Several years ago DeMent began working at Coon Rock Farm; today her days are spent planting, harvesting, selling at area farmer’s markets, and even collaborates on wine-paired dinners and herb infused cocktails for Coon Rock Farm’s restaurant partner, Zely & Ritz. Inspired by this diversified 55-acre farm, DeMent is also planning the opening of Eno Restaurant & Market – the restaurant that she and partners Richard Holcomb and Sarig Agasi will open with Chef Marco Shaw in Durham, NC in Fall 2009. When asked about the decision to open a restaurant so closely connected to one farm, DeMent explained, “As the farm has grown and evolved we’ve discovered that it’s our responsibility to the land and the community to really make the most of what we have here… to tighten the gap between the earth and the plate. It’s already been more fulfilling than we could have expected.”

DeMent was raised in Eastern North Carolina among Southern hospitality and generous family farmers. It was then, early in her childhood, that her interest in organic farming and sustainable living was first nurtured. In fact, it was that simple and straight forward way of life that she grew to know and love. It wasn’t until later, as she saw family farms disappearing and industrialized farming taking over that she began to search for ways to revive the simplicity of eating healthy food grown locally, by people that you know and trust.

DeMent comes by her fondness for farming and entertaining naturally. Her summers were spent at her grandparent’s farm supply store, Woodlief Supply, in Youngsville, North Carolina. As the oldest existing business in Franklin County, it attracted farmers, nursery owners, gardeners and the like from around the State, and provided a first-hand education in much more than just North Carolina farming. Between that, and her family’s own gardens, she grew to love butterbeans in early Fall, asparagus in late spring, as well as to know and respect the people behind the food on her family’s table. Her parents were known for their hospitable style, so neighbors rarely dropped off buckets of greens or a roasted pig without staying to relay their tales of the all-night roast or to trade secrets about a neighboring family farm.

Jamie’s up-close-and-personal view of farming ultimately gave her a discerning perspective on farming today. She witnessed large-scale chicken, tobacco and hog farming first-hand, ultimately seeing it become increasingly industrialized. Once in high school, she began to find outlets for her passion, and was recognized by the EPA with an award from Al Gore for her proposal for youth involvement in environmental activism across North Carolina.

In 2001 DeMent completed her degree in Southern History and African American Studies at the University of North Carolina in Chapel Hill.  During her career there she was the Special Projects Chair for the Class of 2001 and the Campaign Advisor for UNC’s Government Elections. Following graduation, DeMent worked at the Capitol as a Legislative Aid for Representative Brad Miller, then as a Contract Consultant for Sunflower Consulting. In 2004 she began work as Assistant to the Director for the NC Museum of Natural Sciences where she acted as the liason to State and Federal governments and worked on fundraising for the Nature Research Center.

Today, with DeMent’s political and fundraising career behind her, she’s focused on her sustainable contribution to her community, especially through her work with Coon Rock Farm, Zely & Ritz and Eno Restaurant & Market.