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Woods' influence crossing generations

Originally Published: November 4, 2009
By Dan Washburn | Special to ESPN.com

SHANGHAI, China -- When Cindy Feng first saw golf balls, she thought they were food. At Sand River Golf Club in Shenzhen, China, the bright white spheres, arranged neatly on plastic trays, looked to the 4-year-old just like tangyuan, the round dumplings made of glutinous rice flour traditionally served during the first full moon of the Chinese New Year. Then, when her father told her there was a golf term known as a "fried egg," young Cindy was sold. "I was like, 'Cool! Golf is full of food!'" ...

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