（作者为习近平文化思想研究中心重庆市协同研究基地特约研究员）
可以断定，这风来自宇宙，来自地球四季轮替的铁律，尽管它悄然而至，却也挟带了无限辽远的信息：那是冰层坼裂的轰鸣，是万千根须在黑暗中摸索的窸窣，是无数生命在挣脱与拥抱之间那甜蜜的喘息。这春风，哪里仅是地理上的气流？它分明是时间本身最温柔的手，在徐徐推动着生的轮回。它将逝去的冬，酿成滋养新生的腐殖；它将枯寂的枝条，吹成待放的蓓蕾。在这永不停歇的循环中，生老病死的面目似乎并不那么可怖，它成了一个必要的休止符，一次深长的呼吸，一切的一切，无非都是为了下一句更嘹亮的歌唱。
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Jack Dorsey just halved the size of Block’s employee base — and he says your company is next
Publication date: 28 February 2026
Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.