|Barb Freda has stepped into chef's whites to cook for a day in a hotel
kitchen, donned a jumpsuit to step into a skydiving wind tunnel and ridden too
many roller coasters, all in the search for a great story.
Her work has appeared in Midwest Airlines Magazine, Saveur, Family Fun,
Chile Pepper, Culinary Trends, Business First Louisville, Natural Food
Network, Louisville Courier Journal, and Louisville Business First among
Barb is a member of American Society of Journalists and Authors and of
the International Association of Culinary Professionals.
Barb is currently based in Weston, Florida, just outside of the Greater