Oregon lost one of its quiet legends this week. Chuck Kesey, co-founder of Springfield Creamery and co-creator of Nancy’s Probiotic Foods, passed away peacefully at home in Eugene, surrounded by family. He was 87.
A scientist, storyteller, and visionary long before “organic” and “probiotic” were household words, Kesey helped launch the natural foods movement more than six decades ago. Guided by curiosity, compassion, and an open mind, he and his wife, Sue, built a small local creamery into a pioneering company that transformed how Americans think about food.
From a Childhood in Springfield to a Life of Discovery
Born in La Junta, Colorado, and raised in Springfield, Oregon, Chuck grew up surrounded by milk trucks and creativity. His father managed the Eugene Farmers Creamery, and his brother Ken, the future author of One Flew Over the Cuckoo’s Nest, shared a boundless imagination that would come to define both brothers in very different ways.
At Oregon State University in the 1950s, Chuck studied Dairy Science and became fascinated by beneficial bacteria — a radical concept at the time. It was there that he met fellow student Susan Jameson on a blind date. The two married soon after graduation in 1960 and opened Springfield Creamery with a single milk truck, a few friends, and $150 a month in rent.
Sue became the organizer and strategist; Chuck, the endlessly curious “mad scientist” with a grin as wide as the Willamette Valley. Together, they built not only a business but a movement grounded in integrity, innovation, and family.
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The Birth of Nancy’s Yogurt
In 1970, Chuck’s fascination with microbiology led to a food revolution. Working with the creamery’s bookkeeper, Nancy Van Brasch Hamren, he perfected a yogurt recipe using L. acidophilus, creating the first commercial yogurt in the U.S. to contain live probiotics. “Nancy’s Yogurt” was born, and with it, an entirely new category of health-conscious foods.
Just two years later, when the Creamery faced bankruptcy, Chuck turned to the creative counterculture community that had always been part of his world. His brother Ken and the Merry Pranksters helped organize a benefit concert with the Grateful Dead in Veneta, a show that not only saved the business but became one of Oregon’s most legendary events.
It was a perfect blend of science, community, and serendipity: the spirit of Oregon itself.
A Keeper of the Culture
For more than half a century, Chuck personally taste-tested every batch of yogurt, refusing to rely on machines alone. He believed in trusting his senses, his science, and his people.
“Dad never stopped exploring,” said his daughter and current co-owner, Sheryl Kesey Thompson. “He believed that real, healthy food could make people’s lives better. He’d always say, ‘We’re not just making breakfast, we’re making health food, and we’re saving lives here.’”
Even outside the Creamery, Chuck’s curiosity was infectious. He loved sharing discoveries like rocks, mushrooms, flowers, and even constellations with friends and employees. He found wonder everywhere and encouraged others to do the same.
A Legacy That Lives On
Chuck and Sue led Springfield Creamery together for more than 60 years. After Sue’s passing earlier this year, Chuck remained the heart of a family-run company now operated by their children, Kit Kesey and Sheryl Kesey Thompson, and the third generation: Taylor, Blake, and Grant Thompson.
Today, Nancy’s Probiotic Foods continues to craft organic cultured products that honor their legacy of authenticity and care.
“His legacy isn’t just in every cup of yogurt,” said his son, Kit. “It’s in the culture of curiosity, kindness, and the commitment to doing things the right way, even if you have to strap it together.”
To honor Chuck and Sue’s lifelong dedication to science and education, the family has established the Chuck and Sue Kesey Endowed Scholarship at Oregon State University’s Department of Food Science & Technology. Donations support future innovators who share Chuck’s passion for good food and good health.
A memorial celebration of Chuck’s life will be announced at a later date.
To make a gift to the Chuck and Sue Kesey Endowed Scholarship at Oregon State University’s Department of Food Science and Technology, mail to:
Or give online at give.fororegonstate.org/PL1Uv3Fkug. Note “Kesey” in the special instructions box.
