On Mondays, Michael explores the world of environmentalism and its intersection with queer culture in the column It’s Easy Being Green, despite what Kermit says.

Starting today, this column is going to be something completely different.  As I’ve brought to your attention before, the production of meat for human consumption is one of the largest contributors to global warming greenhouse gases and other pollution.  Instead of continuing along with an intellectual discussion of self-greening, I’m going to start showing people how to make delicious food that doesn’t harm the environment.

Today is the first of a hopefully long series of videos spotlighting cooking technique and vegetarian cuisine.  I have to mention that today’s clip was filmed a few months ago, so the items I’m cooking with are not likely any longer in season.  So, if you want to cook and eat local produce, you might not be able to make this recipe until next summer.  However, if you don’t care where your broccoli and basil come from, then get cracking.

There is much more to come, and most recipes will be seasonally appropriate, too.  Enjoy.

** Update:  Turns out the 10-minute limit is still in full force, despite what someone told me.  We’ll edit it into clips and get it re-uploaded ASAP. **

** Update 2: Should be fixed now. Check out the video. **

Cooking with Zack and Michael, Episode 1
Pesto Pasta Salad with Broccoli, Walnuts and Radishes.