Browse Interviews

In this 2012 interview, Denise Kahwegi talks about the bakery stand, Cake Royale, owned by herself and her husband. She talks about how they got their business started and how they came to the West Side Market from Texas. She discusses what she loves about the market. She explains how their business works, and how the market has played a role in that, She shares memories about their first day at the market and the tenacity of customers there. She hopes her sons will continue the business.

Theresa White, in this 2012 interview, relates her experiences at the market from growing up as a customer to becoming a stand owner. She came with her grandmother as a child, then worked at the market in her teens for several stands. She worked as a butcher for Rolston Poultry, then went on to have her own poultry stand. From there she began her own bakery business, which she continues to operate to the present day.

In this 2012 interview, Gordon Fernengel talks about owning a beef and pork stand at the West Side Market. His grandfather owned two meat stores outside the market and then bought a stand in 1922. The stand was passed on to his father and then to him. He explains how his father taught him to pick out beef and butcher it. He also relates how the neighborhood and the customers have changed over time.

Terry Leu discusses his early memories of the market, how he got involved with Rolston Poultry, and what he predicts for the future of his business.

In this 2012 interview, fruit vendor Richard Calabrese speaks about his life at the West Side Market. He briefly describes how his grandmother started the business as an Italian immigrant, and how immigration influenced how the West Side Market operated and still operates today. Calabrese describes going to the market with his family at a young age, and how his family was spread all over Cleveland as vendors, before coming back together at the West Side Market. He tells stories of how the market…

Tony Pinzone's family came to the United States from Italy around 1910 and has been operating stands there since at least the 1920s. He has worked at the Market since he was a teenager and in this interview describes some of the experiences that he has had at the Market, what his opinions about the current state of the Market and surrounding Ohio City neighborhood along with what he feels the future holds for both.

Larry Vistein in this 2012 interview talks about his experience at the West Side Market owning a beef stand. He worked under his father growing up as a cooler boy, and now owns the business. He talks about the changes both in the West Side Market and in the surrounding neighborhood. He also talks about how his business works: where he gets his meats, butchering, and selling.

Jeff Campbell is the owner of Campbell's Sweets Factory and began operating a stand at the West Side Market around 2000. In this interview he describes the business that he runs, some of his experiences at the market, and what the location means to the city of Cleveland. Of particular interest is his discussion of the meat vendors and the mentality that they share in regards to the Market.

Sopheap Heng is a Cambodian-American who operates the only Asian food stand at the West Side Market. In this interview she describes several aspects of her personal life, her work experience at the Market, and the community of vendors that operate stands within its confines.

In this 2012 interview, Terry Frick describes her journey at the West Side Market. Beginning at the market in the 1970s, Frick found herself at the famous "pizza bagel" stand. She tells stories of her first beginnings, Ohio City, and briefly describes Whiskey Island, her favorite Cleveland spot. She ends with expressing what it means to her being apart of the tradition of the West Side Market.

Judy Khoury is of Middle Eastern decent and operates a stand that sells traditional Middle Eastern cuisine. Khoury has operated a stand at the West Side Market since 1999 and in this interview she describes how she became a vendor at the market along with detailing what it has been like running one of the first "prepared food" stands to open at the market.