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    The Farmer Diaries

    Texas farmer plows all his efforts into saving monarch butterflies

    Marshall Hinsley
    Oct 5, 2014 | 6:00 am

    When I was child back in the early '80s, monarch butterflies were so numerous south of Waxahachie during their annual fall migration that they seemed like the common, ordinary butterfly. With a population of about a billion in the U.S., they were everywhere, so there was nothing special about them.

    But in the last 30 years, their numbers have plummeted so low that I almost never see a monarch anymore. When one does flitter into my garden, it's an occasion to drop everything and admire a rare beauty.

    As with any threatened species, there's no single cause for their demise, but Wendy Caldwell of the nonprofit organization Monarch Joint Venture says industrial agriculture bears the brunt of the blame.

    There's no single cause for the monarch's demise, but industrial agriculture bears the brunt of the blame.

    "The primary threat to monarchs in the U.S. is the loss of breeding and migrating habitat throughout their range," she says. "Monarch caterpillars rely on milkweed as their only food source, and changing land use and land management practices have eliminated much of the milkweed from the agricultural landscape."

    Industrial agriculture uses genetically engineered crops that can withstand Round-up herbicide but eradicate wildflowers such as milkweed. Monarch caterpillars eat milkweed. By killing off milkweed, farmers are killing off the monarch. Gardeners can counter that by planting milkweed and restoring native habitat.

    I began planting wildflowers on my family's land about 30 years ago, but I've only recently focused my efforts on milkweed to help monarchs too. My approach to milkweed conservation began with the decision to make all milkweed on the property off-limits to the mower and the plow.

    I've also tried to increase the concentration of milkweed plants on unused land by gathering their seed and planting them along fence rows, the banks of a creek and anywhere they can grow without being disturbed. But planting milkweed is not for those who expect immediate gratification, as I found out from my small experimental plots.

    Several years ago, I started propagating milkweed in a few test plots by pulling out all the weeds, tilling the soil lightly and spreading a dense layer of milkweed seed over the ground before covering them with a shallow layer of soil. By spring 2014, I thought I'd seen no evidence of success until I consulted with George Cates, restoration specialist with Native American Seed in Junction, Texas.

    "How do you know they failed?" Cates asked me rhetorically. "With milkweed, you may find that it sprouts, puts on one or two sets of true leaves and builds its taproot for a few seasons before it finally fills out. It could bloom the first year or it may not. It all depends on the environmental conditions."

    Monarch caterpillars eat milkweed. By killing off milkweed, farmers are killing off the monarch.

    Reexamining my milkweeds plots, I found several small milkweed sprouts that seemed to be doing what he described. My heart leapt up. I had jumped to a conclusion of failure because I am accustomed to garden plants. With beans, corn or carrots, I plant a seed, nature grows the seed into a plant and I pick the harvest — all in one season. It's predictable.

    That predictability is no accident. It's the result of hundreds, sometimes thousands of years of human intervention that has bred into garden crops the traits we want, at the cost of the plant becoming wholly dependent on humans for survival.

    In contrast, milkweed is a wild plant, evolved to handle years of drought or flooding, heat waves or cool spells, all without a helping hand from people. Because of this, it has qualities that enable it to survive in a wide range of conditions. A milkweed seed that falls to the ground can wait years for the right conditions to sprout.

    "People want these wild things, these milkweeds, and so they try to put them in their domestic, controlled environments but expect the outcome to be predictable. They want the plant to behave like every other garden variety," Cates says. "They want this wild thing to behave like it's on a leash, right? But it rarely does.

    "There are processes and qualities about wild species that we just don't know, or are able to understand, or even see due to our inherit notions of time and space and how fast we move through it. Milkweeds have their own reality, and we just need to change our mindset to get in sync with them."

    But the milkweed code is getting cracked by researchers such as Cates and the citizen scientists who are undaunted by the plant's wildness. Among what's been found out so far about this challenging wildflower is that the right conditions must be matched to the right species of milkweed.

    Among what's been found out so far about this challenging wildflower is that the right conditions must be matched to the right species of milkweed.

    "Here on our farm, we have a species of native milkweed called antelope horns that grows up in a rocky area," Cates says. "We also have swamp milkweed that grows by the river and even has roots that grow out into the water. If you swap their environments and put antelope horns by the river and swamp milkweed up in the dry, rocky area, both would die."

    According to Cates, there are two ways to plant milkweed. The first and preferred way is to cast the seeds on the ground in the fall and let nature takes its course. This mimics the plant's natural way of propagation.

    The second way is to stratify the seed as spring approaches by placing it in cold water in the refrigerator for 24 hours. After that, you drain the seed, put it in moist vermiculate or perlite, then store in the refrigerator for another 30 to 45 days. This process imitates wintry conditions, which then makes the seed sprout within a day of being planted outdoors in the warmth of spring.

    Because of native milkweed's orneriness, many monarch lovers have turned to tropical milkweed from South America to feed their beloved butterfly. It grows as easily as a sweet pea. But Cates is not a fan of the substitute.

    "There's emerging science that tropical milkweed may interfere with monarch migrations, and it may be a pathway for disease in monarchs," he says.

    There is also other wildlife that depends on native milkweed.

    "When we get caught up on the preservation of just one species, we lose sight of the interconnectedness of all the life, at the center of which is our native species of plants," Cates says. "They are the only organisms that capture the energy of the sun and transform it into food for other native species.

    "Native milkweed species provide this service for dozens of species of native invertebrates, not just monarchs."

    Cates' advocacy for native milkweed has convinced me to stick with planting Texas species. Antelope horns is already established on the property. Last spring, I attempted to add diversity to my milkweed lineup by planting Native American Seed's Sustain the Migration kit, which includes common milkweed, butterfly weed, green milkweed, showy milkweed and swamp milkweed along with the vermiculite needed to stratify the seeds.

    To have a serious monarch sanctuary, Cates says that I'll need to add fall-blooming wildflowers too. In the spring, milkweed feeds monarch caterpillars as several generations migrate north. But in the fall, a single super generation of adult monarchs makes the journey from Canada to Mexico without breeding.

    After they wait out the winter south of the border, they return to the U.S. in the spring and start off the next generation. For this reason, they must have a steady supply of nectar wherever they go. My hope is that the 40 acres I watch over will be a welcome, life-saving stop for monarchs, full of milkweed and wildflowers that bloom throughout the year.

    By helping the monarchs, I'll also create a habitat more hospitable to all pollinating insects. If one of every three bites of food we eat comes to us courtesy of pollinators, my efforts will be both a service to my fellow man and a service to the beautiful monarch butterfly that I once took for granted.

    Migrating monarch butterflies arrive in late August on a farm south of Waxahachie.

    Photo by Marshall Hinsley
    Migrating monarch butterflies arrive in late August on a farm south of Waxahachie.
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    news/restaurants-bars

    Holiday Dining News

    These Dallas restaurants are open on Christmas Day 2025

    Teresa Gubbins
    Dec 19, 2025 | 5:47 pm
    Christmas dining
    Lake Lawn
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    Dallas restaurants are almost always open and ready to serve, with one exception: Christmas Day, a day that sees most close. But the restaurants on this list are the exception: Dallas restaurants that are open on Christmas Day — a true blessing for diners seeking a festive meal.

    Here's all the restaurants across Dallas (and Fort Worth) that are open for dining on Christmas Day: (This list does not include Christmas Eve or Christmas to-go.)

    Brio Italian. Italian chain will be open lunch and dinner on Christmas Day with an array of classic comfort dishes, signature Italian cuisine, from savory starters to salads, main courses, to delectable desserts. 11 am-9 pm. Allen 214-884-3920. Southlake 817-310-3136.

    Buca de Beppo. Italian restaurant will be open lunch and dinner on Christmas Day with full menu plus three limited-time winter menu specials: pappardelle with Spicy Italian sausage, garlic, & spinach; pappardelle Bolognese with beef ragu, carrots, celery, onions, and tomatoes; and pork osso buco in a puttanesca sauce over polenta. Prices a la carte. 11 am-8 pm. 214-361-8462.

    Carbone Dallas. Italian restaurant will have a menu of appetizers, pastas, veal, chicken, pork chop, and seafood. Prices a la carte. 4-10 pm. 469-290-6009.

    Catch Dallas. Uptown seafood and steakhouse will offer full menu plus holiday specials including $42 toro crudo, 20-oz Texas Wagyu ribeye for $130, and the holiday "Hit Me" cake with candy cane Klondike, white chocolate ice cream, brownie, and chocolate stout cake for $26. 4-9 pm. 214-983-1440.

    The Crescent Club. Hotel Crescent Court restaurant will host Christmas brunch with omelet station, benedict station, crepes station, chilaquiles station, hot cocoa station, sushi rolls, lobster tail, crab claws, oysters, charcuterie, salads, salads, holiday sides, Yule log, gingerbread scones, cheesecake, macarons, and more. $150, or $60 for 11 and under. 10:30 am-2 pm. 214-871-3200.

    Cut & Bourbon. Live! by Loews Arlington restaurant is hosting Christmas dinner with chef Robert Carr's holiday special, beef Wellington with whipped Yukon gold potatoes & glazed root vegetables wine demi-glace, in addition to traditional menu options including crab legs, Prime NY strip, and salmon. Advance reservations strongly encouraged. Prices a la carte. 5 pm-10 pm. 682-277-4950.

    Del Frisco's Double Eagle. Christmas feast for four, served on Christmas Eve and Christmas Day, features winter green salad, veal & wagyu meatballs with tomato fondue, 40-oz Wagyu bone-in ribeye, sweet potato casserole with marshmallow & pecan crumble, Brussels sprouts, gingerbread butter cake with apple compote, chocolate mousse cake with peppermint crumble, $395 for four people. Dinner 2-8 pm. Dallas 972-490-9000, Plano 972-312-9115, Fort Worth 817-877-3999.

    Del Frisco's Grille. The Holly Jolly Feast for 3-4 people, served on Christmas Eve and Christmas Day, features winter greens, New England clam chowder, 40-oz prime rib roast, green beans, scalloped Yukon gold & sweet potato gratin, red velvet cheesecake with cream cheese frosting, or apple cobbler. $295 for 3-4 people. 12-8 pm. Plano 469-661-8012, Fort Worth 817-887-9900, Southlake 817-410-3777.

    Dolce Riviera. Brunch buffet includes omelet bar, bruschetta bar, carving station, and dessert station. $95, or $35 for 12 and under. All reservations require a $50 deposit. 10 am-4 pm. 469-458-6623.

    Eataly — La Pizza & La Pasta. Three-course Italian prix-fixe menu includes roasted beets with whipped ricotta & truffle honey, burrata with Tuscan tomato bread compote, mushroom lasagna, butternut squash gnocchi with black truffle, tagliatelle with Tuscan ragù, lobster linguine, insalata di mare, tagliolini with white truffle, and panettone. Starts at $55. 10:30 am-9 pm. (The market is open from 9 am-9 pm.) 469-759-2800.

    Ebb & Flow. Plano restaurant is open with regular menu featuring toasted ravioli, Cubano egg rolls, salmon piccata, and a brown sugar soy-glazed porterhouse pork chop with mashed potatoes and sautéed spinach. 11 am-2 am. 972-483-2266.

    Ellie's Dallas. Three-course prix fixe menu for dinner at Hall Arts Hotel features winter greens salad, chestnut gnocchi, choice of beef picanha or sea bass, and buche de noel sponge cake, plus a la carte selections and festive cocktails. $95. 5-9 pm. 972-629-0924.

    Farena. Loews Arlington Hotel restaurant is offering an Italian Continental breakfast buffet featuring baked pastries, seasonal fruits, and traditional breakfast dishes. The traditional dinner menu includes a classic Margherita pizza, veal milanese, prime 10-ounce filet mignon, and Executive Chef Tony France's Christmas special, herb crusted osso buco. $35 breakfast buffet; a la carte dinner pricing. Breakfast buffet 7 am - 12 pm, dinner 5-10 pm. 682-318-2810.

    Fearing's. Christmas brunch features seafood raw bar, kale & spinach sesame salad, fruit & berries, bagels & spreads, smoked salmon, and meat carving stations. Note: Only limited seats remain. $165. 11 am-3 pm. 214-922-4848.

    Knife Italian. Ritz Carlton-Las Colinas restaurant is hosting a grand buffet inspired by the elegance of New York’s iconic Rainbow Room, with chef stations, live entertainment, and a Champagne and Bloody Mary bar. $159. 11 am-3 pm. 972-717-2420.

    Kona Grill. Open Christmas Eve and Christmas Day with special menu including 10-oz prime rib with half lobster tail & Yukon Gold mash; turkey breast with sage stuffing, green beans, & gravy; salmon stuffed with crab & brie; and pumpkin pie 10 am-10 pm. 214-369-7600.

    Kyuramen. Japanese ramen spot in Frisco will serve its full menu plus a special "endless ramen" — unlimited noodle refills with any ramen order (dine-in only) — on Christmas Day, part of a limited-time promotion from December 22–28. If you leave any in the bowl, you pay an extra $2. 11 am-10 pm. 469-200-5252.

    Le Bilboquet. Prix fixe menu offered on both Christmas Eve and Christmas Day includes mushroom soup with black Périgord truffle, escargot in garlic butter, petite filet with spicy shrimp diablo and pommes purée, lobster risotto with Hackleback caviar, halibut with Dungeness crab, and choice of chocolate mousse or lemon tart. $125. 4:15-10 pm. Reservations on Resy.

    Lombardi Cucina Italiana. Frisco restaurant will serve regular menu and chef specials including Feast of the Seven Fishes for two, halibut with cacio e pepe risotto, lobster ravioli, beef tenderloin with potato puree, Wagyu tomahawk ribeye, and salt-crusted whole branzino. Prices a la carte. 4-9 pm. 469-200-5677.

    Maison Chinoise. Asian restaurant will serve regular menu with signatures like Peking duck plus chef specials including crab dumplings, dan dan noodles, pork belly char-siu puff, wok-seared filet mignon, and Shanghai tiramisu dome. Prices a la carte. 1-9 pm. 469-949-2991.

    The Mansion on Turtle Creek. Rosewood Mansion restaurant features three-course prix-fixe dinner with tuna & salmon carpaccio, roasted chestnut velouté, endive celery salad, roasted cauliflower, baked salmon, tenderloin & short rib beef duo, potato puree, winter vegetables, vanilla cremeux, dark-chocolate mousse, or eggnog tiramisu. $165, plus $110 for wine pairing, or $70 for 12 and under. 11 am-7 pm. 214-559-2100.

    Monarch. Three-course holiday menu served on Christmas Eve and Christmas Day features prosciutto, focaccia with dip, squash caponata, radicchio watercress salad, tuna crudo with blood orange, beef tenderloin with horseradish crema, branzino with fennel confit, whipped potatoes, chestnut agnolotti, Brussels sprouts, orange chocolate cake, and gingerbread cookie. Extras include 45-day dry aged tomahawk ($210), Périgord black truffles ($45), alba white truffles ($80), Island Creek oysters ($24/$48) osetra caviar ($180). $175. 4–9 pm. Seating is limited, and reservations are strongly encouraged. 214-945-2222.

    Montage. JW Marriott Dallas Arts District hotel restaurant is hosting holiday brunch including charcuterie station, rustic breads, oysters, yogurt parfait, avocado toast bites, mini lobster rolls, omelet station, crepe station, Parmesan wheel pasta station, salad bar, carving stations, sweet potato casserole, squash soup, and dessert station. $105, or $45 for 12 and under. 10:30 am-2 pm. 214-736-7760.

    MiYa Chinese. East Dallas restaurant will be open and serving handmade dumplings, noodles, dim sum, crispy duck, and orange chicken. Prices are a la carte. 1-8 pm. 214-484-1175.

    Nobu Dallas. Sushi restaurant will feature a special brunch buffet with an expansive selection of Japanese and Western dishes, sushi, salads, pastries, desserts, and chef stations, and carving station on display. Note, no à la carte menu will be available. $90. 11 am-2:30 pm. Reservations can be made via OpenTable. 214-252-7000.

    Open Palette. Sheraton Hotel restaurant is offering a prix-fixe Christmas menu featuring choice of either holiday salad or lobster bisque, the pork chop, served with roasted butternut squash, sauteed green beans, and tangy pomegranate sauce. Dessert includes Open Palette’s Black Forest yule log. $65. 4-10 pm. 214-777-6574.

    Pyramid. Fairmont Hotel restaurant is hosting Christmas brunch featuring made-to-order omelets, Viennoiseries, avocado toast, lobster roll, smash burger, braised short rib, and smoked prime rib. Prices a la carte. 10 am-3 pm. 214-720-2020.

    Renaissance Dallas at Plano Legacy West. Holiday brunch features pepper-crusted roast beef, pesto chicken, truffle & English pea orzotto, 5-spice sweet potatoes, sesame Brussels sprouts, butternut squash bisque, pear pecan tart, bourbon cherry bread pudding. $45. 10 am-1 pm. 469-925-1800.

    Reserve at the Highland. Three-course dinner served on Christmas Eve and Christmas Day includes mushroom tart, lobster bisque, winter green & pear salad, maple-glazed duck breast with wild rice pilaf, halibut with parsnip puree, beef Wellington, eggnog creme brulee, or Yule log. $95, plus $5 for wine pairing. 5-9 pm. 214-443-9339.

    Sadelle’s. Full regular menu will be available for Christmas, including eggs, caviar, sandwiches, and charcuterie boards. Prices are a la carte. 9 am - 6 pm. Highland Park 469-290-6009.

    Sanjh Restaurant & Bar. Indian restaurant is hosting a Christmas buffet with live stations, made-to-order dosas, omelet station, and a roasted counter with turkey and assorted breads, plus desserts, stollen, and a chocolate and candy station. $65, or $32.50 for 12 and under. 11 am-3 pm. 972-239-1800.

    SER Steak + Spirits. Holiday specials available on Christmas Eve and Christmas Day include oysters Rockefeller, branzino, duck breast with duck confit, Akaushi prime rib, and a Santa's Gift Box dessert trio with dark chocolate gingerbread mousse, orange financier, baileys mascarpone. Regular dining menu also available. 3:30-10 pm. 214-761-7479.

    Starship Bagel. Artisanal Dallas bagel chain will be open for Christmas at all three locations — Lewisville, North Dallas, and downtown Dallas. 7 am-1 pm.

    Stillwell’s. Hotel Swexan steakhouse will offer a Christmas dinner including regular a la carte menu plus beef Wellington with potato puree, roasted carrots, and truffle bordelaise.classic. $95. 469-405-1911.

    STK Steakhouse. Uptown steakhouse is open on Christmas Eve and Christmas Day with regular menu plus holiday cocktails and features including turkey dinner with sage stuffing, parmesan-crusted Yukon mashed, sweet potatoes, and cranberry-orange chutney ($64; $29 for 12 and under), or prime rib with confit fingerling potatoes and green beans, $69. 11 am-10 pm. 972-842-9450.

    12 Cuts Brazilian Steakhouse. AYCE fire-roasted picanha, filet mignon, ribs, lamb, and full salad bar. $66. 11 am-10 pm. 972-779-7012.

    Wicked Butcher. Steakhouse is open Christmas Eve and Christmas Day with an à la carte special menu featuring butternut squash soup, white truffle caesar, seafood tower, steak tartare, duck à l ’orange with orange marmalade & parsnip purée, rigatoni Bolognese, ginger miso Chilean sea bass with basmati rice, rack of lamb, prime rib, dry-aged bone-in filet, corn crème brûlée, cornbread stuffing, sweet potato mash, robuchon mashed potatoes, mac & cheese, gnocchi with black truffle & butternut squash purée, Valrhona chocolate souffle, and chocolate tart. Christmas Day: 11 am-9 pm. Dallas 214-444-7740, Fort Worth 682-231-8214.

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