deeply embedded objects, the vet may need to numb your dog’s eye in order to remove them. In some instances, a specialist surgeon will be called in.

Prevention of Keeping One Eye Closed

There are things you can do to prevent your dog from suffering from eye trauma, which is one reason why he may be holding one eye closed. When playing with your dog, avoid having any sharp objects around, especially at eye level. It is a good idea to avoid having any sharp objects that are eye level to the dog altogether in order to prevent any eye trauma.

If you see your dog’s eye is beginning to look red, and if it has a discharge, make an appointment with your veterinarian to get it checked out right away. This may help ward off infection, as the medical professional may prescribe medication or drops to keep it from becoming worse.

If your dog lives in a sandy area, or an area with a lot of dust, monitor his eyes frequently so they are kept debris-free. If he goes outside and gets sand or dirt on his paws, he may rub his paws on his face and this may cause the sand or dirt to get in his eye. It may be helpful to wipe off his paws as he comes inside.

Susceptible breeds (such as Shih Tzus) should have their tear production measured at their annual exam to ensure it is adequate.

Cost of Keeping One Eye Closed

The cost for treatment or removal of a foreign object from the eye can be $600. The cost of any eye infection (conjunctivitis) may approximately be $150.

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My mother’s kitchen was a feast for the eyes and a feast for the soul. She spent a good portion of her life in that room, a wondrous place where the simple became the sublime. She loved to cook and create magic from the mundane. And when friends asked for recipes, she simply told the truth. She never cooked from recipes. Her imagination was creative and capable enough so that her meals were instinctive and delicious. But, unfortunately she was never instructive! I yearn to make her sweet and sour meat borscht and, of course, her delectable meatballs. She left no notes, no recipes and no guidelines.

And she always cooked on demand. My father would come home for lunch on weekdays at about 2. Pop, the grandfather who lived with us throughout most of my childhood, had an early dinner, about 5, always preceded by a schnapps. My sister and I ate according to our schedules. And Mom, herself, was rarely seen sitting at the table with us. She served us as if we were guests at a hotel. Only on Shabbat and holidays did we join together for meals.

The food was custom as well. My father’s mantra was I’ll eat anything as long as it’s not leftovers. For whatever childhood trauma he must have remembered, his food was always freshly prepared. He was not a leftovers kind of guy and even soup was for one day only.

Pop was a simple eater, very thin and easy to please as long as it was flanken from the soup. He was never into elaborate fancy meals. Just eat and get it over with. Maybe that was why he ate all that flanken. It was easy to chew it and return to whatever activity he had more interest in than eating. He was a very domestic addition to our household and always had projects. He was the house fixer-in-chief and also headed up our ironing and sewing units, activities that no one else was even slightly interested in.

My sister existed on dinners of thin well-done steak with fries. She never ate fish, and until this day doesn’t go near anything that swam throughout its fish-tale life. Old habits are often forever habits.

I was the most eclectic eater downing most of Mom’s meals with gusto. I stayed very thin as a kid but payback time appeared in middle age. And since I often ate alone in those kid-days on Aldine Street, a comic book usually leaned against the ketchup bottle for companionship. These days that has been replaced by the daily newspapers (depending on my mood the New York Times with which I have a 65 year old love-hate relationship) since I usually eat a solo breakfast.

And Mom, fascinated by what she could conjure in the cooking section of the kitchen, was never obsessed by the eating area. She loved opera and poetry and myriad Jewish organizational activities but she was not a food craver at all. Our meals were far more important to her than her own.

Mom’s greatest talent lay in taking a big pot of water and turning it into a masterpiece. Her soups should have won awards. And the variety was vast! The aforementioned borscht, never from a jar, never eaten cold with sour cream or potatoes, has never been replaced in my life. A few weeks ago we had a meat lunch in a Ukrainian restaurant in Queens. There was borscht on the menu. But I, wise enough to leave little to shrugging my shoulders with a $10 cup of soup heading my way, asked before I ordered. Was it sweet and sour? Negative. Negative for the order as well. I chose ptolemy in hearty chicken broth which was all quite delicious but never a match for the dreamed of smoky, meat laden borscht.

Her soup menu was enormous and filled with all the Jewish classics. Her own chicken soup, with rock-hard cannon balls, as Dad called those kneidlach he adored only if they were hard enough to break a toe, tasted of chicken and it was luxurious, fat globules serenely floating around on top, no hint of powder or anything artificial, and fresh vegetables adding brilliant color. Mom did have her little creative techniques. A sweet potato immersed in the pot added a touch of sweetness, and always enough salt to brighten the flavor.

Mushroom and barley was deservedly loved. Flanken laced cabbage soup was divine. Split pea was solace during a snowstorm. And, for the summer heat, home-made schav, actually the only one of her soups I never liked, but it satisfied everyone else and looked colorful and pretty.

She never used recipes for any of the soups but they were a constant in our house. She was a soup-maker par excellence and earned a reputation as the “soup lady” when someone, friend, neighbor or family member needed comfort, usually during a time of recovery from illness. What could be more beautiful than a gift of soup to lift the spirits? Nothing!

Her talents were not confined to soup however. She made many delicacies that I have not seen since. I adored her lung and miltz, whatever it was made from. I still don’t know what miltz is but I don’t want to Google it, preferring to romanticize a unique taste and texture that was exquisite.

Sweetbreads with mushrooms was totally delicious. And chopped liver, laden with fried onions was memorable.

One of her secret ingredients for meat meals was a healthy and hearty dose of schmaltz. My father imbibed for almost 70 years and lived to nearly 98 so it clearly didn’t cause him any harm. Pop, who eschewed the delicious dose of chicken grease, only lived to 77, so perhaps schmaltz should be sold in the supermarket health-food section. I am known to have spread it thickly on a piece of challah and then feeling that all was right with the world. Of course these days, more conscious of good and evil, schmaltz is never a guest in our home and my children grew up in a schmaltz free house. Do they even know what it is? I’ll have to ask.

My mother, however, failed in the dessert department. That was never her forte. We usually ended our meals with canned fruit of some kind. Fruit salad. Pears. Peaches. All swimming in thick viscous sweetened syrup, memorable but not longed for. In our home I cannot recall ever buying canned fruit of any variety.

Mom knew she was not a baker or creator of exotic closings to her fabulous and tempting meals. She claimed that even elegant restaurants had separate chefs for pastry and dessert.

So we look back in longing for the days that were and the people we lived with and loved with and the meals that filled our hearts and souls. Mom’s kitchen was more than a place. It was a source of our heritage. Our delicious heritage! It was the center of our lives.

The Sedona landscape boasts jaw-dropping scenery. Then once you’ve got your mouth agape, don’t waste a moment. Fill it with something delectable. Find the restaurant nearest you via our mobile webmap. View a list of Dining – gluten-free and vegetarian options. How to become a conscious eater

Top Sedona Arizona Restaurants

Culinary options are as varied as the fanciful red rock formations defining the terrain. From casual cafes to white tablecloth dining rooms, health-conscious vegetarian to cowboy-style steakhouses, spicy Southwestern to elegant Italian, and everything in between, Sedona has emerged in recent years as a destination for lovers of fine food.

In a town full of recreational opportunities, it’s important to start the day strong. Several places open early so you can watch the sun rise over your French toast crusted with pecans, your Southwestern-accented eggs Benedict with chorizo and Jack cheese in a tortilla cup, or your buckwheat waffles topped with cinnamon agave and stone-ground almond butter. In Sedona, breakfast is taken seriously.

No matter where the day leads you, you never have to go hungry. One of the great pleasures of a Sedona vacation means you can disappear into wild country but still be back in time for every meal because you’re not far from civilization. Rugged yet refined, Sedona allows you to enjoy the best kind of adventures—the well-fed ones.

Where to Eat in Sedona

How to become a conscious eater

While the idea of eating local has become a popular culinary trend, it never went out of style in Sedona. The town was first settled because of year round water and fertile soil. Local fruit and produce, along with trout pulled fresh from Oak Creek are menu mainstays. Varietals of grapes grow on lush hillsides and produce some of Arizona’s finest wines, the perfect pairing for your meal. Or try a prickly pear margarita. With its vibrant fuchsia hue it seems to reflect the tantalizing red rock surroundings.

Finish your evening casual or upscale, whatever your mood dictates. After a long day on the trail, nothing beats a juicy burger crowned with bacon and roasted green chiles. Unless maybe it’s buffalo tenderloin served with brandied peppercorn sauce. Or perhaps an artisan pizza piled high with mushrooms, caramelized onions and hand-pulled mozzarella. Or maybe a chopped kale salad with almonds, cranberries and drizzled with lemon dressing. Or spicy carne asada with…well, you get the picture. You’ll have no problem satisfying even the pickiest eater.

Beautiful Red Rock Views

What you won’t find are many chain restaurants. Chef-owned eateries and comfortable mom-and-pops are the norm. Sedona is a destination meant to be savored, in every way imaginable. You can dine creekside, on a patio in the shadow of soaring red rocks or at a sidewalk table in the midst of the bustling historic district. Some of the best side dishes served throughout the town are the views.

Don’t worry too much about over indulging. Everyone who visits Sedona is drawn outdoors. It only takes a few hours hiking, biking, kayaking, golfing or swimming—all the reasons you came in the first place—to work off last night’s dessert. When it comes to calories, what happens in Sedona, stays in Sedona. You only take home the delicious memories.