In the Moment: New Beginnings

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3, 2, 1 – Happy New Year! When the clock strikes 12 a.m. on January 1st every year, it marks a new beginning. Conversations turn to resolutions and remembering to write the new date. Of course, there are calendars other than Gregorian and many different ways to mark the beginning of a new year.2014-new-year-beach

For some, the new year begins when the fiscal year commences – October 1st for the U.S. Government – or for many firms, five o'clock on the last Friday of the year (“TGIF!” declares the accounting department!). For the young, the new year begins at the end of summer on the first day of school (parents get a new start then, too – the moment the kids get on the school bus – phew!).

There are also cosmic annual markers, like when the sunrise hits the Heel stone at Stonehenge, or when Matariki (the Maori name for the constellation we call the Pleiades) rises above the horizon launching the new year in New Zealand.

For farmers, there are no hard and fast dates to signify a new farming year – there are instead soft landings when "this time last year" moments are recalled. A farmer's notebook from 2013 may include delicious moments like when the first sweet-tart Gravensteins were ready to be snacked on in the August sun of Northern California, or the efforts to protect the citrus from an earlier-than-usual hard frost. For East Coast buyer Jessica Bickis, what marked a new beginning was the moment she tasted a Pennsylvania Bosc pear: “The Bosc pears Beechwood Orchards grew in Biglerville,  PA, this year were so sweet! They changed the idea of a Bosc pear for me!”

pear-tree-winter1Whenever your new year begins, it is our wish that you mark the moment with a first-taste sweetness, a bountiful harvest, and protection from the frost.

The FruitGuys wish you a fun and fruitful new year!

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.