Jeremy Pearce
@jeremybear / Trailblazer member

BIOGRAPHY

Male, , birthday 27th September
Joined August 2016

I was the product of 2 beatniks went to a state boys only grammar School.and left in 1984 .Then after living in France and Spain for 4 years.Ended up doing an apprenticeship with my father who was an advertising Conceptual creative He ran his own business out of an office on Parkway in Camden town.He taught me Copy writing Sales pitching ,How to package and sell an idea How to manage continuity programs .His business went down in the Thatcher recession and the combination of ill health and economic stagnation and bad choices in working partners .I became disillusioned and never quite grasped that the industry is basically geared around tricking people into consuming and purchasing product,and the increase in profit and market share for major corporations ..I then got into professional cooking for 25 odd years .Passed my city and guilds and went into the industry .I achieved an AA recommendation and learnt to cook to a rosette standard It had its thrills and spills, but.at this point in time I am sick of it and want to re focus my energies into music .I am also very interested in the current political climate both World wide and domestic and am physically revolted by neo libertine ideology .The power of the big banking institutions and how the media control s and manipulates the mood and feelings of the population (brexit was a fine example of this) . .Some way I think I can, when hooked up with the right like minded people help harness the 2 and help Shape a new world that harks back to the political ideology of positive change for the better from the era when I was born .Not the Draconian culture of greed and purposely designed inequality ,hate and fear peddled to the masses today .I believe in Corbyn and I hope and I know that it is possible, that he will get to fulfill his destiny , but it will take people like us to help him otherwise the bad will triumph .Any way that s where I am at and how I feel .I hope some of the people attracted to this campfire concept feel the same and after the festival and meeting alot of you I am sure we are all kindred spirits x Bring it on !

About

Key Skills

INTERESTS

GUILDS

HERE FOR

Influences

From being born in the mid 60's By all that's around me .To the present.
Art /Fashion /Music /Design /Politics /Science /Cultural change/Morality/Social Change/Technology /Travel/Language/Communication/Media /Cinema /The written word/ The Underground/Class status and division /

CV

PROJECTS

Jeremy Pearce
5 November 2020, 19:44
I had forgotten all about the Air BnB break in Hastings Helen had booked months ago The week before I had managed my 1st 5 days straight work this year. As an agency chef subcontracted to Compass in a barracks nr Saffron Waldon and had been away from home and really didn't want to go .The combination of "Lock down 2"with no Furlough entitlement and getting my boiler serviced and finding out it was on the way out ,hadn't really left me in any kind of high spirit on the Monday when I had to pack
Katherine Lucy Sang likes
12 May 2020, 19:06
Jeremy Pearce
4 May 2020, 22:39
More recipe Ideas for Lock down .This one I used up the end of the Chickpeas I cooked last week .Trick is to stagger the vegetables for size and cooking time so they still have texture and original colour
Pete Lawrence and likes
29 April 2020, 12:47
Jeremy Pearce
28 April 2020, 21:47
This is a continuation from the left overs from my Tagine post a couple of days ago ,utilizing leftovers in the fridge .I bought a pack of Iceland No Porkies Sausages to check out on Sunday and they were pretty cool in this .They have a texture like Mergez and they picked up the Harissa flavour perfectly
Jeremy Pearce
27 April 2020, 19:47
Windows decided to try to re start my laptop 4 seconds before I published my original draft of this so .Here I go again. My Vegan Tagine recipe .I used to make this with neck end of lamb on the bone braised till the meat melted off the lambs vertebrae .Greasy with turmeric infused fat with the lemon juice cutting through it .This version works well, but lacks the richness of the scrag end .When I shut my eyes, I see bouncing bundle of infant wool enjoying this glorious pollution free spring
Katherine Lucy Sang likes
31 March 2020, 11:06
Jeremy Pearce - Update
8 months 5 hours ago
<a href="/profile/jeremy-pearce/status-update-jeremy-pearce-1585585987">Ann Pettifor on Coronavirus Capitalism</a>

Interview with author and campaigner Ann Pettifor, getting her take...

Pete Lawrence and commented, following or likes
10 June 2020, 22:55
Jeremy Pearce
25 March 2020, 10:14
How to get through a time when an Englishman s home has become their prison and the imminent economic collapse .Things just aint going to be as before and not for a dam site longer than a month
Jeremy Pearce
25 March 2020, 10:01
Ive been trying to feed my food blog for the last month. Both Vegan /Vegetarian delights ,and also start the Lock down one .Unfortunately I cant post this onto both ,so Ive tossed a coin and this is my 1st Lock down post .and its a how to make one .Anyone looking how to do this on you tube will be baffled by bullshit .This really is this simple .and you don't even need preserving jars Just some scales and a sharp knife and theirs no need for the kind of sterilizing Jam /Pickle or brewing require