Tag Archive: wheat

August 11th, 2014
post by policysup | | 0

Bread-Baking

If a perfume company could bottle the smell of freshly baked bread, I swear it would be a hit.  What man on earth could possibly resist that smell, but it’s a smell found in too few kitchens these days.

Bread-baking isn’t exactly a lost art, but when moms are rushing from Point A to Point B and beyond every day, picking up a loaf of Roman Meal is the simplest option, to say the least.  However, for those of us who have decided to stock up on wheat, we’ve gotta learn what to do with all that wheat and making homemade bread is at the top of the list!

An everyday, practical skill

Yep, baking a loaf of bread from scratch.  Now, to some of you this is so old-hat that you’re already bored.  What we need from you, though, are easy, no-fail recipes, tips on making the perfect loaf, etc.  We really need voices of experience!  And, I’m challenging you to add a new bread recipe or skill to your repertoire.  Have you made your own sourdough starter?  Have you tried mixing different types of wheat?  How about experimenting with baking bread in a solar cooker or over a campfire?  Try something new this month, and tell us about it!


Here’s an assignment for our advanced students…

image by zakwitnij

If you’re new to bread baking, you can start with recipes that call for all-purpose or bread flour.  We won’t make you grind your own wheat, but if you’re ready to take the plunge, buy a pound or two of hard-white wheat, scour eBay or Craigslist for a “starter” wheat mill, and then get going!  You can try out the basic recipe found in this article.

Everyone is welcome to share recipes, websites, YouTube videos and any other resources you discover along the way.  If our grandmothers and great-grandmothers could master the art of baking bread, then so can we!

If you have a bread maker, you can use that handy appliance to mix your dough using the ‘dough’ setting.  Once the dough is ready, remove it from the bread maker, knead, form your loaf, and let it rise for thirty minutes before baking.  If this is your usual routine, then ditch the bread maker and mix the whole darn thing with your two hands!

Why this skill?


image by net_efekt

In terms of practical survival, bread is great as a meal stretcher, and once you find a recipe you really like, the ingredients are easily memorized.  The ingredients for bread are easily found in any grocery store, except the actual wheat, and are all very economical.

I believe that wheat will never be cheaper than it is right now.  My favorite source of wheat, Honeyville Farms, has been out of hard white wheat for about three weeks now and prices have been steadily rising.  If you’re not sure where to buy wheat, try contacting a nearby Mormon/LDS church and ask them for help.  They might know of local growers or farmers who deliver to your area.  Some of my blog sponsors, such as Emergency Essentials and Ready Made Resources, sell wheat.  Shop around, compare prices and shipping charges, but this is a good time to jump into purchasing wheat, starting with Hard White Wheat.

Tip:  If you’re purchasing wheat in five gallon buckets, you can plan on getting around 35-40 loaves of bread per bucket.

 

Start now to make sure you are staying prepared.

 

Via: thesurvivalmom


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May 14th, 2014
post by policysup | | 0

Real Simple Bread Making for “Dummies” or Those Who Are Kitchen Challenged

Guest post by Christine

Bread making experts can tell you all about making bread… The do’s, the don’ts and all the chemistry and nutrition factors involved. But let’s face it – some days you just want/need to learn a new skill that is quick, easy, inexpensive and satisfying to the mouth, the soul and the pocketbook.

Cast Iron Bread Making is one such skill. …and what is really great is that it is a skill that can and should be practiced and enjoyed now.

Here’s what I like about my recipe:

  • It’s easy
  • It tastes good
  • It’s flexible
  • It requires no kneading
  • It’s cheap to make
  • It saves on yeast (good if you are limited in how much you have or while you wait for a sourdough culture to form)
  • The finished product adds nutrition, diversity and fiber to a diet
  • Good homemade bread is a great barter item

The “Down and Dirty” Recipe:

Grind 3 cups of wheat and then grind it again until it is very fine.

Put the finely ground wheat into a small plastic food grade bucket with a lid and add 1 tsp. of yeast and 1 ½ tsp. of salt. Mix up these three ingredients well and then add 1 1/3 cups of water (or whey if you make cheese and have a dairy goat/cow) combined with 2 Tbs. of honey, maple syrup, molasses or sorghum. Stir up the mixture until you have a wet mess of sticky dough and then cover it and let it sit for 18-24 hours.

When you open the bucket you will see that the dough has risen and appears a bit frothy. Scrape it out onto a floured counter and quickly shape it into a round ball by tucking the ends under it – add just enough flour to maintain its shape. Place the dough ball on a floured cloth towel and cover the ball completely with the towel. I flour the towel with coarse ground wheat as we like a dark, coarse, chewy crust.

Stick the towel covered dough in a glass bowl and let the bread rise again for 4 hours (or more based on room temperature). Turn your oven (or gas grill) on and set it at 450 degrees. (You can also dig a hole and build a charcoal/wood fire nearby and place coals below the pot and on top of the lid – this takes more skill and practice but is doable.) Place your seasoned cast iron pot with lid in the oven and let the oven and pan heat up for a half hour.

After the half hour is up, carefully remove pan from the oven and quickly place the dough ball in the pan. Cover it quickly with the heated lid and then put it back in the oven for 20 minutes. After 20 minutes remove the lid and bake for another 10 minutes. Remove from the oven and let the bread sit until cool.

That’s it. You can adjust the recipe by adding more sweetener, dried fruits, spices, different kinds of flour, seeds, nuts, herbs, cheese, etc. Bread is a staple that can be used in many meals and adds food diversity and calories. It is filling and in times of stress acts as comfort food for many of us. Make a sandwich, a bread bowl for soup/beans, a pizza, croutons, a meat pocket, etc.

 

Some comments:

———-

If you like a softer crust to your bread, as soon as you pull the loaf out rub some butter/grease on the crust. This is also a preservative.

If you don’t like 100% whole wheat bread use half whole wheat/ half white bread flour. I use the same proportions (half-n-half) for rye bread.

I also use a regular loaf pan for the second rise with the pan lined with baking paper for normal looking loaf. I sometimes put the dough in a small round baking dish that is lined because I don’t particularly like a flattish loaf. These loaves are baked at 450 without baking stones or enclosed baking vessels. I can get a good loaf of bread without these items.

Let your loaf raise as long as it needs to for the second raise because mine always takes waaayyy longer than they say it does.

Last point, I now weight my flour, as I get more consistent results than measuring by the cup. 17 ounces of flours, 12 ounces of UN-CHLORINATED water, 1 1/2 tsp salt, and you can use as little as 1/4 tsp of yeast. When using whole wheat or whole rye I use more yeast and about 2 tbsp of some kind of sweetener.

——————–

my recipe is simple too. heat a woodstove or bed of coals (for dutch oven) or a range oven at 350. either grease the dutch oven or a baking pan (depending on what heat source is used). in a big mixing bowl mix quickly 4 cups of flour, 3 or 4 spoons of baking powder, 1 dry cup of powdered milk and any extras (ginger and molasses for gingerbread, sugar, sometimes I add mashed pumpkin or apple sauce) then add enough water to make it a thick batter. pour it into the oven or pans about half the depth of the container. put the oven on the stove or coals, or pans in the oven. bake until a toothpick comes out clean.

the powdered milk, baking powder and flour can be stored in bulk dry and the only other ingredient needed is the water. just the 4 ingredients make a basic wheat soda bread that is good with jam. add other things for variety.

———————

You could also try these: How to cook simple ashcakes or firecakes

 

Start now to make sure you are staying prepared.

 

Via: thesurvivalistblog


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September 5th, 2013
post by policysup | | 0

Wheat for Dummies

I get a lot of questions about the types of wheat and grains I use in my own cooking and food storage.  Today I have some basic information for you about wheat and how to use them. 

There are three types of wheat I use most often around my house.

Hard wheat

This is your basic bread flour.  You can get both hard red wheat and hard white wheat.  Both have a high gluten and protein content that’s necessary to give both elasticity and strength to your bread dough.  Hard white wheat is lighter in color and flavor than hard red wheat.  Hard red wheat is what most people think of when they think of a hearty loaf of whole wheat bread.  It gives bread a strong wheat flavor and is darker in color.  Red wheat is a little harder for the body to digest than white wheat.  Which one you use is just a matter of preference.

Soft wheat

Soft wheat is all-purpose flour.  Sometimes it’s called pastry wheat.  It’s used to bake everything except bread.  Lower in both protein and gluten, it allows for a much lighter baked product than hard wheat.  Whether you’re baking cookies, pie crust, or biscuits, soft wheat is the wheat to use.  If you’ve been using store bought all-purpose flour, just replace the flour with ground soft white wheat in any recipe.

Durum wheat

Durum wheat is also known as semolina.  It’s the hardest wheat of all and is used for making pasta.  I store durum wheat because of its long shelf life of 30+ years versus the shelf life of store bought pasta, two years or so.  Large #10 cans of pasta purchased from a company such as Walton Feed will last up to 20 years if properly stored.

I store a larger quantity of whole grains than flour because of shelf life.  White, all-purpose flour has a shelf life of 5-10 years, but whole wheat, when stored in air-tight containers, has a shelf life of 30+ years.

For those of you who have been considering storing wheat as part of your long-term food storage, I would suggest starting with small quantities of both soft and hard wheat   Before making a big investment in 45 lb. buckets, find a grocery store in your area that sells these wheats in bulk.  Buy a couple of pounds of each, grind it, and bake up some goodies to see what you prefer.  If you do purchase wheat in those big buckets, 45 lbs. of hard wheat will yield at least 50 loaves of bread.  Happy baking!

by Chrystalyn Trimble

Start now to make sure you are staying prepared.

Via: thesurvivalmom


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July 21st, 2013
post by policysup | | 0

Get your food storage supply by shopping at salvage grocery stores and save

Prepping tip from Nancy

I live in Watertown, TN and have developed my extensive food storage supply (about 3 years’ worth) by shopping at salvage grocery stores. The best I found is near Elizabethtown, KY run by the Mennonites. Prices are out of sight and they carry many organic products. Examples (King Arthur flour large pkg normally about $5 is around $.85 there, large can of organic tomatoes normally about $3-4 is $.75, 1 lb pkg of wheat pasta normally $2 is $.40 there).

I also shop at the salvage store in Lebanon, TN and Scottsville, TN. There are many others. I go to a variety store in Scottsville owned by Mennonites (not the tourist store but the one the Mennonites go to) – great prices and they will order for me.

I used to buy buckets of wheat berries from Wheat Montana and had to pay shipping, but I order through the variety store and save on that and since they buy from them I get a better price. I also get fresh food from them on all the farms – incredible prices. There is also a large Mennonite community in Liberty, KY.

http://www.extremebargains.net/store/Independent_Discount_and_Salvage_Grocery_Store_Directory.html

 

via: thesurvivalistblog


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June 25th, 2013
post by policysup | | 0

Bread prices up on wheat shortage: Argentina

The worst wheat harvest in Argentina’s history is causing a bread shortage.

Wheat is more valued than ever at bakeries in the South American country, where the government is now evaluating whether to suspend exports. The cost of bread has more than doubled in the last month to almost $4 per kilogram.

Argentina’s 2012-13 wheat production fell to 9 million metric tons. That was down from 14 million tons a year earlier.

Leaders of the country’s farming industry on Tuesday blamed the worst harvest in over a century on the government’s agricultural policies. Those include export curbs to ensure local food supply.

Argentina is one the world’s top wheat exporters and sends most of the grain to its neighbor Brazil.

Via: Associated Press

Posted on June 25, 2013 at 7:02 PM


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March 30th, 2013
post by policysup | | 0

Getting Started With Food Storage

Starting a supply of food does not have to be a budget breaker.  Think like a squirrel gathering a little bit at a time.  Start with a short term supply and then compliment that with a longer term supply of food.

Comparative shopping at the large volume supermarkets typically has better deals than at the smaller stores.  Finding local ads from the large supermarket store websites can save on gas money as well as on shopping time.  Even the Dollar stores carry canned goods and food products that would be good for short term/long term food supplies.  Look for sales at the stores and buy as much of the item as your budget will allow.

There are a few things to consider besides the price of the cans.  While at the store, take a few moments to consider:

  • Expiration Dates
  • Find Items On Sale
  • “In Season” Vegetables Are Typically Cheaper
  • See If Larger Canned Food Items Have Better Deals

Find a shelving unit and begin shelving your supplies in any unused space in your home (coat closet, bedroom closet, basements, etc).  There are other supplies one would need such as medical supplies, radios, stoves, sleeping bags, warm clothing, etc.  This blog will concentrate on what to store and how to to store the foods that you will need.

I love this video that the Deschamps Family made.  They used a bathroom for their food storage.  This is really making good use of space.  It’s obvious in the video they have a longer term food supply, but you can see that you start out buying staple foods and add on.

[youtube https://www.youtube.com/watch?v=lC6ySmhq9Fc?rel=0&w=420&h=315]

Grocery List for Survival Supplies

Short Term Supply

It is good to have a well-rounded short term supply to compliment your long term food stuffs.  A properly stocked pantry will help supplement your long term food stuffs.  Short Term Supplies and Long Term Supplies go hand in hand in order for your preparations to last longer.

  • Water
  • Canned Goods (meat, veggies, soup)
  • Vitamins
  • Food Condiments, Peanut Butter, Jelly, Mustard, Ketchup, BBQ Sauce, etc.
  • Drink Mixes/Tea/Coffee
  • Flour, Sugar, Salt, baking powder
  • Spices
  • Oil
  • Pre-packaged foods – beans, dried peas, rice, noodles, oats, grains
  • Ramen Noodles
  • Self-Canned Goods – Self canned goods adds variety to diet.  Find vegetables that have high nutrient such as pumpkin, etc.
  • First Aid Supply – Iodine, Pain Medication (Asprin, Tylenol, etc), Bandages, Antibiotic Ointment
  • Antibacterial Wipes or Hand Disinfectant
  • MRE’s
  • Ramen Noodles
  • Infant Formula – call me crazy, but this has a huge amount of vitamins and nutrients and could help for immune boosts.
  • Powdered Milk
  • Matches and Other Fire Starting Equipment
  • Paper Plates, Plastic Eating Utensils – You don’t want to waste water on washing dishes.
  • Bleach
  • Freeze Dried Foods
  • Personal Hygiene (Paper Towels, Toilet Paper, Soap, Shaving Cream, Toothpaste).
  • Food For Pets
  • Gasoline and Other Fuels (Kerosene, Lamp Oil)
  • Candles (Camping Candles Burn Longer)
  • Ziploc Bags
  • Garbage Bags
  • Batteries for Flashlights, etc.
  • Weapons – Just in Case

Long Term Supplies

Higher levels of food are needed to last 3+ years.  Keep buying some of the Short Term Items To Compliment the Long Term

  • Water
  • Larger Amounts of Short Term Supplies
  • Vitamins
  • Longer Term First Aid Supply
  • MRE’s – susceptible for temperature and storage problems.  good for more short term problems.
  • Canned Goods – find some on sale and make sure of the expiration date.  Most last 1-3 years.
  • Drink Mixes/Teas/Coffee
  • Oil
  • #10 cans – Freeze Dried foods can last for  20-30 year shelf life.  Buckets of mylar packaging material.
  • Seeds of all kinds – Heirloom and Non-GMO seeds are better. Some to grow and some to be used for sprouts (pumpkin, alfalfa, broccoli, lentil).
  • Mylar Packaged Goods or Super pails of Goods – grains, rice, beans, oats, legumes, flour, corn meal, powdered milk, sugar, salt, baking powder.
  • Spices
  • Large Storage Containers
  • Tools – Axes Shovels, Wrenches, Hammers, Multi Use Pliers, Farming Tools
  • Wood – pre chopped
  • Matches and Other Fire Starting Equipment
  • Paper Plates, Plastic Eating Utensils – You don’t want to waste water on washing dishes.
  • Matches and Other Fire Starting Equipment
  • Paper Plates, Plastic Eating Utensils – You don’t want to waste water on washing dishes.
  • Bleach
  • Freeze Dried Foods
  • Personal Hygiene (Paper, Towels, Toilet Paper, Soap, Deodorant, Toothpaste)
  • Clothing (Lots of Warm Clothing, and Items to Layer Under)
  • Food For Pets
  • Gasoline and Other Fuels (Keronsene, Lamp Oil)
  • Candles (Camping Candles Burn Longer)
  • Ziploc Bags
  • Garbage Bags
  • Batteries
  • Weapons – Just in Case (protection / hunting, etc.)

Via: readynutrition


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March 6th, 2013
post by policysup | | 0

How Big a Backyard Would You Need to Live Off the Land?

It is an interesting question that comes up many times and in many ways.

Keep in mind that this Infographic is put out by a solar company, but still a great starting point for discussion.

http://1bog.org/files/2011/01/backyard_farm.jpg

http://1bog.org/files/2011/01/backyard_farm.jpg

I see a few things here:

They want you to “buy” corn.

I see nothing about rabbits for meat.

There are more but why not let me know your thoughts.

Let me know what you think and what may be missing.

via:  One Block Off the Grid


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February 1st, 2013
post by policysup | | 0

Prepping With Milk Allergies

Every disaster food supply list suggests dry milk powder to add to their short and long term disaster supplies. What will the preppers do once their dry milk powder has been consumed?   In a situation where there is no dairy products to be found, many will have to find alternative ways to get their daily dose of creamy milk.

Alternative milk sources is not a new concept, as millions of Americans have allergies to dairy products, and have had to become creative in their endeavors to find tasty substitutes.  Preparing an alternative source for milk is actually quite easy to do (as long as you have a blender), and will provide essential vitamins, proteins and enzymes to one’s daily diet.

Many of the recipes for alternatives to milk recommend using natural sweeteners such as agave nectar, maple syrup or honey to add to the flavor of the “milk.”  Since most of these ingredient suggestions are on one’s disaster food supply list, if should not pose a problem.

Milk made from alternative sources have a tendency to last just as long as regular milk.  Any nuts that are used for milk will maintain their freshness if they are refrigerated in an airtight container.  They will last about 6 weeks, if properly stored.

30 Second Nut Milk

Inspired by Raw Food, Real World (Reagan Books, 2005)

  • 2 heaping tbls. raw nut butter
  • 2 c. filtered water
  • Pinch of salt
  • 2 tbls. agave nectar, honey or 1 packet of stevia
  • 1/2 tsp. vanilla extract

In a blender, puree all ingredients until smooth.

Basic Almond Milk

  • 1 c. raw almonds, soaked at least 4 hours
  • 3. c. filtered water

In a high speed blended, blend nuts and water for about 2 minutes until the nuts are completely blended.  Strain the mix through multiple layers of cheesecloth in a colander two times.

Cashew Milk

  • 1/2 c. raw cashew pieces
  • 2 c. water
  • 1 tbls. maple syrup

Combine cashews with 1 cup of water and maple syrup in blender.  Blend on high until thick and creamy.  Slowly add remaining water and blend on high for 2 minutes.  Strain, if desired.

Hemp Milk

  • 1/4 c. shelled hemp seeds
  • 1 c. warm water
  • Sweeter such as honey, vanilla or agave nectar

Combine all ingredients in blender.  Strain, if desired.

Horchata

Inspired by a recipe by Gale Gand from the Food Network

  • 1 c. long grain white rice
  • 2 c. almonds
  • 1-inch cinnamon bark
  • 8 c. water
  • 1/2 c. organic sugar (or sweetener)
  • 1/4 tsp. vanilla

Wash and drain rice.  Use a spice grinder, or electric coffee grinder to rice until fine.  Combine rice with the almonds and cinnamon bark.  Add 3 1/2 cup water, cover and let it sit overnight.  In a blender, blend rice mixture until smooth.  Add 2 1/2 cup of water and continue blending.  Add sweetener and vanilla extract.  Strain mixture with a metal strainer, and then again using a double layer of cheese cloth.  Add up to an additional 2 cups of water until you get the consistency you like.

Macadamia Nut Milk

Inspired by Raw Food, Real World (Reagan Books, 2005)

  • 1 c. macadamia nuts, soaked 1 hour or more.
  • 3 c. filtered water
  • 3 tbls. agave nectar
  • 2 tsp. vanilla extract
  • pinch of sea salt (optional)

In a blender, blend the nuts and water on high speed for about 2 minutes.  Add the rest of the ingredients and blend to combine.  Strain if you want it super creamy or drink as is.

Oat Milk

  • 2 c. cooked oatmeal (not the instant type)
  • 4 c. water
  • 1 ripe banana
  • 1 tsp. vanilla
  • Pinch of salt (optional)
  • Sweeter to taste (if desired)

Place all ingredients in blender and process until smooth (about 2-3 minutes).  Chill, and shake before using.

Rice Milk

Inspired by a recipe from Mothering Magazine

  • 1/2 c. brown rice
  • 8 c. water
  • 1/2 tsp. sea salt
  • 3 tbls. maple syrup or honey
  • 1/2 tsp. ground cinnamon

Place rice, 8 cups of water, and salt in a pan.

Cover and bring to a boil over high heat, reduce heat to low and simmer 3 hours, or until rice is very soft. *This can also be done in a slow cooker overnight

In a blender, puree rice mixture with remaining ingredients.  You will have to do it in two batches.  Puree each bath at least 2 to 3 minutes to completely liquefy the rice.

Add more water if you prefer it to be a thinner consistency.

Source –  recipes were found at care2

Via: readynutrition


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January 29th, 2013
post by policysup | | 0

Food Scarcity: A Ticking Time Bomb

According to the United Nations, world grain reserves are so dangerously low that severe weather in the United States or other food-exporting countries could trigger a major hunger crisis.

Check the labels on the food you buy the next time you’re in the supermarket; you’ll see that it has traveled a long way to get to you. The sad truth is that the majority of food products we buy are not produced locally. They came from countries such as China, Taiwan, Mexico, Brazil, Peru and Italy. This has significant consequences for us because it makes us dependent on these foreign countries.

If we don’t purchase our food locally, then we must rely on the world’s economic stability and the food transport chain sustaining us. As the price of fuel goes up, the price of food goes up along with it. Wages don’t go up at the same rate as inflation, so people must sacrifice in other areas just to buy food.

An alarming 17.2 million households are on food stamps right now. What good are food stamps if there is no food to purchase? These food shortages will be so extreme that the government won’t be able to bail out anyone. The food simply will not be available.

We Have Hunger in America

Fourteen million children in the United States already go to bed hungry every night. Families can’t pay their bills, and they have stopped spending money. This causes a domino effect in which businesses will be forced to lay off workers. Without enough jobs, food will be the greatest currency we have. If we have bulk food stored away, we can barter with it if necessary. In a time of crisis, food will be more important than money.

When the shortages hit our hometown grocery stores and we are paying double or triple for food, we will wish we had listened and squirreled away some extra food for hard times. This is why it is so extremely important to obtain a stockpile of bulk food. We can rely only on our own stockpiles.

Prepare For The Coming Food Shortage By Stockpiling Food

Grow your own food: You can do this in a very small space. I have heard of people growing enough food to feed their families on their balcony in an apartment. You need to get non-GMO seeds (those that are not genetically modified) so you can grow your own food and save the seeds each year. Learn how to bottle, dehydrate and preserve the food that you grow.

Buy locally grown food: We all need to know where we can get locally grown food. If you support local farmers, then they will not be forced to export their food to other countries in order to survive. Having good relationships with food suppliers is an asset in hard times. You can add to your own garden food by purchasing extra items from the farmers.

Stock up on food: You absolutely must start to stockpile reserves of food for your family. Fall is a great time to stock up on extra food because there are case lot sales going on in the supermarkets. Fresh apples, potatoes, onions, carrots and winter squash are available and can be purchased to stock up for the winter. Store these fresh foods in a cool place so they keep well.

The most important foods you should stockpile are things that have a long shelf life.

Foods That Store Well

  • Canned foods such as vegetables, fruits, meats, soups, juices.
  • Whole grains and rice (non-GMO).
  • Dried beans and legumes.
  • Pastas and cereals.
  • Dried foods such as powdered milk, dried eggs and dried cheese.
  • Dried fruits and vegetables.
  • Herbs, spices and seasonings.
  • Honey and other sweeteners.
  • Baking items like baking powder, soda, yeast and salt.
  • Olive oil stores the longest.
  • Water (1-gallon per person per day).

Non-Food Items To Store

Ready-To-Eat Meals (Just Add Water)

An emergency could last from three days to three months. I believe we need to have quick, easy meals that don’t require much effort to make. There are several companies selling premade meals. Meals that have all the ingredients in them and you just add water and cook them for 15 minutes. I especially like the ones called Go Foods. The name stands for On The Go Foods for families. The things I like the most about these meals are that they are healthy, quick to fix (15 minutes), and the shelf life is 15 to 25 years. There are no chemicals, additives, preservatives, dyes, trans fats, hydrogenated oils, GMO foods or MSG in their meals or food items.

Via: personalliberty


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January 11th, 2013
post by policysup | | 0

Wheat Will Be More Expensive This Year

The US department of Agriculture has declared much of southern and central USA a natural disaster area due to continuing drought.

According to Money News:

Crop condition ratings for winter wheat were the worst on record in early December, the most recent figures available. Some experts said up to a quarter of the crop will be abandoned because of poor development. Winter wheat, the dominant U.S. wheat variety, is planted in the fall, goes dormant during the winter and is harvested the following spring.

Corn and soybeans are hurting too; according to Bloomberg Business Week:

The drought that ravaged U.S. corn and soybean crops and spurred record prices may persist, threatening a recovery in production this year that’s needed to bolster global inventories, according to forecasters. “Unless there’s a sudden change to very wet conditions, it sure looks like drought is going to be a feature going into the planting season, spring at least,” Bryce Anderson, an agricultural meteorologist.

Tipster and TreeHugger Emeritus John Laumer makes a prediction:

Wheat based food will become very much more expensive in 2013. US Exports to other nations will fall as production shrinks and Mississippi barge shipping comes to halt, from low water. Similarities may exist for corn. Many implications for diet, budgeting, gardening, beer prices, poverty levels, balance of trade, and the politics of climate.

via: treehugger


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