Crispy Quinoa & Roasted Vegetable Kale Salad – Minimalist Baker

This salad is winter comfort in a bowl. Warm roasted root veggies, crispy quinoa, and a tangy balsamic dressing combine for a nourishing salad so tasty it’ll make you crave kale!

Bonus? It comes together in just 30 minutes when using pre-cooked grains. Let us show you how it’s done!

In the spirit of keeping things COZY, this quinoa and kale salad begins with roasting veggies to add warmth and sweetness. We love bell pepper, carrots, onions, and beets for a vibrant array of colors and nutrients, but feel free to swap in your favorite root veggies!

Next comes leftover cooked quinoa and sliced shiitake mushrooms seasoned with coconut aminos for sweetness and depth. Baking in the oven makes the quinoa crispy (YUM, it’s a quinoa game-changer!), and the mushrooms become slightly caramelized.

While those are in the oven, we massage the kale with balsamic vinegar, olive oil, tahini, salt, pepper, and garlic powder. It adds so much flavor, doubles as a dressing, and helps turn normally fibrous kale into a tender, easier-to-digest green!

All that’s left is adding the roasted veggies, quinoa, and mushrooms and garnishing with your choice of toppings. We love avocado for richness, toasted almonds (or other nuts/seeds) for crunch, and vegan parmesan cheese for saltiness.

We hope you LOVE this roasted vegetable & quinoa kale salad! It’s:

Vibrant
Warming
Savory
Nourishing
Subtly spicy
& SO delicious!

It’s a satisfying meal on its own, or for extra protein, you can add Quick & Easy Crispy Tofu, Lemon & Herb Roasted Chicken, or Crispy Skin Salmon.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Crispy Quinoa & Roasted Vegetable Kale Salad

A comforting winter salad with balsamic and tahini-massaged kale, crispy quinoa, Italian-spiced roasted veggies, and toasted almonds for crunch. Bursting with flavor, just 30 minutes required.
Author Minimalist Baker
Servings 2 (Entrée servings)

ROASTED VEGGIES

QUINOA + MUSHROOMS

SALAD + DRESSING

FOR TOPPING optional but so good

If you haven’t already prepared your quinoa (or grain of choice), do so now on the stovetop or in the Instant Pot. Let cool, then proceed to step 2. (Note: Time to cook grains is not included in total prep / cook time).
Preheat your oven to 375 degrees F (190 C) and line two small baking sheets with parchment paper.
To one baking sheet, add the chopped carrots, bell pepper, onion, and beet. Toss the vegetables with 2 Tbsp of oil (adjust if altering batch size), Italian herbs, red pepper flakes (optional), garlic powder, salt, and pepper.
To the second baking sheet, add the cooked, cooled quinoa and sliced shiitake mushrooms. Toss with 2 tsp of oil (adjust if altering batch size) and coconut aminos. Roast the veggies and quinoa for ~20 minutes or until the vegetables are tender and golden brown and the quinoa is crispy. Toss as needed to ensure even cooking.
To your serving bowl or a mixing bowl, add chopped kale, balsamic vinegar, olive oil, tahini, salt, black pepper, and garlic powder. Massage for 1-2 minutes to combine and slightly tenderize the kale. Set aside.
To serve, top the kale salad with the crispy quinoa and mushrooms, roasted vegetables, and desired additional toppings, such as avocado, hemp seeds, toasted almonds, and vegan parmesan cheese (all optional).
Enjoy right away or store leftovers in the refrigerator for up to 24 hours, or 2-3 days if leaving out the avocado.
*For more protein, add additional hemp seeds or quinoa, pan-fried salmon, roasted chicken, or crispy tofu.
*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 465 Carbohydrates: 54.3 g Protein: 12.3 g Fat: 23.9 g Saturated Fat: 3.3 g Polyunsaturated Fat: 6.5 g Monounsaturated Fat: 12.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 733 mg Potassium: 1160 mg Fiber: 12.5 g Sugar: 18.9 g Vitamin A: 2076 IU Vitamin C: 154 mg Calcium: 316 mg Iron: 6.6 mg

Unique Heirloom Vegetable Varieties and Their Journey to Your Garden – MIgardener

The garden has so many different types of vegetables. But within each type is a variety. Some of these varieties have been saved, cultivated, and preserved for hundreds and in some cases even thousands of years. In this blog post, we will cover the back story of some very exotic, yet beloved heirloom vegetable varieties. Maybe consider adding some of these to your garden! 

Zapotec Pleated tomatozapotec pleated tomato

Tomatoes are native to western South America and were first domesticated by indigenous peoples in that region. The Zapotec people, who are indigenous to the southern Mexican state of Oaxaca, likely obtained tomatoes through trade or cultural exchange with other indigenous groups in the region. The tomato has deep ribs or “pleats” and has been grown in Oaxaca for hundreds of years. Commonly roasted for making salsa, tomatoes are seen as the second most important vegetable in Mexican cuisine.

Oaxacan Green Dent Corn

Oaxacan Green Dent Corn, also known as “cacahuazintle” is a traditional variety of corn that is native to the Oaxaca region of Mexico. It is believed to have been first domesticated by the Zapotec and Mixtec indigenous people in the region several thousand years ago. The Zapotec and Mixtec people have a long history of cultivating different varieties of corn, and Oaxacan Green Dent Corn is considered to be one of the oldest and most diverse varieties. The corn is characterized by its green color, dent or indentation on the crown of the kernels, and a unique flavor. It is used in traditional dishes such as tamales, tortillas and pozole.

Cherokee Trail Of Tears Bean – 

The Cherokee Trail of Tears Bean is an heirloom bean variety that is named after the forced migration of the Cherokee Nation in the 1830s, known as the Trail of Tears. The Cherokee Trail of Tears Bean has been passed down through generations of Cherokee farmers and gardeners. The bean is thought to have been grown by the Cherokee people before and during the Trail of Tears, and it is considered to be a reminder of the resilience and perseverance of the Cherokee people. The beans are known for its small size, but with a rich nutty flavor and creamy texture. 

Poona Kheera Cucumber – poona kheera cucumber

The Poona Kheera Cucumber is a variety of cucumber originated in the Pune district of Maharashtra, India as early as 1890. The name “Kheera” means cucumber in Hindi, and “Poona” is the former name of the city of Pune. This variety of cucumber is known for its crisp texture and sweet, mild flavor. It is commonly used in Indian cuisine and is often eaten raw or pickled. This cucumber is also brown in color and not like other green cucumbers. 

Black Futsu Squash –  black futsu squash

A variety of winter squash that is known for its dark, almost black skin and its unique, sweet and nutty flavor. It is believed to have originated in Japan where it’s seeds have been preserved for over 200 years. Squash have been of cultural importance to the Japanese people for centuries. These squash are covered with bumps, which indicates it is a more wild strain of squash. The smooth skin as seen on more modern day pumpkins is a long process of breeding to prioritize a smooth skin, without bumps. Wild genetics are seen as hardier and more resilient to adverse climate conditions. 

Tiffen Mennonite Tomatotiffen mennonite

Originated from the Mennonite community in the Tiffen, Ohio area of the United States. This tomato was brought over from germany by German Mennonites escaping germany in the early 1920’s. When they arrived, they settled in communities all across the United States, and brought with them their seeds and extensive knowledge of farming and gardening. This tomato is used for paste, canning, juicing, and sauce, and is of high cultural significance to the Mennonite community even till today. 

Mayflower Beanmayflower bean

It is believed to have been brought over by the Pilgrims on the Mayflower in 1620, when they arrived to the Plymouth colony in Massachusetts. The variety is believed to have been a staple in the diet of the Pilgrims and Wampanoag people, who taught them how to cultivate the bean. Having a long shelf life once dried provided a protein source through winter when hunting was not as fruitful. Used as a drying bean, it was boiled in soups and stews, and even traded for meat from local Native American tribes.  

 Regardless of the variety, this is just a small sample size of all the amazing varieties that exist, and all of the heirlooms that exist have amazing back stories worth looking into. Happy gardening!  

Grow Bigger,
Luke

Calls for action as inquiry finds supermarkets’ cosmetic fruit and vegetable standards cause food waste – ABC News

A NSW parliamentary report has recommended restrictions be put on the major supermarkets to stop farm produce being sent to waste for minor visual defects or being slightly misshapen.  

Key points:

The inquiry into food security found the cosmetic standards were creating significant food waste.

The committee chair, Independent MP Alex Greenwich, said it was unacceptable during a cost-of-living crisis.

“We’ve got perfectly good food that doesn’t meet some of the cosmetic standards of the big supermarket chains being forced into waste because, you know, a zucchini is bent the wrong way or a banana is the wrong colour,” he said. 

According to figures from the Department of Environment, Australians waste the equivalent of 312 kilograms of food per person annually, costing the economy an estimated $36.6 billion a year.

At the Sydney Markets, the largest fresh fruit and vegetable wholesale market in Australia, veteran vendors who sold to the supermarkets and the public said food was thrown out by the tonnes if the shape or size was not perfect.

“When you come here and see all that wastage … it’s crazy, it shouldn’t be happening,” Zayde Naman from Sydney Imperial Deliveries said.

A pile of fruits and vegetables on the ground with a shovel visible in the foreground.

Mr Naman said consumers and supermarkets needed to address the high standards that were causing food wastage.

“I do feel like the standard’s pretty high … at the end of the day as long as it cuts right, and it tastes right, they can put it on a plate,” he said.

The report into food security recommended the government impose restrictions on the major retailers that would limit the amount of produce rejected and sent to waste.

“We need to make sure there is a clear framework, that there are policies that are enforceable to make sure that there’s perfectly good fruit and vegetables not going to waste,” Mr Greenwich said.

“It will drive down the cost for fruit and vegetables making it more accessible for more people.”

Cherry grower Guy Gaeta and backpacker Sabrina Monibello pick cherries at the orchard in Orange.

Farmers fed up

NSW Farmers said the long-standing practice meant large volumes of produce did not even leave the farm out of fear of getting rejected, as growers did want to pay for freight on produce that would end up in the bin.

“They just knock it back because it doesn’t meet their standards but there is nothing wrong with that fruit,” NSW Farmers horticulture committee chair and Orange-based apple and cherry grower Guy Gaeta said.

Mr Gaeta said the practice was also creating unrealistic expectations from consumers about what fresh produce looks like.

“We don’t make them in a factory you know… we don’t mix them like baking a cake, it’s mother nature,” he said.

In a statement, Woolworths said it worked closely with growers to meet consumer demand in a sustainable way. 

“Our specifications are adaptable and respond to the quality, quantity and availability of produce in market, which is affected by seasonality, supply and weather,” a spokesperson said.

Coles did not respond to a request for comment.

Get the latest rural news

Healthy Vegetable Soup Recipe [Detox Soup] – The Healthy Maven

Too often is soup overlooked for its detoxing abilities and delicious flavor. Ditch the salads this season and reach for a bowl of healthy vegetable soup! Bring on the healthful goodness with this delicious & hearty Detox Soup Recipe!

Boy do I have a treat for you! And by treat I mean detox because after the holidays I don’t want to look at anything containing sugar. That’s a lie but still this Detox Soup Recipe, I could stare at all day.

What is a soup detox?

It’s interesting to learn how different people define “detox” and what their healthy resolutions are for the new year. For some people it means banning those sweets (not my style but #youdoyou) and for others it means trying to eat more veggies. Many of you focus on getting in more exercise or watching your portion control.

My goal (which is not exclusive to my new years resolutions) is to eat mostly unprocessed foods, stay active and eat the rainbow. To be honest, it’s not even really a goal. It’s just simply the way I live. 

A Healthy Take on Detoxing

Detox is kind of a loaded term. I’ve had people ask me when this recipe will “take effect” and they will start to feel the detoxing impact. Here’s the truth: You won’t. To me, a soup detox means focusing on vegetables and feeling good in your own skin. After eating lots of cookies and sweets, I too start to crave ALL.THE.VEGGIES. It’s not a means of weight-loss but simply wanting to not feel like I’m oozing sugar out of my pores. I know you know what I mean!

All too often salads take the crown for the ultimate in detox dishes and soups are entirely forgotten. When people tell me they don’t like soup it literally crushes my soul. How could you not like soup? There are millions of different flavour combos, you can throw everything but the kitchen sink into them and you can get your entire days worth of vegetables into one bowl. And this classic and healthy Vegetable Soup Recipe is certainly no exception.

Ingredients in Healthy Vegetable Soup [Soup Detox]:

This healthy soup recipe is gluten-free and dairy-free and made with 7 different types of vegetables (8 if you count the parsley!). Here’s what you need:

RELATED: Grab this Immune-Boosting Soup Recipe

How to Make This Healthy Vegetable Soup Recipe:

There are 8 different types of vegetables in this Healthy Vegetable Soup Recipe. Well there is if you count parsley. I have a preference for certain veggies but I welcome you to change them up. Not a fan of string beans? Replace with cauliflower! Love broccoli? Throw that in. That’s the best part about this soup detox recipe, it’s easily customizable.

If you’re looking for a protein boost, throw in some chicken or beef or even beans  or just leave it as is when you need a fresh start. Vegetables have never tasted so good.

Bonus points: use some homemade bone broth for an extra dose of vitamins and minerals.

Can You Store + Freeze This Detox Soup Recipe?

One of the reasons I love soup is that you can make one big batch and have meals all week or you can freeze leftover and have a balanced meal on a busy night.

To store – let cool in the refrigerator in an airtight container – it’ll keep for up to five days.

To freeze – If you need to store it longer than five days, let it cool in the refrigerator first and then transfer to the freezer. It’ll keep for up to three months!

Too often is soup overlooked for its detoxing abilities and delicious flavor. Ditch the salads this season and reach for a bowl of soup! Bring on the healthful goodness with this delicious & hearty Detox Vegetable Soup!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 68 servings 1x
  • Category: Soup
  • Method: Cook
  • Diet: Vegan
  1. Heat up a large pot over med-high heat and add olive oil.
  2. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
  3. Add in garlic and bell pepper and cook for 1 minute.
  4. Add in green beans and cook for another minute.
  5. Top with diced tomatoes, vegetable stock and spices and give it a stir.
  6. Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
  7. Add in kale and cook for 5 more minutes (it will wilt).
  8. Top with fresh parsley and serve warm.
  9. Will keep for a week in refrigerator and freezes well for several months.

Keywords: Detox soup, detox vegetable soup, vegetable soup

LIKE THIS RECIPE? Here are a few others you might enjoy:

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Boost Your Workouts: How to Choose the Right Music – Vegetable + Butcher

You carved out time in your schedule to commit to a workout. You ate the right meals and snacks, and you’re well hydrated. You do your workout- hooray- but you leave feeling like you could’ve given more. Leave feeling like the intensity could’ve been greater, that your breath could’ve been more focused, that your mind-muscle connection could’ve been better targeted. If this is you, it might be your sign to modify your workout playlist.  

There’s no shortage of research when it comes to music’s impact on our brain. We feel happier, more energized, and less stressed when we put on our favorite tunes. But creating a workout playlist is more than just listening to music you know you like; it’s about matching the tempo of a song to the intended intensity of your workout. The easiest way to do this is to create a diverse playlist whose BPM (beats-per-minute) correlates with the style of workout you’re doing. The BPM in a song will help you keep your pace steady, better time your reps, and lock you in to focus on your breath work and heart rate. You’ll finally be able to leave your workout feeling satisfied with the effort you put in.  

The great thing about BPM is it knows no genre. You can find country, K-pop, house, and reggaeton all on the same workout playlist. Take this opportunity to add in a few songs from genres you’re less familiar with. You’ll find yourself grooving in a way you’ve never experienced before, and your workout will thank you later.  

BPM and workout type 
Warm up/cool down: 100-140 BPM 

In order to have a great workout, you need to properly warm up. Whether you’re doing dynamic stretches or quick cardio to get your blood flowing, the way you warm up sets the tone for the workout you’ll have. Set yourself up for success and pair your warmup with music that is going to get your heart rate in its target zone.  

The cool down is just as important, so make sure you’re choosing music that is on the lower end of this range. This will help you slow your breath down to match the tempo of the tunes and restore your body to its normal condition.  

Yoga: 60-90 BPM 

Creating the right playlist for your yoga session means selecting songs that can match breathe to beat. You want to flow with the rhythm and sync with the tempo to create true body awareness. Avoid music with lyrics as this can clutter the brain and influence the overall quality of your workout. Stick with instrumentals or slow house music.   

Strength Training: 130-150 BPM 

Finding the right music for strength training can be a little tricky. You want to pick songs that will motivate you, keep you engaged, and can dull your perceived muscle fatigue just a bit so you can push through those last reps. You don’t want to choose faster paced tempo songs as this can cause you to go through the reps too fast, and with poor form, which can lead to injury. You really want to focus on the BMP range when making your selections as this will allow you to keep your energy up but gives you enough time to focus on the mood-muscle connection for muscle activation. 

HIIT: 140-180+ BPM 

Tons of freedom with HIIT workouts when it comes to music. Since this style of workout is typically short, intense, and unsustainable efforts, coupled with several rests in between, there is a lot of fluctuation when it comes to your heart rate. When you’re doing kettlebell swings for 1 minute, your heart rate will be much higher than the rest you take in between each set. Most people don’t want to change their song every minute, so it’s best to have a variety of upbeat music options that fall in this BPM range. This is your chance to try some new genres!  

Making time to do your workout is half the battle. The other half is making sure it was worth your time. Factoring in the BPM of the songs in your workout playlist might allow you to see changes in your intensity, focus, and overall satisfaction with the effort you put in. Don’t be afraid to add some new bops you’ve never heard of! 

Lauren’s BPM Favs 
67 | Somewhere in Between – Wandercole 
108 | Your Love (Déjà Vu) – Glass Animals 
114 | Tarot – Bad Bunny 
140 | Vibe Out – Tems 
178 | Livin’ la Vida Loca – Ricky Martin 

Veganuary: Why You Should Go Plant-Based In January – Vegetable + Butcher

The Veganuary movement continues to grow year after year with close to one million people from around the world making the pledge in 2023. With a mission to improve human health, encourage mindful food choices, and protect the planet it’s hard not to feel at least a little bit inspired. If you’re joining in the fun, we

USDA Now Asking People to Register Their Vegetable Gardens for National Database – Business Game Changers

Healthy Foundation Pack!  Experience what it feels like to have a completely nourished body for the first time in your life!

“We welcome gardens nationwide to join us in the People’s Garden effort and all it represents,” said Secretary of Agriculture Tom Vilsack, “Local gardens across the country share USDA’s goals of building more diversified and resilient local food systems, empowering communities to come together around expanding access to healthy food, addressing climate change and advancing equity.”

Secretary Vilsack added: “We encourage existing gardens and new gardens to join the movement. Growing local food benefits local communities in so many ways, and we offer technical resources to help. Also, it’s a great way to connect with your local USDA team members.”

Again, it is important to point out that the mission statement of the USDA does not involve anything to do with keeping Americans healthy. In fact, their track record over the years has done the complete opposite.

Case in point: In December 2020, a scientific committee, composed of 20 academics and doctors, recommended cutting the limit for added sugars in the diet to 6% of daily calories from 10% in the current guidelines. The group compiled a massive trove of data and presented this request to the USDA citing rising rates of obesity and the link between obesity and health problems like Type 2 diabetes, heart disease, and cancer.

To be clear, you need absolutely 0% of your diet to be comprised of sugar but this panel seemingly knew the USDA — who hands out billions of taxpayer dollars to companies who specialize in addicting Americans to sugar — would never get behind a recommendation against all sugar. So, they offered a slight concession.

This scientific committee asked for a measly 4% drop in the USDA’s recommended sugar intake in foods — providing 835 pages of evidence showing the horrifying effects it is having on children and adults — and the USDA refused.

“The new evidence is not substantial enough to support changes to quantitative recommendations for either added sugars or alcohol,” Brandon Lipps, deputy undersecretary for food, nutrition and consumer services at the USDA told the Wall Street Journal at the time.

It is time to protect your family and your assets with Silver & Gold. Contact [email protected], tell them “Sarah sent you” and receive excellent service and the lowest prices guaranteed. Please prepare now.

Now, this same organization is claiming that it wants you to register your vegetable garden so it can place you in a database and put your healthy food source on a map — for your health, of course. You also get a cool sign for your front yard too.

While a handful of folks inside the USDA may have well-meaning intentions behind this program, the behemoth organization’s track record and history clearly indicate that the overwhelming majority of them do not care about your health. Not only do they not care about your health but most of their farm and food budget goes toward subsidizing products that directly harm your health.

So, skepticism over a national garden database run by this organization is entirely warranted. As the world teeters on the verge of nuclear war and economic collapse, remember that in times of war and economic downturns, food is more valuable than gold.

Pretoria women turn rubbish dump into vegetable garden | News24

Two Pretoria women have turned a rubbish dump into a thriving little vegetable garden, growing spinach and mutshaina (African spinach).

During the Covid-19 lockdown in 2020, Lufuno Doyoyo and Sinah Mudau decided to use a vacant piece of municipal land to grow and sell food in the community. With approval from the local councillor, they planted seeds on the small plot in Salvokop, just outside central Pretoria.

“We wanted to do something positive and be active,” said Doyoyo. “We were tired of just sitting and doing nothing.”

According to the City of Tshwane, about 1 000 people live in Salvokop, and many of them are unemployed.

With help from Doyoyo’s brother, the two women started clearing up the land and removing rubbish and soon they were surprised when a group of men joined in.

Doyoyo said:

They got inspired to help clean up.

They had to caution people to stop throwing rubbish in the area and later managed to put up a small fence in the front. Water to maintain their garden is connected straight from the street underground pipe.

They employ an assistant, Eugene Govi, who works in the garden while the two women do their own work. Mudau runs a food business just next to the garden, where some of the spinach is also being cooked.

They want to finish clearing the land and fencing it. They would also like to grow other vegetables. They sell about 20 batches of spinach and mutshaina per week, making roughly R200.

The money needed for Govi’s salary, seedlings and other costs comes from their own savings.

Doyoyo said they would like to learn more about growing food and intend to apply for help through the Department of Agriculture, Land Reform and Rural Development’s Comprehensive Agricultural Support Programme.

Eventually, they hope to create more jobs and to sell vegetables outside Salvokop.

U.S. Vegetable Prices Increased By A Whopping 38 Percent In November, But They Say Inflation Is “Under Control”

The mainstream media is trying really hard to convince all of us that inflation will soon no longer be a problem, but meanwhile food prices continue to soar to absolutely absurd levels.  In fact, we just learned that vegetable prices increased by a whopping 38 percent in November.  When I originally saw that number, I thought that it must represent the change from 12 months ago.  But that is not the case.  According to the Bureau of Labor Statistics, vegetable prices jumped 38.1 percent from October to November, and they are up a total of 80.6 percent over the past 12 months…

The price of vegetables from producers shot up 38% on a monthly basis in November — and jumped over 80% compared to November 2021 — according to the U.S. Bureau of Labor Statistics latest Producer Price Index.

Even after reading that, a lot of you are still going to have a very difficult time believing that these figures are actually real.

So I would encourage you to go to the official BLS website and see the numbers for yourself.

This isn’t an Internet rumor.

This is real.

As you can see from this chart, egg prices are also going completely nuts.

The price of eggs shot up 26 percent last month.

And over the past 12 months the price of eggs is up an astounding 244 percent.

The bird flu is the primary reason why eggs have become so expensive.  More than 50 million chickens and turkeys in the United States are already dead, and it is likely that millions more will die in the months ahead.

As for vegetables, the endless drought in the western half of the nation has absolutely crippled production.  In fact, one recent survey discovered that 74 percent of farmers in 15 western states “saw a reduction in harvests” in 2022…

A recent survey about the drought by the American Farm Bureau Federation of more than 650 farmers in 15 Western states found that 74 percent saw a reduction in harvests and 42 percent switched crops.

No matter how high the Federal Reserve hikes interest rates, food prices are going to continue to go up.

We all have to eat, and it appears that food supplies will get even tighter in 2023…

U.S. domestic supplies of key crops including corn, soybeans and wheat are expected to remain snug into 2023, according to the U.S. Department of Agriculture. The agency is forecasting U.S. corn supplies to fall to a decade low before the 2023 harvest, while soybean stocks were seen at a seven-year low and wheat ending stocks are forecast at the lowest in 15 years.

I am particularly concerned about the outlook for wheat.

The two largest wheat exporters in the world are projected to have very disappointing harvests in the months ahead, and this should deeply alarm all of us…

While flooding in Australia, the world’s second largest wheat exporter, in recent weeks has caused extensive damage to the crop which was ready for harvest, a severe drought is expected shrink Argentina’s wheat crop by almost 40%.

This will reduce global wheat availability in the first half of 2023.

A lack of rainfall in the U.S. Plains, where the winter crop ratings are running at the lowest since 2012, could dent supplies for the second half of the year.

So what does all of this mean?

The bottom line is that the global food crisis that erupted in 2022 is likely to intensify quite a bit more in 2023.

Food prices have already risen to very painful levels, and those that are being hit the hardest are those that live in the poorest countries

With food prices climbing to record peaks this year, millions of people are suffering across the world, especially poorer nations in Africa and Asia already facing hunger and malnutrition.

Food imports costs are already on course to hit a near $2 trillion record in 2022, forcing poor countries to cut consumption.

Every single day, more precious people are dropping dead from starvation.

Things are particularly bad in nations in eastern Africa such as Somalia

More than 200,000 Somalis are suffering catastrophic food shortages and many are dying of hunger, with that number set to rise to over 700,000 next year, according to an analysis by an alliance of U.N. agencies and aid groups.

But most Americans don’t even know that this is happening because they don’t see images of people suffering and dying on the nightly news.

If the mainstream media is not making a big deal out of this crisis, it must not be important.

Right?

Here in the United States, our politicians are trying to paper over our impending problems by borrowing and spending colossal mountains of money.

The national debt just crossed the 31 trillion dollar threshold, and the Wall Street Journal is reporting that the budget deficit for the month of November alone was a staggering 249 billion dollars…

The monthly federal deficit was a record-setting $249 billion in November, $57 billion wider than the same month last year, as Republican control of the House puts the government’s finances back in the political spotlight.

As the Fed raises interest rates, it is also raising our borrowing costs.

So the Fed can only go so far, because if they push rates too high it will literally collapse the finances of the federal government.

What this means is that the Fed is almost out of ammunition in their war against inflation.

And our politicians in Washington are ensuring that more inflation is on the way by borrowing and spending money at a pace that we have never seen before.

Meanwhile, the bird flu plague, endless droughts and bitterly disappointing harvests all over the planet will continue to suppress global food production.

What all of this means is that food prices are going to go a lot higher than they are now, and many of the famines that we are already witnessing all over the world will become quite serious.

Even though food prices are ridiculously high right now, I would encourage you to stock up while you still can.

Things are only going to get crazier in 2023, and most people will find themselves completely unprepared as conditions deteriorate all around them.

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About the Author: My name is Michael and my brand new book entitled “End Times” is now available on Amazon.com.  In addition to my new book I have written six other books that are available on Amazon.com including “7 Year Apocalypse”“Lost Prophecies Of The Future Of America”“The Beginning Of The End”, and “Living A Life That Really Matters”. (#CommissionsEarned)  When you purchase any of these books you help to support the work that I am doing, and one way that you can really help is by sending copies as gifts to family and friends.  Time is short, and I need help getting these warnings into the hands of as many people as possible.  I have published thousands of articles on The Economic Collapse BlogEnd Of The American Dream and The Most Important News, and the articles that I publish on those sites are republished on dozens of other prominent websites all over the globe.  I always freely and happily allow others to republish my articles on their own websites, but I also ask that they include this “About the Author” section with each article.  The material contained in this article is for general information purposes only, and readers should consult licensed professionals before making any legal, business, financial or health decisions.  I encourage you to follow me on social media on to be your Lord and Savior today.

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Vegetable patch thieves strike as some blame rising grocery costs of fresh fruit and veg – ABC News

Every year Sally* grows two varieties of potatoes for herself and a single mother who struggles with day-to-day expenses, particularly since the cost of fresh fruit and vegetables has soared. 

Key points:

Thefts from vegetable gardens are on the rise, with a researcher blaming the rise in cost of living

A UTAS researcher says a small number of people admitted to stealing or digging through people’s rubbish in a desperate act to put food on the table

Penalties for trespass can include a fine or a term of imprisonment, while penalties for stealing are wide ranging

But the retiree was disheartened when she discovered between 10 to 12 kilograms of potatoes had been ripped from her garden at her home at Mornington in southern Tasmania.

“It’s disappointing to watch and wait for your potatoes to grow, only for thieving mongrels come and steal them,” she said.

Sally said she grew the potatoes in the front yard of her home because that was where they got the most sun, but would now move the garden beds to the backyard due to the risk of theft. 

“It’s taken a lot of work to get these vegetables to a point where they can be harvested, only for them to be stolen”. 

Garden thefts on the rise 

Nick Steven watering plants in a community garden.

New Town community garden president Nick Stephen said while the theft of one or two vegetable plants does happen from time to time, he is concerned about an increase in the number of systematic thefts.

“Last weekend a member found that every single lettuce in the garden had been cut, which would have been around 50 or 60 lettuces,” he said.

“One member told me of their frustration when this happened after tending to the plants, growing and watering them for as long as they had”.

Zucchini growing in a community garden.

Another community garden on the outskirts of Hobart lost entire crops of carrots, garlic, corn and beetroot to thieves and is considering installing CCTV cameras or building fences around the property to prevent it from happening again. 

“The thieves will often come with knives to cut the vegetables and they do a good job of it,” community garden president Chris Keen said. 

“One member has essentially given up after he lost his crop to thieves … it destroys a sense of the community and we all become a bit more apprehensive”. 

Chris Keen works in a community garden.

Some members have already taken matters into their own hands by putting up signs or installing fences and netting around their garden bed in a bid to discourage thieves. 

“I pulled up all of my garlic early because I noticed someone had been poking around in my garden and a few people had theirs stolen from neighbouring beds,” Mr Keen said. 

“The culture of the garden is to be open and encourage the community to come in and share their knowledge … so this lack of trust is disconcerting”. 

These two community gardens regularly donate excess vegetables and herbs to charities, international students and migrants who are new to Tasmania.

It means these garden thefts not only impact individual members, but could potentially lead to less produce for people who are finding it difficult to afford fruit and vegetables. 

“You can understand people are doing it tough or are hungry, but these thefts take away the growers opportunity to donate and do something nice for someone else,” Mr Stephen said.

A Tasmania Police spokesperson said penalties for trespass include a fine of up to $4,500 or a term of imprisonment not exceeding 6 months.

The penalties for stealing are wide ranging, depending on the value of the property stolen. 

Leafy vegetables growing in a community garden.

Some resorting to crime to put food on table 

The latest survey by the University of Tasmania found a small proportion of people who experienced food insecurity resorted to stealing food or “dumpster diving”, out of sheer desperation. 

“I’m not surprised vegetable gardens are being targeted given fresh fruit and vegetables are the first thing to come off the grocery list when people are experiencing food insecurity,” UTAS researcher Dr Katherine Kent said. 

“If someone is seeing an abundant supply of vegetables in a garden, that would be an easy way to put healthy food on the table for them or potentially their family as well,” she said. 

The Tasmania Project survey found more than three quarters of respondents were extremely impacted by the rising cost of fresh produce and were swapping fruit and vegetables for unhealthy foods such as doughnuts, because it was cheaper.

“We expected the situation to improve towards the end of last year but with the increasing cost of living and food prices, the number of people skipping meals or running out of food actually tripled at the end of 2022,” Dr Kent said.

Netting and garden beds in a Tasmanian community garden.

What’s the solution? 

There are calls for the Tasmanian government to fund projects that help build food resilience, such as community gardens that could grow fresh fruits and vegetables for people in need.

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It’s as a number of emergency food providers reveal they are struggling to keep up with demand as more and more people experience food insecurity.

“Access to enough food is a fundamental human right, but not enough is being done to address food insecurity in Tasmania,” Dr Kent said. 

“Communities need to get together and find solutions that work for them, but they need funding to do it”. 

It’s an idea that has gotten the thumbs up from keen gardeners across the state. 

“There’s so much undeveloped or disused land in Tasmania, so converting it to a productive space just makes sense,” Mr Stephen said. 

“There’s plenty of opportunity for community gardens around the state, and we would be very interested in having a group work with us to develop the land next door,” Mr Keen said.

A woman stands in a park smiling at the camera.

The Tasmanian Council of Social Service agreed there was a need for the government to significantly increase its investment in food security programs and information campaigns that reduces the stigma of food insecurity. 

“We know only 10 per cent of those people access support and it might be because they feel shame, don’t know where to turn to, or they may feel like someone else is worse off than themselves,” TasCOSS chief executive Adrienne Picone said.

“I would encourage anyone who is experiencing food insecurity to seek help at FindHelpTAS which is an online directory of community services for all Tasmanians”. 

* Name has been changed 

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