Category: Products

The 5 Best Core Removers

A core remover can save you time and frustration in the kitchen. It can be used to quickly, neatly remove inedible cores from fruits and vegetables, allowing you to create more perfect slices.

What is a core remover?

A core remover is a kitchen tool used to remove the cores of fruits and vegetables. It typically consists of a half circle with a scooped side or a handle with a circular cutting device at the end. Along with coring fruits, it can also be used to core pumpkins, cucumbers, zucchinis, cupcakes, and more.

Top 5 core removers

OXO Good Grips Apple Corer
The OXO Good Grips Apple Corer features a large, soft rubber handle that absorbs pressure and won’t slip in your hands. The durable stainless steel core head offers precise cuts and can core the whole fruit at once. The core is easily removed from the tool with a simple shake. It is dishwasher safe for easy cleanup and features a large hole for hanging.

Cuisipro Apple Corer
The Cuisipro Apple Corer is quick and easy to use. Simply insert it into the apple, pull out the core, and press the lever to split the tool in half for easy release of the core. The ergonomic handle easily twists to push the corer through the apple. The large diameter and long, sharp serrated teeth easily break through all types of apples. It is dishwasher safe for easy cleanup.

Silver Stainless Steel Pineapple De-Corer
Silver Stainless Steel Pineapple De-Corer is ideal for larger fruits, like pineapples. The durable stainless steel blade can peel, core, and slice a pineapple in seconds. It’s fast and easy to use. Simply grip and turn to slice the fruit one slice at a time or cut the whole fruit up at once. It ensures perfectly-shaped rings every time and preserves the shell, in case you want to use it as a bowl. The knob and slicer separate with a button for easy cleaning.

Calphalon Easy Grip Apple Corer Slicer
The Calphalon Easy Grip Apple Corer Slicer can core and slice apples or pears in one quick motion, so you can enjoy perfectly-sized slices in seconds. It has stainless steel blades that are designed to stay sharp over a lifetime of use and oversized, offset handles for better leverage and control. This soft control zone also offers greater comfort.

Chef’n StemGem Strawberry Huller
The Chef’n StemGem Strawberry Huller is particularly ideal if you tend to core large amounts of strawberries at once as it will save you a lot of time. It leaves more flesh intact, so you can eat more fruit or easily fill the soft fruit with chocolate. It’s easy to use. All you do is push the green button, insert the stainless steel claw into a strawberry or other soft fruit or vegetable, twist, and press the button again to get rid of the strawberry core. The cute design is easy to spot in your kitchen drawer and is dishwasher safe for easy cleanup.


Hair Oils for All Genders

No matter your gender or hair type, there’s an oil out there for you. Chances are it’s also better for your tresses than several other products that offer short-term benefits, but in the long run, end up building up on your hair and leaving it drab. Whether opting for coconut or argan oil, applying before shampoo or after, oils penetrate your hair (rather than simply coating it) and leave it nourished, soft and shiny. Especially good at caring for post-summer hair that’s been fried and frazzled in the sun, sea, and pools, here are a few of our favorite hair (and face) oils that will have your locks looking and feeling healthier in no time.

F. Miller Hair Oil

Made up of 14 botanical oils, F. Miller’s blend ($48 CAD) is divinely aromatic. With all-natural oils including argan, pomegranate seed, jojoba, rosehip seed (especially good for protecting against sun rays), rosemary, clary sage and more, this product is concocted to soften and protect hair—in the long term making it stronger and silkier. Especially good for dandruff-prone scalps, this blend is to be applied to wet or damp hair after washing.

Goldfaden MD Solution Fleuressence

Developed as a face oil, we were curious to extend Goldfaden MD’s elixir ($129) value beyond improving skin elasticity and discovered a couple drops de-frizzes, but in a lighter way, rendering hair as if it had been blown dry. Made up of pure active botanical, fruit extracts, and natural oils, the fragrance-free blend includes Kalahari oil (for omega-6), rosehip (to protect against pollutants) and more.

Peet Rivko Balancing Face Oil

Another face oil, Peet Rivko’s serum ($56) of avocado, jojoba, and prickly pear oils is full of antioxidants and will nourish your hair at the same time. This fragrance-free oil is light and clean, so will work for those with finer hair. Adding a little shine and weight, it’s a great styling product that will de-frizz any tresses that have been subject to chlorine or city humidity.

Oille Hemp + Sea Kelp Organic Hair Serum

For use before shampoo, Oille’s Hemp + Sea Kelp Organic Hair Serum ($78) has lasting effects, despite being rinsed out. While massaging into the scalp for two minutes, this oil penetrates the roots, offering extra protection and leading to stronger hair. The active ingredients include hemp, sunflower, castor, sea kelp extract and algae extract, resulting in a product that’s 99% organic.


Smith Optics Archive Collection

In 1965 Robert Smith—an orthodontist by day and hardcore skier whenever he could get out of the office—changed the goggle game forever when he invented the first double-paned, foam-insulated lens. His new lens protected the inner layer from cold and resulted in a fog-free day on the mountain no matter the temperature changes. Since that dental tool-assisted innovation almost 50 years ago, Smith Optics continues to create some of the most high-performance outdoor eyewear on the market. With the launch of the Archive Collection, Smith pays homage to some of its most iconic shades from the ’80s and ’90s.

These aren’t your standard over-the-top neon retro-styled shades—though Smith made almost no changes to the original glasses in regards to materials, colorways, and styling. The five styles from ’88, ’90 and ’91 each feature a subtle label bearing the year of its original launch as well as an updated Carbonic lens with injection molded Tapered Lens Technology. The modern technology injected with the original frame design and the material is a testament to Smith’s commitment to creating durable products that perform at the highest level every day. Our favorites are the Marvine, which call to mind early Notorious B.I.G. vibes more than après-ski.


Vegetable By-Products Turned Into Waffles and Syrup

Chloé Rutzerveld is a critical food designer. She is fascinated by nature, the human body, and, as she says, “the strange relationship people have with food.” After she graduated from the Eindhoven University of Technology in 2014, she started her own studio as Food and Concept Designer. She loves combining aspects of design, science, and technology in order to figure out new ways to make food more efficient, healthy, and sustainable.

Rutzerveld became well-known after her partnership with TNO, where she developed “Edible Growth,” a critical design project about the potential use of additive manufacturing in food production. Multiple layers of a support structure and an edible breeding ground were 3D printed according to a personalized 3D file. Within five days, the plants and fungi had matured and the yeast had fermented into a solid within the liquid. Rutzerveld has proven a way for consumers to become farmers and become more involved in the production of their food without spending a lot of time gardening.

STROOP!
With her newfound knowledge, Rutzerveld decided to approach several challenges, one of which was STROOOP!

“STROOOP! explores creative ways to turn by-products of the vegetable industry into high quality products by making smart use of the natural characteristics of vegetables. It demonstrates that the use of by-products and rejected vegetables can go far beyond making boring soups and sauces! At the same time, it educates consumers about where our food consists of,” says Rutzerveld.

The project presents the first plant-based stroopwafel made from by-products of the vegetable industry. Each waffle is made out of 100 grams of carrot, beetroot, or celeriac. The juice of the vegetables is turned into a delicious syrup by reducing the water content. Because the stroopwafels are entirely plant-based, they are a great source of dietary fiber and free of gluten, added sugars, and food-colorings.

The Process
“The STROOOP! project started in January 2016, when I was preparing dinner,” says Rutzerveld. “I took some sweet potatoes out of the oven and saw a kind of caramel-like substance running out of the potatoes. It fascinated me that something we perceive as a ‘healthy vegetable’ could be so easily turned into something extremely sweet, something that could be seen as unhealthy.”

Rutzerveld suddenly became completely obsessed with the idea of turning sweet potatoes into cotton candy. However, the experiment quickly failed because she didn’t have the right equipment in the kitchen and, more important, sweet potatoes entail maltose and not sucrose (which you need for cotton candy). At this point Rutzerveld dove into food science and plant biology. After studying a lot and consulting some experts, she decided to test beets, carrots, and other root vegetables with different structures. She still wasn’t able to crystallize the sugars in the root vegetables for cotton candy, but she found a way to make delicious vegetable syrups.

It just so happened that while making the syrups, a lot of the vegetable fibre got left behind. Rutzerveld didn’t want to waste anything, and while she was trying to understand what to do with the leftover fibre, she realized that it could be turned into stroopwafel.

“Because it didn’t make any sense to use the whole vegetable, at this point I got in contact with Proverka – a company that turns vegetable misfits and by-products into juices and fibers. I continued the experimentation and recipe development with their raw materials and asked Martin Schreiber, master of student food technology, to help developing the recipe with as little added ingredients as possible.”

Going Forward
Rutzerveld is the perfect example of a young maker who is applying her skills and passions to create a change in the food industry, both in the mind-set of producers and the education of consumers.

“I think the future of food will go in multiple directions. It’ll all be very high tech and monitor the body—food that’s not big on flavour and more about nutrients. I also think there will be a rise in urban farming, growing your own food, and being more attached to nature. I hope we continue eating less meat and become more aware of what we eat. There’s a huge loss of sensory experience because of mass-produced food, so I think we’ll become more focused on the textures and flavours of what we eat,” she says.