Innovation is natural at West Michigan farm

With area farmers' markets winding down, it's easy to assume that many vendors now get a chance to relax. In truth, most are gearing up for the holidays and then preparing for the upcoming year's work.

After what area farmer and entrepreneur Nathan Creswick deemed a good year with four crews at five farmers' market throughout the state, he has already begun working to expand his processing capacity to meet the demand for his specialty meat products, like bacon and sausages, as well as experimenting with new products. For the 2012 season, Creswick is anticipating adding additional crews.

Creswick, the self-titled "CEOEIEIO" for Creswick Farms, is a fourth generation Ravenna-based farmer who is one of the pioneers of West Michigan's burgeoning "local-food systems" and a leader in naturally raised livestock.

Creswick began exploring alternative farming methods in 1991 when he was having allergic reactions to eggs he bought at the store. A born tinkerer, Creswick began experimenting with eggs from his free-range chickens and no longer experienced any allergic reaction.

From that point, he focused on natural products. Now, Creswick Farms raises and sells grass-fed beef, pork, lamb and poultry by the cuts. They also specialize in fresh sausages, hams, bacons, smoked sausage and some charcuterie -- all processed at his own facility.
 
To learn more about Creswick Farms, including their year-round hours and schedules at Muskegon and Sweetwater farmers' markets, you can visit their site here.

Finally, Creswick requested to remind Rapid Growth readers that he is still taking orders for turkeys, but they are going fast.

Source: Nathan Creswick,, Creswick Farms
Writer, John Rumery, Innovation and Jobs News Editor
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