Using a custom-built, 14-foot-frying pan, the 4,010-pound meal included 800 pounds of chicken, 500 pounds of onions, 400 pounds of carrots, 300 pounds of broccoli as well as peppers, green beans, bok choy, peanuts, basil and garlic. It was cooked in 50 pounds of canola oil.
Ken Toong, executive director of Auxiliary Enterprises at UMass-Amherst, says the purpose was to stress sustainability and promoting healthy eating as many of the vegetables were grown at a student-run farm.
- Gaza Kite Festival: Children Claim World Record
- Competition Brews To Become ‘World’s Heaviest Woman’ In Guinness World Records
- Akshat Saxena born with 34 fingers and toes set a Guinness World Record for most digits
- Kingdom Tower in Saudi Arabia to set a world record as the tallest new mega-skyscraper
- PTSD-Gene Link Found In Northern Illinois University Students After Campus Shootings
There are no comments yet. Why not be the first to speak your mind.