Founder update: Tending to what matters
Dear PB community,
Seattle’s spring has been all over the place – some days, it hardly feels like spring at all. But still, there’s a fresh, renewing energy in the air! Lately, I’ve been leaning into that feeling – decluttering and focusing on what truly serves me. As always, food is my guide, grounding me in the present and offering a meaningful way to embrace the seasonal shift.
For starters, spring is the perfect time to plant something – whether it’s a full garden, just a few herbs on the windowsill, or a more metaphorical seed of intention. It's a simple reminder of nature’s quiet power and what happens when we tend to something slowly over time.
A while back, PB’s graphic designer, Nate, sent me a sweet series of photos after discovering that a Mayocoba bean had gotten stuck in his drain – and sprouted! He planted it, and to his surprise, it grew into a full-fledged bean plant, pods and all. I love how this moment captures not just resilience but the unexpected beauty of growing your own food – sometimes, quite literally, right under your nose.
Another small moment of renewal came from a pound of shelling peas I bought recently, thinking they’d be a nice way to welcome spring cooking. (Admittedly, I also felt a little anxious knowing I’d have to actually shell them!)
One evening while making dinner, I finally pulled them out, and to my delight, my kids took to them immediately – opening the pods, eating the raw peas, and turning it into a game, guessing how many were inside each one. We talked about how peas grow and how they taste sweetest in season. It was a simple, joyful reminder of how food has a way of pulling us into the present.
Food is also a way for me to express my values – embracing simple, nourishing meals rather than chasing food trends. This philosophy carries through to the work we do at PB.
Despite beans being categorized as a consumer packaged good (CPG), they’re so much more than just a product on a shelf! From the start, I’ve seen them as more intentional – an invitation to cook with what’s real, what’s good, and what lasts. If this resonates, consider pulling out the beans in your pantry or restocking if you're running low (even I need a little nudge from time to time!).
Finally, I have to say – writing about food is one of the things that keeps me most grounded. For a long time, I had set aside – even written off – my decades-long dream of writing. But through the PB community, I found an open, receptive audience that reignited my joy and passion in ways I never expected. So truly, thank you. Thank you for reading, for supporting me, and for being part of this journey.
As we settle into the season ahead, I hope you find ways to create space for what truly serves you – whether it’s planting something, slowing down to cook or smell the flowers, or simply choosing quality over quantity. And if beans happen to find their way into your spring rituals, even better.
To a nourishing spring,
Lesley
