My Food Reviewer - Stephanie Garofano

Summary

Podcast Summary: Tosh Show Episode - "My Food Reviewer - Stephanie Garofano"

Release Date: July 22, 2025
Host: Daniel Tosh (iHeartPodcasts)

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Overview

In this engaging episode of the Tosh Show, host Daniel Tosh delves into the vibrant world of food reviewing with special guest Stephanie Garofano, a renowned food blogger and the mastermind behind Dining Dolls. The conversation explores Stephanie's journey in the culinary scene, her experiences with diverse cuisines, favorite dining spots in Los Angeles, and her latest entrepreneurial venture into meringue making. Throughout the episode, listeners gain valuable insights into the intricacies of food critique, the challenges of maintaining a food blog, and the passion that drives Stephanie in her gastronomic pursuits.

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1. Settling the Great Food Debate

Timestamp: [03:26]

The episode kicks off with a light-hearted debate about which country boasts the best food. Daniel Tosh asserts confidently:

"Oh my gosh. I'm going to settle this debate right now. America."
[03:32 Daniel Tosh]

This bold statement sets the tone for the episode, leading to playful banter and reactions from co-host Eddie.

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2. Family, Hiring, and Relationships

Timestamp: [04:01] - [12:27]

Before introducing Stephanie, Daniel and Eddie engage in a humorous discussion about the complexities of hiring the right employees and selecting suitable partners. Eddie shares his philosophy on relationships, emphasizing the challenges and humorous aspects of matchmaking within his family.

Key Quote:

"Much like hiring people is difficult. Also, picking a partner is difficult for some people."
[05:04 Daniel Tosh]

The conversation highlights Eddie's desire to take control of his wife's dating life, leading to a mock reality show pitch that adds levity to the discussion.

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3. Introducing Stephanie Garofano

Timestamp: [17:58]

The spotlight shifts to introduce Stephanie Garofano, the episode's guest, hailed as a food blogger, meringue maker, and Dining Dolls founder. Stephanie brings a wealth of experience, having reviewed every Michelin-starred restaurant in Los Angeles alongside hidden gems in sketchy shopping plazas.

Key Introduction:

"My guest today has reviewed every Michelin starred restaurant in Los Angeles along with every hole in the wall in a sketchy looking shopping plaza in K Town. Please welcome food blogger, meringue maker and doll number one of the Dining Dolls, Stephanie."
[17:58 Eddie]

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4. Stephanie’s Culinary Journey

Timestamp: [18:20] - [26:18]

Stephanie shares her personal journey into the food industry, rooted in her early experiences with Ukrainian cuisine. She recounts her passion for fresh food, leading her to start cooking at a young age and eventually launching a food review blog.

Notable Quotes:

"I started cooking at a young age. Started watching Food Network instead of cartoons."
[21:27 Daniel Tosh]

"I ended up traveling and exploring different things all over the world. That's when I really learned through travel. And when I came back, I said, okay, I know I have to be in food one way or another."
[26:18 Daniel Tosh]

Stephanie also discusses her collaboration with her sister in creating Dining Dolls, despite challenges balancing work and family life.

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5. Favorite Restaurants and Dining Experiences in Los Angeles

Timestamp: [28:35] - [35:00]

The conversation delves into Stephanie's favorite dining spots in Los Angeles, highlighting a mix of high-end Michelin-starred restaurants and beloved local eateries. She mentions specific favorites like Orson Winston and Shibuya in Calabasas, praising their unique offerings.

Key Recommendations:

"My favorite for a while was Orson Winston, which is a Japanese Italian mix concept. They have a Michelin star. Absolutely incredible."
[28:58 Daniel Tosh]

"I actually do have a favorite somewhere that I could go eat every single day, and that is sushi and specifically Shibuya in Calabasas."
[29:24 Daniel Tosh]

Stephanie also shares insights into lesser-known spots like Lorenzo's for sandwiches and All Time in Los Feliz for breakfast, emphasizing the diverse culinary landscape of Los Angeles.

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6. Picky Eaters and the Supertaster Gene

Timestamp: [39:33] - [42:09]

Stephanie discusses her personal experience with being a supertaster, a heightened sensitivity to flavors, which influences her food preferences and picky eating habits. She relates this to her children's adventurous palates, comparing their tastes to her own during childhood.

Notable Quotes:

"I'm obsessed with the flavor of it. And sometimes something that's too much it, I don't like it."
[21:15 Daniel Tosh]

"Observe, all of you supertasters. You have to be like to like, you know."
[41:15 Eddie] (Paraphrased for context)

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7. Launching Malibu Meringue

Timestamp: [42:33] - [47:37]

Stephanie unveils her latest venture, Malibu Meringue, a concept dedicated to crafting artisanal meringues. She explains the simplicity and purity of her recipes, using only natural ingredients like egg whites, sugar, and cream of tartar, without artificial flavors or dyes.

Key Highlights:

"It's just egg white, sugar and... well, yeah, cream of tartar or whatever, that's it."
[43:06 Daniel Tosh]

"They're gluten free, 100% gluten free, fat free, high in protein."
[44:49 Daniel Tosh]

Stephanie showcases her meringues, describing them as perfect bites of sweetness and lightness, appealing to both traditional and health-conscious consumers.

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8. Live Meringue Tasting Session

Timestamp: [45:00] - [50:17]

A dynamic segment unfolds as Stephanie offers Daniel and Eddie meringues to taste live on the show. The trio engages in a playful tasting session, evaluating different flavors like raspberry, marshmallow, and coffee. The interaction provides listeners with a first-hand experience of Stephanie's product quality and the unique textures of her meringues.

Interactive Moments:

Eddie: "So chewy."
[45:35 Eddie]

Daniel Tosh: "It's like chewing on rubber. Like, it's not even flavored."
[51:18 Daniel Tosh]

Stephanie: "They're like little kisses."
[43:21 Daniel Tosh]

The tasting concludes with mixed reactions, highlighting the subjective nature of taste and Stephanie's commitment to quality.

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9. Final Thoughts on America's Culinary Diversity

Timestamp: [36:43] - [37:39]

Revisiting the initial debate, Daniel Tosh elaborates on why he believes America holds the title for the best food. He cites the country's diverse culinary influences, the presence of world-class chefs, and the fusion of various international cuisines as key factors contributing to its rich food landscape.

Key Insights:

"In America, you definitely can go to some of the best restaurants. I mean, chefs from all over the world open restaurants here."
[37:06 Daniel Tosh]

"Food for a while was... that's where El Bulli came from. That's where molecular gastronomy was coming from. That's where real innovative things were coming from."
[37:11 Daniel Tosh]

Daniel contrasts American cuisine with foundational European styles, emphasizing America's ability to incorporate and innovate upon diverse culinary traditions.

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Conclusion

This episode of the Tosh Show offers a flavorful exploration into the life and passions of Stephanie Garofano, shedding light on the dedication required to excel in the competitive world of food blogging and the joy of discovering exquisite culinary delights. From her humble beginnings with traditional Ukrainian dishes to her ambitious Malibu Meringue project, Stephanie's journey is a testament to her unwavering love for food. Daniel Tosh and Eddie provide a humorous and insightful backdrop, making this episode a must-listen for food enthusiasts and aspiring culinary entrepreneurs alike.

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Notable Quotes with Timestamps

• Daniel Tosh at [03:26]:
  "Oh my gosh. I'm going to settle this debate right now. America."

• Daniel Tosh at [05:04]:
  "Much like hiring people is difficult. Also, picking a partner is difficult for some people."

• Stephanie Garofano at [21:27]:
  "I started cooking at a young age. Started watching Food Network instead of cartoons."

• Daniel Tosh at [28:58]:
  "My favorite for a while was Orson Winston, which is a Japanese Italian mix concept. They have a Michelin star. Absolutely incredible."

• Daniel Tosh at [21:15]:
  "I'm obsessed with the flavor of it. And sometimes something that's too much it, I don't like it."

• Daniel Tosh at [43:06]:
  "It's just egg white, sugar and... well, yeah, cream of tartar or whatever, that's it."

• Stephanie Garofano at [44:49]:
  "They're gluten free, 100% gluten free, fat free, high in protein."

• Daniel Tosh at [36:43]:
  "In America, you definitely can go to some of the best restaurants. I mean, chefs from all over the world open restaurants here."

---

This comprehensive summary encapsulates the essence of the episode, highlighting the engaging discussions and valuable insights shared by Daniel Tosh and Stephanie Garofano. Whether you're a dedicated foodie or simply curious about the intricacies of food blogging, this episode offers a delightful blend of humor, knowledge, and passion.

Transcript

[Daniel Tosh]

This is an iHeart podcast.

[Eddie]

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[Stephanie]

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[Eddie]

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[Stephanie]

Metro has lowered their prices and are.

[Eddie]

Giving you a five year price guarantee on talk, text and data. One line now 20% lower. Family plans also lowered. Oh, and you also get a free 5G phone, all with no ID required and no activation fees. Stop by your neighborhood Metro store, visit metrobytmobile.com or call to about their amazing offers.

[Stephanie]

Bring your number not available if currently at T Mobile or with Metro in the past 180 days.

[Eddie]

Guaranty covers monthly price of on network, Talk, text and 5G data for customers activating on an eligible plan. Exclusions apply. Details@metrobyt mobile.com settle this debate once and for all. Which country has the best food?

[Daniel Tosh]

Oh my gosh. I am going to settle this debate right now. America.

[Eddie]

Oh, gross.

[Daniel Tosh]

Show.

[Eddie]

Posh show from show. All right, another episode of Tosh show. I'm Daniel. And you are a listener, a subscriber, a watcher, a lurker. But soon you could possibly be. Wait for it. Family.

[Oliver]

What?

[Eddie]

Yep. What have I and Vin Diesel always said? It's about family. That is my mantra. What's the hardest part about running a company, Eddie?

[Oliver]

Employees.

[Eddie]

Hiring the right employees. It's hard to know if you've hired the right person. It takes such a skill to pick one qualified person over another qualified person. Imagine, like, I know for a fact you guys aren't the best at your job. Okay? Imagine how amazing this show could be if I hired the best, right?

[Oliver]

I mean, I'm imagining it and it's pretty good.

[Eddie]

It would be an amazing podcast.

[Oliver]

It would be better.

[Eddie]

It would be a better podcast. Everyone that listens would be better off. But the reality is, you guys aren't half bad.

[Oliver]

I like that.

[Eddie]

I'll take it. You're not half bad. You're not great, but you're not half bad. Where are you going with this, Tosh? I'll tell you where I'm going with this. Much like hiring people is difficult. Also, picking a partner is difficult for some people. For me, whenever I dated, it was always easy. I'm like, okay, are they physically attractive? Great. That's all I care about. Well, no, no, but seriously, as soon as I meet somebody, I could be like, there's some red flags here. It's fine. That doesn't mean I won't date him for two years. Doesn't mean we won't have a great time. Doesn't mean I Won't get myself into some financial trouble by telling them to, you know, get rid of their apartment and move in. But, like, I get it. I know what I'm compatible with. And then I met my wife, and I'm like, ah, shit, I'm going to have to do it with this one. I'm going to have to stick it out. Now, on the flip side of that is my wife's cousin. I brought her up many times. We call her Panda or PA for short. Now she doesn't know how to pick a guy. It's just one surefire miss after another.

[Oliver]

You've been around some.

[Stephanie]

I've been around a lot.

[Oliver]

Yeah.

[Eddie]

So she has given up on picking. She's allowed me to have complete control. I am now going to pick the next person that she dates. And not maybe not just the next person, just for the rest of her dating life until she settles down. I am going to pick this person. Right here's what I'd like. I'd like if anybody's listening to the show that wants to do a reality show, here's my pitch for a reality show. And this is legit, you're saying, well, why don't you just go to your agents and your managers? Nah, you know what? They. They've got other clients that. They care about me. They just. They just take a check. They don't. They're not. They're not going to do a lot of work, then that's okay. I get it. You know, the ship has sailed. I'm an old man. But if someone in Hollywood wants to do this reality show. No, you just get in contact with Pete. I'm going to. I'll do this show. Here's the reality show. It's like a dating show, like the Bachelorette, but it's different. The show is who wants to be a member of my family? Okay? It's hosted by me, and I get to pick. I get to handle everything. There's no, oh, we didn't have enough time this season to really get to know each other. But I have to pick tomorrow. No, no. You need an extra six months. Fine, you got it. We'll go an extra six months. Oh, guess what? This person in a confessional interview said this. Well, I'm going to play that for you so you hear it. This is about finding someone that when I go on vacation with them, I don't want to murder them. It's really just about me being happy.

[Oliver]

Yeah.

[Eddie]

Oh, also, like, you know, you have to be in love with her. I guess. And then you have to want kids because you got to knock her up within a year, maybe two, three at the max. Here's what I want. I don't want somebody that's been married and already has kids. I don't want that. Okay? It's too much luggage. Your age. I like them younger than me. I don't want it. I don't want to deal with some guy. I don't want to go on vacation with a guy that's older than me, then when I start bossing him around, it's weird, but if you're a year younger than me. All right, now knock it off. How old's Oliver? How old is your son?

[Oliver]

He's 18.

[Eddie]

Oh, man. He's too young. He's too young for her, I think. So I'd like. Oliver's already, like, family, but if he's. If he's willing to knock her up in a year, I'll throw his hat into the ring.

[Oliver]

Well, he's trying to get his permit, and he's got his permit, but he's got his license for. A lot of things have to happen.

[Eddie]

All right, so I'm thinking the age range. Let's go. 35 to 45 is kind of a good range. Needs to be tall. I think she's 5, 8, 5 9.

[Oliver]

She seems tall.

[Eddie]

Yeah, she's tall. And by the way, I know that my viewers probably aren't the right fit for her, but maybe you know somebody that is. That. That. That will help. That'll be better. You probably need to be liberal on. On certainly the social issues. I don't give a fuck if you're fiscally conservative.

[Oliver]

Employment.

[Eddie]

Oh, yeah. I mean, you have to have. You have to be established. If you're fucking 35 to 45, you. You better have a real job. But it can be a cool job. Yeah, it just has to be. You have to be employed. You have to know what you're doing in your life.

[Daniel Tosh]

Oh.

[Eddie]

You also have to be okay. That she's, like, hugely into horses, which I know is its own huge red flag.

[Stephanie]

If I do.

[Eddie]

I would. Do you think I'm joking? I will do this reality show, and, like, I would even have, like, a contestant. Let's say there's somebody that's like, I would love to take her on a date, but I don't want to be on your reality show. Like, that's the right answer.

[Oliver]

Okay, I like that.

[Eddie]

I'll blur you out. The right person shouldn't want to be on a reality show.

[Oliver]

This pasta is Delicious.

[Eddie]

Yeah, we'll do the voice thing for them.

[Oliver]

I like it. It's pretty good.

[Eddie]

I've already proven I can host a major reality show. Use that show that I did, the Goat, as my audition tape to prove. Okay. He can do this. It's probably one season unless things go south.

[Oliver]

I think this is going to work.

[Eddie]

I think it's going to work, too.

[Oliver]

The show's going to be fun to watch, but I think it'll.

[Eddie]

You might think I'm lying about getting. Getting full control, but I am not. Let me see if she plays ball here.

[Daniel Tosh]

Hello.

[Eddie]

Hey.

[Daniel Tosh]

Hi.

[Eddie]

I just need this for legal. You have given up complete control to me in finding your husband, sl. Father of your baby. Correct.

[Daniel Tosh]

Yeah.

[Eddie]

Why? I'm just. I'm just. I'm making it official.

[Amanda]

Okay. Yes. I've given you all. All power.

[Eddie]

Do you have a race in mind?

[Amanda]

No, I'm open to all.

[Eddie]

You're open to all races?

[Oliver]

All races, yeah.

[Eddie]

Huh. What about cultures that eat horses?

[Amanda]

No, no, no. That's a hard no.

[Eddie]

Okay.

[Oliver]

All right, we'll put that on the list.

[Eddie]

I think we just ruled out 1 billion people. Just say hi to all your potential men out there. Just give them a nice. Hello.

[Amanda]

Hello.

[Eddie]

Oh, God. Hey. What? What? What kind of job do you want them to have?

[Amanda]

I don't care, as long as they are successful and happy in what they do.

[Eddie]

How ugly will you go if he.

[Amanda]

Has a great personality and he's a wonderful human being. I don't really care what he looks like.

[Eddie]

When you say you don't care what he looks like, but you also. But you do care how tall he is. I said he has to be tall.

[Amanda]

He has to be taller than me.

[Eddie]

Yeah, but five, ten is not acceptable.

[Amanda]

Yeah, I would say six feet and above.

[Eddie]

All right, I'm going to work on this. We'll see you later.

[Amanda]

All right. See you later.

[Oliver]

There you go.

[Eddie]

It's official right now. That might have been the first time somebody heard their wife talking.

[Oliver]

Mind blowing.

[Eddie]

Isn't that crazy? Yeah. They're listening to this and they're like, you know what? That. I could deal with that voice forever. You could do worse. Trust me. In my family. Oh, there's a few that you want to stay away from. Here's another thing about Amanda that I do need to let people know.

[Oliver]

Okay.

[Eddie]

She gets this random eye thing that happens from time to time. No doctor has pinpointed exactly what it is. It's probably hormonal, but, like, her eye. Cartoonish golf ball will just swell up and this happens six to ten times a year. It is disturbing. And it takes about 24 hours. She takes a ton of Benadryl or whatever to get it down. She's gone to every specialist. Nobody can figure it out. Whatever. That's it. So every now and then you'll wake up next to a mutant. But that's not that big of a deal. Take her out to a nice dinner. Don't be a jerk. I mean, I don't know. I don't know. I don't even know how to date anymore. But whatever. Go out to dinner. And I tell you who could make a great recommendation for that dinner. Today's guest, enjoy. Original Penguin. It's an iconic American brand known for vintage, inspired clothes for an original good time. Let me tell you something guys. Right now, this, this hits close to home to me. My grandfather always wore Penguin shirts. I remember a photo of him wearing a Penguin shirt when he hit his hole in one. Oh, that was a big deal for our family. This year, the Original Penguin is celebrating their 70th anniversary of their iconic logo. Pete the Penguin. I didn't even know his name was Pete. Did you, Pete? You should be wearing those shirts. Original Penguin has been an icon in men's fashion, becoming a full lifestyle brand that celebrates individuality and fun. To celebrate all these decades of original good times, the brand has curated a capsule collection of nostalgic yet modern styles inspired by the iconic archive of mid century designs. To get your hands on Original Penguin's capsule collection and join the brand in celebrating 70 iconic years, go to originalpenguin.com and use code tosh for 20 off, that's originalpenguin.com and Use the code tosh. T OSH for a 20 discount. That's nothing to sneeze at. Hi, Daniel Tosh here. Now, you may know me as a comedian and a podcaster, but I'm also an entrepreneur. So I know firsthand that starting a new business can be overwhelming thanks to all the hats you suddenly have to learn to wear. But lucky for me, we had Shopify to help. Shopify is a commerce platform by millions of businesses around the world and 10% of all E commerce in America. From household names like Mattel and Gymshark to brands just getting started. When you use Shopify, your company doesn't need to hire its own design studio or marketing team. They take care of everything with ready to use templates, social media campaigns and AI tools for content creation. They have tons of experience in everything from managing inventory to international shipping to processing returns and beyond. If you're ready to sell, you're ready for Shopify. Sign up for your $1 per month trial and start selling [e-mail] tosh turn your big business idea into With Shopify on your side, go to shopify.com tosh that's shopify.com tosh.

[Stephanie]

Remember the bad Guys? They're back and they're funnier than ever. DreamWorks animations the Bad Guys 2 is hitting theaters. It's the boldest, wildest, baddest comedy of the summer. I mean, this time everything's bigger. The action, the laughs, the hilariously questionable decisions. Everyone's favorite crew of criminals is trying emphasis on trying to to go good. Spoiler it's not going well because they get roped into a heist that takes them all over the world by some new rivals. A slick, stylish and seriously bad crew known as the Bad Girls. This movie is packed with outrageous gags, epic action and so many laugh out loud moments you might spill your popcorn. But here's a tip. See the Bad Guys two in a theater. The energy of the crowd will make every joke hit even harder. Kids will love it.

[Eddie]

Adults will love it.

[Stephanie]

You, your inner bad guy or bad girl will love it. Get Tickets now for DreamWorks animations. The Bad Guys 2 in theaters August 1st. Rated PG.

[Unknown]

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[Eddie]

Paw Show My guest today has reviewed every Michelin starred restaurant in Los Angeles along with every hole in the wall in a sketchy looking shopping plaza in K Town. Please welcome food blogger, meringue maker and doll number one of the Dining Dolls. Stephanie. Hi, Stephanie. Do you believe in ghosts?

[Daniel Tosh]

Oh, starting there. Yes. Yes, I do.

[Eddie]

You do?

[Daniel Tosh]

What is it? Spirits? Ghosts? I don't know. Ghosts. Sounds a little Casper to me. I do believe in spirits.

[Eddie]

Have you ever had an interaction?

[Daniel Tosh]

I haven't, but I've heard stories that kind of make me feel like may be true. I don't know though.

[Eddie]

So you're on the fence?

[Daniel Tosh]

I'm on the. Yes, I'm on the fence.

[Eddie]

Stephanie. Is that your real name?

[Daniel Tosh]

It is not.

[Eddie]

Oh, I didn't know that.

[Daniel Tosh]

Yes. So my real name is Rastislava, which is incredibly difficult. You nailed it. You're the only one that's nailed it on the first try. And you can roll your Rs, so that's wonderful.

[Eddie]

Uh huh.

[Daniel Tosh]

But most people can. When I immigrated here, I changed my name to like literally the most common name.

[Eddie]

Did you pick it?

[Daniel Tosh]

It was kind of like my middle name. And I just, you know, it was so Americanized. Like I just wanted to fit in, you know. Do you fit in now? I don't want to really fit in, you know, now I want to be different. But you know, when you're a kid, all you want to do is fit in.

[Eddie]

Well, did you fit in as a kid or.

[Daniel Tosh]

No, probably not. You didn't? I don't know. Probably not, no, not when I moved here, no.

[Eddie]

You were born in the ussr, which is now ukra Ukraine, and fled communism before immigrating to San Diego. Is your family just all big Padres fans?

[Daniel Tosh]

I will have to say no. Actually, when my parents escaped communism, we first actually moved to Minnesota. So I'm actually a Midwestern girl. Then we moved to San Diego and college. So I, I did grow up in San Diego and I'm sorry. High school. High school. I grew up in San Diego. It's a college college there. Love it.

[Eddie]

I love people from Minnesota. They say Minnesota. Nice. You know that term?

[Daniel Tosh]

I do.

[Eddie]

Are you part of it?

[Daniel Tosh]

100%.

[Eddie]

Okay.

[Daniel Tosh]

Yes. And I. And I feel that I just, I went there recently, a couple years ago.

[Eddie]

And that's not recently.

[Daniel Tosh]

Well, yeah, I guess, but it feels like it was yesterday. But I went there for 10 whole days, which is like a month in Minnesota, and everyone was so nice and I was like, okay, well, yeah, I love it. It makes sense.

[Eddie]

What do you think of people in San Diego in general when you compare them to your time in Los Angeles? Oh, people lump us all together. But I feel we're polar opposites.

[Daniel Tosh]

Very opposite. No, San Diego's very chill. Laid back. It's very similar to Malibu maybe, but la.

[Eddie]

No, it's not.

[Daniel Tosh]

No, it's not.

[Eddie]

There's a bunch of right wing radicals out there in San Diego. San Diego's Texas by the beach.

[Daniel Tosh]

You can retire in San Diego and have a wonderful life, you know.

[Eddie]

All right, you're a supertaster. Explain what that is, because it sounds like bullshit.

[Daniel Tosh]

It could very well be bullshit. Right? But growing up, I mean, people say.

[Eddie]

That there are supertasters. People can taste things that other people cannot.

[Daniel Tosh]

Yes. And it's also a gift and a curse. Like, I don't. I don't want necessarily that. I don't know. I mean, it's. I'm obsessed with food, obsessed with the flavor of it. And sometimes something that's too much it, I don't like it. Like, I don't like hard alcohol. It's. I can't handle it. My palate can't handle it. There are certain foods that I cannot eat because it's just too much for my palate. But I can taste every ingredient. It's an obsession.

[Eddie]

And you knew about this as a child?

[Daniel Tosh]

Yes.

[Eddie]

Were you a picky eater as a kid?

[Daniel Tosh]

Well, the food that my mom was making, I was. Sorry, Mom, I love you, but.

[Eddie]

Oh, you did enjoy it?

[Daniel Tosh]

I did not enjoy it because I don't know if you're familiar with Ukrainian food, but I, from my experience only, I like to call it war food. A lot of it is preserved. It's canned or for the cold winters. It's not fresh. I like fresh food. So it would be things like salmon covered in mayonnaise, cooked in the oven for two hours like that. I'm sorry. I'm sorry, mom, but. And after that, just made me really want to go out and explore what else is out there. So I started cooking at a young age. Started watching Food Network instead of cartoons. Like, I was just always infatuated with it. And I've always wanted to taste good things.

[Eddie]

Are you a good cook?

[Daniel Tosh]

I am a fantastic cook. Just call me chef.

[Eddie]

That's great.

[Daniel Tosh]

Thank you.

[Eddie]

Do you enjoy it? I mean, you still enjoy it?

[Daniel Tosh]

I love it.

[Eddie]

Do you like shopping for the food?

[Daniel Tosh]

To be honest with you, Covid kind of changed that trajectory because I started doing Instacart and I got so fucking spoiled. And now that I moved to Westlake, yeah, I'll go to my farmer's markets. I'll go to my sprouts.

[Eddie]

Are you pro or anti borscht?

[Daniel Tosh]

I am very pro borscht, but I've Only had my grandmother's borscht. I haven't had anyone else's borscht. I cannot vouch for borscht in general.

[Eddie]

Is there any borscht restaurants?

[Daniel Tosh]

Not that I know of. But to be honest with you, I don't go and seek out that culture, food. I just don't.

[Eddie]

Uh huh. A little PTSD with it or. No.

[Daniel Tosh]

Maybe a little bit. I mean, I go to. I'd go to my grandmother's house to have it.

[Eddie]

Is there. Is there a borscht restaurant in Los Angeles? I need to know.

[Daniel Tosh]

You know, I have heard of an incredible one in Venice called Dacha. It's a Ukrainian restaurant.

[Eddie]

Why wouldn't you pop in?

[Daniel Tosh]

You know, I just moved to Westlake. I used to live in downtown. I still. Venice is like.

[Eddie]

Why do you live in downtown?

[Daniel Tosh]

Gosh, I used to live there for eight years. But it was fantastic.

[Eddie]

You liked it? I always feel like people that live in downtown, it's like you're just a different person. Like you might as well live in a different country as far as I'm concerned.

[Daniel Tosh]

Oh, yeah. Oh, I was so cool. Yeah. When I lived in downtown, I was just the coolest person. I mean, I live right next to Odium. I love all the Michelin restaurants next to the Road Museum. I walked everywhere. I walked to get my nails done. Walked to Whole Foods. I mean, I didn't even get a car.

[Eddie]

You can do that everywhere. It just takes a lot longer.

[Daniel Tosh]

It just takes exactly.

[Oliver]

Got some borscht restaurants.

[Eddie]

You do?

[Oliver]

Stara House.

[Eddie]

Stara House.

[Daniel Tosh]

Oh, shit.

[Eddie]

Borscht restaurant. I haven't even heard of Star House. What Star House? In Eddie.

[Oliver]

There's Los Angeles, California.

[Eddie]

Okay.

[Oliver]

Oh, Tracteer restaurant.

[Eddie]

Tractateer.

[Daniel Tosh]

My mom has gone there. It's very Russian. I think it's pretty authentic.

[Oliver]

I would say Robert's Russian Cuisine.

[Eddie]

You ever been to Robert's Russian Cuisine?

[Daniel Tosh]

No, I haven't had the pleasure.

[Oliver]

Where's a good bowl of soup?

[Daniel Tosh]

Oh my God.

[Eddie]

Do you like soup?

[Daniel Tosh]

Like Jewish delis have like the best, like matzo ball, right? You know, bread.

[Eddie]

I don't like matzo ball soup that much. Oh, no, I love soups, but I don't love a matzo ball.

[Daniel Tosh]

I would. Then I wouldn't even know where to go for soup. Where do you go? Where do you go for soup?

[Eddie]

Soup plantation.

[Daniel Tosh]

Oh, no. Oh. Oh, you're making fun of me. Is it a San Diego thing?

[Eddie]

No. Is that a San Diego chain? No, it's. Is it from there? Here's the.

[Daniel Tosh]

Oh, My gosh.

[Eddie]

Okay, here. It's not funny. It's more mocking my illiteracy. The first time I came to California, I don't know if they weren't on the east coast or what, but I had never seen a soup plantation. And I saw it, and their font is a bit cursive, Y. And I read it as soupilation. And I.

[Daniel Tosh]

That's amazing.

[Eddie]

I was like, oh, what is a soupilation? But then when I found out that it was soup plantation, I'm like, you can't have plantation in the title of your business.

[Daniel Tosh]

Is that why they closed it?

[Eddie]

Better be why they closed it.

[Daniel Tosh]

Got canceled.

[Eddie]

It should have gotten canceled. Can't have a plantation of soup workers.

[Daniel Tosh]

Well, now it's up to you to revive it with a different name with only soups. You love French onion.

[Oliver]

Let's go to Panera.

[Eddie]

I'm not going to Panera. It's Whole Food. What'd you say? Whole Foods has the best soup. Whole Foods has the best soup. I was going to say Erewhon doesn't do bad.

[Daniel Tosh]

Probably my intuition would be Erewhon, but yeah.

[Eddie]

Tell me more about this Italian market you helped start. And is it still around?

[Daniel Tosh]

No, it's not still around. I opened. I was so in love with food when I was in college, and I knew I had to be in the food industry one way or another, and I wanted to open something. We had porchetta. We had fresh pasta, and I was making macaroons, like French macaroons. So that's where I kind of fell in love with meringue. Through the process of making macaroons.

[Eddie]

Well, the two aren't. Are they similar? How are.

[Daniel Tosh]

Yes. So to make a macaroon, you have to make meringue first. You just add the almond flour or whatever. So I was just so in love with it. And that always stuck with me. After that, I just. I gave it to my partner, wonderful partner. And then I ended up traveling and exploring different things all over the world. And that's when I really learned through travel. And when I came back, I said, okay, I know I have to be in food one way or another. And I just started documenting my experiences. That's kind of how all of this came about, the dining dolls and everything. So it was just really Passion project.

[Eddie]

You started a food review blog, the Dining Dolls with your sister?

[Daniel Tosh]

Yes, it was with your sister.

[Eddie]

And then you fired her.

[Daniel Tosh]

Her ass is fired. Yeah.

[Eddie]

Was she an older sister or younger sister?

[Daniel Tosh]

Younger.

[Eddie]

Younger. No. So she went back to San Diego and said no by the way. Why can't she keep doing it from San Diego? You can do a blog from anywhere.

[Daniel Tosh]

That's what I'm telling her. I would love to have her involved. I mean, you know what, though? Everyone is a dining doll. That's kind of how I structured it. But, yes, we started it together. She's amazing. She just had two really young kids. So, you know, I mean, you know how it is.

[Eddie]

If you have kids, they're gonna. They start out young.

[Daniel Tosh]

Yes, exactly. They're very young, and they're. They need so much attention.

[Eddie]

Okay.

[Daniel Tosh]

But eventually.

[Eddie]

Eventually she's gonna need some, you know, me time that. Then are you gonna let her come back or.

[Daniel Tosh]

No, she's gonna have to prove her. Prove herself. No, no, no. Just kidding. No, no. She can come back anytime.

[Eddie]

Is she a super taster as well?

[Daniel Tosh]

She is. She is. We have so much in common in that sense. She loves food just as much as I do. We love going out to eat. We love the whole thing.

[Eddie]

So how often are you putting content on there?

[Daniel Tosh]

Well, now I put content on all my social channels.

[Eddie]

Okay.

[Daniel Tosh]

Recently started with TikTok, actually. Love it. I'm not scrolling on there, but I'm posting content. My content's going crazy viral on TikTok.

[Eddie]

What has been your favorite meal or restaurant in Los Angeles?

[Daniel Tosh]

Shit.

[Eddie]

By the way, do you get your Los Angeles parameters? Confuse me. Cause you'll go from fucking Orange county to. To. To the Valley, and all of it is. It's nonsense. It's not. Or do you like, specifically, is there an area in Los Angeles like. No, this is where I like to go to restaurants.

[Daniel Tosh]

For a while, it really was downtown.

[Eddie]

Okay.

[Daniel Tosh]

Michelin restaurants. And my favorite for a while was Orson Winston, which is a Japanese Italian mix concept. They have a Michelin star. Absolutely incredible. Now, and I hate that question, to be honest, but I've given a lot of thought recently, and I've come to the conclusion that, yeah, I actually do have a favorite somewhere that I could go eat every single day, and that is sushi and specifically Shibuya in Calabasas.

[Eddie]

You actually are a big fan of Los Angeles as far as the diversity, the restaurants, the choices. Give me some hole in the wall dive places that you're like, oh, you need to check that out. What's your. Here, I'll go quick with you. Sandwich place. I want a good sandwich place. Where do you go?

[Daniel Tosh]

A couple of doors down. There's Lorenzo's. Crazy amazing sandwiches there, too.

[Eddie]

Breakfast. Are you a breakfast person?

[Daniel Tosh]

I'm not, but I Do have My favorite. Oh, my gosh. All Time Los Feliz. The fucking best. The best breakfast place you'll ever have. There's no. It's all fresh. Farmer's market, no seed oils. Like, it's just. You feel good after eating it. There's always a fucking line, though. But it's fine. It's one of those places.

[Eddie]

Which one is.

[Daniel Tosh]

It's called All Time. It's legit. And tartine. I fuck with tartine for sure.

[Eddie]

Okay.

[Daniel Tosh]

It's not a hole in the wall though. But all Time. Maybe like a little bit.

[Eddie]

What do you order?

[Daniel Tosh]

Salad, sandwich, whatever they make. They're obsessed with creating the perfect simple dish, but it's perfect. Can't get it any. Anything better than that.

[Eddie]

Do you like lunch or are you not a lunch person?

[Daniel Tosh]

No, I'm actually more of a lunch person.

[Eddie]

I love lunch.

[Daniel Tosh]

I love lunch. I only go to dinner if it's like a tasting. I'm not a din.

[Eddie]

I'm a liner person.

[Daniel Tosh]

Fuck. Yeah. Yes. Go to bed by night. Yeah. Dinner later.

[Eddie]

Because I don't want to make reservations. And when you call these places that normally wouldn't, you're like, no, no, I'll eat it. The second your doors open, they're like, yeah, come in.

[Daniel Tosh]

Yeah, exactly. Oh, no, me too. Five o'. Clock. I'm there.

[Eddie]

Yes. Well, that actually makes me sad when restaurants close or don't open until 5, because if they stay open from lunch through, then I know that I can eat at 4 and then no one is there.

[Daniel Tosh]

Exactly. That's my favorite time to eat too. That's why. Yeah, I'm not.

[Eddie]

Salads. Do you. You do enjoy your salads.

[Daniel Tosh]

You know what? I fucking hate salads. I hate salads. But there's only a few places that I love salads. I'll fuck with salads. Only at like three places only, which is lodge, bread, all thyme and tartine. That's it.

[Eddie]

Have you had any good restaurants in South Bay?

[Daniel Tosh]

Yes.

[Eddie]

Which ones you like?

[Daniel Tosh]

Oh, my gosh. Don't say MD Post Barron's. Barron's. Fantastic.

[Eddie]

Okay.

[Daniel Tosh]

Oh, J. Trainees. Oh, so good. Yeah, I posted about it recently. I mean, South Bay, it's its own little pocket. It's just like Malibu. It's its own thing. You don't leave the South Bay if you live there.

[Eddie]

Well, no, you can't. It's too crowded. You're smushed in.

[Daniel Tosh]

Yeah, but there are a few. South Bay.

[Eddie]

Can you get into every restaurant?

[Daniel Tosh]

I mean.

[Eddie]

Yeah, I mean, that's really, the big thing in Los Angeles is not having to. You know, some of these places, they, like, oh, we only take reservations on the first Tuesday of the month. And it's nonsense.

[Daniel Tosh]

Oh, it's so fucking annoying. No, I've had to do that for, like, French laundry. Like, I've had to. No, it's annoying. But if you're diligent or if, you know, people are. I mean, there's always a way. If there's a way.

[Eddie]

Did you love French laundry?

[Daniel Tosh]

You know, I did. I did. I actually did. I think it lived up to that.

[Eddie]

Do you love fine dining?

[Daniel Tosh]

I love fine dining is my first love.

[Eddie]

Oh, good for you. It's a little too much for me. I appreciate it. I think it's. I think it's. I'm glad it exists, but it's, you know, it's certainly not my go to.

[Daniel Tosh]

What is your go to?

[Eddie]

What do you know? I love cooking, you know, or if my wife. And if we eat at home, I like that. I like going to a restaurant. I don't like to go to restaurants that are sceney. I just went to Funky the other night. I didn't. I was like, I don't like this.

[Daniel Tosh]

Okay. Yeah. Pretty sceny.

[Eddie]

Yeah, that's, you know, I was like, whatever. It was fine. It was good. I like the other one in Venice more.

[Daniel Tosh]

Yes.

[Eddie]

Felix.

[Daniel Tosh]

Felix, yeah, the. The OG One. Yeah, yeah, yeah, yeah.

[Eddie]

I like Felix more.

[Daniel Tosh]

I hear that.

[Eddie]

Whatever. I'm just trying to think. Just what I did recently.

[Daniel Tosh]

You're in Malibu. There are some good spots here.

[Eddie]

Occasionally. I'm not afraid to travel for a meal.

[Daniel Tosh]

Same here.

[Eddie]

Not too far.

[Daniel Tosh]

Exactly.

[Eddie]

You don't like to give bad reviews? Or do you? Or do you just refuse not to? It's not your thing.

[Daniel Tosh]

It's mixed. I have done it in the past, but sparingly, because my whole thing is just to showcase talent and innovation. And chefs, you know, they work so hard. I respect it. It's really admirable what they do. Crazy long hours, and they don't get, you know. So I really want to shed a good light on chefs and the community and, you know, contribute something that's positive. But there are instances that will. Will call for that.

[Eddie]

Do restaurants hit you up on Instagram to come and review their spots?

[Daniel Tosh]

Yes.

[Eddie]

And what do you do?

[Daniel Tosh]

I do my research. I do it very thoroughly. I don't post anything that I don't stand behind, and I don't also just don't go anywhere that I don't know 100% about what?

[Eddie]

About your. Will you take free meals?

[Daniel Tosh]

Oh, yeah, sure. Yeah.

[Eddie]

Oh.

[Daniel Tosh]

Oh. If you're listening, Restaurants. I mean, all the free stuff. Yeah, go, go.

[Eddie]

But that. That doesn't sway how you're going to write it.

[Daniel Tosh]

If it's good, it's good. You know what I mean? If it's not good, am I going to write it?

[Eddie]

Yeah, but if it's free, I'm always like, well, it was free. I guess that was a good experience.

[Daniel Tosh]

But I don't also go to places that are going to be mediocre, so I will only go to the best places.

[Eddie]

Do you go by yourself?

[Daniel Tosh]

Oh, no, no. It's. It's. It's an experience.

[Eddie]

Do you bring, like, a crew with you?

[Daniel Tosh]

Sometimes, yeah. I mean, that's what I love. I bring all my girlfriends. Yes, yes.

[Eddie]

Oh, this operation, this is like the best gig in the world.

[Daniel Tosh]

It truly is. And we have the best time.

[Eddie]

Yelp. Did Yelp ruin the world as we know it?

[Daniel Tosh]

You know, it's almost like a fucking mafia, because from my understanding, they. They threaten restaurants. Like, restaurants have to pay them to. In order to keep, like, good reviews.

[Eddie]

Pay who? Like, there's like a Yelp.

[Daniel Tosh]

Yeah.

[Eddie]

Guy that comes around like, hey, it's me. Give me my bag.

[Daniel Tosh]

From my understanding, yes, it's corrupt as fuck. Yeah, it's weird. I mean, I'll use it sometimes, but I don't read the reviews because I know it's from amateurs, but, like, I'll use it just to see it's quick. Like, there's a phone number. There's the fucking address. Like, it's quick, but I know that it's a total monster.

[Eddie]

I need the photo of how far apart the tables are. I like that.

[Daniel Tosh]

Exactly.

[Eddie]

Lighting. I want to see that.

[Daniel Tosh]

Yeah, exactly. All these people, they really put out some. Some decent content on Yelp.

[Eddie]

Do you travel internationally for the Old food blog?

[Daniel Tosh]

Yeah, so? Well, when I first started, I would seek out Michelin restaurants. I'd go to Vegas, San Fran, New York, you know, whatever, to try Michelin. Now it. You know, with kids it's a little harder, but, yeah, I've been to Paris. I've been to.

[Eddie]

You ever been to Septine?

[Daniel Tosh]

No, I haven't. I want to.

[Eddie]

Oh, it's garbage.

[Daniel Tosh]

Oh, shit. What? Really?

[Eddie]

No, I'm sure it's great. I'm sure I'm not bougie enough for. Was too fancy for me. All the food, everything I was eating every dish. And then my server was really being funny with me. He's like, how was that one? He's like, I was, like, a bit woodsy.

[Daniel Tosh]

I'm like, oh, no.

[Eddie]

Have you been to Japan?

[Daniel Tosh]

That's the one place I really want to go. I have not been to Japan. That's like, I'm saving that.

[Eddie]

What about Antarctica? I hear they have great food.

[Daniel Tosh]

Totally. Yup. Yeah.

[Eddie]

Settle this debate once and for all. Tell me which country has the best food.

[Daniel Tosh]

Oh, my gosh. I'm gonna settle this debate right now. America.

[Eddie]

Oh, gross.

[Daniel Tosh]

Listen, not really, but in America, you definitely can go to some of the best restaurants. I mean, chefs from all over the world open restaurants here.

[Eddie]

Where is the best chefs from? Or what type of food are they making? You're not going to just say Italy?

[Daniel Tosh]

I'm not going to. No. You know what?

[Eddie]

Speaking of. You don't think Italy has the best food in the world?

[Daniel Tosh]

That's objective. I mean, I think food for a while was. Because, like, that's where El Bulli came from. That's where, like, molecular gastronomy was coming from. That's where, like, real innovative things were coming from. France is, like, the foundation of French techniques. French cooking, everyone needs to know those techniques if you're going to be a chef. So that's really hard to say, but in America, we have all of it. That's the cool part.

[Eddie]

All right. You like a food court?

[Daniel Tosh]

Oh, yeah, that's my jam. Yeah.

[Eddie]

You ever review food trucks?

[Daniel Tosh]

Yeah, like, sure. Like Mexican food. You know, I don't. I mean, I don't go out of my way. I love just the experience of dining, so I don't search out food trucks. But if there's something really special happening. Yeah. Like yeasty boys bagels. Like. Yeah.

[Eddie]

Favorite chain restaurant that you can remember as a child that brings you, like, oh, I had some good memories eating there.

[Daniel Tosh]

Cheesecake Factory.

[Eddie]

Oh, that's a good one.

[Daniel Tosh]

It's so good. Like, I'll fuck with the Cheesecake Factory.

[Eddie]

The menu, just so thick. Who's got time to peruse 40 pages to pick a chicken club sandwich?

[Oliver]

I. I just like watches.

[Daniel Tosh]

It's. It's wild because there's so much information on that menu. It's so overwhelming. But that dark bread, that rye bread.

[Eddie]

Oh, not as. I don't think that bread is as good as Outback's dark bread.

[Oliver]

That's good.

[Daniel Tosh]

Okay. Yeah, no, I. I vaguely remember. Yeah.

[Eddie]

You're saying. No, John. No, no, I'm saying it is. I'm saying it's great. That butter, it's a little sweet. Yeah, well. And they Stuck that big fat knife in it. Well, it's good stuff.

[Daniel Tosh]

I mean, it's rare anyone eats bread these days, but. Yeah, I love bread.

[Eddie]

I love bread.

[Daniel Tosh]

Love bread.

[Eddie]

Have you ever been to an Arby's?

[Daniel Tosh]

No.

[Eddie]

Let me tell you something good about Arby's.

[Daniel Tosh]

Tell me.

[Eddie]

They have the meats that part.

[Daniel Tosh]

The meats?

[Eddie]

Yeah, that's. That's their slogan.

[Daniel Tosh]

Oh, really?

[Eddie]

Yeah. That doesn't matter.

[Daniel Tosh]

It's kind of fantastic.

[Eddie]

But that's the meats. Which is weird because they've been promoting fish lately. But that's.

[Daniel Tosh]

Oh, no.

[Eddie]

Well, whatever. Technically, it's a meat.

[Daniel Tosh]

Not.

[Eddie]

I mean, it's in the meat group. Is it not?

[Daniel Tosh]

That's not on my for you feed, so I haven't forget that.

[Eddie]

Here's what they actually, Arby's does have good French fries.

[Daniel Tosh]

Really?

[Eddie]

Curly fries season. I love a good. And you get one of those tight curlers. That's exciting.

[Daniel Tosh]

It's nostalgic.

[Eddie]

Are your kids adventurous eaters?

[Daniel Tosh]

They are. I will say. They're bougie eaters.

[Eddie]

Like, it always blows my mind. Like, my kids do it. But, like, watching my kids eat sushi, I just can't stop reflecting back to myself as a child going, I never would have in a million years put that in my mouth.

[Daniel Tosh]

Yes, it is very much like that. I look at them, I'm like, what? What's even happening? But they all go to sushi. They'll order ikura, caviar, toro. It's silly. Caviar is their go to.

[Eddie]

I mean, I like all the little cool things to put on the caviar, but I don't know if my child is like, although he didn't destroy all those snails in New Orleans, he was just all about those.

[Daniel Tosh]

The escargot.

[Eddie]

He just loved it.

[Daniel Tosh]

Nice.

[Eddie]

He loved it. He was like, this is the best. I'm like, you know, you have a book at home called Escargot, and now you're just eating them? And he's like, yeah.

[Daniel Tosh]

Oh, good for him. It's amazing.

[Eddie]

I guess. All right, so your kids will eat anything. That's pretty cool. Do your kids eat fast food?

[Daniel Tosh]

I mean, I don't let them. I told them this specific fast food restaurant has rats, and then they won't ever ask me to go there again. I did that.

[Eddie]

Did you make that up or did they actually have rats?

[Daniel Tosh]

To be honest with you, I. No, it's actually not a lie because if you Google it somewhere, I'm sure at some point one of them had rats. At some point. So I did not lie.

[Eddie]

Okay, so you're saying just one of the locations.

[Daniel Tosh]

Yeah. So just in general, but I let them eat in and out. I let them eat in and out, and they let them eat Shake Shack. Those are the two. Anything else?

[Eddie]

Like, what about Chick Fil A?

[Daniel Tosh]

That's also like, a half. Yes, two and a half.

[Eddie]

You have to turn a blind eye to the gay rats that could be there.

[Daniel Tosh]

Yep.

[Eddie]

Goddamn Chick Fil A. So you're saying your kids did inherit your supertaster gene?

[Daniel Tosh]

I don't know. I feel like my daughter for sure. Yeah. My son's still a little picky, but might have been because I breastfed him till he was, like, embarrassing. Embarrassingly old age. I don't know.

[Eddie]

Why did you do that? Cause you just wanted to keep the milk going? Is that.

[Daniel Tosh]

Yeah. No, because he just. It just happened.

[Eddie]

I told my wife, knock it off. At one year, I'm like, come on, let's go. Let's wind this down.

[Daniel Tosh]

No, I loved it. He loved it. And that's it. And it was wonderful. But he's still a really picky eater.

[Eddie]

Is there anything I can do to improve my palate?

[Daniel Tosh]

You know what?

[Eddie]

I'm being honest.

[Daniel Tosh]

Yeah. Actually, I just think that experiencing different foods, trying new things, trying things you wouldn't otherwise try. If you're not familiar with certain cuisines, like, go just eat.

[Eddie]

Yeah, but I have a sensitive tummy. You know what I'm talking about? Things get bad quickly.

[Daniel Tosh]

I can recommend some holistic doctors to go to.

[Eddie]

No, it's never gonna work. Do you. Oh, my gosh. Can you. Your stomach's fine. You can just eat things and, like, it doesn't bother you?

[Daniel Tosh]

Oh, my stomach's like iron ball. Like, I could eat anything.

[Unknown]

Good for you.

[Daniel Tosh]

Oh, yeah.

[Eddie]

What's your next big enterprise that you're going to start?

[Daniel Tosh]

So I came up with a meringue concept called Malibu Meringue. Because meringue is so underrepresented in la.

[Eddie]

It's not good. That's the problem.

[Daniel Tosh]

I love you for saying that because I'm going to convert you into a total meringue lover.

[Eddie]

I love all sweets. You do for the most part. But meringue, I'm just like, ugh.

[Daniel Tosh]

Oh, my gosh. I'm gonna fuck you up with some truth forever. Try my. I have some. Do you wanna try it?

[Eddie]

Yeah. Let me try your. By the way, meringue is just. Is it three ingredients? What is it?

[Daniel Tosh]

It's just egg white, sugar and. Well, yeah, cream of tartar or whatever, that's it. And then whatever ingredient I put. So I don't put any artificial flavors, no dyes or anything. Like if it's a raspberry meringue, I'll put freeze dried raspberries or cabbage.

[Eddie]

Are they beautiful? Do you make. Are they pretty?

[Daniel Tosh]

You mean? Look at this.

[Eddie]

Oh, yeah, yeah, they're gorgeous.

[Daniel Tosh]

They're like little kisses.

[Eddie]

Is this yours?

[Daniel Tosh]

This is mine.

[Eddie]

Malibu. And where does the Malibu part of it.

[Daniel Tosh]

The Malibu?

[Eddie]

Well, why'd you come up with Malibu is what I'm saying?

[Daniel Tosh]

Malibu? Because it just represents like the California casual lifestyle. I get you. I live close to Malibu.

[Eddie]

Your plan is to get Erewhon, right?

[Daniel Tosh]

Yes.

[Eddie]

Or are they already available at Erewhon?

[Daniel Tosh]

So they are not available. They're not available at Erewhon because I'm rebranding. But they were available at the cheese store Beverly Hills.

[Eddie]

Oh, I love the cheese store Beverly Hills.

[Daniel Tosh]

Oh my gosh. They're just such wonderful people. Such wonder. They really take pride in really just.

[Eddie]

Man, it was. There's nothing better than picking up a sandwich after I leave the dentist.

[Daniel Tosh]

No, I agree. It's. It's the best.

[Eddie]

Uh huh. Well, I'm starving because I didn't eat all day and then I went to the dentist and then I get a sandwich at the cheese store.

[Daniel Tosh]

Exactly. It's the go to.

[Eddie]

Do you ever go there, just get slices of cheese and just try it?

[Daniel Tosh]

Hell yeah.

[Eddie]

Watching people do that, I'm always like, I can't do that. They just stand there and just take free samples for too long. I'm like, let's go.

[Daniel Tosh]

You do that and order or let.

[Eddie]

Me just see this for a second here. Are these different flavors now what am I looking at?

[Daniel Tosh]

Yes. So on the bottom is a coffee flavor.

[Eddie]

Gross. They don't mix. The flavors don't mix into each other if they touch you?

[Daniel Tosh]

No. So we have a raspberry flavor, a toast, marshmallow flavor, and yeah, this is coffee with a praline.

[Eddie]

Okay. So I guess I'm gonna grab for the raspberry.

[Daniel Tosh]

Go for it. And they're gluten free, 100% gluten free, fat free. High in protein.

[Eddie]

They're high in protein.

[Daniel Tosh]

They're really. Yeah, it's just egg white. Yeah. Which I don't care about any of those things, but a lot of people do. So it's, you know, I guess it's a selling point.

[Eddie]

What if I don't like it?

[Daniel Tosh]

Please be honest. If you don't like it. You know What? I will not like you then. I'm just kidding.

[Eddie]

Mmm.

[Daniel Tosh]

Yes. Mm.

[Eddie]

I guess I. I don't know how to say this there. It's not my thing.

[Daniel Tosh]

Okay, I can respect that.

[Eddie]

So chewy.

[Daniel Tosh]

Yes. But also so. Just the perfect amount of sweetness and lightness.

[Eddie]

Oh, it's intense. So much raspberry.

[Daniel Tosh]

Yeah, I had so much raspberry. I love that part.

[Eddie]

It's so much raspberry.

[Daniel Tosh]

Ah.

[Eddie]

Do any of you guys eat these? If I'm in Europe.

[Daniel Tosh]

See, if you're in Europe, they're everywhere.

[Eddie]

How much are you gonna sell a bag of this for?

[Daniel Tosh]

I mean, it's, like, around $16.

[Eddie]

That is so much taste in such a small little package.

[Daniel Tosh]

I love that. I'm gonna. I'm gonna use that.

[Eddie]

No, you're not.

[Daniel Tosh]

So much taste. And it's just.

[Eddie]

And this one has marshmallow in it. I don't like marshmallow.

[Daniel Tosh]

It's just marshmallow.

[Eddie]

And I don't like. It's just marshmallow.

[Daniel Tosh]

Meringue literally is essentially marshmallow minus the gelatin.

[Eddie]

I hate marshmallows.

[Daniel Tosh]

You know what I hate? Gummy bears. So if you offered me gummy bears.

[Eddie]

You know what gummy bears are made from? Like, from pig hooves.

[Daniel Tosh]

I don't like the texture. They're all.

[Eddie]

Oh, I know. That's what I'm just saying. Or isn't it pig hooves or snout or something? I don't know what.

[Daniel Tosh]

I don't want to know where the sauce. What? The sausage is made. What the hell?

[Eddie]

I know. Sausage we know is made from pigs. It's just weird to think gummy bears are also made from pigs.

[Daniel Tosh]

I know. I know.

[Oliver]

It's an amazing animal.

[Eddie]

Meringues.

[Oliver]

Try the coffee one.

[Eddie]

I'm not gonna try the coffee one. I don't like coffee.

[Daniel Tosh]

Try the marshmallow one.

[Eddie]

I don't like marshmallows.

[Daniel Tosh]

But it's just vanilla.

[Eddie]

It's just vanilla. All right, I'm gonna try. I'm gonna try another one. But let me tell you something. I love it. I could be on the verge of willies. You're gonna love it. I get the willies sometimes.

[Daniel Tosh]

Not the willies. I don't know what that means, but when you bite into it, it's like.

[Eddie]

It's.

[Unknown]

Ah.

[Eddie]

Guess what, though.

[Daniel Tosh]

Tell me. Tell me.

[Eddie]

I like this one more.

[Daniel Tosh]

Woo.

[Oliver]

Less intense, Right?

[Eddie]

Mm. But it's still.

[Daniel Tosh]

Is it the. It's the texture?

[Eddie]

I don't know what it is. I think it's the taste.

[Daniel Tosh]

Yeah. You know What? Everyone has their own taste. People that love meringue love it. I am one of those. I'm obsessed with meringue. It's like, my mission.

[Eddie]

Do you like chocolate?

[Daniel Tosh]

I don't.

[Eddie]

I love chocolate.

[Daniel Tosh]

See, we're all so different, and that's what makes the world go around. And it's beautiful, Right?

[Eddie]

But it's not good for business.

[Daniel Tosh]

No, it's fine because there's plenty of people like me. There's plenty of people like you.

[Eddie]

Here. Get this over here.

[Daniel Tosh]

It's just a fine. Oh, Stephanie.

[Eddie]

Wow.

[Daniel Tosh]

Are you. Are you full now?

[Eddie]

No, I'm not full. There's a lot of. Is there a lot of.

[Daniel Tosh]

A lot of sugar?

[Eddie]

Oh, man.

[Daniel Tosh]

It's mainly sugar and egg white.

[Eddie]

Now, as an attractive woman, do you feel like you have to be an Erewhon? Because Erewhon only allows hot girls to shop in there 100%.

[Daniel Tosh]

Yeah. Yeah. If you're not hot, just don't. I'm just kidding. No, I mean, it's. It's. It's the way where it's located, and.

[Eddie]

It'S like every time it's.

[Stephanie]

The people in Erewhon are more beautiful.

[Eddie]

It's the one place to go in, to feel. Just. By the way, if you ever returned any of your bottles to Erewhon, the jars.

[Daniel Tosh]

Oh, I keep them.

[Eddie]

They give you substantial money if you bring them back. They do, yes. I've never done it. I've got a whole cabinet full of Erewhon things from my sauces and things that we. They got a Bolognese that we like.

[Daniel Tosh]

Anyway, I like their biscottis. I do like their biscottis in the thing. Yeah.

[Eddie]

You like desserts that don't taste good.

[Oliver]

That's funny.

[Daniel Tosh]

But I do. I do fuck with Erewhon. I do like Erewhon.

[Eddie]

I mean, maybe if a biscotti's dunked in dark chocolate.

[Daniel Tosh]

Dunked? Yeah. Dunked it. Or coffee. But you don't. You don't do coffee.

[Eddie]

No, I don't. I know. By the way, I know that I'm wrong, that I'm not the one that's right here at this table. You're the more sophisticated one. Your palate is the super taster. I'm just. I'm just trying to learn. Everybody that's on the show gets a gift. It's just stuff I take from my house. I thought you would like this heart sweatshirt, oversized. You're gonna wear it. You're gonna love it.

[Daniel Tosh]

That's so cute.

[Eddie]

I'm too old to wear A sweatshirt with something on it. Yeah, you know, whatever. So that somebody got me this. We have a rule in our house where I don't like things with words on it. So this is a Malibu pillow.

[Daniel Tosh]

A re gift.

[Eddie]

Yeah, no, all of it's re gifts.

[Daniel Tosh]

I love that. That's the best.

[Eddie]

Yeah, yeah, yeah. Oh, my gosh.

[Daniel Tosh]

Thank you so much.

[Eddie]

Oh, you're so welcome.

[Daniel Tosh]

I love things with words on it. So you're.

[Eddie]

Well. And that's. I'm sure it's here.

[Daniel Tosh]

Oh. Oh, no, no, no. I don't fuck with Twizzlers.

[Eddie]

This isn't Twizzlers. This is Red Vines.

[Daniel Tosh]

Oh, shit.

[Eddie]

Red Vines. Words. Here's. No, this I just need your help with.

[Daniel Tosh]

Okay.

[Eddie]

Okay. Now, what you do with it after this gift is. I don't care. You can give it to my dog. See what happens.

[Daniel Tosh]

Oh, no.

[Eddie]

This was in my home. And the other day I saw that there was a brand new one, and I said to my wife, what are you doing? And she says, those are old and they're not good anymore. I said, red Vines never expire. I go, there's no way they taste any different. And she says, oh, they do taste different. It's something. When she's watching a movie, you know, it's like they have a thing. It's more of a display on. On the bar area. Whatever. My question to you is, can you tell that these things are way past their expiration with your super taster ability?

[Daniel Tosh]

Oh, this is a challenge. I shall.

[Eddie]

And you don't do. And you hate a Red Vine.

[Daniel Tosh]

I hate a red wine.

[Eddie]

Oh, you're going to hate this. Okay, just take a tiniest. Take the smallest bite ever.

[Daniel Tosh]

Oh. Oh, my God.

[Eddie]

Is that bad? Is my wife right?

[Daniel Tosh]

It's like chewing on rubber. Like, it's not even flavored. Well.

[Eddie]

Well, sure. It's a Red Vine. It's not like Twizzlers. Twizzlers got the flavor. Red Vines. Red Vines. You know, I'm talking about war candy. This is war candy.

[Daniel Tosh]

No, this will out outlast a bomb.

[Eddie]

So you're saying it's not bad. All right. Your kids will love this. Send that home to them. Give that to your kids.

[Daniel Tosh]

I will, graciously.

[Eddie]

I'll take you the one that you already snacked on. But you have to keep the rest of that.

[Daniel Tosh]

Okay.

[Eddie]

Please set that on the floor. I can't have it on my desk. Do you order dessert every time you're at a restaurant or.

[Daniel Tosh]

No, every time you have to.

[Eddie]

Okay.

[Daniel Tosh]

You can't finish a meal and not have something sweet. A little treat.

[Eddie]

You don't drink alcohol with your meals or.

[Daniel Tosh]

I've been getting into. I mean, wine. Yes.

[Eddie]

Wine. Yes.

[Daniel Tosh]

A little bit of wine. Especially a pairing. I do love a pairing. But the whole way through.

[Eddie]

Don't you get trashed? It's too much alcohol.

[Daniel Tosh]

I asked them, did you have pores? And I just tasted. And when you taste, when it's paired, well, it's like a magical experience. Like, really just experience what a split pairings.

[Eddie]

Is that acceptable?

[Daniel Tosh]

Yes. Yeah. That's what I do. I don't want to. I'm not trying to get fucked up at a dinner. Like, I just want to enjoy myself. You know what I'm saying? But cocktails, I mean, they're doing some innovative cocktail stuff now, so. Yeah. I have a girlfriend that's a cocktail connoisseur, and she just orders for me. And I love it.

[Eddie]

Okay.

[Daniel Tosh]

I don't finish them, but I love it. It's for toasting. It's for, like, looking cute. Right. Take a cute picture with a cocktail.

[Eddie]

But do you ever camp?

[Daniel Tosh]

No.

[Eddie]

You've never camped?

[Daniel Tosh]

No, Nor do I ever want to. I mean, I have. I've done it before when I was little. Against my will. I don't know. Not for me.

[Eddie]

All right.

[Oliver]

No.

[Eddie]

I had an argument for you, but I don't think you're gonna use it.

[Daniel Tosh]

Try me.

[Eddie]

Well, it was. Somebody bought me this for my birthday. It's a backcountry bathroom. You strap it to a tree so that you can go to the bathroom and it holds you in. And they thought that I could use this, and I said, I don't. First of all, whenever I'm in this situation, I don't have time to set up.

[Oliver]

You're grabbing a.

[Eddie]

You understand what I'm saying? Yeah. It's got a little graphic of how it works. Look. See?

[Daniel Tosh]

Oh. Oh, wow.

[Eddie]

Yeah. Yeah. So you got a crap in the woods. So you throw this thing around a tree, and then it harnesses you and it says it can hold up to £400.

[Daniel Tosh]

I. Wow. Was this a shark tank?

[Eddie]

I mean, I don't know what it was on.

[Daniel Tosh]

Listen, I'd invest. I'd invest.

[Eddie]

I'm not giving it to you.

[Daniel Tosh]

I wouldn't use it, but I'd invest.

[Eddie]

I know I'm going to find someone that needs to crap in the woods.

[Daniel Tosh]

I hope you find that first.

[Eddie]

I will. Do you hate always having to figure out where you're gonna eat?

[Daniel Tosh]

No, I love it.

[Eddie]

Okay.

[Daniel Tosh]

It's my favorite thing to do.

[Eddie]

How many nights a week do you go to a restaurant?

[Daniel Tosh]

I've really just slowed down in the past few years. Like maybe one to two. I can't do any more than that now.

[Eddie]

What about lunch?

[Daniel Tosh]

Same.

[Eddie]

You only go to one to two restaurants a week or. No, there's no way you.

[Daniel Tosh]

I do have. Like, I have to go get my little treat. Like, I have to go get my little coffee treat or my little treat, you know, but like a full on tasting experience. When I'm reviewing something, I like to narrow it down to like two to three. Three at. It's a lot. And it gets to you because I do everything. I do the editing, I do the captioning, the whole process, so. And also the eating. You know, it's a lot. And I'm kind of an extremist in that sense, in the food sense that I'm eating either everything or I'm like intermittent fasting.

[Eddie]

Yeah, I don't. Like all. I mean, it sounds great until you're like, oh, I actually have to do all this work.

[Daniel Tosh]

It's a shit ton of work. And, you know, people see that. People see, like, oh, you know, the skinny girl is just like, shoving carbs in her face and like, this bitch.

[Eddie]

I know that I'm wrong, that I'm not the one that's right here at this table. You're the more sophisticated one. Your palate is the super taster. I'm just trying to learn.

[Daniel Tosh]

You never know.

[Eddie]

I'll get it. I'm gonna do palate exercises at home.

[Daniel Tosh]

That's right. You blindfold, you try things, and then you're like, oh, I can pick out this ingredient or that.

[Eddie]

Are you into food kinks?

[Daniel Tosh]

I don't. What? No. What? I don't even know what that is.

[Eddie]

Well, you brought up blindfold, and it just made me think. You're so passionate about food. It's your number one thing. I'm just wondering if you've ever been in a situation where you're like, oh, I like to bring food into the bedroom.

[Daniel Tosh]

No. You can keep those things very separate. Although food is very sensual. It's very sensual. And, you know that's.

[Eddie]

I know what I'm getting you for Christmas. Edible Arrangement.

[Daniel Tosh]

Oh, are they not canceled yet?

[Eddie]

No. I think they might be struggling for other reasons.

[Daniel Tosh]

Yeah, yeah, yeah.

[Eddie]

Or they're thriving.

[Daniel Tosh]

Or they're thriving.

[Eddie]

I don't know. All right, Stephanie, thank you for being on the show. I appreciate it.

[Daniel Tosh]

Oh, thank you so much for having me on the podcast.

[Eddie]

Original Penguin. It's an iconic American brand known for vintage inspired clothes. For an original good time. Let me tell you something guys. Right now, this. This hits close to home to me. My grandfather always wore Penguin shirts. I remember a photo of him wearing a penguin shirt when he hit his hole in one. Oh, that was a big deal for our family. This year, the Original Penguin is celebrating their 70th anniversary of their iconic logo. Pete the Penguin. I didn't even know his name was Pete. Did you, Pete? You should be wearing those shirts. Original Penguin has been an icon in men's fashion, becoming a full lifestyle brand that celebrates individuality and fun. To celebrate all these decades of original good times, the brand has curated a capsule collection of nostalgic yet modern styles inspired by the iconic archive of mid century designs. To get your hands on Original Penguins capsule collection and join the brand in celebrating 70 iconic years, go to originalpenguin.com and use code tosh for 20% off. That's originalpenguin.com and Use the code tosh t osh for a 20% discount. That's nothing to sneeze at.

[Stephanie]

Remember the Bad Guys? They're back and they're funnier than ever. Dreamworks Animations The Bad Guys 2 is hitting theaters. It's the boldest, wildest, baddest comedy of the summer. I mean, this time everything's bigger. The action, the laughs, the hilariously questionable decisions. Everyone's favorite crew of criminals is trying. Emphasis on trying to go good.

[Eddie]

Spoiler.

[Stephanie]

It's not going well because they get roped into a heist that takes them all over the world by some new rivals. A slick, stylish and seriously bad crew known as the Bad Girls. This movie is packed with outrageous gags, epic action and so many laugh out loud moments you might spill your popcorn. But here's a tip. See the Bad Guys two in a theater. The energy of the crowd will make every joke hit even harder. Kids will love it. Adults will love it. Your inner bad guy or bad girl will love it. Get tickets now for Dreamworks animations. The Bad Guys 2 in theaters August 1st. Rated PG.

[Unknown]

There's nothing like sinking into luxury. At washablesofas.com you'll find the Annabe sofa which combines ultimate comfort and design at an affordable price. And get this. It's the only sofa that's fully machine washable from top to bottom. Starting at only $699. The stain resistant performance fabric slipcovers and cloud like frame duvet can go straight into your wash. Perfect for anyone with kids, pets or anyone who loves an easy to clean spotless sofa with a modular design and changeable slipcovers. You can customize your sofa to fit any space and style. Whether you whether you need a single chair, loveseat or a luxuriously large sectional, Annabe has you covered. Visit washablesofas.com to upgrade your home. Right now you can shop up to 60% off storewide with a 30 day money back guarantee. Shop [e-mail] Add a little to your life Offers are subject to change and certain restrictions may apply with depression.

[Stephanie]

It feels like every day you're just.

[Eddie]

Going through the motions.

[Stephanie]

Ovelity provides relief from symptoms of depression that's fast and lasting. In a study, Ovality started working for some as early as one week with significant improvement seen on average at six weeks compared to placebo. Imagine feeling more like yourself again with Ovelity. Ovelity is a prescription medicine for adults with major depressive disorder. Ovelity is not approved for children under 18. Ovelity may increase suicidal thoughts and actions in young adults. Tell your doctor about sudden changes to mood, thoughts or behavior. Do not take Ovelity if you have a history of seizure, eating disorder or have abruptly stopped drinking alcohol or taking benzodiazepines, barbiturates or anti seizure medicine, serious allergic reactions can occur. Do NOT take if you are allergic to dextromethorphan, bupropion or any of the ingredients in Ovelity. Do not take with mao. Eyes High blood pressure, manic episodes, serious eye problems and dizziness can occur. Report all medicines you take to avoid a life threatening condition. Do not take a velody if you are or may become pregnant. Side effects can include dizziness, headache, diarrhea, feeling sleepy, dry mouth, sexual function problems and excessive sweating. Ask your healthcare provider if a velody is right for you. Visit ohvelity.com that's a U V E L I T Y.com or call 866-496-2976 for more information.

[Eddie]

I want to thank Stephanie for being on the show and for her meringues. You actually ate one of the meringues. You thought it was delicious. All right, we got some plugs. Got to plug our store. Toshshowstore.com Got some stand up dates coming up. Eddie and I check out those dates. Guys buy a ticket. Come come laugh with us. Wanna do the free plug Hit the free plug music Woo hoo Drum solo Giving Ed a run for his money. Okay, this free plug Sioux Falls, South Dakota, it's. The American Legion auxiliary is hosting an all you can eat pancake breakfast the first Sunday of every month. The event is open to the public. It's $8 for 11 years and older. What a weird age. They must have done the math on when you can start choking down a large amount of pancakes. $2 for 10 and under. Okay, that may. Maybe it makes more sense. It's just the 11 was so weird. I don't know how you're raising money if you're. If you're hungry. I feel like I could eat $8 worth of pancakes. Mukbanging, huh? All right, don't let the name fool you, because it's not just flapjacks. They're calling it the all you can eat pancake breakfast. But they, you know, besides flapjacks, they've got sausages, eggs, coffee. Orange drink will also be served.

[Oliver]

Orange drink. Okay. I love orange drink.

[Eddie]

Well, you know, and if that's not a typo, then I get it, because orange juice is expensive.

[Oliver]

Right? That's something that's like.

[Eddie]

So if they're. If they're just doling out orange drink for this charity, I'm not gonna. I'm not gonna rib them for that. This raises money for veterans assistance, Boys State, Legion baseball. I don't. None of that makes sense. Legion baseball, Boys state, veterans assistance. One out of the three of those seems like it's a good cause. Oh, and other programs. Okay, so there's more, but veterans is the top billing. And then boys State. The Is boys State.

[Oliver]

It's a program they run at the Legion.

[Eddie]

Yeah. What does it do?

[Oliver]

It's among the most respected and selective educational programs of government instruction.

[Eddie]

Does it help. Does it help girls in any way?

[Oliver]

Look, there is a similar program for.

[Eddie]

Young women called But. But they don't give any money to the girls. I feel like girls, you know, need help. Boys have already got a leg up. Ah, sorry. Don't want my wokeness spilling into this. Free plug for Sioux Falls, South Dakota's all you can eat pancake breakfast. American Legion auxiliaries located at. They've got a location. They're not just going to be at an ihop.

[Oliver]

No, they're cooking them.

[Eddie]

Okay, so they're making their own pancakes. Okay. I don't. That's probably best. They're located at 1600 West Russell Street, Sioux Falls, South Dakota. It's across the street from the Sheridan. I tell you what, though, and not for nothing, the Sheridan does a nice breakfast.

[Oliver]

Yeah. If you hate that, just walk across.

[Eddie]

Yeah, I mean if you're, if you're like, if you want some actual orange juice, go over to Sheridan. Just, just say you're in room. I don't know, pick a normal room like 3:20 and then just get some free juice and then walk it back over and help the veterans. See you next week.

[Stephanie]

Remember the Bad Guys? Well they're back and they're funnier than ever. DreamWorks animations the Bad Guys 2 is the wildest, funniest comedy of the summer. Everyone's favorite crew of criminals is trying their best to go good until they're roped into a globe trotting heist by a new crew. The Bad girls. Your kids, your parents, everybody is gonna love it. Get Tickets now for DreamWorks animations the bad guys too in theaters August 1st. Rated PG.

[Eddie]

Lenovo is built for creators who don't wait for inspiration. They chase it with inventive tech, built in AI tools and seamless performance. Lenovo devices powered by Intel Core Ultra processors are designed to bring your wildest ideas to life faster. That's the power of Lenovo with Intel inside. Enjoy flexible financing, rewards on every purchase and free shipping. And students get special offers offers when you create an [e-mail].

[Stephanie]

With depression, it feels like every day you're just going through the motions. O velity provides relief from symptoms of depression that's fast and lasts. In a study, Ody started working for some as early as one week with significant improvement seen on average at six weeks compared to placebo. Imagine feeling more like yourself again with Ody. Ovelity is a prescription medicine for adults with major depressive disorder. OD is not approved for children under 18. Ody may increase suicidal thoughts and actions in young adults. Tell your doctor about sudden changes to mood, thoughts or behavior. Do not take OV if you have a history of seizure, eating disorder or have abruptly stopped drinking alcohol or taking benzodiazepines, barbiturates or anti seizure medicine. Serious allergic reactions can occur. Do not take if you are allergic to dextromethorphan, bupropion or any of the ingredients in a velody. Do not take with mao. Eyes High blood pressure, manic episodes, serious eye problems and dizziness can occur. Report all medicines you take to avoid a life threatening condition. Do not take a velody if you are or may become pregnant. Side effects can include dizziness, headache, diarrhea, feeling sleepy, dry mouth, sexual function problems and excessive sweating. Ask your health care provider if a velodi is right. You visit auvelty.com that's a V L I T Y.com or call 866-496-2976 for more information.

[Amanda]

Every day has a to do list, but adding Enjoy Belvita to yours can help you knock out the rest of it. Belveda Breakfast Biscuits are a tasty and convenient breakfast option when paired with low fat yogurt and fruit that provide steady energy all morning while Belvita Energy Snack Bites give you the perfect mid morning refuel. Best part? They both taste great, so make the most out of your morning with a bite of Belvita. Pick up a pack of Belvita at your local store today.

[Daniel Tosh]

This is an iHeart podcast.