In 2006, Starbucks reported having used 2.6 billions cups at their stores. While the manufacturing of each paper-based cup produces 0.24 lbs of CO2 emission, only 0.25% are estimated to be recycled after disposal. We are in an urgent need to shift our current cradle-to-grave paradigm. What if aside from being a material resource, nature could also take part in the process? Along the exploration that this thought intitiated, Crème identified gourds as a fast growing plant that bears robust fruits each season, developing a strong outer skin, and fibery inner flesh. Once dried, gourds have traditionally been used by ancestors as receptacles like cups. Crème explored this centuries-old craft, using molds to grow gourds into functional shapes, such as cups and flasks to create sustainable, renewable, and compostable products without waste.