When it comes to broccoli-collard hybrids—also known as a cross between broccoli and collard greens—it’s essential to remove the leaf from the base close to the stem during harvesting.
Volunteers at the Tikkun Ha-Ir Veggie Chop Shop are aware that not doing so may lead to water buildup, which can damage the plant.
Every week, the volunteers, most of whom come from the Milwaukee Women’s Correctional Center (MWCC), improve their harvesting and kitchen abilities by studying how to remove leaves from hybrid produce and get vegetables ready for community meals.
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Tikkun Ha-Ir, a Jewish group whose name translates to “repairing the city” in Hebrew, launched the Veggie Chop Shop in 2015. This meal initiative operates between July and October and collaborates with groups and entities such as MWCC along with local volunteers. The program takes place at All People’s Church in Harambee, where meals are made and distributed to the community.
Last year, the food collection initiative collected more than 20,000 pounds of groceries and provided over 6,000 meals, as stated on their site. They are active on Mondays and Tuesdays, giving out food to hundreds of individuals every Tuesday.
Tina Bogues, a mother to three children, is currently serving time at MWCC and lends her time at the Veggie Chop Shop.
“The most enjoyable aspect of this program for me is being at the table, chopping vegetables, and chatting with the other volunteers, listening to their life experiences,” Bogues stated, having received a five-year sentence in Waukesha County in January 2025, as noted in Wisconsin Circuit Court records.
And it’s always good to find out where the food is headed in the end.
Stephanie Grambsch, who is also currently in custody at MWCC, made her initial visit to the chop shop as a volunteer in September.
For Grambsch, handling vegetables comes easily, and if there’s a task that needs to be completed, you can count on her to be the first to offer help with a cheerful attitude.
I always just aim to be happy and positive, you know,” she said. “So, when they mentioned they needed someone to help in the kitchen and no one was stepping up, I offered myself.
Grambsch hails from Appleton, Wisconsin, and once had a garden of her own that she and her daughter would tend to together.
“When I learned we were going to do this, I found it intriguing and enjoy contributing to the community,” said Grambsch, who received a five-year prison sentence in September 2024 in Waushara County, as noted in court documents.
How the Vegetable Prep Team volunteers create dishes
The Veggie Chop Shop chooses the meals it prepares according to the time of year and the availability of ingredients in the kitchen. A lot of the fruits and vegetables, along with other components, are sourced from Fondy’s Farmers Market, the Brown Deer Farmers Market, and the All People’s Church’s garden. It receives contributions from local farmers, as well as support from the community.
When the volunteers reach the chop shop, there is a procedure for getting the food ready, similar to any other kitchen.
Vegetarian chili was featured on the menu during Grambsch and Bogues’ final volunteer shift in September. The two women worked with a group of approximately 20 volunteers to cook meals for 400 to 500 people.
Bouges and Grambsch’s procedure begins with taking aprons, washing their hands, and donning gloves. Bouges selects a position at one of the tables for cutting, while Grambsch begins cleaning the vegetables.
Sami Avner, the head of Tikkun Ha-Ir, mentioned that it’s always positive to witness the volunteers interacting with the food and sampling dishes they might not have encountered before.
“It’s always a pleasure to enjoy the meals they’ve just prepared, particularly if it’s something new,” she remarked.
Once, Avner mentioned that the chop shop baked brownies using beets. A few people were unsure about the ingredient but changed their minds after trying the dessert.
“It is our chef, Ric, who creates these wonderful dishes,” Avner stated.
MWCC volunteers are “extremely skilled”
Chef Ric Cabanatuan, the kitchen manager and head chef at Tikkun Ha-Ir, is responsible for mixing the prepared vegetables in a pot, reciting some special words, and preparing tasty meals.
As per Cabanatuan, the volunteers from MWCC are a valuable asset to the team and assist in preparing the meals for distribution.
It has been truly incredible,” he said. “The women who enter here are exceptionally skilled and highly talented.
It’s not only about the preparation for some volunteers, as stated by Cabanatuan. It can also serve as an educational opportunity for them once they leave MWCC.
I had a few women interested in learning how to encourage their children to eat more vegetables,” he said. “I demonstrated methods to include the ingredients so it wouldn’t taste like they were present.
Avner also mentioned that several women who were incarcerated and participated in the meal program have returned to volunteer after their release. Some entered the food service industry, while others secured jobs in different areas, but they often recall the chop shop team and enjoy staying in touch.
Bogues mentioned that volunteering at the Veggie Chop Shop provides a space for contemplation.
“I believe a divine force led me to this place,” Bogues stated.
I have a sense that I am exactly where I should be at this moment.
How to participate in the Veggie Chop Shop
Typically, individuals eight years old and above are welcome to volunteer at the Veggie Chop Shop. Registration can be found on theTikkun Ha-Ir website.
Cooking and preparation at the Veggie Chop Shop takes place on Mondays between 9 a.m. and 12 p.m., and on Tuesdays from 11 a.m. to 1 p.m.
Monday volunteers need to be at least 18 years old, as this is the same day that MWCC volunteers participate.
Anyone wishing to contribute food to the chop shop may do so by reaching out to Tikkun Ha-Ir andscheduling a drop-off time.
Everett Eaton reports on Harambee, located just north of downtown Milwaukee, for the Journal Sentinel’s Neighborhood Dispatch. Contact him atejeaton@gannett.com.As a member of the newsroom, all of Everett’s work and coverage choices are monitored exclusively by Journal Sentinel editors.
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This piece first was published on Milwaukee Journal Sentinel:Volunteers who are imprisoned collect and cook meals for the weekly community gatherings in Harambee.
