Retirement for Lynne Rossetto Kasper
I&#;ve never been to Lynne Rossetto Kasper&#;s house for dinner, and I&#;ve only met her a handful of times in the 21 years she&#;s hosted American Public Media&#;s Splendid Table, but that was enough to know that she was the real deal &#; the personality you heard on the radio was the real-life person when the microphone was off.
She&#;s also one of us, a St. Paul resident making good on a national stage.
But, she&#;s retiring, she announced yesterday.
For over 50 years, curiosity and outright obsessiveness have led Lynne Rossetto Kasper down many different paths to explore food, and she has spent the last 21 of those years delighting audiences as host and guiding light of The Splendid Table. Lynne’s inquisitive spirit is now leading her to explore new paths, and we are sad to share that she will be retiring from The Splendid Table at the end of You&#;ll continue to hear Lynne&#;s voice along with our many contributors and guests until her full retirement at end of the year. The Splendid Table team will miss Lynne dearly, especially her laughter, curiosity, and kindness, and we can&#;t wait to hear what new adventures await her.
20 things you didn't know about Lynne Rossetto Kasper
You might think you know Lynne Rossetto Kasper. After all, she has been interviewing guests and taking your calls weekly on The Splendid Table for the past 20 years. But how well do you really know her?
We talked to people who have been around since the show's beginning to compile a list of things you (probably) didn't know about Lynne.
1. Lynne's grandmother put olive oil in her hair
Following Italian tradition, Lynne's grandmother used olive oil to moisturize her hair when she was young. Her grandmother would put warm olive oil on Lynne's dry hair, wrap a towel around her head overnight, then shampoo it in the morning. Lynne says she went to school smelling like a tossed salad.
2. Lynne attended speech therapy in grade school
Lynne had a bad lisp, so she attended speech therapy, which she hated. By ninth grade, the speech therapy paid off -- Lynne played leading roles in several school productions.
She also had a thick New Jersey accent that no one else in the family shared. (Lynne grew up in Paramus, New Jersey; her family blamed TV and Lynne's love of mimicking.) The speech therapy als
&#;The Splendid Table&#; Host Lynne Rossetto Kasper On Her Five Decade Career
Today on “Two Way Street,” we’re talking to “The Splendid Table” host Lynne Rossetto Kasper ahead of her retirement. For more than two decades, Kasper has been unpacking the stories behind the food we eat for a weekly audience of about , listeners. The show began following the success of her debut cookbook of the same name, in which Kasper explored the cuisine of Emilia-Romagna—a region of Northern Italy that was almost unknown outside of the country. Kasper herself is of Italian decent and we begin there, with her heritage and upbringing in New Jersey.
Growing up, she tells us she was “busy hanging from trees and riding horses” but that changed when her father passed away. With her mother working long hours, Kasper began to cook meals for her family at the age of She reveals what dish she used to be “terribly, terribly proud of” and how it felt to finally learn the family pasta sauce recipe.
After working a job she “really didn’t like” in New York City, Kasper began what would become a five-decade-long career in the culinary arts. She tells us what advice convinced her to pursue a career in food.
Lynne Rossetto Kasper will be retiring at the end of the year after 22 years of hosting the award-winning show, The Splendid Table.
Before saying goodbye on her own show, she stopped by to talk with MPR News host Tom Crann to remember her career in food and radio.
Both The Splendid Table and MPR News share a parent company, American Public Media Group.
Shortly after the show went national in , Rossetto Kasper was asked to speak at a co-op and fielded a question she'd hear many times over the years: What's the next trend in food?
MPR News helps you turn down the noise and build shared understanding. Turn up your support for this public resource and keep trusted journalism accessible to all.
"And I can remember saying, they were going to be three words: sustainable, organic and local," Rossetto Kasper said.
Even though it was a prediction many crowds wanted to hear, it was still met with a great deal of skepticism.
"But look at what's happened? The awareness has changed," Rossetto Kasper said.
But she observed there is still a big problem with the trend: organic and sustainably-made food is not available to all.
The Splendid Table
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