The father of eight had been laid off after working as a butcher much of his life, and used his $10,000 severance pay to lease the tiny place adjoining the Ann Arbor District Library.
Using old world recipes, he and his wife started making hummus, kabobs and falafel sandwiches. Customers came quickly: downtown workers, Community High students some of whom worked for him, and professors and students from the University of Michigan. It was a place without pretense, where everyone was welcome.
