The Southwest Dairy Museum
In 1982, several key figures in the dairy industry got together with the idea of creating a dairy museum for the preservation of artifacts and historical documents. The objective of the Museum was to preserve the history of the Southwestern dairy industry for the enjoyment and education of generations to come.
During the ensuing decade the dream was sometimes a bit vague, as dreams often are, but, as the group continued to work toward their goal, it became more substantial and began to take shape. Although the history of the industry continued to be an important element, education became the priority.
In exploring the possibilities of establishing a Dairy Center, the founders discovered that the public perception of dairy farmers, and the dairy industry as a whole, had stalled out in the mid-to-late 40’s. There was a critical need for dairy education focused on the modern, hi-tech, environmentally-conscious industry of today. The need for nutrition information and an understanding of the source of our food took on new importance as generations moved further and further from the farm. The Southwest Dairy Museum and Education Center undertook this challenge.
In 1991, the dream became a reality with the opening of the Southwest Dairy Museum and Education Center. Located in Sulphur Springs, Texas, the Center serves as headquarters for the many activities of the Museum’s education programs, including a fleet of Mobile Dairy Classrooms.
The Center is a 10,000 square foot facility built of white stone in a typical dairy-farm style. The building’s exterior is highlighted by a five-story silo that houses a conference room. (If used in a dairy farm environment, this silo would hold approximately 330 tons of corn silage.)
Historical preservation is concentrated on production of milk prior to the advent of rural electricity. Vignettes portray family life during that period because milk production, in most cases, was a family undertaking.
School tours and travel tours participate in cream separating demonstrations. Separating the cream from the milk is the first step necessary in the production of most other dairy products such as whipped cream, sour cream, cheese, butter, yogurt, etc.
To reinforce the experience, there is a practical, hands-on exercise in the making of another dairy product. It might be butter, or cheese, or whipped cream, or ice cream. Whatever the product, it will be nutritious and oh, so good.
Docents are available for guided tours and questions or visitors may choose the self-guided audio tour.
Large school or bus tours need to make advance reservations. A simple phone call is all that’s necessary to reserve time and space for your group and ensures that your reservation is received and confirmed before you arrive. The parking area is large and will easily accommodate both buses and RV’s, with easy in and easy out.
View directions to the museum.
|
