Every day at Springfield Creamery, we still feel the presence of our co-founder, Chuck Kesey. Chuck’s story is woven into every part of Springfield Creamery and Nancy’s Probiotic Foods, and his impact reaches far beyond our home in Eugene.
Chuck grew up in the dairy business, learning early on how a creamery runs. He went on to study Dairy Science at Oregon State University, where he became interested in the role of beneficial bacteria in food and health long before most people were talking about probiotics at all.
In 1960, Chuck and his wife Sue started Springfield Creamery, fresh out of college and ready to build something of their own. In those early years, the creamery focused on milk, serving local families and schools. But Chuck was an explorer at heart, always looking ahead and working toward something new.
That vision took shape in 1970, when Nancy’s Yogurt was created with L. acidophilus, becoming the first yogurt sold in the United States with live probiotics. It was a simple idea at the time, but it would go on to shape the future of probiotic foods in this country.
Over the years, Chuck played a key role in guiding the creamery through both growth and challenge. From the early days of building the business, to moments like the 1972 Grateful Dead benefit concert that helped keep the creamery afloat, and the rebuilding after a devastating fire in 1994, Chuck knew that forward was the only way to go.
Those who worked with Chuck knew him as someone deeply committed to his craft. He paid close attention to the details, checking each batch of yogurt for over 50 years, to ensure the flavor and the growth of the probiotic cultures were just right. He believed that good food should be made with care, without shortcuts.
Chuck also believed in independence. As the natural foods industry changed over the years, he and Sue remained committed to staying family-owned, which is the exception in the industry. They measured success not just by growth, but by the quality of the food and the relationships they built along the way.
His influence extended well beyond the creamery. Chuck cared deeply about the land, the community, and the people around him. Whether planting trees around the creamery, diligently feeding his backyard animal friends, sharing flowers or a new pretty rock he found, or planning for the next “good idea,” he approached everything with the same steady sense of joy and adventure. 
Today, that legacy continues. Springfield Creamery remains family-owned, with multiple generations working side-by-side, carrying forward the values Chuck helped establish from the very beginning.
No single tribute can capture all that Chuck meant, but together they help tell the story of a life dedicated to good food, strong values, and a good adventure along the way. And if you knew Chuck, you know that grin always accompanied him on his journey.
With gratitude and love,
❤️ – The Kesey Family & all the folks at Springfield Creamery