Spirit Magazine - September 2013 - (Page 64)

1 Often dipped in chocolate for extra flourish. MEAL OF FORTUNE A takeout fave’s fabled history. Indisputably the most ubiquitous odd-shaped confection in America, the fortune cookie stems from the moon cake, a pastry served in 14thcentury China. In an effort to plan a revolt, bakers once slipped messages inside, sparking the concept of cookie communication. But the prefab treat we’ve come to love originated during the California Gold Rush in either San Francisco or L.A., depending on whom you believe. Today, Brooklyn’s Wonton Foods is the country’s biggest producer of both cookies and fortunes. As for the wisdom found in the rest of the cellophane-wrapped treats being made in the U.S., remarkably it mostly falls to two scribes: Steven Yang of San Francisco, and his former employer, Yong Lee of Boston, who cut ties in 1993, apparently following a common cookie adage: “A journey of 1,000 miles begins with one step.” 64 SPIRIT SEPTEMBER 2013 5 Poppy-seed paste is a traditional filling. 4 Meringues are fat free!

Table of Contents for the Digital Edition of Spirit Magazine - September 2013

Contents
Gary's Greeting
Gary's Greeting en Español
Star of the Month
Freedom Story
From the Editor
Your Words
Your Pictures
Media Center
Eat Drink Sleep
The Numbers
Business
Chomp, Chomp
"Are You Famous Amos?"
Health
Calendar
Fun!
Spotlight
Community Outreach
Products and Services
Flight Service
Terminal Maps
Information
Rapid Rewards Partners
Route Map
The "If" List

Spirit Magazine - September 2013