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The Farmer Diaries

North Texas farmer pleads the case for native bees

Marshall Hinsley
Jun 9, 2013 | 6:00 am

Honestly, I grow slightly perturbed whenever anyone goes on and on about honeybees. They have been in the news a lot lately. Maybe you've seen the alarmed reports about the honeybee's declining population, colony collapse disorder and the mysteries surrounding their demise.

But, for me, the honeybee is just part of the story, a mere scratching of the surface of the world of pollinators.

My experience with honeybees goes back to when I started a hive at age 13. I learned everything I needed to get started from the book, First Lessons in Beekeeping, copyright 1917 by C.P. Dadant, checked out from Sims Library in Waxahachie.

As a farmer, I consider how I can make sure our native bees stick around and pollinate our crops, especially if our imported honeybees do eventually die out.

My aunt Doris Jean was with my mother and me when we returned the book on its due date. She was so impressed with my enthusiasm about bees, she gave me $50 toward whatever I needed to become a beekeeper.

So I bought a hive, and the bees thrived. But after the first year, I could not bring myself to take the honey my bees had worked so hard to store. Drunk with honey, they flourished so much that, before I could divide the expanding hive into smaller hives, they split for better digs elsewhere. I ultimately failed because they had so thoroughly succeeded. By that time, almost two years had passed; two years of work had flown away.

But the experience was not a total loss. I learned a lot. Most important among my lessons was that honeybees, despite all the feelings we have for them being "natural," are not natural to North America. They are imports from Europe, brought by the early colonists. To continue to make it in this new land, honeybees need occasional help in the form of antibiotics. To me, this was not a sustainable practice.

Solitary bees
Years later, I became acquainted with North America's humble native bees. Known as solitary bees because they don't form hives, our native bees are far more abundant pollinators than the imported European honeybee, and they do just fine without our pharmaceuticals.

As a purist, I've become intrigued by solitary bees. And as a farmer, I consider how I can make sure our native bees stick around and pollinate our crops, especially if our imported bees do eventually die out.

Étienne Normandin, an entomologist whose blog is devoted to all things insect, has spent a great portion of his career researching native bees.

"People know about the honeybee, they know about the bumblebee, and that's pretty much it," Normandin says. "But hundreds of types of native bees are pollinating the majority of the plants in nature."

Entomologist Étienne Normandin says not all flowers and crops do well by the honeybee. "Hundreds of types of native bees are pollinating the majority of the plants in nature," he says.

Normandin says that, if the imported honeybee should disappear, we could still rely on our native bees for pollination. However, he warns that, "If the native bees should disappear, the whole ecosystem would collapse."

Furthermore, not all flowers and crops do well by the honeybee. "For example, with the apple tree, the best pollination occurs with a combination of honeybees and native bees," he says. "But some are specifically suited for native bees, such as cranberries, blueberries and strawberries."

Some crops even have specialized bees. "You have very specialized bees such as the squash bee, and they're very good at what they do: They pollinate squash," Normandin says.

"Honeybees are not good pollinators of squash or pumpkin flowers. Honeybees are attracted to the color and can visit the flower. But the squash bees are the best pollinators for these crops."

According to Normandin, many farmers and gardeners wrongly believe that honeybees are the ultimate aid in crop pollination, with little consideration for our native bees. That includes mowing or tilling the grassland around orchards and fields, which eradicates their habitat.

"Seventy percent of native bee species are ground-nesting bees," he says. "When we turn the soil around, we destroy their nests. Native bees are vulnerable to fragmentation of their habitat from mowing, construction or any activity that disturbs the soil and reduces the resources available to them."

One of the main threats to native bees is the new class of insecticides known as neonicotinoids, neonics for short, which infuse every cell of the plants to which they're applied and can compromise the bee's immune system. Native bees have evolved over millions of years to deal with the parasites and viruses that can infect them. When these insecticides contaminate the bees, though, they die from otherwise mild illnesses.

One other notable difference with native bees: They're less aggressive and therefore less likely to sting.

A native bee how-to
Normandin offers tips on how to increase native bees around the farm or garden and ensure that our crops have adequate pollination:

  • Don’t use insecticides — ever! We can't expect to spray insecticides and kill only the bad bugs. All are affected one way or another.
  • Let some land go wild. Mowing disturbs native bee habitat and reduces their nectar source.
  • Don't till the soil beyond what's needed for crop plants.
  • Plant a large diversity of flowering, native plants and make sure something is in bloom at all times. The smaller the flower, the better, because many native bees are small and need tiny flowers.

Following his recommendation, I made a home for cavity-nesting native bees that usually lay their eggs in holes left by wood-boring insects in dead trees. I drilled 5/16-inch holes in a log, as deep as the drill bit but not deep enough to go through to the other side of the log.

I spaced the holes at least an inch apart and filled up the log with as many holes as I could fit. My intent was to re-create a sort of dead tree limb full of bore holes. I attached it to a tree limb about six feet up from the ground.

Normandin assured me that native bees will eventually fill the holes with chambers of offspring and plug the holes with a cap by fall. A new generation of bees will emerge the following spring, and they'll fill even more holes. During the time they fill the holes with bee brood, native bees visit flower after flower to gather nectar, thereby pollinating flowers far and wide.

I felt like Normandin understood my misgivings about how much attention the honeybees get — hailed as the end-all, be-all of pollinators. Because their hives are mobile, honeybees can be trucked into orchards and farms when crops need pollination, then trucked out after they've done their job. Farmers pause their insecticidal practices just long enough to let the honeybees in and out. Native bees in the area don't stand a chance.

I see our use of honeybees as a cog in the wheel of industrialized agriculture; its demise is a symptom of our food system's unsustainability. That's the real story about colony collapse disorder. It's not just the honeybee that deserves our attention. It's the whole ecosystem.

Native North American solitary bees resemble their European cousins, the honeybees, but are often hairier.

Photo by Étienne Normandin
Native North American solitary bees resemble their European cousins, the honeybees, but are often hairier.
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Where to Eat

Where to eat in Dallas right now: 10 new restaurants for October

Teresa Gubbins
Oct 9, 2026 | 3:00 pm
Sophia's Cantina
Photo courtesy of Sophia's
Red snapper ceviche at Sophia's Cantina

CultureMap's monthly Where to Eat column highlighting the best restaurants to try returns for October with a theme of new and diverse. Every restaurant on this list is a recent arrival, including at least one that has been open for only a day. If you want hot, fresh, and new, you've come to the right list.

The list represents an exciting array, encompassing a one-of-its-kind test restaurant, a fashionable coffee shop, steakhouse, Mexican cantina, Italian speakeasy, and not one, not two, but three places to get dumplings.

Here's where to eat in Dallas for October 2026:

Coach Coffee Shop
Unique cafe just opened inside the Coach handbag store at Allen Outlet Malls, one of seven locations across the U.S., including Austin, which opened in 2025. The drink menu features coffee, espresso drinks including cappuccinos and lattes, cold brew, matcha lattes with rotating seasonal flavors, and lemonade. There are two signature items: Tabby Cake — an adorable chocolate treat shaped like Coach’s trademark Tabby bag and Lil Miss Jo Cookie — an edible version of the chain's coffee-cup animated mascot used in company ad campaigns. They also serve pastries such as salted chocolate chip cookies, blueberry muffins, vegan carrot cake muffins, cinnamon rolls, savory scones, ham and cheese croissant, and soft-serve in waffle cones.

Curry Tei & Bar
Hip Asian restaurant comes to downtown Plano courtesy of Michelle Vi Pepping, who also owns buzzy Okaeri Cafe in Richardson. Curry Tei gives her the opportunity to focus more deeply on favorite Japanese comfort foods, especially house-made curry and crispy katsu, along with a full bar featuring sake, Japanese whisky, and handcrafted cocktails. The curry can be ordered over rice or udon noodles, then topped with a choice from 10 proteins: tonkatsu fried pork cutlet, katsu fried chicken cutlet, tofu katsu fried tofu cutlet, shrimp katsu, karaage fried chicken, Japanese sausage, fried potato croquette, sliced beef, hamburger patty, or gyoza dumplings. Their bowls and noodles run the gamut from chicken teriyaki over rice to chilled green tea soba noodles with vegetable tempura. Popular starters include edamame, dumplings, and karaage fried chicken.

Coach Coffee Shop The chocolate bag is one of a few too-cute-to-eat treats at Coach Coffee Shop. Coach Coffee Shop/Instagram

Docent Steak
After two years in the making, the newest restaurant from Harwood Hospitality Group is open in the Harwood No. 14 development as a steakhouse with a menu centered on HWD Beef, Harwood’s exclusive beef product. Prime cuts include filet mignon, NY strip, ribeye, bone-in strip, Chateaubriand, and porterhouse. Docent also serves Kobe beef, including A5 Wagyu available by the ounce, and a rotating Kobe flight featuring five cuts. Non-steak options include crab cake, Kobe potstickers, steak tartare sliders, tempura lobster, oysters, spicy tuna tartare, and a seafood tower. As befits a steakhouse, there's a grand wine list, but also a big selection of sake. The main dining room has a white-tablecloth fine-dining ambience, while a lower level has a casual atmosphere with TVs. There's lots of art, a Harwood trademark.

L's Dumplings
Chef-owned Asian spot just opened on the Lewisville/Carrollton border, where it's doing dumplings and Hong Kong-style dim sum. There's an expansive menu with dim sum-style dishes, dumplings, and even Chinese-American staples like General Tso's Chicken. While the restaurant does not have room for the cart service that often goes with dim sum, it does have a dim sum menu with a dozen dishes you'd find at a traditional dim sum brunch: beef tripe, black pepper short ribs, siu mai topped with roe, Chinese broccoli in oyster sauce, steamed pork ribs with garlic, sticky rice chicken, wontons, and chicken feet in black bean sauce. Dumplings are offered in more than a dozen varieties including soft steamed dumplings, pan-fried dumplings with a crispy bottom, and soup dumplings, famous for containing broth inside the wrapper, creating an especially juicy filling.

Momo2Go
Well-regarded dumpling chain from Canada has opened a location in the Preston Lebanon Crossing shopping center, taking over a space previously occupied by Lalo's Cocina Mexicana, which closed in July. Momo2Go specializes in momos — the dumpling that's a foundation of Himalayan cuisine — and is a spinoff of a family-owned restaurant called Himalayan Kitchen, which debuted in Toronto in 2012. Their momos were so popular that they launched Momo2Go in 2016. They now have 10 including one in Irving, which franchisees Karma Gurung and Tashi Chetan opened in 2023. Frisco is their second location.

L's Dumplings Veggie dumplings are a favorite at L's Dumplings.Photo courtesy of L's Dumplings

Ono Hawaiian BBQ
Fast-casual Hawaiian plate-lunch chain from California just opened a location in McKinney, specializing in island-style plate lunches that combine some form of meat plus white rice and macaroni salad. Meats include BBQ chicken, Kalua pork, kalbi short ribs, fried chicken katsu, and Spam musubi, consisting of a block of rice topped with a slice of Spam and wrapped in seaweed. A slightly healthier option combines the meats with rice and a side salad. McKinney is the second location in Texas, following Plano which opened in July. If all goes according to their plan, they will soon be ubiquitous, with 10 locations plotted for DFW.

Open House
New restaurant concept being tested by KFC has opened its very first location in McKinney, with a goal to put a modern twist on Colonel Sanders' fried chicken concept. The location has tableside service, touchscreen kiosks, breakfast, boba drinks, and more. New and unique menu items including sides such as Southwest corn, fried green beans, spicy pickles, and rainbow slaw, as well as the first breakfast lineup featuring chicken tenders sandwiches, hashbrown sticks, mini cronuts, brewed coffee, and iced lattes. The McKinney restaurant will serve as a testing ground for KFC, giving them a chance to try new food, drinks, service, and design ideas before rolling them out across the country.

Red: Italian
Unusual new restaurant in Denton is a subterranean spot in the basement of Ruby Rodeo, a bar and live music venue on Denton Square, where it's serving Italian food and speakeasy charm. The 58-seat underground space — which includes 10 seats at the bar — serves Italian classics, priced from $25 to $40, such as spicy sausage lasagna with arrabbiata sauce, cacio e pepe bucatini, chicken piccata, shrimp diablo, and espresso-crusted filet mignon with Italian seasoning. Appetizers include fried mozzarella, stuffed mushrooms, grilled artichokes, bruschetta, meatballs, flatbreads, and a classic Caesar. The concept comes from Victor García and Mike Church, who also own Ruby Rodeo, as well as the similarly-red-named Scarlett Lounge in Deep Ellum.

Sophia's Cocina & Cantina
Mexican restaurant in Farmers Branch is the new home of Hugo Miranda, the well-respected hospitality figure who previously helmed Hugo's Invitados, a Mexican concept that he opened in 2018 with entrepreneur Mark Hulme. Highlights from the menu (which has not yet been uploaded to the restaurant's website nor their Facebook page) include oysters, pork belly chicharron, sopa de Cebolla, mixed grill, ribeye black Angus tomahawk sliced tableside, whole Pacific snapper, crudos, and upscale tacos such as blue crab with spinach; and salads such as red beet carpaccio with arugula, goat cheese, avocado, and pumpkin seeds.

Yo-Chi
Aussie fro-yo chain known for self-serve bowls, bountiful topping bars, and lively vibe has made its U.S. debut in Dallas near Inwood Village, at 5710 Lovers Ln. #101, to be followed by a second location at NorthPark Center. Yay us. Founded in Melbourne in 2012, Yo-Chi first expanded outside Australia in 2025 with a location in Singapore, followed by London. They tout their use of "fresh milk" in their yogurt, with flavors such as vanilla, salted butterscotch, tart, acai, coconut, matcha, and cinnamon banana. Plus 40-plus toppings arranged in a communal, self-serve station, including mini mochi, pistachio spread, cookie dough, sauces, brownies, fruit, and more. In its Down Under home turf, Yo-Chi locations are said to have a club ambience, with people going there on dates and bouncers at the door on weekends.

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