I don't know about other areas of the country, but here in southeastern PA, it's the tradition to have pork and sauerkraut on New Year's Day. Supposedly it will bring good luck in the coming year. But for me, this year, it's symbolic of much more. The pork comes from one of the pigs raised last year here at Tulip Tree Hill, and the sauerkraut was my first foray into cabbage fermentation. I am oddly proud of my freezer full of meat. Canning and freezing produce is sort of old hat for me, but raising my own meat is still a kick. It feels wholesome and right.