Get the recipes:Tepary Beans With Chile-Agave Glaze: https://nyti.ms/35JilKKKaddu (Sweet and Sour Butternut Squash): https://nyti.ms/2IWMgWPSweet Potato Bebinca: https://nyti.ms/3lN5AEIJollof Rice: https://nyti.ms/3kLrruMCoconut-Braised Collard Greens: https://nyti.ms/3frpB1nMost Thanksgiving dinners this year will be smaller, yet the day's environmental impact may still be significant. So how can the meal be made more sustainable?Follow along as Priya Krishna talks with Dominique Drakeford, an environmental educator and a founder of Sustainable Brooklyn, an organization that aims to make sustainability more inclusive. They'll cook together and discuss how small measures like reusing ingredients, and broader efforts like rethinking our relationship to the holiday, make a difference in reducing waste.How to Do Thanksgiving With Less Waste: https://nyti.ms/2Kq3GftFind Dominque: https://www.instagram.com/dominiquedrakeford/https://www.sustainablebk.co/ ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
