Clean Plate Club

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a simple and delicious recipe for buttered noodles. Once you master this technique and the “secret sauce,” you’ll be making the best buttered noodles in no time! 

Best Buttered Noodles Ever

Serves 4 kids - or 2, with leftovers for the next day

½ box pasta (8 ozs. or about 2 cups uncooked), shape of your choice

1-2 tablespoons butter, cut into pieces

Kosher salt

Parmesan cheese, optional

1. Place a medium to large size pot of water over high heat and bring to a boil. Once it starts boiling, generously salt the water (about 1 tablespoon), stir to dissolve and add the pasta. Cook according to the instructions on the box, checking for doneness before you strain.

2. WAIT! Before you strain, make sure you ladle out ½ - 1 cup of the pasta cooking water and set it aside. Strain the pasta, turn heat to low, and add the pasta back to the pot. 

3. Add the butter to the pot along with ¼ cup of the pasta water (eyeball it) and season with salt (about ¼ teaspoon). Stir, while gently shaking the pan back and forth, and allow the pasta water and butter to glaze the noodles, about 2-3 minutes. Add more water, ¼ cup at a time, as needed. Taste for deliciousness, sprinkle with cheese, and enjoy!

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Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Alex is a mother, chef, cookbook author, and TV personality. Ava Clark is her 16 year old daughter. This recipe is from their new cookbook, Cook it Up: Bold Moves For Family Foods.

Tsukune with yakitori sauce

(Japanese Chicken Meatball Skewers)

Makes 8 skewers

1 pound ground chicken breast

1 cup panko breadcrumbs

1 small shallot, grated on a microplane 

2 teaspoons finely grated ginger

1 tablespoon, plus 1 1/2 teaspoons cornstarch

Kosher salt

1 large egg, lightly beaten

4 tablespoons low-sodium soy sauce

2 tablespoons rice wine vinegar, divided 

3 tablespoons mirin rice wine

1 tablespoon sugar

2 to 3 tablespoons canola oil

Metal or wooden skewers, for grilling

#1. MAKE THE MEATBALLS: In a large bowl, combine the chicken with the breadcrumbs, shallot, ginger, cornstarch, a generous sprinkle of salt, the egg, and 2 tablespoons of the soy sauce. Use a rubber spatula to combine and then add 1 tablespoon of the rice wine vinegar. Roll the mixture into 24 meatballs (or 18 to 20 cylinders). 

#2. Set a wire rack over a baking sheet. Fill a shallow 2-quart pot three-quarters full with water and bring it to a simmer over medium heat. Season the water with salt. Rub a wooden spoon with some oil (this prevents the meatballs from sticking and splashing the water) and carefully drop in 6 to 8 meatballs per batch. Simmer the meatballs until they are completely cooked through, about 5 to 7 minutes (you can test one by removing it and cutting it in half). Use a slotted spoon to transfer the meatballs to the rack. Return the water to a simmer and repeat the process with the remaining meatballs.

#3. MAKE THE SAUCE: While the meatballs are cooling, in a small saucepan, combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon of vinegar, mirin, and sugar and cook over medium heat until slightly thick, about 2 to 3 minutes.

#4. Preheat a grill or a grill pan. While it's heating, thread three meatballs (or 1 cylinder) on the upper half of each skewer. If you don’t have a grill or grill pan, you can finish cooking the meatballs in a saute pan with a little hot oil until they are cooked through. 

#5. GRILL AND GLAZE: Make sure you get an adult for this part! When the grill is really hot and starts to smoke, gently dip a kitchen towel in the oil and use it to grease the grill grates. Arrange a few skewers side by side on the grill and cook for 5 to 7 minutes until browned, grill marked, and hot. Repeat with the remaining skewers. Then, using a brush, glaze the meatballs with the sauce and serve warm.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Nicole is a radio host on “The Morning Mash Up,” a program featured on SiriusXM channel, Hits 1. Additionally, she is a TV host, pop culture expert, has a podcast and is a mother to two kids, Keegan and Parker. 

Old-Fashioned Banana Chocolate Chip Bread

Makes 3 mini loaves

1/4 cup sour cream

1 teaspoon baking soda

1/2 cup butter, softened

1 1/4 cups sugar

2 eggs

1 1/2 cups flour

Pinch of salt

1 cup coarsely mashed bananas (about 2 small bananas)

1 cup semi-sweet chocolate chips (about 6 ounces)

1 teaspoon vanilla extract

Preheat oven to 350°.

#1. In a small dish, stir together the sour cream and baking soda and set aside. 

Using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream mixture, then stir in the remaining ingredients (flour, salt, bananas, chocolate chips and vanilla) until the dry ingredients are just blended. Do not overmix.

#2. Divide the mixture between 3 greased mini-loaf pans (6”x3”x2”) and bake in the preheated 350° oven for about 40 minutes, or until a cake tester or wooden skewer inserted in the center comes out clean. Let the loaves cool in the pans for 15 minutes, remove, and continue to cool on a rack.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Chef Jacques is a French chef, author, TV personality, culinary educator and artist. This recipe is from the book, and video series he did with his then 13-year-old granddaughter, Shorey, called A Grandfather’s Lessons. Check out more great recipes in the video library on the Jacques Pépin Foundation website.

Curly Dogs

Serves 2

For the Curly Dogs:

2 hot dogs

1 teaspoon peanut oil

1 hamburger bun, split in half

About ½ cup pickle relish

For the Pickle Relish:

1 dill pickle, cut into ¼-inch dice (about ¼ cup)

¼ cup coarsely chopped mild onion, such as Vidalia or Maui

¼ cup diced (¼-inch) tomato

2 tablespoons sliced scallion

1 tablespoon ketchup

1 teaspoon hot chili sauce, such as Sriracha

¼ teaspoon salt

¼ teaspoon sugar

#1. With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about 1/3-inch apart, and cutting about halfway through the meat. You should have about 12 cuts on each hot dog. 

#2. Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.

#3. While the hot dogs are cooking, toast the bun until it is crusty. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.

#4. For the Pickle Relish: combine all the ingredients in a bowl. Cover and refrigerate until needed.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a recipe they all cooked with their classes at school. All of the kids helped peel, chop, mix and mash…and most importantly…TASTED!

Pumpkin-Spiced Applesauce

Makes 2-3 cups

2-3 pounds apples, variety of choice (approximately 5-8 apples), peeled, cored and rough chopped

1/4 cup water

3-4 tablespoons brown sugar (you may use white sugar)

5 little shakes of ground cinnamon, about 1/2 teaspoon

2 big shakes of pumpkin pie spice, (about 1/2 teaspoon) 

A squeeze of a lemon, about 1 teaspoon, optional

Other Optional Flavoring: grated nutmeg, maple syrup, ground ginger, ground clove

#1. In a medium size pot, combine the apples, water, brown sugar, cinnamon, and pumpkin pie spice (and lemon, if using). Bring the mixture to a light bubble, cover, and cook over medium-low to medium heat until the apples are soft and pierce easily with a fork or the tip of a knife, about 15 to 20 minutes. Stir the mixture carefully every now and then.

#2. Let the apple mixture cool slightly, then mash with a potato masher or fork for a chunky consistency or blend/puree for a smoother consistency.

This episode is brought to you by Martin’s Famous Potato Rolls.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a SUPER YUMMY breakfast dish (you can also serve as dessert - shhh, we won’t tell) made with leftover dinner rolls AND leftover cranberry sauce from Thanksgiving. 

(Leftover) Dinner Roll French Toast Cups with Cranberry-Maple Glaze

Serves 4-6

3 eggs

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

2 tablespoons brown sugar

2 cups heavy cream, half & half or milk

8 leftover soft dinner rolls (such as Martin’s Sweet Dinner Potato Rolls), cut or torn into approximately ½” size pieces (about 4-5 cups)

2 tablespoons white chocolate chips, optional

1/3 - 1/2 cup leftover cranberry sauce

2 tablespoons maple syrup

1/4 cup toasted pecans, chopped, for garnish, optional

Preheat oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray.

#1. In a large mixing bowl, whisk the eggs, vanilla, cinnamon, salt, and brown sugar. Add the heavy cream and continue whisking until everything is combined. 

#2. Add the cut or torn bread to the bowl and gently mix well until all of the bread is coated in the egg mixture. Let sit for around 30 minutes before baking, giving a gentle stir halfway through.

#3. Using a 1/4 cup measurer, divide the mixture evenly among the 12 muffin cups. Divide the white chocolate chips evenly (if using) and bake for about 20 minutes, or until golden brown and cooked through. 

#4. While they are baking, in a small bowl, mix the cranberry sauce and maple syrup together. 

#5. When the French Toast Cups are cooked, remove the muffin pan from the oven and serve with the cranberry-maple glaze and chopped pecans (if using).

This episode is brought to you by Martin’s Famous Potato Rolls.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a Thanksgiving/holiday recipe inspired by a Rachael Ray classic. It happens to be great all year round and not only is it delicious, sweet potatoes are one of the most nutritious vegetables you can buy in the grocery store. 

Bacon & Cheddar Mashed Sweet Potatoes

Serves 6-8 (or 10-12 as a tasting size portion)

2 ½ pounds sweet potatoes, peeled and cut into chunks (about 5 medium size or 8-10 small size) 

Salt and pepper, to taste

1 cup white cheddar cheese, shredded 

3/4 cup vegetable or chicken stock

8 slices good quality bacon, cooked and rough chopped, set some aside for garnish (save 1 tablespoon of pan drippings)

3 scallions, sliced thin on a bias, for garnish

#1. Place sweet potatoes in a large pot and cover with cold water by at least an inch. Place over high heat and bring to a boil. Once boiling, generously salt the water, stir, and turn heat down to a simmer. Cook for 10 to 15 minutes, or until the sweet potato pieces are tender and pierce easily with a fork or the tip of a knife. 

#2. Strain well and add the cooked sweet potatoes back to the empty pot. Place the pot over low heat for about a minute to let any excess steam evaporate. 

#3. Season with salt and pepper, add the cheddar cheese, and start to mash with a potato masher or a wooden spoon. Add the stock and bacon pan drippings and continue mashing. When it reaches your desired consistency, mix in the cooked bacon. Place in a serving bowl and garnish with scallions.

This episode is brought to you by Martin’s Famous Potato Rolls.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Jesse is a theater, film and TV star. This recipe is from his cookbook Food Between Friends.  

Orange Grapefruit Julie-Us!

Makes 4 drinks

1 cup fresh orange juice

1 cup fresh grapefruit juice

1 cup canned full-fat coconut milk

1/2 cup confectioners sugar

2 tablespoons honey

1 teaspoon vanilla extract

1 1/2 cups ice cubes

1. In a blender, combine the orange juice, grapefruit juice, coconut milk, confectioners sugar, honey, vanilla, and ice cubes. Place the top on the blender, turn it on and blend until it’s smooth.

2. When it’s all blended up, divide the drink among four glasses.

This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Ken is a Boston-based chef and restaurateur. Verveine is his 14 year old daughter. This recipe is from their new cookbook, Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs!

Spinach Orecchiette 

Serves 4

FOR THE ORECCHIETTE:

2 cups baby spinach

2 large eggs

¼ cup milk

2 cups Cup4Cup brand Gluten-Free Multipurpose Flour, plus, some extra for shaping the pasta (you can also use regular all-purpose flour if you do not need to use gluten free)

¼ teaspoon kosher salt

TO FINISH:

4 quarts water

2 tablespoons kosher salt

4 tablespoons unsalted butter, cut into 4 pieces 

½ cup grated Parmesan cheese

Making the Orecchiette Dough:

1. Add spinach, eggs, and milk to blender jar. Place lid on top of blender and hold lid firmly in place with folded dish towel. Turn on blender and process until smooth, about 1 minute. Stop blender.

2. In large bowl, add flour and sprinkle it with ¼ teaspoon salt. Use your hands to make a ‘well’ in center of flour. Pour spinach mixture into well in bowl. Use fork to slowly stir to bring flour and spinach mixture together until dough starts to form.

3. Sprinkle clean counter with extra flour and transfer dough to counter. Use your hands to knead dough until smooth, about 1 minute, adding a little extra flour if dough feels too sticky. Form dough into smooth ball. Wrap dough in plastic wrap. Place in refrigerator and let rest for at least 30 minutes or up to 2 days.

How to Shape the Orecchiette:

1. Line rimmed baking sheet with parchment paper and sprinkle it lightly with extra flour. Cut, roll, and shape orecchiette following the instructions below. (Orecchiette can be refrigerated in an airtight container for up to 24 hours.) 

2. Lightly sprinkle extra flour on counter and sprinkle dough with flour. Use bench scraper to divide dough into 6 equal pieces.

3. Working with 1 piece of dough at a time (keeping remaining dough covered in plastic), roll dough into a ½-inch thick rope, about 16 inches long.

4. Dip bench scraper in extra flour. Cut dough crosswise (the short way) into ¼-inch pieces.

5. Dust your fingers with extra flour. Turn each piece cut side up and press your thumb into the dough to make it look like an ear. Use bench scraper to carefully transfer orecchiette to parchment-lined rimmed baking sheet dusted with flour. Repeat rolling, cutting, and shaping with remaining 5 pieces of dough.

Finishing the Dish:

1. Add water to large pot. Bring to a boil over high heat. Once it is boiling, carefully add 2 tablespoons salt and then orecchiette to pot. Cook, stirring often with wooden spoon, until pasta is al dente (tender but still a bit chewy), 5 to 7 minutes. Turn off heat.

2. Add butter to large serving bowl. Use spider skimmer to transfer pasta to serving bowl (if you don't have a spider skimmer, ask an adult to drain the pasta in a colander in the sink).

3. Use wooden spoon to toss until butter melts. Add Parmesan and stir gently until pasta is well coated with butter and cheese. Season to taste with salt and pepper. Serve. 

This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Tiffani is a mom, cook, actress and author. This recipe is from her new cookbook called Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers.

Garbage Pound Cake

Makes 1 pound cake

2 sticks unsalted butter, cut into 1-inch pieces, at room temperature

1 ½ cups granulated sugar

½ teaspoon kosher salt

1⁄2 teaspoon baking powder

5 large eggs, at room temperature 

1 1⁄2 cups all-purpose flour 

1⁄2 cup sour cream, at room temperature

1 tablespoon vanilla extract or vanilla paste 

1 cup baking chips, dried fruit, toasted shredded coconut, and/or toasted chopped nuts 

Chocolate Drizzle:

1⁄4 cup heavy cream 

4 ounces chocolate chips or roughly chopped chocolate of any type (1/2 cup) 

1. To make the cake: Preheat the oven to 350 F. Use 1 tablespoon of the butter to generously grease a 9 x 5-inch nonstick baking dish. If you’re using a glass loaf pan and not nonstick, you’ll want to line it with parchment paper and leave a 3-4 inch overhang on the sides. Glass pans take longer to heat up, which may lead to a longer bake time, so test the cake after the bake time, then continue to bake in 5-minute increments until a toothpick inserted into the center comes out clean. The parchment “handles” will help ensure it comes out easily.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining butter, sugar, salt, and baking powder. Beat on high speed, scraping down the sides of the bowl every few minutes, until the butter is light in color and very fluffy, about 8 minutes. Lower the speed to medium and add the eggs one at a time, beating well after each addition. Turn the mixer off and scrape down the sides of the bowl. Add 3⁄4 cup of the flour and beat on low to just combine. Add the sour cream and vanilla and increase the speed to medium to mix well. Pause to scrape the sides once again. Add the remaining 3⁄4 cup flour and mix on low until just combined. Use a spatula or wooden spoon to fold in your mix-ins of choice.

3. Add the batter to the prepared pan, making sure to spread the mixture evenly from edge to edge with a rubber spatula to ensure there are no air pockets in the batter. Bake for 1 hour and 15 minutes, or until the loaf is deeply golden brown around the edges, the top just begins to crack, and a paring knife or skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before removing the loaf and transferring it to a cooling rack to cool completely. 

4. To make the drizzle: In the microwave or a small pan over medium-low heat, heat the heavy cream until it just begins to steam, 30 seconds in the microwave or about 1 minute on the stove over medium-low heat. 

5. Add the chocolate to a small bowl and pour the hot cream over the top. Let the mixture sit until the chocolate melts, 2 to 3 minutes, then whisk together. Place the pound cake on a serving plate and drizzle the chocolate over the top. Slice and serve. To store, tightly cover the cake with plastic wrap and store at room temperature for 2 to 3 days. 

This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com  

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.