It has become common practice for many raw food chefs to include a very special ingredient when labeling their various products. Along with agave, cacao, maca, spirulina, goji, cashew, date and coconut butter, you'll often find "love". With Olive Mackey, there is no need for a label. Her passion for everything she does comes through so brightly, I find myself feeling happy just thinking about her and everything she does. In the most subtle manner possible, Olive offers knowledge, abundance and health to her community in a large way.

When I became involved in the development of Cafe 118, which is now open in Winter Park, Florida, I was told by the founder, Joe Diaz, that Central Florida had a large and growing number of raw food enthusiasts. One of the larger groups we were fortunate to interact with was the local 'Meetup', which now has over 400 members. Olive, or Chef Olive as many call her, is the organizer of that wonderful and very active group.

It is hard to define Olive, as she has a number of roles, all moving at the same time. As a culinary teacher, she has a dedicated following, especially for the classes she offers at Whole Foods in Winter Park. Her audience is extraordinarily diverse in age and background, but the one constant is that they are a positive group that shows up in high numbers. Although she will downplay the breadth of her influence, Olive's classes are very diverse and far reaching. Some are hands on, others have a specific emphasis on holidays or defined areas of raw foods. She is constantly evolving and learning, studying and traveling to broaden her own knowledge.

While many chefs stay within their kitchens or restaurants when teaching, Olive organizes field trips, foraging adventures in seach of wild edibles or expeditions to other areas of the state to visit experts within the holistic world. To hear Olive speak is an experience, even in casual conversation. Her talks vary among numerous subjects, all based on her unique approach to living well and most important, her caring and understanding of her audience and their needs.

There are monthly potlucks, her regular 'Raw Challenge', and so many journeys, experiences and avenues to educate and inspire. Even the names of her venues are varied, fun and energetic, which represent her well. Some of the more memorable that I've read about are her "Fruit and Spice Park Trip" and "Table of Plenty" . When Olive wrote to me "Did you know there were over 200 varieties of mango? I plan to try them all!", I knew she was 100% serious!

Wild Poinsetta Table of Plenty

One of the more interesting facets of her teaching involves fermentation, a subject that is both fascinating and healthful. Her "Living Liquids" includes Kombucha making and Rejuvelac instruction, of which I was fortunate to sample and love a cranberry keifer. Her fermenting class is also extensive and wildly colorful.

Fermenting Class Tastings

In keeping with the theme of Olive's distinctive bouncy, elegant and positive direction, I was intensely interested in her 6th annual "Thanks-Living" dinner. It was a sold out, annual event featuring several of her incredibly satisfying holiday dishes. I wish I had been there!

Of course, if all this was not enough for a small army of inspirational leaders to manage, she still fills an extremely important position as Regulatory Supervisor for the Department of Agriculture. On a recent evening when we were in touch, she was readying for a speaking event directed toward a group of tropical fruit growers.

Educator, Chef, Therapist, Event Coordinator, Kombucha Creator Extraordinaire - there are many fitting titles, but the true nature of Olive's work is best described as abundant, giving, warm, light and full of life. Her followers and the way they are nurtured are the best testament to that.

Olive Mackey