216: Donna Jean, Part 2

216: Donna Jean, Part 2

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: donnajeansd@gmail.com

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/

Reader Interactions


About Us

Specialty Produce is a family owned and operated food service and retail fresh produce supplier located in San Diego, CA. A premium provider for more than thirty years, Specialty Produce continues to be a leader in service, product quality and technology.
The Specialty Produce team includes more than one hundred enthusiastic and dedicated employees.


Follow Us

Join us on facebook, instagram, soundcloud, or our RSS feeds to get updates on our podcasts.



Contact Us

We love to hear from you at Specialty Produce.

1929 Hancock St. Suite 150,
San Diego, CA 92110



P.O. Box 82066,
San Diego, CA 92138


© Specialty Produce Network 2017, all content is copyright of its owners.