Lawrence Bender is a 60-year-old motion picture producer who was born in the Bronx borough of New York City, New York.
In 1979, Bender graduated from the University of Maine where he earned a degree in Civil Engineering. His grandfather worked in the civil engineering industry and told him that good jobs were available in that field. However, during his college years, Lawrence Bender developed a passion for the entertainment industry.
In 1980, he started his career behind the lens working as a grip on the set of a syndicated anthology series called Tales From the Darkside. Around nine years later, Bender rose to the ranks of a producer and one of his first films was called Intruder. This film starred Sam Raimi and Bruce Campbell in the lead roles.
However, it was Lawrence Bender’s alliance with his friend writer/director Quentin Tarantino that would catapult him to super producer status. In 1992, Lawrence Bender Productions served as the catalyst behind Reservoir Dogs, which was Tarantino’s first project. This cult classic gangster thriller was equipped an all-star cast.
Harvey Keitel, Tim Roth, Michael Madsen, Chris Penn, Steve Buscemi, and Lawrence Tierney all deliver timeless performances in Bender and Tarantino’s cutting-edge masterpiece. The alliance between these two brilliant and independent filmmakers would spawn a vast amount of other classic films as well.
1994’s Pulp Fiction further catapulted the magic of Lawrence Bender Productions and Tarantino’s screenwriting and film directing talent. “Film is a very collaborative medium. If you’re smart enough, you learn how to maintain your vision while drawing resourcefully from all the people around you,” Bender says.
However, the lucrative world of movies and entertainment is not the only medium that Bender has been a part of, which symbolizes greatness. His political and social activism is well-documented and Bender has offered his action in a number of honorable causes, such as environmental issues and world peace.
Bender is the product of a good Jewish family and was brought up with values, which are ubiquitous in the study of spirituality. “It’s been ingrained in me, from my parents and others, this idea of making a difference in the world,” Bender also said.
After just four years taking up residence at the corner of Bowery and Houston, Cherche Midi will be closing its doors. Victimized in part by the seemingly permanent road construction that surrounded the restaurant, this bistro was never able to get over the hump, despite the pedigree it brought along at the outset.
That was Keith McNally, who was previously responsible for making establishments like Pastis or Soho’s Balthazar regular go-to places for hungry diners. Cherche Midi was a bistro that excelled when it came to a delicate item like pommes souffles, thanks to the work of the restaurant’s first co-chefs, Shane McBride and Daniel Parilla.
Yet something like that menu item was pretty much out of the ordinary for a restaurant that focused on getting the basics right. That included the atmosphere, where a quiet oasis amid the noisy surrounding community offered a clear opportunity to enjoy a meal in peace, without blaring canned music being heard.
Often, it was seen as a place that found a perfect middle ground between outstanding cuisine with a fast-casual attitude. Whether or not the more common approach caused fine diners to shy away is uncertain, yet it’s clear that not enough of them walked through the doors.
Among those basics in which Cherche Midi excelled was in the area of prime rib. Teamed with the traditional salad, those inviting pommes souffles and some onions that were lovingly braised, what was supposed to be an unbeatable cornerstone ultimately ended up going into the defeat column for McNally.
When Cherche Midi arrived in June 2014, it was as a replacement for Pulino, a pizzeria that didn’t work out for McNally. Having been a fixture on the New York restaurant scene for over three decades, this momentary stumble now becomes a delicious footnote in history.
Beebe’s is now open for business in Long Island City’s Boro Hotel. With its mouthwatering thin-crust Neopolitan-style pizzas, the restaurant is a collaboration between pizza maestro Louis Tomczak and chef George Mandakas. While Tomczak preps the pies, Mandakas prepares the rest of the Italian-inspired menu.
Louis Tomczak is a longtime staple of Brooklyn pizzerias. He began his career making pizzas at a Paulie Gee’s in Brooklyn, later moving on to Pizza Loves Emily on Fulton Street. In 2016, he partnered with Emily Hyland and her husband Matt to open popular Detroit-style pizzeria Emmy Sqaured on Grand Street. The eatery quickly became famous for its mozzarella-drenched square pizzas.
In April 2017, Tomczak and several other investors in Emmy Squared sued the Hylands, claiming that they withheld company profits and opened new branches without consultation. The lawsuit also alleged that the couple used company funds for personal expenses like vacations. After an undisclosed settlement with his former Emmy Squared partners, Tomczak moved on to Beebe’s.
Tomczak decided to debut his new concept at the Boro Hotel, venturing outside of his comfort zone to Queens. With Boro Hotel executive chef George Mandakas taking care of the non-pizza portion of the menu, Tomczak debuted his Neapolitan-influenced pizzas at the end of March.
The new eatery seats around 100 patrons and is also open for breakfast. The pizza menu consists of thin crust pizzas, including a vodka-sauce pizza and a meaty Hot Italian sausage pie. As different vegetables come in season, the restaurant will also add a pesto pizza and a squash pizza to its menu.
Beebe’s menu also boasts traditional pasta dishes like basil-infused spaghetti and rigatoni with pecorino and Parmesan cheese. Appetizers include rosemary-flavored fries and homemade ricotta. Patrons looking for tasty dishes for breakfast can enjoy smoked salmon on toast and warm farro cereal flavored with rosemary honey.
A new eBook published on Amazon is written by Jason Hope and is titled Understanding the Internet-of-Things Revolution. This book is designed to help people to grow using the intenet and thechology regarding the Internet of Things, in the time in which they live. Jason Hope gives step-by-step information about what can be expected from technology in the future. In this book, Jason Hope outlines his knowledge of information which includes his hope for the future in the technology era.
Jason Hope believes that conditions such as cancer, arthritis, osteoporosis and other illnesses can be overcome without just treating symptoms. He believes in preventing these diseases before they happen. He would like to see people live long and healthy lives and he seeks to reverse the process of aging or at least slow it down.
Jason Hope And His Charitable Contributions
SENS Foundation is a charity that Jason Hope supports and has been doing so for many years. SENS Foundation assists in helping people to gain entry to technology that prevents them from growing old and preserve all manner of sickness. He donated 500,000 dollars to SENS Foundation in December 2010.
The donation that Jason Hope gave will be used to help in the advancement and improvement of medicine called AGE-breakers. It is the goal that these AGE-breakers will get rid of glycation end-products that are in the advanced stage of development. Glycation end-products accumulate in the flesh of a person as they get older. This results in the person’s skin and veins losing its elasticity.
Jason Hope’s Education
Jason Hope attended the Arizona State University and graduated with a bachelor degree. He received an MBA from ASU’s W.P. Carey School of Business.
Jason Hope’s Perspective About The Internet Of Things.
According to Jason, he believed strongly in the Internet of Things. He is an entrepreneur, a commentator, and a writer who is always in tune with the latest technological trends. The articles that Jason wrote regarding the Internet Of Things have been well received by many who are versed in the technical profession.
The Internet of Things is in reference to technology that is connected thereby allowing different devices to sync and function with each other. This function of connectivity between devices is the everyday items one uses such as electronic devices and street lights. According to Jason Hope, the Internet of Things influences other technological devices and is probably the largest invention that will continue to improve.
Jason Hope’s Facebook Page: www.facebook.com/public/Jason-Hope
The Williamsburg area of Brooklyn is continuing to see new development pop up, including a new public area that will be known as Domino Park. Within that park this summer will be a new taco stand by noted restauranteur Danny Meyer, though the method of his announcement had an air of mystery attached. That’s because a five-word tweet on April 2 was the only information offered.
In that social media post, the name Tacocina was noted, yet what form this new spot will take and other particulars is unknown. The fact that Meyer has successfully ventured into the pizza realm with Martina and, of course, by being the founder of the wildly-popular Shake Shack, is a strong indication that he has the chops to put another feather in his cap with this concept.
Some food-watchers are trying to determine which path Meyer will take. It could be in the mold of Chipotle, which surged in the fast-casual market because of its focused marketing that emphasized a healthier and fresher alternative to Taco Bell. However, the past few years have taken a toll due to quality control issues.
The other fork in the road could be to simply take on Taco Bell itself. That franchise, while still going strong, has often had a notorious reputation among casual diners when it comes to the quality of its food and its after-effects.
Tacocina will be part of a Brooklyn area that will be welcoming all demographics, with the waterfront location and walking area serving as key drawing cards. This area encompasses a full quarter-mile of territory, which can make for a solid customer base from which to draw. Throwing in the name of Danny Meyer makes the inevitability of success even more likely when the first taco ends up being sold this summer.
On Tuesday, New York Times food critic Pete Wells gave Oaxacan restaurant Claro a two-star review. A collaboration between Freek’s Mill owners J.T. Stewart and Chad Shaner and chef T.J. Steele, the Mexican restaurant has turned heads with its tasty moles and goat cheese memelas. Eater also gave Claro a nod in January, giving it three stars for its wood-fired, smoke-infused cuisine.
Claro, located on Third Avenue in Gowanus, Brooklyn, first debuted its tasty take on Oaxacan cuisine in August 2017. Featuring artwork by Oaxacan painter Francisco Toledo, the restaurant is situated in the former space for The Pines, a New American eatery that focused mainly on pasta. For its latest incarnation, the space has been transformed into a Mexican wonderland complete with homemade pottery crafted by Francisco Martínez Alarazón.
The kitchen is helmed by Chef T.J. Steele, who fell in love with Oaxacan cuisine after moving to Oaxaca City in 2002. Adorned with tattoos celebrating tacos and the god of maize, Steele runs the restaurant’s outdoor wood-fired oven, as well as the more conventional gas oven indoors. Under Steele’s guidance, the kitchen churns out complex moles, rich sauces that are traditionally believed to have originated in Oaxaca. All the corn used in Claro’s dishes is from Criollo, Oaxaca and is stoneground in-house by restaurant staff.
Despite the layers of tradition that run through Claro’s cuisine, the menu also includes some modern twists like kale salads and dishes flavored with Jerusalem artichokes. The restaurant offers a wide selection of tortillas and tostadas with tasty plates of lobster chile relleno and goat meat tacos. Traditional offerings like chochoyotes, a type of corn dumpling, are updated with kale and chicken consomé. The restaurant bar sports a collection of cocktails, mezcal and beer, including the ubiquitous aqua fresca, a fruity blended drink popular in Mexico.
The West Village is now home to Bleecker Street Luncheonette, a new gluten-free restaurant. Located at 270 Bleecker Street, the café is the brainchild of chef Joseph Pace, the former owner and chef of popular Italian eatery Risoterria, which closed in 2016. Pace has returned to the site of his old business to try again with a Middle Eastern-themed venture. However, his love for gluten-free offerings has not diminished.
Pace began his love affair with delicious food at the University of Arizona where he studied agronomy and meat science. He went on to serve as the executive chef at the French-style restaurant Petrossian in Midtown Manhattan. After three years at Petrossian, Pace left to start his own establishment in 2000.
With Risoterria, Pace anticipated the gluten-free craze. Initially, the restaurant attracted patrons suffering from celiac disease. Unable to enjoy conventional bread and pizza, diners flocked to Risoterria in droves to enjoy delicious meals made without wheat and oats. The restaurant even offered gluten-free beer. Eventually, guests without gluten sensitivity came to Risoterria to enjoy healthy dishes like saffron risotto and mushroom panini.
In 2015, Pace opened a new branch of Risoterria on Amsterdam Avenue in the Upper West Side. Unlike its predecessor, the new location was not a success and closed after only six months. Due to the skyrocketing cost of rent in Greenwich Village, Pace was finally forced to shutter the original Risoterria in 2016.
Pace has emerged from retirement to try again in the same space, persuading his old landlord to rent him 270 Bleecker Street for a new concept. He launched Bleecker Street Luncheonette in late March. The name is an homage to the Bleecker Luncheonette, a long-defunct establishment once famed for its green minestrone and eccentric Italian owners who refused to print menus. The Bleecker Street Luncheonette’s menu includes grilled lamb sandwiches and Lebanese-style kofta. True to form, the eatery also offers gluten-free pita and biscuits.
While New York has always had a great reputation for serving good pizza by the piece, many people may not realize how much of the city’s history is tied to this little piece of pie.
America’s First Pizzeria in NYC
The Pizza Hall of Fame says that Lombardi’s in Manhattan was the first pizzeria in America. The first pizzas was served to local workers as a lunchtime treat in 1897. In order to make these pizzas easy for workers to grab and take with them, they were wrapped up in paper and tied with string.
Coal-fired Ovens for Pizza
When people from Naples, Italy, started arriving in the city, they brought their love for wood-fired pizzas with them. They discovered, however, that wood in New York City was much more expensive, so they soon changed to baking pizzas in coal-fired ovens.
Introduction of Deck Ovens for Pizza
New York-style pizza continued to be baked in coal-fired ovens until the 1940s when the first deck ovens were introduced. While there are still several establishments in the city that use these deck ovens, a more recent trend has been to return to using wood-fired ovens.
Five New Pizzerias Coming to NYC
If you love pizza, then there are several new spots around New York City that you will want to check out. Una Pizza Napoletana is set to reopen in Manhattan serving Neapolitan-style pizzas. Joe & Pat’s Pizzeria is also set to open in Manhattan after delighting diners on Staten Island for several years. Matt and Emily Hyland are set to open two new pizzerias in the East Village. Finally, Beebe’s is poised to open in Long Island City.
Flavio Maluf is a businessman who has made his mark in multiple industries. He has acquired this success with a few strategies that he devised. These include watching the competition. He also states it is important to take into consideration the outcome. Remember there is a possible positive and negative outcome in business. He states that being alert is the most important thing to being a good businessman. He goes on to say that interruption from things like a cellphone can jeopardize a business. It should not pull you from your work or make you lose focus. Learn more at mundodomarketing.com about Flavio Maluf
Rise in Business
Flavio Maluf is the executive and president of Eucatex Companies. Eucatex made an exchange with Duratex recently. Eucatex exchanged a farm to Duratex. In return, Duratex relinquished a company in Botucatu. This company produces fiber wood. This would increase Eucatex’s productions by 70% on Fiber sheets. It would also increase 40% on printing paper and 30% on the capacity of paint. With this acquisition, the company plans on expanding their business into Brazil. As of yet, they have not had a presence in the country. The increase in business also means an increase in work and employees. This is an added benefit to the people in the town who have been out of work. The plant located in Botucatu currently employees over 280 people. With this acquisition, these employees will also keep their jobs. The plant has a base of around $60 million. The new business means that the company will be able to reduce losses and increase their profits
Flavio Maluf is always looking for ways to expand and better the business. This deal with Duratex has done just that. It has expanded the business in a way that is beneficial to the people and the company. Moving forward he plans to expand even further and look into other options that might arise. View: http://blogdoronco.blogspot.com/2014/05/empresario-flavio-maluf-prestigia.html