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Really? No Shit!....Yes, Shit.
| by Tim Wolfe | 12/14/06 | 207 views |
A major story in the newspapers as of late has been the sudden outbreak of E. Coli in more than 5,800 Taco Bell restaurants across the country. According to Alex Veiga of the Associated Press, some 70 customers along the East Coast have been affected by the potentially harmful disease in recent weeks. The incident resulted in the temporary closing of several Taco Bell branches, primarily in New Jersey, Pennsylvania, and New York. Ultimately, a huge decline in sales occurred. Green onions were thought to be the source of the bacteria.
Ok, enough with the facts. Everybody watches TV, and you’re full aware of the circumstances. But c’mon, was anybody surprised? Could you honestly go to Taco Bell, look behind the counter at the kitchen, and tell somebody that you are shocked that this happened? Anybody who has ever eaten four soft shell tacos, a Mexican pizza, those cinnamon twist things (which by the way were the best thing Taco Bell ever did), and a Chalupa for $4.75 can tell you about the after-effects. I personally have never walked out the doors with the feeling that I made a good decision in choosing the Bell. On more than one occasion I was convinced that I would rather eat that talking dog from the commercials. At least I would know what I was eating, and if I spoke Spanish I would have someone to talk to before the meal.
The fact that something like this did not occur sooner is amazing. Either this really is the first outbreak, or Taco Bell is just very good at covering themselves up, cause I know I’ve gotten at least three diseases from that place. The stories from friends who were daring enough to work there are disgusting, revolting, and too filthy to be funny. The food at Taco Bell isn’t even bearable enough to be drunk-food. Have you ever heard someone suggest Taco Bell during a 3:00 a.m. drunken stumble along Main Street? Nope. Only one question remains: why do we keep eating there? We see how gross that lame excuse for food is, so why do we persist? The answer: it’s cheap as dirt. If Taco Bell were to charge any more for its food, it would be about as popular as Bojangles. It’s about time the expected occurred. I’ve been waiting for something like this to happen with Taco Bell since junior high school. So, what took so long E. Coli?
     
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University of Delaware
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