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

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