The earth made us who we are today, and no matter what we think, she isn't done, yet. Her stretching and belch- ing can be felt and heard around the world. It seems this spinning tub of lard's behavior is her way of saying, "I am in this too, you knowhellip;" To put it bluntly; her antics do affect each and every living thing on earth and the environ- ments we live in.

That's why I prefer to see myself as a caretaker on the globe, giving a listen regularly to what the old gal needs, keeping her calm and less frustrated. I know if I pay attention and re-balance my personal echo system that the reward will be an abundance in my summer vegetable and edible flower garden.

Environmentalist John Muir said it best, calling earth's ecosystems, "the invisible cord," a ribbon weaving all living things together. It's critical thinking, really when consider- ing the echo systems among us. Even a potted patio garden should be environmentally friendly, supplying good bugs and plants that shade during the heat of the day; of course a good douse of all-natural fertilizer couldn't hurt.

I was out among some of the most beautiful environments of Walla Walla yesterday, stopping-in for a visit with wine- maker Ryan Raber of Tertulia Cellars. I was given an early taste of the soon-to-be-released 2012 Viognier, a wine this local winemaker has always made so beautifully with little residule sugars, yet nuances dancing in sweet frofrolity. This years vintage is no exception. At just 18 dollars a bottle on the tasting room shelf, the 2012 Viognier is "muse in a glass," something I say when a wine leaves my mouth bellowing in puddles of soft viscosity.

Tasting notes for Tertulia Cellars 2012 Viognier begin with nose buried deep in the glass, crushed star thistle opens the senses. At first sip a walloping swoosh of bright lemon verbena, liquid amber entangles a chopping of fennel fronds and wild alfalfa, wrapping the tongue in a soft mellow finish. This early spring white is extraordinary in taste, pairing well with an afternoon in the garden, crisp organic salads, roasted vegetable sticks, fruits and cheese.

Readers, until next week, "Eat Art, Drink Imagination!"

Roast Fennel and Leek Sticks

1-bulb fennel1/2-bunch leek whites only

2-tablespoon olive oil

1-teaspon each: coarse salt, cracked black pepper, mincedgarlic

Preheat oven to 350 degrees. Cut fennel and leeks into con- cise stick shapes about 2-inches tall by 1-inch thick. Rub each stick in olive oil ,sprinkle in salt, pepper and garlic. Place on parchment lined sheet pan; roast 35-40 minutes to toothsome. Remove and cool sticks on pan until room temperature. Place cooled sticks on platter with a green onion watercress sour cream dip and a bottle of 2012 Tertulia Viognier.

Contact Judith at: www.chefjudithhenderson.com.