the Berkeley Bowl market, famous for its exotic produce. For those caught tasting food or beverages without paying, the penalty is severe: a lifetime ban,Sampling without buying? You're banned!
Outside, petitioners seeking signatures for ballot measures have come to blows with opinionated residents.
In the tiny parking lot, nicknamed the Berkeley Brawl, frustrated motorists have been known to ram one another's cars.
At the checkout, people have thrown punches and unripened avocados at suspected line-cutters.
Choosy Weighing in When one shopper was told she couldn't return a bag of granola, she showily dumped its contents on the floor. Culyon Garrison, who works at the customer-service desk, recently had a loaf of bread thrown at him.
The grocery shopping is madcap at Berkeley Bowl, renowned for fine produce and quick fists.
BERKELEY -- As most veteran customers know, it takes a pretty thick skin to successfully navigate the Berkeley Bowl, this strident city's most popular grocery store.
The produce emporium -- one of the nation's most renowned retailers of exotic fruits and vegetables -- creates its own bad behavior. Kamikaze shoppers crash down crowded aisles without eye contact or apology for fender-benders. So many customers weren't waiting to pay before digging in that management imposed the ultimate deterrent: Those caught sampling without buying will be banned for life -- no reprieves, no excuses. (Not even "I forgot to take my medication.")
Raphael Breines, who was ejected last year for eating on the premises, said he couldn't decide between two types of apricots, so he sampled both. Security stopped him in the parking lot.
"They treated me like a thief," said the 37-year-old park planner, who was photographed and required to sign a no-trespass agreement. "Technically I was stealing, but I wasn't trying to hide anything. I was just deciding which type of apricot to buy."
Breines, a longtime customer, sent an apology letter, asking to be reinstated. His request was denied.
Store manager Larry Evans says the policy is a fair response to doctors, lawyers and college professors who help themselves to bags of cookies, nuts and vitamins, stick their fingers in pies and guzzle from bottles of sake, assuming the rules don't apply to them.
"There's a sense of entitlement to this town," Evans said. "People think, 'If I want to do it, I'll do it, just try and stop me.' "
Seven years on the job, he said, has given him insight into the city's sometimes sharp social elbows.
"Berkeley residents are angry -- they're mad at the president, the economy, all kinds of stuff. And this is the place where it seems to get released, the local supermarket."
Longtime Berkeley residents also think they have a grip on the good life, so being banned from the Bowl is no small matter. On a typical summer day, a shopper at the Bowl is likely to find 20 kinds of apples, eight types of mangoes, half a dozen varieties of papaya, six kinds of garlic, five types of ginger and 40 different tomatoes.
Glenn and Diane Yasuda opened their market in 1977 in a nearby bowling alley. They specialized in produce from the start, creating a section that today is among the largest on the West Coast if not the nation.
A decade ago, the store moved to its current larger headquarters. But kaleidoscopic choice is still Glenn Yasuda's business recipe.
"When it comes to food," says Yasuda, 74, "Berkeley shoppers will try anything."
Five mornings a week, usually before 3 a.m., Yasuda rises to scour several wholesale produce markets, hand-selecting the fruit and vegetables that will soon fill his shelves: Barhi dates, Gravenstein apples, Flame seedless grapes, Idaho pears.
Yasuda, whose father and grandfather were Los Angeles produce farmers, wants to handle the merchandise. "Before you buy anything," he says, "you have to smell it, taste it."
He knows his customers expect new taste sensations. They often corner him, asking him how to prepare produce they're seeing for the first time.
Local chefs savor the store.
"The produce section's like an orchestra," said Ryan Scott, executive chef at San Francisco's Mission Beach Cafe. "The last time I was there, the cucumbers were just screaming at me. As a chef, it's often hard to get excited about food. But I get excited there."