persian new year & tabrizi bakery
Although I already posted a rambling, springtime soliloquy last week, the first day of Spring holds a little more meaning. The vernal equinox marks the Persian New Year, Nowruz, which translates to “the new day.” There’s something very beautiful about that, no? I’m very much accustomed to our calendar and will always associate the official new year — you know, the changing of the date — with January 1st. But I love the idea that every year, out of the frost and out of the dark comes a rebirth of sorts. After winter winds have adequately cleansed the earth (ok, maybe not so much this year), a new year, and more importantly, a new life can begin.
Nowruz is celebrated with fanfare and all of its traditions revolve around food, family, and a little abstract mythology as well. I’m especially fond of Persian families’ emphasis on cleaning in the days preceding Spring. The compulsion to start fresh, to start with a clean slate, to start on the right foot is universal. We all want that, we all need that sometimes. It’s that mentality that contributed to the pure optimism of my last post.