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Sausage Startup

LinkLab_Garage.jpgLocal writer Matthew Amster-Burton covers more finance than food these days, but these two interests collide in his latest piece about local artisanal meat company Link Lab. Owner David Pearlstein converted his Wallingford garage into a USDA-approved meat processing facility to follow his sausage-making dreams. This startup profile is also an interesting window into how the agency monitors these tiny-scale purveyors Seattle loves so much. Amster-Burton, who records the Spilled Milk podcast with Molly Wizenberg, also raves about the sausages themselves. [Mint]

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