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In the Barn

The washing up Sinks in the Dairy
"I’ve been servicing dairies for over 30 years and I’ve never seen a dairy this clean.”
              Chuck Walker Dairy Specialists
Behind the Scenes

The milking parlour in our barn, and the bottling room as well as the storefront, are all constructed using what we refer to as Spiritual Architecture. The main criteria for our buildings is to improve health, not take away from it. We are probably all familiar with “sick house syndrome” in our modern society, much of which can be contributed to off-gassing from building materials, poor layout leading to congestion of space, air flow and traffic patterns, and poor design which doesn’t take into consideration the health or even the purpose of the structure. Spiritual Architecture attempts to contribute to health in buildings by attending to all possible aspects.

In our dairy, for example, we used Golden Mean proportions in our design. Most people are familiar with the Golden Proportion predominant in Ancient Greece, 1.618. But there are many golden proportions and one must consciously choose the correct one for the circumstance. For our dairy, we used a proportion that enhances the vitality of the cows and the milk and contributes to the well being of our workers. So, the proportions of the room, the windows, the doors, the height of the ceiling, all are gauged to be in harmony and contribute to the overall balance in the rooms.

The cream seperator in action

The color chosen is a light blue to again enhance the health of the cows and the workers, but also to help increase the life forces in the milk itself. Homeopathic preparations were inserted into the paint and plaster which radiate forces to again boost the health and life forces of the rooms.

Sounds can contribute to the well-being of the cows and a particular chord is chosen to have a calming and beneficial effect. In European cultures the cow herds always had (or still have) at least a few bells on the cows. There are entire festivals associated with the ringing of the cow bells. In the past, it was known which tone was appropriate for which day, which season, which condition. Now, many Swiss farmers, for example, will say something like, “My grandfather knew which bells to use. But we’ve lost all that now and just put the bells on for Sundays.” We are attempting to bring back these healing traditions to our cows with specially constructed chimes in the dairy and the paddocks.

We have put special designs in golden proportions on the ceiling of the bottling room and the moulding around windows and doors is constructed with a particular shape and proportion to add to the healing effect. We built the milking parlour from wood and sheep wool insulation to again increase the life forces, rather than take away from them. We attempted to consider every aspect possible to make our dairy the healthiest it can possibly be.