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Gaza Food Crisis: Israel Blocks Flour as 7 Bakeries Face Closure

Gaza food crisis worsens as Israel blocks flour supplies and Gaza’s remaining bakeries face closure.

Gaza food crisis deepens as Israel blocks flour supplies, leaving only seven bakeries operating and 1.4 million Palestinians facing acute hunger.

Related: New U.S. and Israeli Military Actions Against Iran Would Be Underway


Gaza Food Crisis Worsens as Israel Blocks Flour Supplies

The Gaza food crisis has reached a critical point after Israel blocked commercial flour shipments, leaving Gaza’s last seven operating bakeries at risk of closing within 48 hours.

Abdul Nasser al-Ajrami, head of the Gaza Bakeries Association, warned on Thursday, October 22, that flour reserves in the enclave had been exhausted.

He said the remaining bakeries would stop producing bread within two days unless new supplies were allowed to enter.

“Israel kept the crossings closed throughout last week and continues to strangle the supply of commercial flour even after partially reopening them,” al-Ajrami said.

He added that the small amount of flour previously stored had already run out, forcing several bakeries to shut down.

Only seven of the 20 bakeries that had been operating in Gaza remained active when the warning was issued.

The closure of bakeries would deprive families of one of the few remaining sources of affordable food in the devastated territory.

Bread is a basic staple for Palestinian households, particularly as prices for other foods have risen sharply amid shortages and reduced humanitarian assistance.

The Gaza food crisis has worsened as commercial supplies have been blocked and international aid has been reduced.

Al-Ajrami said the flour currently sold in local markets comes from the United Nations World Food Programme, known as the WFP.

Commercial bakeries that depend on supplies brought through the crossings have been left without raw materials.

The shortage has intensified since the WFP announced a severe funding deficit and reduced food assistance for more than half a million people in Gaza.

The reduction has left more families competing for limited flour while prices continue to rise.

Gaza Food Crisis Deepens as WFP Cuts Aid

World Food Programme | United Nations News

The Gaza food crisis has been compounded by a major reduction in humanitarian assistance from the World Food Programme.

On October 19, the WFP announced that funding shortages had forced it to cut food assistance in Gaza by about one-third.

The agency said the number of people receiving food and cash assistance would fall from 1.6 million in September to 1.1 million in October.

That means approximately 500,000 people will lose access to critical food support as winter approaches.

The WFP has also halved food rations. Families receiving assistance will now receive one food parcel instead of two, along with a smaller bag of wheat flour.

The agency has reduced daily hot meals from 250,000 to 150,000 and cut cash assistance for 75,000 families.

The WFP said the cuts were not caused by a reduction in humanitarian needs or by a lack of access to deliver aid.

“We don’t have the funding to sustain the levels of assistance that are required,” said Shaun Hughes, the WFP’s representative and country director in Palestine.

The agency said it urgently needs $450 million to maintain critical operations in Gaza and the West Bank from October 2026 to March 2027.

The WFP received less than half of the funding allocated to its operations in Palestine in 2026 compared with previous years.

The funding shortfall has come at a time when approximately 1.4 million people, or 67 percent of Gaza’s population, face acute food insecurity at crisis levels or worse.

The WFP estimates that around 200,000 people are experiencing emergency conditions and require immediate food assistance to prevent deaths from hunger.

The agency said it can still support bakeries that cover one-third of Gaza’s bread needs, provide nutrition assistance to 300,000 women and children and deliver school snacks to 200,000 students.

However, the reduction in aid has placed additional pressure on families already struggling to obtain basic food supplies.

Gaza Food Crisis Exposes Impact of Israel’s Blockade

United Nations Relief and Works Agency | World Health Organization

The Gaza food crisis is closely linked to Israel’s restrictions on the entry of food, fuel, medicine and humanitarian aid.

Human rights organizations say Israeli authorities have repeatedly closed Gaza’s crossings since early October, obstructing the entry of essential supplies.

The closures have deepened shortages of flour, cooking gas, fuel and medical materials across the enclave.

The Rafah crossing has remained closed to sick and injured Palestinians waiting to be evacuated for treatment abroad.

International health organizations have also raised concerns about continued attacks on medical facilities and the detention of healthcare workers.

Gaza’s Ministry of Social Development warned that hundreds of thousands of Palestinians face an imminent humanitarian catastrophe if restrictions on flour and bakery supplies continue.

The ministry called for immediate action to stop what it described as Israel’s systematic policy of starvation and the use of food as a weapon against civilians.

Israel has said the disruption in commercial deliveries stems from a fiscal dispute between traders and the administration led by Hamas.

Palestinian traders have rejected that explanation and say the restrictions remain in place.

The Israeli military has said commercial goods would resume entering Gaza after a five-day pause.

However, Palestinian traders reported that major cuts to food supplies remained in force and that the blockade had become increasingly severe.

The WFP said the halt in commercial truck entries through the Kerem Abu Salem crossing was further restricting supplies entering Gaza.

The organization warned that restrictions on goods entering the territory were holding back recovery and reducing the purchasing power of families.

The Gaza food crisis has been aggravated by the destruction of infrastructure, displacement and the collapse of local agriculture and food production.

Most of Gaza’s population has been displaced, with many families living in tents or overcrowded shelters without reliable access to clean water, sanitation or cooking fuel.

The World Health Organization has warned that malnutrition, disease and the collapse of healthcare services are creating a deadly combination for civilians.

Geopolitical Context

The Gaza food crisis has implications beyond the immediate humanitarian emergency because it reflects the broader political and military conflict between Israel and Palestine.

Control over crossings, food supplies and humanitarian aid has become a central element of the conflict.

International law requires parties to a conflict to allow humanitarian assistance to reach civilians and to protect access to food, water and medical care.

Human rights organizations argue that the deliberate restriction of essential goods may constitute collective punishment and a violation of international humanitarian law.

The crisis has drawn attention from the United Nations, international courts and humanitarian agencies, which have repeatedly called for unrestricted access to Gaza.

The situation also has regional implications. Egypt, Jordan and other neighboring countries have faced pressure to facilitate aid deliveries and medical evacuations.

The closure of the Rafah crossing has left injured and seriously ill Palestinians unable to leave Gaza for treatment.

The Gaza food crisis could further destabilize the region by increasing displacement, deepening poverty and fueling anger across the Arab and Muslim world.

The United Nations has warned that famine risk remains high as winter approaches and humanitarian funding declines.

The WFP has said that recent modest improvements in food security remain fragile and could be reversed if access and funding are not restored.

The immediate priority is to allow flour, fuel and medical supplies to enter Gaza and to restore the operations of bakeries and humanitarian kitchens.

Without urgent action, the Gaza food crisis could push the territory into a new phase of mass hunger and deepen one of the world’s most severe humanitarian emergencies.


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Can’t Afford a Home. Can’t Afford a Baby. Can’t Afford Life. This Is 30.

They’re trying to build middle-class lives in New York. But many 30-year-olds in the city feel worse off than their parents. Is it average adult angst? Or something more enduring?

© Todd Heisler/The New York Times

People in their early 30s make up the largest age cohort in the United States. They’re feeling priced out of adulthood.
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I tried Ina Garten's 2 favorite chocolate cakes. One recipe took more time, but it was the best cake I've ever made.

Ina Garten Beatty's Chocolate Cake
I made two of Ina Garten's most popular chocolate cakes to see which dessert was best.

Anneta Konstantinides/Business Insider

  • I tried two of Ina Garten's most popular chocolate cakes for the ultimate dessert showdown. 
  • Her chocolate cake with mocha frosting was delicious and easier to make. 
  • But Garten's Beatty's Chocolate Cake is a total showstopper.

I've been making my way through Ina Garten's recipes to become a better home cook, so naturally, I've tried many of her desserts to satisfy my sweet tooth. 

From a blueberry-ricotta breakfast cake that won over my mom on Mother's Day to the iconic mocha icebox cake that Garten says makes "grown men weep," she truly has a dessert for everyone.  

But Garten really excels at chocolate, and I've made two of her favorite chocolate cakes. The question is, which one is best? 

First, let's make Garten's chocolate cake with mocha frosting.
Ina Garten's chocolate cake with mocha frosting

Anneta Konstantinides/Business Insider

Garten's chocolate cake with mocha frosting first appeared in her 2014 cookbook, "Make It Ahead." 

The "Barefoot Contessa" star has called this recipe a "dessert everyone will remember." I had to see if it lived up to the hype.  

Garten's chocolate cake features unsweetened cocoa powder, pure vanilla extract, and instant espresso powder.
Ingredients for Ina Garten's chocolate cake with mocha frosting

Anneta Konstantinides/Business Insider

To make Garten's chocolate cake, which serves 12, you'll need: 

  • 3 extra-large eggs, at room temperature  
  • 2 cups of sugar 
  • 1 ½ sticks (12 tablespoons) of unsalted butter, at room temperature 
  • 1 ¾ cups of all-purpose flour 
  • ⅔ cup of unsweetened cocoa powder 
  • ⅔ cup of half-and-half 
  • ⅔ cup of the hottest tap water 
  • 1 tablespoon of pure vanilla extract 
  • 1 teaspoon of baking soda 
  • 1 teaspoon of kosher salt 
  • 1 teaspoon of instant espresso powder

To make the frosting for the cake, you'll need:

  • 12 ounces of bittersweet chocolate
  • 1 ¼ cups of heavy cream
  • 3 tablespoons of unsalted butter (diced), at room temperature
  • 1 tablespoon of Kahlúa
  • 2 teaspoons of instant espresso powder
  • 1 teaspoon of pure vanilla extract
I sifted my dry ingredients and mixed the cocoa and espresso powders with half-and-half and hot water before I began making the batter.
Batter for Ina Garten's chocolate cake with mocha frosting

Anneta Konstantinides/Business Insider

I then placed the sugar and room-temperature butter into the bowl of my electric mixer — fitted with the paddle attachment — and beat them for about 4 minutes on medium speed. 

After adding the eggs one at a time, I added the flour and chocolate mixtures alternately in thirds, starting and ending with the flour mixture. 

I poured my batter into a 9-inch-by-13-inch baking pan and smoothed the top.
Batter for Ina Garten's chocolate cake with mocha frosting

Anneta Konstantinides/Business Insider

Before I made my batter, I had buttered my pan, lined the bottom with parchment paper, then buttered and floured it again. 

"There's no point in making a cake if you can't get it out of the pan," Garten said in the "Barefoot Contessa" episode where she demonstrated this recipe. 

I placed my cake in the oven, which had been preheated to 350 degrees Fahrenheit.
Baking Ina Garten's chocolate cake with mocha frosting

Anneta Konstantinides/Business Insider

Garten says the cake should bake for 25 to 35 minutes. You'll know it's ready when the cake tester or knife comes out clean from the center.

Once my cake was out of the oven, I let it cool for 45 minutes while I made the frosting. 

The mocha frosting for Garten's cake was quick to assemble.
Making the mocha frosting for Ina Garten's chocolate cake

Anneta Konstantinides/Business Insider

I chopped my chocolate and added it to a bowl with my butter and espresso powder. Then I heated my heavy cream and mixed everything together before adding the Kahlúa and vanilla. I covered the bowl with plastic wrap and left it in the fridge for 30 minutes, per Garten's instructions.

After the frosting has chilled, Garten says you should mix it on high speed for about 15 to 20 seconds, until it forms soft peaks. She also warns that it will curdle if you overbeat it. 

This step was, unfortunately, a bit of a struggle for me. The consistency didn't look thick enough when I took it out of the fridge, so I had to let the frosting chill for another 10 minutes. And after mixing the frosting with my electric mixer, it still didn't appear as whipped as it had looked in the "Barefoot Contessa" episode. 

I was still able to spread the mocha frosting on the cake easily, but it didn't look as good as I had hoped. 

I loved the texture of Garten's chocolate cake, but the icing didn't blow me away.
Ina Garten's chocolate cake with mocha frosting

Anneta Konstantinides/Business Insider

Garten's cake is springy and light, and I loved the enhanced chocolate flavor thanks to the espresso powder. I think it's really easy for a chocolate cake to become too dense or heavy, but Garten's recipe has a lovely texture.

I just wish I had enjoyed the mocha frosting as much as the cake. The consistency tasted off, and the flavor didn't grab me. But, paired together, the cake and mocha icing still pack a punch that I know any big chocolate fan would love.

Get the full recipe for Ina Garten's chocolate cake with mocha frosting here.

Next up was Beatty's Chocolate Cake, which Garten called the "most fabulous chocolate cake" she's ever made.
Ina Garten Beatty's Chocolate Cake

Anneta Konstantinides/Business Insider

The recipe for Beatty's Chocolate Cake actually comes from Garten's friend Michael Grimm, who has frequently appeared on "Barefoot Contessa."  

"He actually served this cake to me once at dinner, and I just begged him for the recipe," Garten said on an episode featuring the cake. "I didn't have to beg very hard." 

Beatty was Grimm's grandmother, and she baked this cake for her husband and the customers on his milk route, according to Grimm's friend Monte Mathews, who shared the cake's origin story on his blog Chewing The Fat. 

Beatty's Chocolate Cake features freshly brewed coffee, cocoa powder, and buttermilk.
Ingredients for Ina Garten's Beatty's Chocolate Cake

Anneta Konstantinides/Business Insider

To make Beatty's Chocolate Cake, you'll need: 

  • 1 ¾ cups of all-purpose flour (plus more for pans) 
  • 2 cups of sugar 
  • 1 cup of freshly brewed hot coffee 
  • 1 cup of buttermilk (shaken) 
  • ¾ cup of cocoa powder 
  • ½ cup of vegetable oil 
  • 2 extra-large eggs at room temperature 
  • 2 teaspoons of baking soda 
  • 1 teaspoon of baking powder 
  • 1 teaspoon of kosher salt 
  • 1 teaspoon of pure vanilla extract 

To make the frosting, you'll need:

  • 6 ounces of good semisweet chocolate
  • 2 sticks (½ pound) of unsalted butter at room temperature
  • 1 ¼ cups of powdered sugar (sifted)
  • 1 extra-large egg yolk at room temperature
  • 1 tablespoon of instant coffee granules (such as Nescafé)
  • 1 teaspoon of pure vanilla extract

Pro tip: You can also use Garten's recipe for cupcakes. This recipe will make 24 cupcakes, just make sure to reduce the baking time to 25-30 minutes. 

First, I made the batter.
Making Ina Garten Beatty's Chocolate Cake

Anneta Konstantinides/Business Insider

I sifted my dry ingredients into the bowl of my electric stand mixer and mixed everything together until combined. I mixed my wet ingredients in a separate bowl, making sure to shake the buttermilk before throwing it in. 

While the mixer was on low speed, I carefully poured my wet ingredients into the bowl with my dry ingredients. Then I added Garten's "secret" ingredient — the freshly brewed cup of hot coffee — while the mixer was still on low, letting it stir just to combine. 

I poured my batter into two 8-inch round pans.
Cake batter in tins for Ina Garten Beatty's Chocolate Cake

Anneta Konstantinides/Business Insider

Before adding the batter, I buttered my pans, lined the bottoms with parchment paper, then buttered and floured both pans again. 

I threw my pans into the oven, which was set at 350 degrees Fahrenheit.
Ina Garten Beatty's Chocolate cake

Anneta Konstantinides/Business Insider

Garten says the cakes should bake for 35 to 40 minutes. You'll know they're ready when your cake tester or knife comes out clean. 

Once my pans were out of the oven, I let them cool for 30 minutes while I made the buttercream frosting. After 30 minutes had passed, I took my cakes out of their pans and let them sit on a cooling rack and a baking sheet. 

Garten calls her frosting the "easiest, most delicious buttercream you've ever seen."
Making frosting for Ina Garten Beatty's Chocolate Cake

Anneta Konstantinides/Business Insider

After chopping and melting my chocolate, I added my butter to the electric mixer and beat it on medium-high speed for about 3 minutes, until it turned fluffy. 

I then added the egg yolk, vanilla, and sugar to mix everything together before throwing in the chocolate and instant coffee granules, which I had dissolved in hot water first. 

The winner was clear, Beatty's Chocolate Cake really ... took the cake.
Ina Garten Beatty's Chocolate Cake

Anneta Konstantinides/Business Insider

I was blown away by how moist Beatty's Chocolate Cake tasted. The flavor was deliciously rich, but the texture wasn't heavy or dense. As I wrote in my original review, it's without a doubt one of the fluffiest cakes I've ever had — even from a restaurant or bakery. And I loved the buttercream frosting, which had the perfect amount of sweetness and paired beautifully with the chocolate cake.

Beatty's Chocolate Cake requires a bit of work and effort, but that makes it all the more special. It's a cake no one will forget.

Get the full recipe for Ina Garten's Beatty's Chocolate Cake here. 

Read the original article on Business Insider
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