From Farm to Oven

This episode starts with a visit to Wood Stone Craft Pizza in Fayetteville, Arkansas, to talk with owner and chef Jerrmy Gawthrop. He cooks up a pork chop and belly with braised kale and butternut squash puree with goat cheese that highlights seven different local ingredients. Brooks sits down with Clayton Suttle, Wood Stone Craft Pizza co-owner, to learn more about the business and the farm-to-table movement in Northwest Arkansas.



Wood Stone Craft Pizza
Jerrmy Gawthrop and Clayton Suttle
Pork Chop with Braised Kale and butternut squash puree