Roy Elam and Tony Howe are two of the badass creative geniuses behind San Diego's rustic comfort-food restaurant, Donna Jean. From sauces to doughs and everything in between, Roy, Tony and the rest of the staff make everything in house. On Episode 42, Roy talked all about where the concept of Donna Jean came from, and his inspiration behind it. In this episode, Roy and Tony talk about the concept behind Donna Jean and how they've managed to get more people eating more vegetables. They also explain a bit about fermentation; what it is, why they do it, and how they're combating food waste with it! Website: https://donnajeanrestaurant.com/  Instagram: https://www.instagram.com/donnajeanofficial/  FaceBook: https://www.facebook.com/donnajeanofficial/  Pizza Class (Jan 14th, 2020), to reserve a spot, email: [email protected]  References: The Noma Guide to Fermentation: https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184  JR Organics: https://www.jrorganicsfarm.com/  San Diego Tempeh: https://www.sandiegotempeh.com/  Santa Monica Farmer's Market: https://www.smgov.net/portals/farmersmarket/  Central Milling Company: https://centralmilling.com/  Veg'n Out: https://vegnoutsd.threadless.com/