Nancy’s Soy Yogurt
Nancy’s Soy Yogurt is pure and simple: organic soy milk and live cultures are the foundation for every soy yogurt. Organic ingredients support sustainable farming, a topic on everyone’s mind for Earth Day. Nancy’s Soy Yogurt is vegan and fully cultured with casei, rhamnosus, acidophilus, bifidum, thermophiles, and bulgaricus. It contains real fruit and has no cane sugar; instead it is sweetened with organic kosher white grape juice, organic agave and/or organic maple syrup. It also has added calcium and is made with Nancy’s own organic amazake, a traditional sweet Japanese drink made from fermented rice.
So who is Nancy? Nancy Van Brasch Hamren was hired on as Springfield Creamery’s bookkeeper sometime after Woodstock in the early 70s. Her grandmother was a natural health advocate who wrote a book about health and wellness in 1939 and ran one of the first health stores in the 50s. Nancy learned about yogurt from her and shared her knowledge with Springfield Creamery owner Chuck Kesey. Together they experimented and created Nancy’s yogurt in 1970, and soy products followed. The 70s were tough in the yogurt business but Springfield survived by having the Grateful Dead perform a benefit concert for about 20,000 fans. After building a modern facility, an electrical fire destroyed their factory but their customers hung in there with them and they’ve never looked back since. And Nancy still tastes every batch of yogurt they make.