PORTLAND, Ore. (KOIN) -- Chuck Kesey, an Oregon pioneer in the field of probiotic yogurt and co-founder of Springfield Creamery, passed away Thursday at the age of 87.

Kesey was instrumental in launching the natural foods movement more than six decades ago, having grown up in Springfield, where his father managed the Eugene Farmers Creamery.

Kesey then went on to study dairy science at Oregon State University in the 1950s, becoming fascinated with the idea of "beneficial bacteria."

It was at OSU where he met his wife, Susan Jameson. After marrying in 1960, they opened Springfield Creamery -- which initially was only comprised of Chuck, Sue, some friends and a milk truck, just bottling glass jugs for local schools and homes.

In 1970, Kesey made a breakthrough, adding L. acidophilus to h

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