Started my journey at Gubbeen Farmhouse in Co. Cork, Ireland, making a world-renowned Irish farmhouse cheese and working local farmers markets hand-selling the cheese and other Irish farmhouse products. I later moved to work in the microdairy on the organic farm at the Ballymaloe Cookery School, also in Co. Cork. There, we made small batch cheese, yogurt, buttermilk, and butter with milk from a herd of Jersey cows. Eventually I came back to the States, going on a dairy tour of the Northeast, spending the most time at a goat farm, Villevilakula in Barnard, VT. I hand-milked the goats, made skyr, goat butter, and fermented whey drinks.