Many thanks to Catherine Reynolds (Queso y Vino and the Spanish wine guru at Seattle’s Wine World & Spirits) for recommending two wines to accompany the Link Lab Sausage Primo pizza featured by Pagliacci Pizza this month. I hope everyone … Continued
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
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
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
A year and a half after writing a great story about “Link Lab the start-up business“, Matthew Amster-Burton has followed up on the story and written a really nice (and accurate) piece on the growth and development of Link Lab … Continued
Evidently, USDA finds my story compelling enough to write about, which I sure do appreciate. I hope everyone enjoys this article. http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=KYF_Compass_Case_Studies_LinkLab.html
Link Lab Artisan Meats Sausages Now Available at PCC Natural Markets! Fremont and Greenlake grocery stores to carry sausages made in Wallingford from local, sustainable meats Seattle, WA, May 23, 2012 – Now it’s even easier for conscientious carnivores to … Continued
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
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!
Here’s a link to a very nice PSFN interview with David, digging a bit deeper and sharing more of the background behind Link Lab Artisan Meats.