2012 has been a high-profile year for the cruise industry, but what’s fact and what’s fiction in present-day cruising? Find out when the experts debunk the top 10 most common cruise myths on Peter Greenberg Worldwide Radio. Plus we have the latest update on summer in New Brunswick and the maritime food and activities that define the town.
Tune into the show broadcasting from the Hilton Saint John in New Brunswick, Canada this weekend. Then, on Monday, travel along with Peter and watch his Like a Local video report.
Click here to listen to the show streaming live from 10am until 1pm ET on Saturday, July 28, 2012.
Have a travel question? Then ask Peter. Call 888-88-PETER (888-88-383), email him at peter@petergreenberg.com, or tweet your questions to @petersgreenberg (include #askPeter)
Featured guests include:
Dave Forestell, owner of Solcum & Ferris restaurant and history buff, talks about the history of Saint John and local maritime delicacies.
Chris Gray Faust, travel editor for USA Today and creator of “Chris Around the World,” debunks the top 10 most common cruise myths.
David Goss, local historian and author of Saint John Curiosities, discusses links between Saint John and the U.S. as well as the origins of one of the founders of MGM.
Dr. Moira Brown, senior scientists at the Canadian Whale Institute, explains her conservation work to protect right whales from vessel strikes.
Elizabeth Flock, author of Sleepwalking in Daylight, introduces her new novel and how she is inspired and able to create a sense of place in her work.
David Myles, an award-winning local singer, explains his local influences and enthusiasm for performing live.
Jennifer Jordon & Robert Schatz, travel writers for USA Today, share adventures from the past year spent on a permanent road trip including how they were picked for this epic adventure, who they met, and where they went.
Jesse Vergen, executive chef of the Saint John Ale House and an organic farmer, comes in to speak about his classic French training and his interest in the process of planting and working the land to maintain complete control over the quality of food.
By Kevin Theal for PeterGreenberg.com
