On a hot day in Downtown L.A. The GRAWN’s editor-in-chief sat down and chatted with Edward Belden of Peddler’s Creamery and learned a thing or two about what makes this place cooler than the rest.

 

The GRAWN: So what makes your ice cream stand out?

E.B: I think what makes our ice cream really taste great is the fact that it’s churned with a bike. That process is made with love.

The GRAWN: It’s made here? On that thing?

E.B: I started out last April with a tricycle and it’s kind of an old school maker using ice and rock salt and then you just get on the bike and pedal for 20 minutes and you’ve got delicious ice cream.

The GRAWN: Ice and rock salt? But that’s salty.

E.B: Well that’s on the outside. There’s a canister in the middle where you put all the ingredients . . . and then you get a great product in the end.

The GRAWN: And then churning mixes it?

E.B: Yeah, so when you churn it you’re doing a few things. You’re helping to freeze it. You redistribute it so that it freezes evenly and you’re mixing air in it at the same time. It’s what they call emulsion.

The GRAWN: So you worked at Baskin Robbins and I guess 10 years later you said, “I want to get into ice cream”?

E.B: I’m working at Baskin Robbins and I knew I would be going to college soon and I was like, “Wow, I’m going to have to get a real job.” This was like the one job I’ll ever have probably in my life that you could just have that instant gratification from everyone that you meet. When you hand them an ice cream cone they just love it. Whatever the troubles, they just disappear.

The GRAWN: So I hear that you’re an environmentalist?

E.B: Right now I work for the National Forest Foundation. That’s my day job and we’re doing great work. We’re helping to restore the forests above Los Angeles. We get kids and corporations involved and at night I get to work here . . . getting stuff done here. Making sure things are happening. Make sure we’re pedaling away some good ice cream.

The GRAWN: Because this is very eco-friendly right?

E.B: Yeah all the cups and spoons are bio-compostable.

The GRAWN: Yeah, it’s metal spoons so there’s no waste. So you don’t have all that extra stuff going on.

E.B: Exactly. We’re trying to cut down our waste. All of that stuff is going to go with our food waste to the compost. I’m hoping it will end up in somebody’s garden in a few weeks or maybe a month.

The GRAWN: Sounds great! Sustainability.

E.B: Yeah, that’s what it’s about right? We’re trying to help educate our customers about that as well. It’s a process. Trying to let people know that we use only organic products for the same reason. Not because we’re trying to be super exclusive. Really because it’s good for the planet, it’s good for your body and it’s good for the workers.

The GRAWN: So what brought you to Downtown L.A.?

E.B: Well, a few things. I grew up nearby and we would come down here and go to Chinatown. My dad loved this area. We’d go to the public library. Obviously that was the time when downtown was not the hip spot to be, but I just loved the surroundings and the buildings. The architecture around here is incredible. It just always looked like it was ready for people to love it. I hope that people can come back here and appreciate it for what it is and what it has to offer.

 

The GRAWN: I love that. Okay, so, name me some of your flavors.

E.B: A big seller is salted caramel; Mexican chocolate; we’ve got some unique ones like lemon shortbread or the maple pancake bacon made with vegan bacon. And then we make vegan flavors as well where we use coconut milk. We’ve got chocolate vegan right now.

The GRAWN: Everybody rides a bike when they’re a kid. Everybody eats ice cream when they’re a kid. It’s like putting the magic of childhood together. I totally get it.

E.B: Yeah, why not do this? It’s fun and creative.

The GRAWN: So that’s the bike you use?

E.B: Yes, it’s called a mixte frame. It’s the style of frame. So it’s like a step-over. Kind of like a woman’s frame, but it’s not. It’s actually just something so it’s easier for you to hop on.

The GRAWN: They say owning a restaurant is the hardest business ever.

E.B: Yeah we’re a little bit better in the sense that we don’t have as much . . . a lot of our stuff is refrigerated or frozen really quickly so we have a little less waste than most restaurants.

 

The GRAWN: Do you have any events coming up? Do you do anything special for Art Walk?

E.B: For this Art Walk we’re going to be making ice cream at the same time. We’re going to find a way to have people help participate. Just have them sign up to actually help pedal. And then tomorrow we’re going to be at the L.A Street Food Fest. We’re going to be serving 2000 people ice cream.

The GRAWN: Tell me something about that bike.

E.B: It’s just a sculpture that has six wheels and at least like five gears and handlebars that spin and turn and flip and shine and sparkle while you pedal. And the guy that made that . . . he’s a real cool sculptor artist from Chico, California named Greg de Gouveia and he’s really an incredible artist. He knew what dimensions I needed. I gave him a rough idea and he made it incredible.

The GRAWN: That is the most interesting thing in Downtown L.A. It’s so funny, downtown really started with just Art Walk. People used to come down here and do some really ingenious art and performance art and then all of a sudden all the artists disappeared and everything got boring.

E.B: They’re still around. I definitely ventured into a few places.

The GRAWN: This is a great area. It’s Main Street and it lights up at night. With the opening of The Regent there will be even more foot-traffic and newcomers to Peddler’s Creamery.

E.B: I hope so. This year we will be rocking.