ScoutMob blurb on Meat and Foods: "Now making sausage with a storefront!"

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I have included a few paragraphs of the ScoutMob article below.

13TH STREET MEATS: NOW MAKING THE SAUSAGE WITH A STOREFRONT

Tuesday, Apr. 01, 2014 

We've housed quite a few of 13th Street Meats' sausages in our day: after a few drinks at Dodge City or American Ice, or off our own grill. (We’re partial to the cheddar brats). Scott McIntosh and his wife Ana Marin are behind 13th Street Meats, which McIntosh started in 2011 out of their home kitchen while Marin was cooking at Toki Underground. (McIntosh is a former service guy, having worked at Big Hunt.) Waiting for a bowl of Toki's über-trendy ramen is time typically passed by knocking a few back at the Pug, the dive downstairs. So when McIntosh delivered his newly developed spicy Italian sausage to Marin and her coworkers, he gave some to Pug owner Tony Tomelden.

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Meats & Foods, which should be open by May (it's been in the works for nearly a year), will serve lunch and dinner five days a week. Marin, who's been working at Izakaya Seki, will join McIntosh making sausage-full time.

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