Peter Noone was one member of the popular 60’s band, Herman’s Hermits.
With his thick head of hair and boyish charm, it would be easy to compare him to a Justin Beiber or Harry Styles of today.
However, there is one distinct difference between this former teen heartthrob and those of today…
With his adorable face and equally adorable voice, Peter Noone skyrocketed to stardom in his teens as the frontman of Herman’s Hermits. The band toured both in America and Britain and became iconic.
The band nabbed their first number 1 hit in England in 1964 with “I’m Into Something Good.”
“Herman’s Hermits sold millions of records before anyone even saw us, which just doesn’t happen now,” Noone said.
“I didn’t know what I was doing: my stage persona was a shy little boy, which is basically what I was.”
Noone and the rest of his band released more than 20 hit records and even outsold the Beatles in 1965. Some of their biggest hits included I’m Into Something Good, No Milk Today and There’s A Kind of Hush (All Over the World).
The band received a million-dollar record deal by the time they were 17, and one of the highlights of Noone’s career was when Elvis Presley performed one of their hits–”I’m Henry the Eighth, I Am”–in 1965 on stage.
“He was making fun of me, but who cares?” says Noone. “It was Elvis!”
Even at this young age, Noone was living the quintessential rocker lifestyle.
“Although without the drugs bit,” he insists. “That was never my thing.”
But when asked about all of the other typical rock ‘n’ roll habits?
“Sure. We were 16, 17, and we could easily stay up all night, go on the rampage then be up the next morning to do interviews and go to gigs. It was a brilliant time.”
At 64, Noone is on the road again as part of Britain’s Solid Silver 60s Show. His fellow Hermits veterans will not be joining him, but other musical star of the era will–Brian Poole of The Tremeloes (“Do You Love Me” and “Twist And Shout”) and Brian Hyland (“Itsy Bitsy Teenie Weenie Yellow Polka Dot Bikini”).
“You never get tired of the buzz of touring,’ says Noone, ‘and it’s good to know we can still pull an audience. People come up to me and sing all the old songs to my face, although I’m never really sure how to respond to that.”
Noone has lived in California since the 70’s and grew quickly to the healthy living style that characterizes the state.
“Not many people survived the debauchery of the sixties,” he says, “so I feel very lucky and try to look after myself. When I went to Mickie Most’s funeral nine years ago [Most was the band’s producer and a panelist on TV talent show New Faces], there weren’t many people left. It does make you stop and think.”
“I remember going to the house of one of the Moody Blues and it was considered this real den of iniquity,” he says. “None of the girls smoked dope, so I used to hang out with them. I was a fly on the wall.
“I did like to drink — I used to go out with Richard Harris and try to drink more than him,” Noone laughed.
“I used to love the Beatles and the Stones and I’d always want to hang out with them, even though they were about seven years older.
“We’d go to the Ad Lib club in London, and John Lennon would buy my drinks because he knew I was only 16 and I wouldn’t get drunk and try to beat someone up.”
Noone, who grew up in Manchester, has admitted that one of his major motivations for drinking was to fit in with the others, as he didn’t feel that “interesting.”
It was at the age of 19 that the musician decided to attend his first Alcoholics Anonymous meeting with his father, also an avid drinker.
“I wouldn’t have classed myself as an alcoholic, but you have to be sensitive to people’s feelings and be able to do the job on stage, so after that I decided to cut down. I needed to do it for my own sake and haven’t touched a drop for about 16 years.
“I insist that my wife still drinks if she wants to — I wouldn’t stop other people around me doing it.”
The multi-talented entertainer has been married to his wife, Mirielle, for 43 years. They met when Noone was 20, while he was still spending time with various women.
“I think it was probably lust at first sight with Mireille,” he admits. “Then I found out how nice she was and it turned to love.
“She kept turning me down, but she was holidaying on Ibiza with her mum, so I rented the apartment next to them. Her mother liked me because I was respectful. I wore Mireille down.”
The couple married in 1968, had one daughter (Nicole), and Noone quit the band in 1971 at the age of 24.
“Even though all of us in the band were close in the beginning, by the end, we’d been together so long and wanted to do different things.”
His attempted solo career plateaued, and it was in the 80s that he took to a new stage, appearing in a Broadway production on “Pirates of Penzance” and as a host on the U.S. television music show “My Generation”.
Just a few years ago, he appeared as a mentor and voice coach on American Idol.
Speaking on the show, he said, “If the Beatles had entered a TV competition, they’d probably have lost. Simon Cowell seems like a very nice guy, but I think he’s a secondhand Mickie Most to be honest.”
Speaking on the current tour again, Noone explained, “‘I was probably going to be a clerk at the local NatWest. How lucky am I to still be doing this at 64? I know what I’m doing now, too. I’m not that shy little kid any more.”
Pay attention to this date from now on. It’s not an ordinary expiration date. After working for years and years in grocery stores, I see that most people just randomly buy eggs without really noticing this detail
For me and I’m sure many other egg lovers, there’s a certain satisfaction in cracking an egg. Eggs are always on my menu, whether I’m making a simple fried rice dish for dinner or a fluffy omelet for morning. I usually purchase them from the store, packed in those familiar boxes, but sometimes I acquire them at the farmer’s market. As time went on, I came to understand that cracking the codes on these boxes is a necessity rather than just an interest.
Have you ever wondered what the numbers on an egg carton meant when you looked at them? Even though those numbers appear to be some sort of code, once you know what they stand for, they are quite simple to comprehend. So, let me to clarify, shall we?The Julian Date is the birthday of your egg.First, there is the three-digit code, which appears to be made up of a random assortment of digits. The Julian date is a reference to the precise day of the year that the eggs were packaged. There are 365 days in a Julian calendar. For example, the code 001 indicates that the eggs were graded on January 1st if you observe it on the carton. A 365 code denotes December 31st. Seems very straightforward, doesn’t it?I can still clearly remember my initial experience with this. As I was examining an egg carton in my kitchen, I had the impression of Sherlock Holmes cracking a case. “Well, these eggs date back to March 15th,” I mused to myself, feeling somewhat smug. It’s similar like having the password to a select group of ardent egg enthusiasts.The Source of Your Eggs: The Packaging Plant CodeYou might see a code next to the Julian date that starts with the letter “P.” This is the plant code, and it tells you where the eggs were processed. In the event that eggs are recalled, this information is quite helpful. Knowing the plant code can help you determine whether the recall applies to your particular carton. It is a minor detail, but it makes a big difference in guaranteeing the safety of the eggs you eat.Why This Is Important. I know you’re probably wondering why any of this matters. What use does it serve to know the plant code and the Julian date? Alright, let me clarify this for you.Due to salmonella infection, there was a massive egg recall a few years ago. I had bought a few cartons from the supermarket, so I can remember it like it was yesterday. I wondered if the eggs in my refrigerator were among those being recalled, and I started to panic. But then I recalled the Julian date and the plant code. When I looked around and saw they were safe, I sighed with relief.
Eggs Lose Their Freshness and Expiration Over Time
The way the eggs are handled to ensure freshness is another crucial aspect of these standards. As long as they are stored properly, eggs can be consumed up to 30 days after the date they were packaged. This is where the Julian date comes in handy.After I come home from the supermarket, I’ve developed the habit of looking up the Julian date. It resembles a little ceremony. I take note of the date, conduct a quick arithmetic calculation, and keep track of when to use them up. It’s an easy way to make sure I always have fresh eggs, which makes a big difference in the dish’s flavor.Safety and Quality: More Than Just DatesTo ensure that you receive the tastiest eggs, there’s more to it than just knowing the Julian date and plant code. If you’re looking for anything specific, you may also search for additional markings on the carton, such the USDA grade shield and the terms “pastured” or “organic.”The fact that eggs with the USDA grade mark have undergone quality inspection and meet specific requirements is another benefit of purchasing them. The best eggs, grade AA, have solid yolks and thick whites, making them ideal for poaching or frying. Even though Grade A eggs are marginally less solid than Grade AA eggs, they are still excellent for baking and cooking.
Pastured and Organic EggsIf you enjoy eggs from hens that are allowed to roam freely, you might want to search for phrases like “pastured” or “organic.” Chickens that are fed organic feed and do not receive antibiotics are the source of organic eggs. Eggs without cages are produced by hens that are free to roam around and consume real food, which enhances the flavor of the eggs.Allow me to explain how, for me, all of this information came to be. During a Saturday morning, I made an omelet. I reached for the egg carton, saw the Julian date printed on it, and was relieved to see that the eggs had only been packed a week before. They were flawless and fresh. I broke off a few and placed them in a bowl; their rich, orange yolks suggested that they were fresh.I continued whisking the mixture after adding some milk, salt, and freshly ground pepper. I cracked the eggs into the skillet after melting a dollop of butter and allowing it to froth. After the omelet rose beautifully, I folded it and topped it with the cheese and sautéed mushrooms. Because the eggs were so fresh, I’m confident that the omelet turned out to be the greatest I’d made in a long time.
Try to decipher the codes the next time you are holding an egg carton. Knowing the Julian date and the plant code is more than just information; it is a guarantee of the quality and safety of the eggs you eat. You may improve your egg talents by knowing what those numbers represent, whether you’re scrambling eggs in the morning or baking a cake in the evening.As it turns out, it’s a fun but tiny part of the culinary experience. Who wouldn’t want to have breakfast and learn something new?
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