Originally published on Tue February 19, 2013 8:36 am
Credit Sandra Mu / Getty Images
If you've ever played around with one of those carbon or water footprint calculators, you probably know that meat production demands a lot from the environment — a lot of oil, water and land. (Check out the infographic we did on what goes into a hamburger last year for Meat Week.)
But have you thought about your meat's phosphorus footprint? Probably not.
Even though he estimates he's made hundreds of thousands of them, Scott Drewno says pork potstickers never get old. In fact, they are the food the executive chef of The Source by Wolfgang Puck, a fine dining Asian fusion restaurant in Washington, D.C., says he would take to a desert island.
"They're everything you want in a dish — salty, savory, filling," says Drewno, as he lovingly holds up one of three bowls of ground pork he planned to season and stuff into dumplings before our eyes.