On Friday, Qwest Films will present a special screening of the new lesbian film Finding Juliet accompanied by a live music soundtrack performance by Jette Kelly. The screening also includes a three-course meal before the film, which is included in the ticket price.

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.

Summertime means a lot of things to a lot of people. For me, summer means that the local growing season is in full swing, and that I have a box of produce waiting for me every Saturday for pick-up at the Adams Morgan Farmers Market two blocks away from my house. This past Saturday’s box was particularly exciting. It contained the first realfruts of the season (peaches and apricots), string beans, radishes, spring onions, green garlic, broccoli, cauliflower, basil and arugula. What a bounty! The box also contained something else this week, something that stirs ancient memories: a giant zucchini.

As you may have been able to tell, I’m a fan of reality television. One of my favorite shows is Bravo’s deliciously addictive Top Chef, which is hosted by the gorgeous Padma Lakshmi. So when I found out that Padma had teamed with one of my favorite bands, Eels, to shoot a music video for their song “The Look You Give That Guy,” I was excited by the cultural synergy. The video’s a little odd, but it’s classier than some of Padma’s earlier work, which I’ve (gratuitously) posted below. Enjoy!

You’re invited to join Veg Out, the LGBT group within the Vegetarian Society of DC, for dinner at Great Sage in Clarksville, MD.

I’ve been focusing so far on two very important aspects of green living: food and transportation. Choices we make every day in regards to what we eat and how we get around greatly impact the environment. These two aspects also interact with one another when it comes to the source of the foods we eat. Locally grown produce is about the healthiest thing you can eat, as it is low on the food chain and doesn’t require a lot of resources to travel from the farmer’s field to your supper plate.

One easy way to secure a lot of fresh, local produce is to participate in Community Supported Agriculture (CSA). This potentially cryptic term is actually just what it says: agriculture supported by the local community. Here’s how it works. You pay up front and then get a weekly supply of fresh vegetables delivered to your door or a farmer’s market near your house. Unlike when you buy produce at the grocery store, you actually help pay the farmer for the resources used to grow the food, it actually belongs to you in a way. You basically buy a “share” of the farmer’s yield, which is why CSA is often called “farm share.”

I’m nominating frozen meat entrees as the least green of all possible foods. Unfortunately, they are often the most convenient for busy people on the go, and make up the a good sized portion the caloric intake of a lot of people I know. So, what’s so bad?