Rediscovering Wellness Through Tradition: How Jing’s Foodie Grandparents Shaped Plants by People

In the hustle and bustle of modern life, it’s easy to lose touch with the origins of wellness. But for Jing, the founder of Plants By People, the heart of her wellness journey began in the vibrant 1980s Beijing, nestled in the home of her maternal grandparents. Her grandparents were more than just culinary enthusiasts; they were self-proclaimed “Seasonal Gourmands,” whose passion for food and tradition planted the seeds for what would later become the mission of Plants By People—nourishing the body, mind, and spirit through food in its purest, most balanced form.

The Roots of a Culinary Legacy

Jing’s grandfather, Qun, had a background that seemed a world away from the kitchen. A Beijing University-educated railroad engineer, he shifted careers after retirement and became a self-taught nutritionist. His love for numbers and precision carried over into the kitchen, where every dish was meticulously calculated for its nutritional benefits. But Qun wasn’t just focused on food as fuel—he saw it as medicine, a tool to strengthen the body and maintain balance.

Jing’s grandmother, Fumin, brought her own set of culinary skills, refined by her upbringing in a wealthy household where she learned the art of cooking from professional chefs. Together, they made an unstoppable duo, creating dishes that not only tasted incredible but were also deeply rooted in the ancient wisdom of Traditional Chinese Medicine (TCM). Their meals were a celebration of flavor, health, and tradition, honoring the principles of yin and yang and the importance of seasonal eating.

Seasonal Eating: The Way to Balance

Jing recalls with fondness how her grandparents would host their family for Sunday lunches and dinners. Every season brought a new menu, each meal crafted to align with nature’s rhythms. In the spring, the table would be graced with delicate bamboo shoots and fresh river fish, while winter called for hearty lamb hotpots infused with medicinal herbs for warmth and vitality.

Summer was particularly special. Jing would eagerly wait for the cold sesame noodles, garnished with slivers of cucumber and spiced with Sichuan peppercorns. The contrast of cool crunch and fiery spice was not just about taste—it was a way to balance the body’s energy, keeping it cool and invigorated during the hot months. In autumn, roasted chestnuts and stir-fried lotus root with dates brought comfort and nourishment, combining textures and flavors that lingered long after the meal was done.

Their dishes weren’t just food; they were art. Jing’s grandparents took care to present their meals as if they were traditional Chinese watercolor paintings, with each element carefully arranged to please both the eye and the palate. Through this, they showed that food wasn’t just about sustenance—it was about savoring the beauty and joy of the moment, a belief that deeply resonates with the Plants By People philosophy today.

Food as Medicine: A Holistic Approach to Wellness

At the heart of Qun and Fumin’s cooking was the belief that food and medicine are interconnected. They regularly integrated medicinal herbs into their meals—not as a remedy for illness, but as a daily practice of preventative care. Herbs like goji berries, known for boosting immunity, were added to soups and teas, while ginger was used in stir-fries to promote digestion and ward off colds. Jujube dates were prized for their ability to improve blood circulation, while chrysanthemum flowers, brewed in tea, were consumed to cool the body and enhance vision.

These herbs weren’t just sprinkled in randomly. Qun’s mathematical mind ensured that every meal was carefully balanced—much like the principles of yin and yang. His approach was holistic, believing that true health wasn’t just about treating symptoms but about maintaining balance in the body, preventing illness before it even had the chance to arise.

This philosophy of food as daily medicine laid the foundation for Jing’s later ventures, including Plants By People. The company’s blends, which combine Traditional Chinese Medicine with modern science, reflect the wisdom passed down from her grandparents. Just like the Seasonal Gourmands, Plants By People believes in using food and herbs to promote wellness—not just in moments of sickness, but as a daily practice that honors both the body and the planet.

A Legacy Continued

As Jing grew older, the lessons of her grandparents remained with her. They had shown her that true nourishment comes from aligning meals with the seasons, using food to harmonize the body’s energy and strengthen its defenses. Their legacy of seasonal eating and herbal wisdom became the inspiration for the Plants By People blends, each one designed to offer simple, effective nutrition while honoring the deep connection between food, health, and nature.

Today, Plants By People continues the tradition of the Seasonal Gourmands, creating blends that reflect the harmony of sour, sweet, bitter, and salty. From elderberry for immunity to ginger for digestion, every ingredient is chosen not only for its flavor but for its healing properties, offering a modern take on the wisdom of the past. Jing’s grandparents believed that wellness was a daily practice, and through Plants by People, that belief is carried forward into the lives of people seeking balance, vitality, and a return to their roots.

As you sip one of Plants By People’s blends, know that you’re not just enjoying a drink—you’re part of a legacy that stretches back through time, a reminder that food is both nourishment and medicine. And in that simple act of sipping, you’re aligning yourself with nature’s rhythm, just like the Seasonal Gourmands did all those years ago.