Drinking Like a Viking: How to Make a Mead
Recipes How to Drinking Like a Viking: How to Make a Mead

Apparently, it’s the American Homebrewer’s Association Mead Day. And as it’s sweltering summertime out there, I can’t think of a better day to highlight the pleasures of DIY beverages, not to mention the plight of agricultural honeybees. Though oft dismissed as the stuff of Ren Fairs and the creative anachronism crowd, mead is actually not that difficult to do at home. And (bonus!) being a generous homebrewer is guaranteed to make you immediately popular in your neighborhood and totally valuable after the apocalypse.

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The Food FEMA Forgets

Two years ago, in the midst of Avian Flu scares, I typed up a quick Foodie’s Apocalypse Kit… a nice grouping of emergency preparedness items I felt (and still feel) FEMA and the Red Cross really missed the boat on. Now that two years have passed and the flu scare headlines have been replaced with the terror du jour, folks may have forgotten their annual apocalypse kit freshness review. So… How are those expiration dates looking?

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The Foodie’s Apocalypse Kit
The Foodie’s Apocalypse Kit

With pandemic paranoia pulsing in the press, the time seems ripe to discuss one of the treasures I recently reaped from a bookshop foray: How to Develop a Low-Cost Family Food-Storage System by Anita Evangelista. Sounds dull, right? The low-budget 1940s-era clip art on the cover might not convince you to give it whirl, either. But just wait until you find out what’s on page two: Eleven Reasons to Store Food.

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Feeling Isolationist? On Making Your Own Rations.
Feeling Isolationist? On Making Your Own Rations.

Neighbors making you crabby? Problems with your boss? Just sick of the world in general? Maybe it’s time to hole up in an undisclosed location and make your own rations. Not sure where to begin? Fear not, neophyte. War reenactors and historical anachronists have maintained the ancient art of assembling flavorless food and that knowledge is now available on the internet for your weekend-project pleasure. Thanks to the wild, wild web, you can pay a quick visit to the World War Two Ration Technologies K Ration Page and there’s now a wikihow Hardtack Tutorial to learn you a few tasty nuggets of information designed to steer you from ration-building failure and public humiliation.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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