This fall, we’re celebrating the life of our co-founder, Sue Kesey, who passed away in August, Sue’s story is at the heart of Springfield Creamery and Nancy’s Probiotic Foods—and her influence stretches far beyond our Eugene roots.
Sue and her husband, Chuck, started Springfield Creamery back in 1960, fresh out of college and full of ideas. A decade later, their vision led to Nancy’s Honey Yogurt with L. acidophilus—believed to be the first yogurt in the U.S. with live probiotics.
Over the years, Sue’s steady leadership helped guide the creamery through both joyful milestones and hard challenges—from the legendary 1972 Grateful Dead benefit concert that kept the creamery afloat, to rebuilding after a devastating fire in 1994.
Those who knew Sue remember her as the anchor of the creamery: practical, creative, kind and true to her values. She believed in food made with care, never shortcuts. While the natural foods industry around her shifted toward corporate buyouts, Sue and Chuck stayed committed to independent ownership—measuring success not in dollars, but in billions of probiotics and in the relationships they built.
Her reach extended well beyond the creamery walls. Sue mentored countless people in the natural foods movement, always ready to share wisdom or lend support. She carried that same sense of responsibility into her community, caring deeply for employees, neighbors, and the land.
No single tribute can capture all that Sue meant, but together they begin to tell the story of a remarkable life. From her family’s words in the Eugene Register-Guard to the expansive obituary in The Wall Street Journal, each piece written in her honor offers a glimpse into Sue’s legacy.
As we carry her work forward, we keep Sue’s example close—leading with integrity, caring for people and planet, and believing in the power of good food to make a difference.
❤️ – The Kesey Family & all the folks at Springfield Creamery