Make the list

MEET YOUR MEAL

Your meal is made and served to you by Aileen, AJ, Ana, Bahija, Bel-Bel, Ben, Bevin, Bobby, Chelsea, Eddie, Ernesto, Ethan, Grace, Jackie, Jay, Jeremy, Joel, Jon, Jonathan, Katie, Kerrith, Kerry, K-Ho, Lalo, Lea, Lisa, Lonne, Martín, Matt, Max, Michael (aka Stache), Mike, Norberto, Rachel, Reese, Renata, Stephanie (aka Step-on-me), Stephanie (aka Joey), Travis, Valerie, Via and Zack

We get to know the people who make the best stuff in the world so we can bring it to you along with its story. A few are listed here, and you can learn more about all of our farmers and artisans from our website and blog at thelinkery.com.

At Wingshadows Hacienda in Warner Springs, Lynne and Bruce Van Dyke-Grammer raise pastured heritage chickens that wander their property and lay delicious real ranch eggs for us all to eat. Lynne and Bruce also provide us with and myriad crops of produce and herbs.

In between Santa Margarita and Pozo, CA, Christine and Jim Maguire of Rinconada Dairy raise pastured lamb, goat,and pork, as well as making artisan fresh-milk cheese. Jim and Margaret Neville raise pastured pigs exclusively for us, along with grass-fed beef, on their small farm in the Edna Valley outside of San Luis Obsipo.

Barney Bahrenfuse raises lambs, chickens, cows, Berkshire pigs and multiple crops at B&B Farms just outside Grinnell, Iowa. We get pork from B&B -- a model of modern sustainable, all-natural agriculture - with the help of Eden Natural, a co-op owned by a small group of independent farmers raising 100% Berkshire breed pigs. Through Eden Natural, we also get fully pastured Berkshire breed pork specifically from the family farms of Kelly Biensen in State Center, Iowa and Doug Metzger in Seneca, Kansas, as well as 100% Berkshire pork from the whole co-op.

Benito Altimira of Abulones Cultviados raises red abalone at a farm on the cliffs of Erendira, a couple hours south of Ensenada in Baja California. Our rotating selection of fresh local and regional ocean fish is the result of extensive help from Tommy Gomes of Catalina Offshore Products in San Diego. Catalina distributes regional line-caught wild fish from locally-based fishing operations.

We make our burger from 100% grassfed beef from Tallgrass Beef company in Kansas. We also serve beef from Holsteins raised in Brawley, CA by the Brandt family. Brandt Beef is free of antibiotics and added hormones, and is raised on an all-vegetarian diet. We make all of our own sausages, often from Duroc breed pork from Vande Rose Farms in Oskaloosa, Iowa. Vande Rose is an independent farm in Iowa owned by the Van Gilst, DeBruin, and Rozenboom families. Vande Rose pork is free of antibiotics and growth hormones.

All the chicken we serve is organic, free-range chicken from Fulton Valley Farms, which is based in Fulton, CA and operates 14 farms in California’s Central Valley. Fulton’s birds are raised in large barns with access to the outdoors.

Barry Logan of La Milpa Organica in Escondido and Dave Barnes of Crows Pass Farms in Temecula regularly bring us amazing produce from their farms. Robert Farmer of Moceri Produce supplies us produce from many San Diego county farms. We also get local produce at OB People’s Co-op.

Any bread we don’t bake here is from Bread on Market in San Diego, a traditional artisan bakery independently owned by Susanna Starcevic of South Park.

Neva Parker of White Labs maintains our proprietary cultures for curing meats, and is helping develop our bread starters.

We obtain the world’s finest coffees, sourced from specific farms and co-ops by Peter Giuliano of Counter Culture Coffee in Durham, North Carolina and by Magali Jay-Snyder of Santos in North Park. Our teas come from Intelligentsia Coffee.

Our effort to provide the finest of beer is made possible by the help of scores of artisan brewers, including those Stone Brewing in Escondido, AleSmith in San Diego, Pizza Port and Lost Abbey in Carlsbad and San Marcos, Ballast Point Brewing in San Diego, Alpine Beer Company in Alpine, Green Flash Brewing in Vista, Coronado Brewing Company in Coronado, and Lightning Brewery in Poway. Many of the folks from these breweries come in here to eat and drink, so give them a nod of appreciation when you meet them.

Erik Humphrey, winemaker at San Pasqual Winery in Pacific Beach, makes wine from grapes from San Diego County and from the nearby Valle de Guadalupe in Baja California. Erik is also helping us make a Linkery wine from grapes grown at Melrose Ranch in the Old Guejito Valley outside Escondido.

Our many different varietals of handcrafted sparkling mead are the product of Gordon Hull of Heidrun Meadery in Arcata, CA.

The paper on which this menu is printed is totally tree-free, made from 75% post-consumer waste (process chlorine-free) and 25% hemp (totally chlorine-free). It comes from Green Fields Paper in San Diego