Gothamist

A non-profit newsroom, powered by WNYC.

Gothamist

WNYC Listen Live

Donate

 

 

Food

Man Invents Sifting Device To Separate Pesky Lucky Charms Nuggets From Marshmallows


By

Jen Carlson

Published Oct 24, 2011

Modified Oct 24, 2011


Share

FacebookTwitterRedditEmail


Never miss a story

 Email address

By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .


By

Jen Carlson

Published Oct 24, 2011

Modified Oct 24, 2011


Share

FacebookTwitterRedditEmail


We rely on your support to make local news available to all

Make your contribution now and help Gothamist thrive in 2026. Donate today

Gothamist is funded by sponsors and member donations

This is coming on to the market way too late for us to enjoy with our Saturday Morning Cartoons, but better late than never. Kids (or adults who still eat Lucky Charms on a regular basis—we're not here to judge), the future is now. Some genius has invented a device to sift the healthier bits of the cereal out of the cereal, leaving you with only the dehydrated marshmallows, just as nature intended.

Inventor Tom Lombardi explains, "The holes are sized to catch most charms, you should be able to sift > 90% of them." You'll just have to hand pick the rest if you want the ultimate sugar high, just like we did in the old days. [via Foodiggity]

Tagged

cereal

lucky charms

marshmallows

sifter


Jen Carlson

Jen Carlson is a former WNYC and Gothamist editor.

Read more

Gothamist is funded by sponsors and member donations


Gothamist is funded by sponsors and member donations


MORE food

North African restaurants are rare in NYC. These 10 are the best.

Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.

By

Robert Sietsema

Published Oct 10, 2026


10 dishes that demonstrate the delicious diversity of curry in New York City

The global dish is shapeshifting and ubiquitous.

By

Robert Sietsema

Food

10 dishes that demonstrate the delicious diversity of curry in New York City

The global dish is shapeshifting and ubiquitous.

By

Robert Sietsema


Frozen yogurt is back in New York City. So are the super long lines.

By

Sonia Rao

5 NYC banana puddings as good as Magnolia's

By

Hannah Frishberg

Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian

By

Robert Sietsema


Never miss a story

Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.

Sign upEmail address

By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .