Nicholas Richer
The State News
Restaurant's owner carries on family's traditions, recipes
Green River Café co-owner Jim Jabara has traveled to Kenya and Thailand, among other countries, and has filmed multiple wildlife documentaries.
Even though there's no wildlife to be seen inside the restaurant, located at 211 M.A.C. Ave., Jabara focuses on nature by preparing organic and natural foods.
"I've been cooking since I was real little," Jabara said as he prepared the restaurant for the lunch-hour rush this week. "I learned how to cut up carrots and dice things. That was the first thing I did, you know, peel potatoes. And then you move on to the knives."
Jabara's grandmother taught him how to use utensils in the kitchen and helped develop his love for cooking. His Lebanese ancestry fueled his interest in organic foods.
Staying true to his traditions, Jabara also sells natural and organic food, including organic fruits, soups and coffees. The restaurant's most popular items are the organic green lentil soup and the veggie delight sandwich, he said.
"I mean, people have come in and said, 'Can I buy a pound of this, or couple pounds of that?'" he said. "So if you did want to come here and get your product, we will be able to sell it to you."
The restaurant carries three different types of lentil: red, green and the very dark French lentil. Jabara said his customers can't get enough of it.
"I get phone calls from people asking is it available because I get people who only want it for takeout," he said. "I was surprised that it would be so popular because I didn't realize people had such a love for the lentil."
Although it opened more than a month ago, the restaurant is beginning to get its name out in the community, Jabara said. Every Thursday night, the MSU jazz department performs. On Sunday, there's an open mic night for songwriters and singers and various campus groups meet there during the week. Jabara said he hopes to show documentaries sometime in the future.
Jabara is continuing his family's tradition. He has a 10-acre farm next to his home and grows natural food he sometimes uses in his restaurant. But don't think Jabara isn't incorporating things he learned during his travels.
"I used to get a chance to eat food from all over the world, and I loved it," he said. "I watched how they farmed, and I actually have videos of their farming practices."