Biggest Burrito in Kansas

A taco restaurant in Newton, Kan., will be in next year’s “Guinness Book of Records” for making a half-ton burrito 1,597 feet, 9 inches long. It was for the Chisholm Trail Festival, which commemorates the 19th-Century cattle drives that went through Newton, but it was not a beef burrito. Cheese and bean all the way.

Rocky Mountain Guy

The Alferd E. Packer Grill, a dining hall at the University of Colorado, is named after a Colorado pioneer who went into the mountains in 1874 with a party of gold miners and came out the next spring alone. He confessed that as miners died of starvation during the winter, the survivors would eat them. He was convicted of cannibalism, served a prison term and went on to become a fine, upstanding citizen who never ate anybody again.

Kiss Me, I’ve Got Redirected Breath

Monjay is an odorless pill that has “the property of directing the digestive

process away from the formation of socially embarrassing and/or personally discomforting

substances.” Translation: It prevents gas and--this is the amazing part--keeps onions and garlic off your breath. (It’s derived from yeast, and persons allergic to yeast should consult a physician before using it.) The order line is (800) 553-1224.

Chunky Sailing on the Colorado

Two and a half billion pounds of peanuts were made into peanut butter last year, enough to coat the floor of the Grand Canyon.

Cool Fast Food

A Domino’s Pizza in Aspen, Colo., makes deliveries in a red Porsche.

The Wretched Sous Chefs of Your Teeming Shore

Why have French chefs been coming to this country? Nation’s Restaurant News reveals one reason: In France, a hotel executive chef makes only $22,000 a year, but here he can expect $63,000. Even a pastry chef, who might get $17,000 over there, can earn $31,000 here.

You Are What You Like to Eat

Scientists are rediscovering a study done in Sweden 15 years ago on the nutritional importance of liking what you eat. In one part of the study, Swedes were served spicy Thai food and Thais were fed bland Swedish food, and both absorbed much less iron than they had from their own diet. In the second phase, the researcher took a number of wholesome ingredients and presented them both as an attractive meal and an unappetizing mess. People absorbed less iron from the mess.