Which pizzeria has filed for bankruptcy, Upper Crust Pizzeria or LaRosa's Pizzeria?
Upper Crust Pizzeria
Upper Crust Pizzeria
Upper Crust Pizzeria is a Boston, Massachusetts based chain of pizzeria restaurants.
 The chain went bankrupt following a finding by the U.S. Department of Labor that it had engaged in wage theft (not paying workers their legally required wages).
LaRosa's Pizzeria
LaRosa's Pizzeria is a chain of pizzerias serving neighborhoods throughout the Cincinnati, Greater Dayton, central Ohio, Northern Kentucky, Southeast Indiana and central Tennessee areas.
 It was founded in 1954 by Donald "Buddy" LaRosa, along with partners Richard "Muzzie" Minella, Mike Soldano and Frank "Head" Serraino.
 Originally called Papa Gino's, LaRosa later bought out his partners, and changed the name to LaRosa's.
Non-volcanic passive margins
Non-volcanic passive margins (NVPM) constitute one end member of the transitional crustal types that lie beneath passive continental margins; the other end member being volcanic passive margins (VPM).
 Transitional crust welds continental crust to oceanic crust along the lines of continental break-up.
 Both VPM and NVPM form during rifting, when a continent rifts to form a new ocean basin.
 NVPM are different from VPM because of a lack of volcanism.
 Instead of intrusive magmatic structures, the transitional crust is composed of stretched continental crust and exhumed upper mantle.
 NVPM are typically submerged and buried beneath thick sediments, so they must be studied using geophysical techniques or drilling.
 NVPM have diagnostic seismic, gravity, and magnetic characteristics that can be used to distinguish them from VPM and for demarcating the transition between continental and oceanic crust. Patsy's Pizzeria
Patsy's Pizzeria is a historic coal-oven pizzeria in New York City and is regarded as one of New York's original pizzerias as well as for its use of traditional New York style thin crust pizza. Lemon meringue pie
Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping.
 Lemon meringue pie is prepared with a bottom pie crust, with the meringue directly on top of the lemon filling.
 No upper crust is used, as in a cherry pie. Tilted block faulting
Tilted block faulting, also called rotational block faulting, is a mode of structural evolution in extensional tectonic events, a result of tectonic plates stretching apart.
 When the upper lithospheric crust experiences extensional pressures, the brittle crust fractures, creating detachment faults.
 These normal faults express themselves on a regional scale; upper crust fractures into tilted fault blocks, and ductile lower crust ascends.
 This results in uplift, cooling, and exhumation of ductily deformed deeper crust.
 The large unit of tilted blocks and associated crust can help form an integral part of metamorphic core complexes and can occur on both continental and oceanic crust. Rhubarb pie
Rhubarb pie is a pie with a rhubarb filling.
 Popular in the UK, where rhubarb has been cultivated since the 1600s, its introduction to Europe from China is attributed to Marco Polo.
 Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant.
 A strawberry rhubarb pie, is a type of tart and sweet pie made with a strawberry and rhubarb filling.
 Sometimes tapioca is also used.
 The pie is usually prepared with a bottom pie crust and a variety of styles of upper crust.
 In the United States, often a lattice-style upper crust is used.
 This pie is a traditional dessert in the northeastern United States but is little known outside of that region in the US.
 It is part of New England cuisine.
 Rhubarb pies and desserts are popular in Canada too since the rhubarb plant can survive in cold weather climates. Four'n Twenty
Four'n Twenty, stylised FOUR'N TWENTY, is an Australian brand of meat pies and sausage rolls, owned by parent company Patties Foods.
 The classic Four'n Twenty pie is filled with mutton and beef (a minimum of 25%, per Food Standards Australia New Zealand regulations), mostly shoulder meat, in a spiced gravy with carrot and onion.
 The crust is a flour and margarine shortcrust pastry, with the upper crust additionally rolled and folded to make it slightly flaky.
 Other fillings include chicken and vegetable, pulled pork, and grass-fed Angus beef. Basin and range topography
Basin and range topography is an alternating landscape of parallel mountain ranges and valleys.
 It is a result of crustal extension/stretching (extensional tectonics) of the lithosphere (crust and upper mantle) due to mantle upwelling, gravitational collapse, crustal thickening, or relaxation of confining stresses.
 Crustal extension causes the thinning and deformation of the upper crust in an orientation perpendicular to the direction of extension.
 As the plates pull apart, they thin allowing the hot mantle to rise close to the surface.
 When the crust is extended it fractures along a fault plane, creating a series of long parallel normal faults. Between these normal faults are blocks, which subside, get uplifted or tilted.
 This is known as block faulting.
 Basins are formed due to subsidence of a block, while the blocks adjacent to the subsidence gets uplifted creating ranges.
 Normal faults are on both sides the blocks; creating alternating elevated or subsided blocks, otherwise known as horst and graben.
 Basins and ranges can also be formed by blocks that are tilted causing one side to subside while the other side gets uplifted.
 These only have one side with a normal fault, this is known as tilted block faulting.
 Extension causes the plate to stretch, fracture and thin.
 Mountains rise and valleys drop, over a long period of time creating what we see as basin and range topography. Apple pie
An apple pie, regional variation apple tart, is a fruit pie, in which the principal filling ingredient is apple.
 It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese.
 The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips.
 Depending on the baker's preference, the bottom of the double-crust may be baked first (before baking the whole pie) to prevent the bottom from getting soggy.
 Exceptions are deep-dish apple pie, with a top crust only, and open-face Tarte Tatin.