Steven Druker is a public interest attorney who founded the Alliance for Bio-Integrity and, as its executive director, initiated a lawsuit that forced the U.S. Food and Drug Administration to divulge its files on genetically engineered (GE) foods. This revealed that politically influenced administrators had covered up the extensive warnings of their own scientists about the abnormal risks, misrepresented the facts, and then allowed these novel products onto the market without requiring the testing that’s mandated by federal food safety law. He is a prominent commentator on the risks and regulatory issues of GE foods and has served on the food safety panels at conferences conducted by the National Research Council and the Food and Drug Administration; been a featured speaker at symposia at the British House of Commons and the National Congress of Brazil and at press conferences sponsored by the Brazilian Medical Association, the Swedish Consumers Association, and concerned members of the European Parliament; and appeared on numerous television and radio programs and been featured in numerous newspaper and magazine articles across the globe. His articles on genetically engineered food have appeared in several respected publications, including The Congressional Quarterly Researcher, The Parliament Magazine (a Brussels-based periodical), and The Financial Times. His influential book, Altered Genes Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public, was released in March 2015 with a foreword by Jane Goodall hailing it as “without doubt one of the most important books of the last 50 years.” Among the other scientists who have praised it are David Schubert, a professor and laboratory director at the Salk Institute for Biological Studies, who has called it Emeritus of Genetics at the University of Western Ontario, who extolled it as a bookthat “should be required reading in every university biology course.” He majored in philosophy at the University of California, Berkeley. Attended UC Berkeley’s law school.

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G.F. Vegan Tofu Meatballs with Moroccan Tapenade

1 lb Tofu, pressed to remove water Sauce

2 Tbs Olive Oil 1 onion, chopped

1 cup chopped onions 2 cups Baby Portobello’s, quartered

1 Tbs. chopped garlic 2 t. minced garlic

1 Tbs. chopped ginger ¼ cup red wine

1 cup grated carrots ¾ t. cinnamon

1 stalk celery, chopped ½ t. salt

2 cups chopped baby Portobello mushrooms 1/8 t. allspice

2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar ¼ cup chopped parsley

½ cup fresh parsley ¼ cup toasted pine nuts

2 Tbs tamari 1 Tbs. honey

1 Tbs Aji Mirin (sweet rice wine) 1 can fire roasted tom with chili

¼ cup fresh cilantro Tofu Ball Coating

2 cups fresh spinach 3 Tbs. sesame seeds

1 bunch chives, chopped pinch salt

2 t. baking powder ¾ cup GF Panko Flakes

½ t. pepper

¼ cup sesame seeds Garnish

¼ cup GF panko flakes parsley

2 cups cooked short grain brown rice

1 t. salt

1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.

2. Add Portobello mushrooms and cook 5 more minutes.

3. Add Mirin and tamari and cook for 5 more minutes.

4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.

5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.

6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.

7. Meanwhile, in a heavy skillet, sauté the onions and garlic in a little olive oil until translucent. Add the mushrooms, cinnamon, allspice and salt, and cook down until the mushrooms are soft. Add the red wine and cook that down until the liquid is half. Add the fire roasted tomatoes, honey and pine nuts, and cook for 5 more minutes. Stir in the parsley.

8. Place a few spoonfuls of the tapenade on a serving platter. Place the Tofu balls on top, and spoon a little tapenade on top. Garnish with parsley.

9. Enjoy!