
No. 47: SYLVIA LOVELY - FAMILY TREE, FOOD AND STORIES
release date: February 4, 2025
release date: February 4, 2025
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Sylvia Lovely's career was originally as a CEO and lawyer. When she retired she returned to the stories she'd collected over 30 years of visiting cities throughout Kentucky and began teaching “Writing and Sharing the Stories of My Life” through the Carnegie Center for Literacy and Learning,
Along the way Sylvia got into the restaurant business in Lexington becoming part-owner in a start-up called Azur where she remained a partner for twenty years until it closed on December 31, 2024. She is also a part-owner of Dupree Main on Main Catering and Events.
Her latest venture is the recently published My Family Tree, Food & Stories, a shared collection of anecdotes and culinary journal that marries her interest in food to storytelling. Its purpose is to bring families and friends together around the importance of food and encouraging the carrying on food traditions and preserving recipe heritage.
She also has a podcast, Family Tree, Food & Stories available on all podcast outlets where she and her co-writer Nancy Mays tell and collect stories about food traditions. The topics range from celebrating the life of a beloved Azur sous chef who died unexpectedly, to century-old traditional foods prepared for inaugural ceremonies.
Along the way Sylvia got into the restaurant business in Lexington becoming part-owner in a start-up called Azur where she remained a partner for twenty years until it closed on December 31, 2024. She is also a part-owner of Dupree Main on Main Catering and Events.
Her latest venture is the recently published My Family Tree, Food & Stories, a shared collection of anecdotes and culinary journal that marries her interest in food to storytelling. Its purpose is to bring families and friends together around the importance of food and encouraging the carrying on food traditions and preserving recipe heritage.
She also has a podcast, Family Tree, Food & Stories available on all podcast outlets where she and her co-writer Nancy Mays tell and collect stories about food traditions. The topics range from celebrating the life of a beloved Azur sous chef who died unexpectedly, to century-old traditional foods prepared for inaugural ceremonies.