Home Stretch for Link Lab Artisan Meats

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As Link Lab Artisan Meats enters our 4th year of business, I’ve been doing some big thinking about the company.   Our sausage and bacon products have found steady customers all around the state, business continues to grow, and customer feedback … Continued

Two Year Anniversary….and Pizza

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It has been two years (Feb 1, 2011) since I received a Federal Grant of Inspection from the US Department of Agriculture to legally produce and sell sausage. In my first week of business, I made 25 lbs of sausage … Continued

Wrapping Up 2012

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  Link Lab Artisan Meats is wrapping up our 2nd full year of business. Our community of customers, partners, friends, and intrigued bystanders continues to grow, and we seem to be getting busier with each passing week. During 2012, we … Continued

Suited up for Cheese?

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The youth of America (well, at least one teen from Redmond, WA) happily promotes Link Lab on his way to a cheese making class this past weekend. So many kids are aware of food! And they are becoming (and encouraging … Continued

Link Lab Available at PCC Natural Markets

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Today is a big day for Link Lab Artisan Meats. Starting this morning, PCC Natural Markets (Fremont and Green Lake stores) will be selling sausage in their fresh and frozen meat sections. We’re starting at the Fremont and Green Lake … Continued

Super-Model and Future Sausage Lover

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We are winning the ever-competitive battle to dominate the 6-12 month old demographic of sausage customers. Thank you Matthew  (and your parents’) for your support of Link Lab!

Rocking the Onesie

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Thank you Celeste and Benjamin for sporting your Link Lab Onesies. It is great to get this market penetration in the Bay Area. Your chubby arms and legs look appropriately sausage-like.  

Happy New Year!

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Happy New Year Link Lab Friends! As we dive into 2012, it is fun to look back at this first year of business producing (and selling) sausage. I want to thank you again for so much support and enthusiasm around … Continued

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