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Radio Guest List—Uniworld SS Catherine—May 3, 2014

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SSCatherineThe boom in river cruising is no myth. Over the past several years, river cruises have seen 10 percent annual passenger growth, rapidly outpacing ocean cruising. We’re seeing a record number of new ships launching, and itineraries are filling up as fast as they’re announced. Not bad for an industry that didn’t even exist 30 years ago.

This week, Peter Greenberg Worldwide Radio comes to you from the Rhône, aboard the Uniworld SS Catherine. Find out how a river cruise operates behind the scenes as Peter sits down with the experts.

Click here to listen to the show streaming live from 10 am until 1 pm ET on Saturday, May 3, 2014.

Call in with your travel questions at 1-888-88-PETER (1-888-887-3837) or email (Write “ASK PETER” in the subject line)

Carolyn Spencer Brown, editor-in-chief of, offers insight into current trends in the cruise industry, tells us what to expect in cruising this spring and summer, and where to find the best deals.

Bernhard Zorn, Uniworld’s culinary director, holds the prestigious honor from the World Association of Chefs Societies as a Global Master Chef—the highest level of certification for chefs around the globe! Zorn shares the secrets behind his ability to source fresh and local ingredients for all his meals aboard the SS Catherine.

Brett G. Tollman, third generation hotelier and CEO of Uniworld,  shares some colorful stories from his travels around the world and what elements he expects a memorable cruise experience to include.

Gene Sloan, travel editor of Travel Media Group, talks to Peter about what it’s like for a solo traveler navigating the cruise world, as well as his thoughts about Uniworld’s newest riverboat.

Mrs. Beatrice Tollman, president and founder of the luxurious Red Carnation Hotel Collection, is responsible for many of the artful details aboard the SS Catherine. Beatrice reveals her design secrets as well as what’s behind her family’s famous sesame chicken recipe.

Nicole Snozzie, brand ambassador for Laurent-Perrier, explains the process and the geography that makes French champagne so unique from other wines.

By Tina Nole for