Judith Henderson’s Wine & Country Living

I feel great venerability talking about the American food chain. While Americans figure out how to slow down their lives and curb spending, the average household is becoming revolutionary in regaining its own self-reliance. However, it does put a stick in the wheel when you realize most commercial American farmers do not put our best inter- ests first, continuing to apply massive amounts of chemicals and pathogens into the earth, carcinogens and genetically modified organisms into feed lots.

The thing is we are no longer isolated by distance. People talk with one another on Facebook, email, cell phone and over coffee. And in my community, the popular topic of con- versation today is bees, better farming practices and alterna- tive energy.

In fact, I recently heard about the American bee popula- tion dwindling while sipping a beer with a friend. I didn’t realize the bee was not just having a bad year; it’s literally dying off, due to years of chemical-pathogen poisoning. Sci- ence proved its pathogen point in front of Congress with little interest. And I say “little” because a year has passed and nothing has been done to help brother buzz while the almond industry goes belly-up. I just want to know, “who’s the keeper of the earth; Monsanto?”

It’s evil really. Congress believes once US soil is depleted of all nutrients we can rely on foreign food imports. But what’s wrong with this picture besides giving our national independence away? How about three environmental issues: carbon footprint, putting our American farmers out of busi- ness and what standard of food would we be eating if solely relying on imported foods.

Using our first amendment, lovers of the land have succeeded in empowering rural America and city rooftop gardeners to sustainability. If we want a great life, and who doesn’t, planting an organic garden encouraging local bees and taking a great wine into the garden is our best bet!

I found a beautiful red wine for my garden visit; Mannia Cellars 2009 RoseAnne Red, 58% Merlot, 25% Cabernet 17% Cab Franc. Don and Nicole Redman own and operate the Walla Walla winery; tasting room open Thursday, Friday and Saturday.

RoseAnne Tasting Notes: with first swirl, ruby legs wrap the bowl. Nose buried deep in the glass, a profusion of wild violets open the senses. With first sip, a smattering of raspber- ry fruit paints the cheek in soft allspice; tongue long swathed in blueberry and cedar chip tannins. Paring suggestion: slow baked torte layered in organic vegetables & Swiss cheese.

Readers, until next week, “Eat Art, Drink Imagination!”

Seasoned Butter Torte

1-onion diced

4-cloves smashed garlic

½-cube butter

1-teaspoon allspice

In a sauté pan add all ingredients; sauté until caramelized, layer all with chard, bells, potato and grated Swiss cheese, bake covered for 40 minutes at 375 degrees, pair with Mannia Cellars 2009 RoseAnne Red.

Hear Judith’s food and wine commentary, Feats! brochure and food photos: chefjudithhenderson.com.

[Editor’s note: the opinions expressed in this column are those of the author alone, and do not reflect the opinions of The Times or its editorial staff.]