" While a supervisor with the Newark New Jersey Police Department’s Gang Intelligence Unit, Samuel Clark was attacked by another Newark Police officer and nearly choked to death. The officer who committed the assault on Clark was only sanctioned with a reprimand. Clark could not understand how an officer could receive such a lenient sanction for committing a serious act of misconduct. It prompted Clark to investigate the police department’s internal disciplinary system. Clark discovered that officers involved in thefts, assaults, burglaries, sexual assaults, and other serious crimes were being protected by high-ranking police officials of the Newark Police Department. Then too, police officers that attempted to report acts of misconduct were punished with false retaliatory non-criminal administrative charges. These honest officers were fired, or given harsher sanctions than officers involved in crimes. Clark could not be silent about these shocking crimes committed by police officers. He wrote numerous official police reports complaining about these incidents. Instead of following the laws of New Jersey and conducting a thorough investigation of Clark’s complaints, Newark police officials retaliated by filing false administrative charges against Clark. Newark police officials demoted Clark from Lieutenant to Sergeant, and he was suspended without pay for 282 days. When Clark returned to work after this demotion and suspension, he continued to make official written complaints about serious acts of police misconduct. Newark Police officials then sanctioned Clark with an “indefinite” suspension without pay. Six months later Clark was terminated for non-criminal administrative charges. Officials of the Newark Police department ruled that Clark was “incompetent and inefficient.” It is more than coincidence that three years prior to his termination, Clark addressed members of the Newark Municipal Council and complained about police corruption. In that address (on public record) Clark predicted that he would be terminated for incompetence. Clark’s termination and demotion have been reversed and he retired. Presently he is working as a consultant and expert witness. He has worked with numerous honest police officers that have been victimized by systemic police corruption. Clark has not only worked with victimized police officers in Newark New Jersey, Philadelphia Pennsylvania, Greensboro North Carolina and elsewhere, he has also provided assistance to citizens and numerous firefighters also. Clark has testified before several governmental committees, schools, courts, churches, and organizations about police corruption and the inherent flaws of the internal disciplinary system. The purpose of this book is to expose the extent of police corruption and the dictatorial power of police officials in the United States. A key revelation of this book is that police officials are protecting and rewarding cops who have engaged in serious criminal misconduct while subjecting police officers who obey the law to severe punishments. How can law enforcement agencies operate so lawlessly in America? It is this question that this book poses to the reader and seeks to address. "

As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London’s Exmouth Market for over three years. Morito’s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, “simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you’ll find in this country.” Sam and Sam Clark’s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito’s small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team – the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za’atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos – Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks. ‘You’ll want to graze your way around chef Marianna Leivaditaki’s food, which takes painstakingly sought-out ingredients (try the pistachios from Gaziantep in Turkey to taste what you’ve really been missing) and incorporates them into sharing plates you really won’t want to share.’- Foodism, June 2016 ‘Eating at Morito is like a journey of discovery – of flavours, textures and combinations of ingredients.’- Blanche Vaughan, June 2016 'Morito’s menu reads like an exotic dream and doesn’t disappoint.’- Restaurant Magazine June 2016