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    The Farmer Diaries

    Texas farmer attracts beautiful creatures to his garden with simple project

    Marshall Hinsley
    May 10, 2015 | 6:00 am

    The most recent addition to my garden is a butterfly feeding station. I built it last month, and two days after I set it up and stocked it with food, unusual butterflies found it and began gorging themselves.

    It was a simple project, taking only half a day to buy all the parts and assemble them, and even to let the epoxy dry. Essentially, it's a plate on a pole, inspired by the plates of fruit set out for the moths and butterflies at the butterfly house at the Texas Discovery Gardens in Fair Park.

    The design
    After seeing how the butterflies at the butterfly house were fed, my wife, Allee, wanted to see if the butterflies in our area might be attracted to such a feeder in our garden. Because she knew that two of our five cats think butterflies are an irresistible snack, she thought that it would have to be up off the ground and inaccessible to our furry family as well any critters who might steal away the food.

    My addition to the design idea was to make the plate firmly in place when it was set up but easily removed for cleaning by simply unscrewing it from the pole.

    The parts
    To get the job done, I only needed a plate, a 10-foot threaded black iron pipe and a threaded black iron coupling fitting, all half-inch in diameter. The extra large serving plate came from a discount store; the pipe, coupling fitting and quick-dry epoxy came from the home improvement center next to it.

    Making the feeder
    To the bottom of the plate, dead in the center, I glued the threaded black iron coupling fitting, which allows the plate to be screwed onto the pole. I then hammered the steel pipe into the ground by about two and a half feet so that more than seven feet of it stood high above the ground and out of the reach of my cats. I applied plumbers tape to the threads at the top of the pipe to keep the coupling from welding to the pipe when it rusts.

    When the epoxy on the plate dried, I gave it all a cleaning and screwed it onto the pipe. The epoxy held tight, and I completed one of the simplest projects I've ever undertaken.

    The food
    I set banana peels and chunks of pineapple on the plate to start. I only use organically grown fruit because anything else could be contaminated with neonicotinoids, a new class of insecticides that infuse every cell of a plant, making its leaves, fruit, pollen and even its nectar into a death blow for insects. Neonics can't be washed off; they become the plant.

    Later, I added the tops that I cut off from organically grown strawberries, as well as slices of peaches and apples. By far, the banana peel has been the biggest hit, attracting several species of butterflies and other insects in just two days. The apple slices are also popular, followed by the peach slices. No one likes the strawberry tops yet.

    Who came to dinner
    The first to find the feeder were several Red Admiral butterflies. Brown and black with orange circular pattern, these butterflies eat rotting fruit when they're not gathering nectar. They're not an uncommon butterfly by any means, but I'd never had the chance to see one as close as when I found them on the feeder.

    The Red Admirals were followed by Question Marks, a species of butterfly noted for its ragged and angled wings punctuated with what looks like a question mark. They're brown and can easily pass for tree bark when they're still.

    Leafwings showed up soon afterward, named such because their closed wings resemble dead leaves. Leafwings eat only decaying vegetation, making the feeder a sure draw for these butterflies not especially known for frequenting gardens.

    Then came the Tawny Emperors and Hackberry Emperors, both of which are found wherever hackberry trees grow because that's what their caterpillars eat. These butterflies are known for their friendliness, showing no fear and readily landing on anyone who's near, because in addition to eating fruit, they need salt.

    By the first of May, we noticed Red-spotted Purples at the feeder. With their brilliantly blue wings and red spots, they look like Pipevine Swallowtails. They're not nectar feeders, so to lure one to a garden takes more than planting flowers.

    Several other insects came to feast too, including a click beetle which really did click and seemed to play dead when I picked him up. There have also been a few wasps, which are minor pollinators and major caterpillar eaters.

    I feel gratification that so many butterflies have taken to my feeder as quickly as they have. I also enjoy seeing butterflies that I never knew existed. Once the melons I grow start to put on fruit this year, I'll inevitably have defects that I can't sell or eat myself. I now have a place to put slices of these rejects so they can benefit native butterflies and moths.

    This is part of how my view farming is evolving. It started with just an attempt to grow my own food, organically and safely. But now, my farming venture is becoming a drive to create a place that's hospitable to everything: birds; bees; butterflies; insects of all kinds; and whatever possum, skunk or frog wants to take up residence with us.

    Some of the butterflies attracted to my new feeder will pollinate crops also, but there are some that do not. That's fine with me because not everything has to have some immediate value as a so-called beneficial organism for me to appreciate it. In view of the whole web of life, everything has its place and in some way contributes to a healthy ecosystem — and therefore a thriving farm.

    By boosting biodiversity in the garden and among my field crops, I've been rewarded by increased productivity; it's also given me more to enjoy as new creatures emerge from the margins and come within view.

    A Red-spotted Purple feeds on fruit set out on a butterfly feeder.

    Photo by Marshall Hinsley
    A Red-spotted Purple feeds on fruit set out on a butterfly feeder.
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    Restaurant News Roundup

    Catch up on all that's happening in this Dallas restaurant news

    Teresa Gubbins
    Apr 15, 2026 | 3:15 pm
    Mar Y Sol
    Chase Hall
    Latin flavors at Mar Y Sol

    There's always a lot going on in the Dallas restaurant world, but the action this month seems unsurpassed. There are openings, closings, relocations, expansions, rebrandings, and new owners. So much news. There's also a wave of new menus just introduced for spring, because it's that time of the year.

    Here's what's happening in Dallas restaurant news:

    Delhi6 Indian Kitchen & Bar, an authentic Indian restaurant in Highland Village, has moved to a new, larger location at 2420 Justin Rd., in the former Lost Colony space. The restaurant was previously located at The Shops at Highland Village. Driven by growing demand and a loyal customer base, owner Vipul Jain made the decision to relocate and elevate the dining experience. A full-service bar is set to open soon, alongside an expanded menu that will feature Indian-Chinese specialties and creative fusion dishes. New offerings include wraps; tacos; pizzas; and an indulgent dessert selection, highlighted by cheesecakes infused with unique Indian flavors.

    Too Thai Street Eats, a Thai restaurant that opened in Carrollton in 2017, now has a second location in Frisco, at 9150 Warren Pkwy. #100, in a shopping center at Preston Road that is home to Asian chains such as 99 Ranch, Daiso, Teso Life, Royce Chocolate, and 85 Bakery. Specialties include khao soi, a coconut chicken curry noodle dish from northern Vietnam, and pad kra pao, a stir-fry with meat, garlic, chili, and basil, served with jasmine rice and a fried egg. Owner Kunya Chaiwasun, a native of Bangkok, also owns Best Thai Signature and Boba Tea and Treats.

    Honeybird, a small local chain specializing in sandwiches, doughnuts, coffee, and matcha drinks, has opened a location in Allen at 803 E. Main St. #G, in a strip center off Greenville Avenue. They do fried chicken sandwiches with buttermilk fried chicken and Havarti cheese, and a roast beef sandwich with onion and Gruyere cheese. Doughnuts are decadent, such as Banana Pudding with maple icing, or the Churro Cronut — a croissant doughnut with cinnamon sugar and cream cheese frosting. They stay on top of trends like their recent debut of the Dubai Chewy Cookie with a kataifi filling. Allen is their third location, joining their original location in Flower Mound which opened in 2022, and a location in Plano.

    Deviled Egg Co., a small local chain, just opened at The Sound at Cypress Waters at 3001 Olympus Blvd. #100 in Coppell, where it's serving deviled eggs in 18 varieties: traditional, everything seasoning, smoked salmon, south of the border, sriracha bacon, jalapeño popper, crab rangoon, chicken bacon ranch, Cali roll, Buffalo blue cheese, Buffalo chicken, chicken n a pickle, chicken Caesar, gyro, cheeseburger, BBQ chicken, gyro, and a rotating flavor. In addition to deviled eggs, they also offer protein bowls, coffee, and bagels. The company was founded by entrepreneur Raechel Van Buskirk and has three other locations: McKinney and Rockwall, which are, like Coppell, takeout only; and the original in Denison, which is also dine-in with a more extensive menu that includes appetizers, shareable dishes, and a full bar of fun cocktails.

    Hide Bar at 1928 Greenville Ave. quietly closed at the end of March, following the St. Patrick's Day festivities. The bar — which originally opened in Deep Ellum in 2017, then closed in 2020 during the pandemic — relocated to Lower Greenville in 2022, following a time-consuming and expensive makeover. Owner Nick Backlund told the DMN that he was closing Hide because he was not allowed to keep the bar open after midnight, due to limits in the neighborhood.

    Mirador Whipped ricotta with spring peas at Mar Y Sol.Mirador

    San Marzano Italian, a New York restaurant that opened a location in Uptown in 2024, has closed. The original location opened in New York's East Village in 2014, where it draws locals and NYU students for its mix-and-match approach where you choose a pasta and pair it with choice of sauce from selections, such as Bolognese, wild boar ragù, tomato-vodka, pesto, meatball, or shrimp scampi. They opened on a prominent corner at 3700 McKinney Ave., in the spot previously occupied by Public School 214.

    Dave's Hot Chicken has opened at 4909 Ross Ave. #100, in Dallas, in a space that was previously Marzano's Pizza. This is Dave's 15th location in DFW, joining Mesquite, Richardson, Irving, Addison, Plano, Arlington, Lewisville, Hurst, McKinney, Fort Worth, and Denton.

    Bit of Grub is a new restaurant in North Dallas at 19129 Preston Rd. #100 with a wide-ranging menu of American and Tex-Mex basics including fajitas, enchiladas, burritos, nachos, chicken-fried steak, Caesar salad, smashburgers, chicken sandwich, patty melt, onion rings, banana pudding, and fried apple pie. That location was previously a Dunkin Donuts, a Kenny's Cafe, and a Mexican place called Casa Mama's for a decade.

    Stan's Blue Note at 2908 Greenville Ave. has a new ownership team in Mo Sherbi & Reid McRae, who state that they are honored to carry on its legacy while bringing fresh energy. They're hatching a new menu, a new upstairs private E-lounge (a private area that can host game-watching parties or people can play games), and upgrades to the bathrooms and patios. They're adding a smashburger, but they promise that the patty melt is "safe and sound," as well as fried mozzarella sticks and spaghetti and meatballs.

    Ellie's Cafe & Tea Room is a renamed and refreshed cafe and tea room now open Plano in the High Street Antique Mall at 800 N. Central Expy., in the former Chocolate Angel space. The owners and staff are the same, but the name change took place because the Chocolate Angel license expired and was not renewed. The menu — featuring deviled eggs, avocado toast, spinach salad, quinoa bowl, turkey and Brie sandwich, and more — has been updated with new recipes and an overall refreshed experience.

    Bulla Gastrobar in Plano has a new menu for spring that includes calamari slow-cooked in its own ink, pork belly with piquillo confit, roasted sweet potatoes with goat cheese spread, cannelloni pasta filled with lamb and Idiazabal cheese, tempura asparagus with goat cheese and yogurt, and dulce de leche cheesecake.

    Mar y Sol, the Latin American restaurant, has updated its menu including adding a dedicated Nikkei section, showcasing Japanese-Peruvian inspired crudos and tiraditos; new street tacos; and a new Wood Fire Grill section. New dishes include lobster rice with lobster bisque, tacos with skirt steak or shrimp, quesabirria, branzino, and Lomo NY strip.

    Mirador has new dishes for spring including ricotta with English peas, butter lettuce salad, and cavatelli pesto with green garlic and arugula. New cocktails include a white Negroni with Bombay Sapphire and bianco vermouth, and a Ruby Spritz with hibiscus-infused tequila, elderflower, and prosecco.

    Hash Kitchen Ube pancakes at Hash Kitchen.Hash Kitchen

    Lazy Dog Restaurants has a new menu of seasonal dishes and cocktails for spring. Highlights include Korean fried chicken bao buns, chicken shawarma salad, deviled egg salad sandwich, chili-garlic cucumbers, and rigatori with burrata cheese and greens. New cocktails include a watermelon margarita and a yuzu skinny margarita. It's available at all six DFW locations in Addison, Allen, Arlington, Euless/Glade Springs, Plano, and Garland.

    Hash Kitchen has a new lineup of limited-time brunch items available through June including ube buttermilk pancakes with blueberry compote; strawberry shortcake pancakes layered with cream cheese frosting and strawberry compote; and the Hash brunch sammie with bacon, hash browns, eggs, cheddar, and hollandaise, served with fries.

    Snooze Eatery is expanding beyond its breakfast-and-brunch roots with a new lineup of lunch dishes rolling out nationwide: The Rachel sandwich with turkey, Swiss, slaw, and spicy bacon Thousand Island; Grilled 3-cheese and tomato soup; Cobb salad with habanero pork belly, avocado, pickled red onion, and chickpeas; beef-and-cheddar smashburger on pretzel bun; whipped cottage cheese toast with balsamic date spread; and steel-cut oats with maple cinnamon vanilla cream, berries, and toasted brown butter granola.

    Cantina Laredo has new dishes for spring at its Addison and Frisco locations, including carnitas nachos, sopecitos with carnitas and black beans; mahi mahi with cilantro lime rice and asparagus; and chopped salad with field greens, black beans, avocado, strawberries, queso fresco, spicy pumpkin seeds, and cilantro-lime vinaigrette. New tacos served with Mexican rice and ranchero beans include carnitas, chicken in cascabel sauce, and Angus beef brisket.

    Dallas Arboretum and Botanical Garden has contracted Proof of the Pudding, an Atlanta-based catering operation, as its preferred food and beverage provider. Proof's portfolio includes the PGA Tour, Gas South Arena, and The World of Coca-Cola, among others. They'll be doing the food for events such as neo-expressionist artist Hunt Slonem: Bunnies, Birds & Butterflies Exhibition (April 20-September 30) with a limited-edition drink that brings the magic of the exhibit to the table in a whimsical, themed tea at the DeGoyler House; plus new menus and picnic offerings for the Cool Thursdays Concert Series from April 23-June 11. For the first time, guests can also pre-order food.

    Hotel ZaZa has appointed new corporate executive chef Chad Blunston, who will oversee culinary operations across all properties including Group Therapy in Austin, Dragonfly in Dallas, Tipping Point in Memorial City, and Monarch in Houston. He previously served as VP of culinary at HM Alpha Hotels & Resorts.

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