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.  

Link Lab News: 6/6/2011

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Hello Link Lab friends, We have kept ourselves very busy these past couple of weeks! As business continues to grow, and as great sausage continues to be produced (and eaten), we have been fortunate to receive some very nice press. … Continued

Mint.com article by Matthew Amster-Burton

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Link Lab got our first bit of press this past week in mint.com. If you haven’t had a chance to see this article, please take a look at this link to a wonderful story about the business, written by Matthew Amster-Burton. http://www.mint.com/blog/goals/sausage-garage-startup-05172011/

Link Lab News: 5/12/2011

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Hello Link Lab Friends, Link Lab Artisan Meats has now been in business for 15 weeks. The buzz about this one-person sausage production enterprise is spreading quickly, thanks to many of you! Customer feedback from all of you has been … Continued

A New Farmer and More Sausage

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As sausage production continues each week, the buzz around Link Lab’s unique story continues to spread. The Seattle community has been vocal and enthusiastic about each of my sausage recipes, and about my efforts to source meat from great local … Continued

Link Lab Update: 3/18/2011

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Two new varieties this week: Jalapeno and Rosemary Lamb sausages! Hello Link Lab friends, Thanks again to everyone for helping to make these first seven weeks of business so successful. In that time, weekly production has increased from 30lb to 60lb … Continued

Link Lab Models

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Thanks to Miles, Leo, and and Dillon for showing off their new Link Lab onesies. You three wear them well. As soon as you have teeth, we’ll grill up some brats together.   Miles Leo Dillon (in NYC or possibly … Continued

Weekly Sausage Update: 3/3/2011

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Hello Link Lab friends, . Link Lab at restaurants and retailers: I’m happy to announce that our sausage is now included on the breakfast and dinner menus at Seattle’s A Caprice Kitchen. Thank you to owner-chef Anne Catherine for supporting … Continued

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