Jamie DeMent was raised in Eastern North Carolina. As she saw family farms disappearing and industrialized farming taking over, she searched for ways to revive the simplicity of eating healthy, locally grown food. In 2001, after completing her degree in Southern History and African American Studies at the University of North Carolina in Chapel Hill, she became a Legislative Aid for Representative Brad Miller on Capitol Hill, then was a Director of Special Projects for the NC Museum of Natural Sciences where she supported fundraising efforts for the Nature Research Center. DeMent left the Museum to join Richard Holcomb at Coon Rock Farm. The couple also own Piedmont Restaurant in Durham, North Carolina, and two additional food related businesses, Bella Bean Organics and Heirloom Provisions. Jamie’s days are spent writing about food and farming and planting, harvesting, cooking and selling products from her farm. Jamie’s first cookbook, The Farmhouse Chef: Recipes and Stories from My Carolina Farm, was published in Fall 2017 by UNC Press. She is also a guest lecturer at UNC Chapel Hill, NC State University, Duke University, and teaches cooking classes at A Southern Season in Chapel Hill, North Carolina, and Charleston, South Carolina, at Whisk in Cary, North Carolina, at Charleston Cooks in Charleston, South Carolina and at The Art Institute of Charleston. Jamie was named one of North Carolina’s “Outstanding Women in Business” in 2016 and 2017 by the Triangle Business Journal and has had featured articles and recipes in national publications.