Because he has purchased land in Vermont, they are tired of the writer’s life in Santa Monica, he has been taking cheese making courses at the U of Vermont for the past three years, his wife will be able to continue her screen writing from Vermont, and he wants to set up his own specialty cheese making operation in Vermont.
He is an unpaid intern at Gubbeen (Gubbeen is the name of the farm near the small town of Skul in county Cork) and is loving every minute of it – including learning a whole lot about Irish pub life. In a concession to their American intern, the Gubbeen folks had a kind of Thanksgiving celebration – they cooked a goose from their own flock on their own farm.
It might be of interest to roadfooders that he has described the Irish stove they cook on at the farm. It has a fairly large surface with three burners – each with a fixed temperature – one low, one medium, one high . And it has two ovens – unregulated – one very hot, one not so hot. He says cooking on such a device takes a lot of experience and they turn out gourmet meals every day from that kitchen.