Hello Link Lab friends,
There have been a number of exciting developments at Link Lab over the past few weeks.
Spud.com Now Carries Link Lab Sausages
Buying great sausage just got a lot easier for all Seattle-area Link Lab fans. Please buy some Link Lab sausage from Spud.com so they know how active and enthusiastic this community is. Also, be sure to tell them how happy you are that they support local and sustainable businesses like mine. It’s free to sign up for Spud.com, and deliveries are also free to the Seattle metro area as long as you make a minimum purchase (details at www.spud.com).
Elemental Next Door Serves Link Lab Sausages
Elemental Next Door (E.N.D.) (http://www.elementalatgasworks.com/end.html) is the fantastic wine bar adjacent to Elemental @ Gasworks restaurant. According to E.N.D. proprietors Phred and Laurie, E.N.D. is perfect for people looking for a casual dinner, not the four-hour extravaganza of Elemental. You will still get the same quality of food and many of the same wines, all at your own pace.
Link Lab to Use Heritage Lane Farm Pork
We are excited to begin working with Whatcom County farmer Craig Mayberry of Heritage Lane Farm (http://www.heritagelanefarm.net/). Starting in mid September, we will begin sourcing some pork through Craig’s farm, which is focused on promoting food biodiversity through the production of rare breed livestock and heirloom vegetables. Among other livestock, the farm raises Large Blacks, Tamworth, and Mulefoot pigs. It is great to be able to partner with a farmer who is so enthusiastic about humanely raising “forgotten” pig breeds and introducing them back into our food system.
Chicken Sausage Is on the Way
You asked for it: Using all organic, Washington-grown chicken, Link Lab is producing these varieties of chicken sausage over the next few weeks:
- Rosemary & Sage Chicken Sausage
- Chicken Sausage with Shitake & Sage (also available as all-pork)
- Chicken Sausage with Sun-Dried Tomato
- Chicken & Apple Sausage
- Chipotle Tequila Chicken Sausage (also available as all-pork)
Thanks again for everyone’s support. Enjoy your sausage!