People of Elysian Valley: Hilda Cardona | KCET
People of Elysian Valley: Hilda Cardona
Hilda Cardona. My business is called 'Cardon's Antique Ironworks' and it's about making antique old school ironwork. I've been here for 14 years already. And I have customers come from many places to ask us to make replicas of antiques. My husband started this business 14 years ago, but he hasn't been here for five years. Now I'm in charge of the business. I have people like Rafael, they work for me. We do, you know, all of these pieces we keep with the same tradition that Jorge started. Our final priority is our customers. We're pretty good at matching stuff, all stuff.
And how tough is it for you to run the business?
It's kind of tough because I have another job. I work for LARC. And I have three kids. The oldest one is 16, 11, and 9. Three different schools. You know, it's like, It's a lot of running around. We also participate in--this is gonna be the third year in the art walk and I like it, a lot of people comment, they see our work and say they like it. I've got some customers from that, every year is better.
For Sadeque Elementary School we provide services for parents like workshops and volunteer opportunities. We manage all of the volunteers, but that's only just a part time. From 7:30 to 11:30, and then after I come here and I do whatever. Other material, delivery, orders, see customers, all of those things. And sometimes I get my hands dirty and I do some of the work.
Do you like that?
Yes, I do.
What kind of stuff do you like to create?
Well normally, I started to make some chain, some key holders for the houses, you know. I do it from scrap. I weld it together and put some flowers and stuff like that. And I've done many of them. I don't have them here because you know, I give them out to people and I sell them, but that's what I like the most.
The above interview is transcribed and edited from the following interview:
Mexican food has been getting a lot of attention in the United States, which has Mexican chefs trying their luck at opening restaurants across the border. But they soon find out it's not as easy to find success north of the border.
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