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Friday, March 2, 2012

Emory breaks the world record for longest line of tacos

RECORD BREAKING MEASUREMENT The longest line of tacos featured sustainable seafood and produce. The line measured 654 feet and 5 inches. The line had 1457 fish tacos.
  • Joeff Davis
  • RECORD BREAKING MEASUREMENT The longest line of tacos featured sustainable seafood and produce. The line measured 654 feet and 5 inches. The line had 1457 fish tacos.

“Inside out, inside out,” shouted Pasta John, an Emory University chef while directing co-workers and volunteers in the creation of the world-record breaking longest line of tacos outside of the Dobbs University center on the Emory campus yesterday afternoon.

The 654 feet and 5 inch long taco line, which was made up of a total of 1457 fish tacos all touching, successfully broke the World Record for longest line of tacos. The record-breaking feat used over 250 pounds of sustainable Alaskan Pollack, according to Michel Henri Wetli, Emory Campus Executive Chef. Emory originally achieved the record in 2011, with a record setting 260 tacos measuring 121 feet, before being bested by Michigan State University with a line of 847 tacos, finally, in early February, the University of Rochester claimed the record with 1036 tacos on February 8, 2012.

“It is about 3 things, breaking the world record, promoting sustainability and promoting healthy eating,” said Chef Wetli.

With the record broken and the announcement “Let’s eat,” from the stage, the crowds descended on the tacos, “it tastes like cole slaw,” said Darrell Spearman, an Emory senior after taking a bite, “and that’s not good.”

After the initial rush to eat the tacos, hundreds of fish tacos were still on the table. At the end of the event Welti estimated 87% of the tacos were consumed, leaving about 190 to be disposed of.

The line of tacos was equal to more than two football fields.
  • Joeff Davis
  • The line of tacos was equal to more than two football fields.

The tacos were made up carrots, onion, cabbage, flour tortillas, Alaskan Pollack and cole slaw. All products were local except the onion and the fish.
  • Joeff Davis
  • The tacos were made up carrots, onion, cabbage, flour tortillas, Alaskan Pollack and cole slaw. All products were local except the onion and the fish.

To get the record all tacos had to be touching at the time of measurement.
  • Joeff Davis
  • To get the record all tacos had to be touching at the time of measurement.

After the measure Emory students were invited to chow down on the tacos.
  • Joeff Davis
  • After the measure Emory students were invited to chow down on the tacos.

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