Tomato stand-alone or multiple-bay greenhouses is on the increase, providing fruit during those times of the year when field-grown fruit is not readily available. Smaller sized fruit (cherry and grape), or cluster tomatoes (fruit-on-the-vine) are the fruit of choice for the large commercial greenhouse operators while the beefsteak varieties are the choice of owner-operator growers. Hydroponic technique is often used in hostile growing environments, as well as high-density plantings. To facilitate transportation and storage, tomatoes are often picked unripe (green) and ripened in storage with ethylene. Unripe tomatoes are firm. As they ripen they soften until reaching the ripe state where
Beefsteak Charlie's and moved to Tucson, Arizona. During Soshnick's ownership the restaurant became a popular hangout for jazz musicians in the 1950s and 1960s. The Beefsteak Charlie's restaurant chain was started in early 1976 by restaurateur Larry Ellman, whose Steak & Brew chain (part of the Longchamps organization) had filed for Chapter 11 reorganization in fall 1975: Steak & Brew, Inc., was renamed Beefsteak Charlies, Inc., many Steak & Brew locations were converted into Beefsteak Charlie's. As the chain first filed for a trademark on the "Beefsteak Charlie's" name in March 1976, and no prior trademark existed, it appears there was no