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 Beefsteak Charlie's Beefsteak Charlie's was a well-known Manhattan restaurant in the early 20th century, and later a restaurant chain based in the New York metropolitan area, which grew to over 60 locations in the early 1980s. Charles W. Chessar was a New York City restaurateur who was nicknamed "Beefsteak Charlie" by Howard Williams, a sports editor for the New York Morning Telegraph. Chessar opened his first restaurant around 1910, and moved to 50th Street between Broadway and Eighth Avenue in 1914, which he operated until 1934. The restaurant was filled with horse racing photographs and frequented by sports enthusiasts, and