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A VISIT WITH KATRINA FREY

Elizabeth Dougherty 10 hours ago Chef Interviews, Featured Stories, Food News Leave a comment 1,099 Views

A VISIT WITH KATRINA FREY

Food Travel USA with Elizabeth Doughery
Original Broadcast Date: 08/07/26

Elizabeth catches up with Katrina Frey of Frey Vineyards for an update on one of Food Travel USA’s longtime partners and friends. Katrina shares what’s new at the family-run Mendocino County winery, including its wine club, expanded tasting room and events, the upcoming 2026 harvest, and new offerings such as Fizzy Chardonnay, a chillable Fizzy Pinot and the organic Orange Beard wine. They also discuss Frey’s commitment to organic, biodynamic, additive-free winemaking, the winery’s growing role as a community destination, and how a vineyard first planted by the family decades ago grew into a pioneering organic winery now approaching its 47th harvest.

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About the Show

Using the chassis of a food and travel show, Elizabeth Dougherty has carved out her own lane in Talk Radio, covering the contamination of the food supply and the travel restrictions placed upon us by an overreaching government. The show also covers data protection, self-sufficiency, and homesteading-related topics to help protect us from this evil, corrupt system. With Elizabeth as the host, the show has a very different sound from the typical male-oriented talk radio. In combination with terrestrial stations that carry the show, we reach people who don’t normally listen to politically-driven talk radio. In addition to the LIVE FEED of the show on Friday afternoons from 5pm–7pm (Eastern) / 2pm–4pm (Pacific), we produce and distribute a dozen podcast segments each week.

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About Elizabeth Dougherty

Elizabeth Dougherty created FOOD TRAVEL USA in 2010 and continues to serve as the program’s host. FOOD TRAVEL USA is an ongoing weekly national radio and streaming entertainment program covering food, travel, consumer issues, airline and cruise travel, recreational vehicles, privacy, self-sufficiency and the stories affecting everyday American life. The two-hour program airs live every Friday from 5:00–7:00 PM Eastern / 2:00–4:00 PM Pacific and is available nationwide and worldwide through internet radio, streaming and podcast platforms.

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ULTRA PROCESSED REDEFINED BY GOVT

Ultra-processed food isn't simply cooked or preserved, it's been fundamentally transformed. Stripped of natural nutrients and rebuilt with industrial ingredients like hydrogenated oils, high-fructose corn syrup, artificial flavors, and chemical preservatives, these products are designed not to nourish you, but to extend shelf life and drive overconsumption. If the ingredient list reads like a chemistry textbook rather than a recipe, that's your first clue. Study after study links ultra-processed food to obesity, diabetes, heart disease, and depression. The question is no longer whether it harms us - it's why we keep allowing it to be the cheapest thing on the shelf.

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