‘We have 10,000 pounds of tomatoes. Anybody want to help?’ Facing worker shortage, one Baltimore restaurant turns to volunteers

Well Crafted Kitchen needed to process tons of tomatoes this month, enough to make sauce for its Margherita pizzas for the year. But the Hampden restaurant was short on staff. Co-owner Liz Bower, who started the business as a food truck in 2016 with her husband and another couple, mentioned the problem in a newsletter she sends weekly to customers: “We have 10,000 pounds of tomatoes,” she recalled asking. “Anybody want to help?”