Jerome became a vegetarian when he was 18 after he
was given some leaflets about factory farming and animal welfare by a vegan student
at drama college. It made him aware of the cruelty involved in meat production
and he realised that he couldn't continue to add to the suffering by being a meat
eater. In September 2000 he was appointed a patron of The Vegetarian Society,
the national registered educational charity promoting knowledge of vegetarianism
in the UK. In a letter for the Vegetarian Society,
Jerome outlined his ideas and beliefs, and explained how his values and lifestyle
have changed since becoming a vegetarian.
A Letter from Jerome Flynn April 3rd, 2001
"As a patron of The Vegetarian Society and a vegetarian myself for 20 years,
I was interested to hear the details of a recent ICM poll commissioned by the
BBC for the Today programme on Radio 4. The survey found that 12% of the population
described themselves as vegetarian and a quarter of those had become vegetarian
recently. It is also revealed that over a third of the population would consider
cutting meat out of their diet.
Since the beginning of the Foot and Mouth
Disease Crisis, The Vegetarian Society has been inundated with calls from members
of the public wanting to go vegetarian and asking for information on getting a
balanced diet. Calls to the Society's office have increased 100% on January of
this year and the Society's website last week received 67,000 hits - the highest
ever recorded for the fifth consecutive week. Many callers have been disturbed
by the reports of mass animal slaughter, while others feel that the many food
crisises in recent times have led them to consider a healthier and more compassionate
As for myself, becoming a vegetarian was one of the most
important decisions of my life. It was a choice to listen to my conscience and
wake up to the fact that I have a huge effect on the environment around me, which
includes people and animals. This is coupled with the fact that I am much healthier
and enjoy my food more now than before going veggie. I have also run two marathons
in good time since becoming a vegetarian. Going veggie makes so much sense from
every angle that you look at it: environmentally, morally and economically. It's
just got to be the right thing to do.
New and would be vegetarians as
well as meat reducers will find The Vegetarian Society's Food for Thought booklet
helpful. Packed with advice on balancing your diet, recipes and support - it will
make going veggie even easier. For a free booklet call the Society on 0161 925
2000 or write to the address below. The Society's website www.vegsoc.org also
offers a huge free resource for new, would be and existing vegetarians".
Yours faithfully Jerome Flynn Patron, The Vegetarian Society Parkdale,
Dunham Road, Altrincham, Cheshire WA14 4QG
Gala Ball and Vegetarian Society Awards 2001
celebrate National Vegetarian Week 2001 the Society organised its first ever Fundraising
Gala Ball and Vegetarian Society Awards 2001. Hailed as a great success and a
fantastic night out by everyone who attended it, the Ball and Awards Ceremony
took place on Friday 29 June 2001 at the Grosvenor House Hotel on London's Park
courtesy of The Vegetarian Society
Jerome presenting The Award for Best Vegetarian Snack or Confectionery.
Jerome presenting The Award for Best Independent Retailer for Vegetarians
Dry roast the coriander and cumin seeds in a small pan, then mix them
with the peppercorns and grind using a grinder or pestle and mortar. In a food
processor add spices and remaining ingredients together until a soft paste forms.
4 tbsp/60ml sunflower oil 6oz/175g plain tofu, cut into
1\2inch cubes 6oz/175g carrots, peeled, cut into thin strips 6oz/175g
fine green beans, cut in half 6oz/175g mushrooms, cut in half 1\3pt vegetable
stock 1 1\2tbsp/22ml dark soy sauce 1tbsp/15ml brown sugar 8floz/240ml
coconut milk salt, to taste chopped basil leaves, to garnish
Heat oil in a wok. When hot, fry the tofu until crisp and golden. Remove
with a slotted spoon and set aside on a plate covered with paper towels to drain.
Add the carrots, green beans and mushrooms. Cook for 2 minutes. Add the green
curry paste, stirring frequently. Add the fried tofu, stock, dark soy sauce and
coconut milk and sugar. Cook until vegetables are all tender, stirring constantly.
Season with salt to taste, if necessary. Serve with rice or noodles, garnish with
chopped basil leaves.
The Vegetarian Society of the United
Kingdom Limited, Parkdale, Dunham Road, Altrincham, Cheshire WA14