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    The Farmer Diaries

    Texas farmer uses drip irrigation to beat climate change

    Marshall Hinsley
    May 11, 2014 | 6:00 am

    When I decided last summer to become a specialty melon grower, I embarked on an ambition that faces a huge challenge in Texas: Melons need tons of water to grow, and the state has been suffering a drought. For the last three years, lake levels have dropped and water restrictions have spread.

    But I feel undaunted, because 10 years ago my father introduced me to drip irrigation, a method for watering crops that has proved effective in regions of the world much more arid than ours. Drip irrigation is versatile. The components can be customized for hundreds of acres of crops or just a backyard patio of potted plants.

    The first building block is polyethylene tubing. It's the primary channel for transporting water from an outdoor water spigot to a plant. The tubing is a half inch in diameter, and it comes in rolls 25 feet long and up. Compared to a more expensive garden hose, it's cheap: A 100-foot roll costs as little as $10.

    Drip irrigation is versatile. The components can be customized for hundreds of acres of crops or just a backyard patio of potted plants.

    To this tubing, you can add other components such as emitters that drip drops of water at a set rate, mist sprayers, and soaker hoses that dribble water out along the whole length of the hose.

    Large-scale system
    For my crop of Israeli melons, my father and I built an elaborate system with lots of flexibility. To give some perspective on the size: I planted about 100 basins, not mounds, with four or five seeds in each basin. Each basin is about the size of a small sink.

    I formed them six feet apart from each other in long rows. Each row of 20 basins spans about 120 feet in the field. Each row is spaced 10 feet apart – wide enough for our tractor to pass through until the vines sprawl out and fill in the space.

    We unrolled tubing down the length of each row and placed it over the middle of the basins. Using a hole punch tool, we punched two holes a few inches apart in the tubing, near the center of each basin. Into each hole, we inserted a connector that allowed us to attach a smaller quarter-inch polyethylene tubing, about six inches long. We capped each smaller tube with an adjustable drip emitter.

    Now each basin is watered by two emitters that can be directed anywhere within the basin that the seeds sprout.

    After placing the emitters along the main tubing, we capped off one end by crimping it with a hose clamp. On the other end, closest to our water tanks, we added a fitting that allows us to connect the tubing to a regular garden hose. Now we can pump water from our 15,000-gallon rain water reserves to the drip irrigation lines out in the melon field.

    Each adjustable drip emitter is set to release about five gallons of water per hour, so we only need to turn on the pump at the water tanks for a few minutes each day. Compare that to watering the sprouts manually, which used to take over an hour and a half. The system not only saves water, it saves time.

    Smaller scale
    I use simpler setups for other crops planted in smaller areas. For two rows of okra and two rows of corn, I use a quarter-inch soaker hose to dribble water out along the whole row, next to the base of each plant.

    For tomatoes, I place half-inch tubing along the row and punch drip emitters directly into it. Tomatoes are more established with a larger root zone when they're transplanted. Anywhere that water drips near their base is sufficient, so they don't need the elaborate tubing used for the melons.

    Climate change
    Back in the early '80s, when I was a junior high student growing a few dozen hills of cantaloupes each summer, I could water the seeds for as long as it took to sprout them and help them establish roots, and natural rainfall would take over from there. A perfectly timed thunderstorm always seemed to roll in a couple of times in June; at least one shower would take care of July.

    Soon after the last rainfall, the melons were ready for harvest. If I needed to water the vines by hand, it was only occasional.

    Now, 30 years later, rainfall is scant. Several summers have come and gone in the last few years with no significant rainfall at all. Having lived in the same house for four decades and having always had an interest in the weather, I can say that I have observed a change in the climate. Climate change is real.

    Because summers are now hotter and drier, irrigating crops is no longer optional. Fortunately, drip irrigation is an effective, low-cost method for keeping farming a viable career in our parched state.

    The basic components for a drip irrigation system: drip emitters, a hose-end connector, barbed connectors, quarter-inch tubing and half-inch tubing.

    Photo by Marshall Hinsley
    The basic components for a drip irrigation system: drip emitters, a hose-end connector, barbed connectors, quarter-inch tubing and half-inch tubing.
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    Taco News

    Colorful Mexican chain Barrio will bring tacos and tequila to McKinney

    Rhema Joy Bell
    Nov 21, 2025 | 10:30 am
    Barrio Tacos
    Barrio
    Barrio Tacos

    There's a new taco coming to Texas: Called Barrio, it's a chain that was founded in Ohio, of all places, and it's opening its first Texas location in McKinney, at 9401 W. University Dr. #150.

    According to franchisee Wissam Saliba, the restaurant will open in February 2026.

    Barrio is a fast-casual Mexican restaurant known for build-your-own tacos, as well as a big selection of tequila, whiskey, and beer. They were founded in Tremont, Ohio, an urban village in the Cleveland metro area, and currently have locations in Ohio, Michigan, the Carolinas, and New England.

    They have a menu of creative tacos including seasonal options like the turkey day taco, featuring turkey, garlic mashed potatoes, chorizo apple stuffing, and cranberry habanero jam in a flour tortilla.

    Menu highlights include the Freakin' Vegan with Impossible chorizo, guacamole, hash potatoes, caramelized onions + poblanos, and corn salsa in a corn tortilla; a smashburger taco with Angus beef, bacon, American cheese, lettuce, pico de gallo, pickles, and mac sauce; and the French Dip with ribeye, caramelized onions, Monterey jack, horsey sauce, and fried onions in a flour tortilla.

    A separate brunch menu offers brunch plates like pork & grits; brunch tacos such as the Americano with bacon, scrambled eggs, and cheddar; and brunch cocktails including mimosas, sangria, and a bloody Maria.

    You can build-your-own taco, nachos, or bowl, choosing from more than a dozen protein offerings such as barbacoa beef, chorizo, chicken, pulled pork, cola-marinated steak, spicy blackened cod, jalapeno lime shrimp, chili tofu, beer-braised black beans, and vegan Impossible chorizo; then add ingredients like Napa slaw, caramelized onions & poblanos, cheese, guacamole, salsa, sauces, and pickled jalapenos.

    Prices range from $5 to $15.

    Every Barrio location is decked out in vibrant murals, skeletal figures, sugars skulls, custom metal work and other Day of the Dead symbols; the McKinney location will feature art by muralist Mike Kotlarek.

    Saliba is a first-time restaurateur based in Cleveland who's been a fan of Barrio since the first location opened in 2012; he's partnered with Brian Kegley, who previously worked for companies such as Melting Pot and The Cheesecake Factory, and who will serve as the local operator.

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