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    The Farmer Diaries

    Texas farmer deploys 5 strategies to control mosquitoes after heavy rains

    Marshall Hinsley
    May 31, 2015 | 6:00 am

    The downpour of rain, almost daily for the last two months, has submerged much of the land I farm south of Dallas. Anywhere there's the slightest depression in the ground, water has pooled up and shows no signs of draining anytime soon.

    In addition to countless small puddles, there's a long moat that runs along the north side of my house. In the middle of my yard is a mini pond, shaped like the swimming pool that was once there.

    Almost overnight, these sudden shallow ponds have become wildlife habitat for hundreds of toads who sing all night and for mosquitoes — who make being outdoors in the evening intolerable.

    Mitigating the annoyance of mosquitoes begins with understanding that there is nothing about them that calls for eradication.

    My approach to mitigating the annoyance of mosquitoes begins with understanding that there is nothing about them that calls for eradication. In fact, they're a vital part of the ecosystem. They're food for a wide variety of creatures I enjoy living with, including toads and many species of birds, even hummingbirds.

    Synthetic insecticides are useless and create more problems than the mosquitoes. Contrary to the sales pitches made by insecticide salesmen to city managers and health department directors, there's no way to control the mosquito population with routine sprayings, as many cities practice.

    Mosquito larva live underwater in stagnant pools where they pupate and eventually emerge as adults. This emergence happens daily as each new brood reaches maturity; using a fine mist of pyrethroids here and there to kill off a small fraction of the adult females on a certain Wednesday night does nothing to control the ones that will emerge on Thursday afternoon.

    Furthermore, for every adult mosquito killed by poison, it's estimated that 150 to 200 non-target insects are killed. These non-targets are harmless or even beneficial insects, such as ladybugs, lacewings, butterflies and bees. Caught in the crossfire are mosquito-eaters such as dragonflies, which are much more reliable agents of control than spotty sprayings.

    My approach to mosquito abatement is to avoid disrupting the natural controls already in place and assist them where they can't be. In short, I try to understand what makes mosquitoes thrive or able to prey upon me, and then do the opposite.

    Mosquito life cycle
    All mosquitos begin as eggs, laid in water. They need calm water; almost any amount will do. A stagnant area of a creek, a 5-gallon bucket left out in the rain, even a saucer of excess water under a potted plant is enough.

    Once they hatch, the larva swim in the water like little rice-sized hairy spines, wiggling their tails to move around as they feed on microorganisms and organic matter. They breathe by coming to the surface and taking a breath, just like a scuba diver.

    After a few days, or a couple of weeks depending on the species and water temperature, the mosquito larva pupates. It then emerges from the water. As adults, mosquitoes drink nectar from flowers and are therefore pollinators. But females need blood to produce viable eggs, which is what makes them a bother to us.

    Knowing that mosquitoes need water and a way to find us gives us all we need to know to put in place ways to enjoy the outdoors at night without becoming their prey.

    Draining
    The most effective way to keep mosquito numbers in check is to eliminate their nursery. After a rain, I pour out water from every place it has accumulated. Buckets, metal chairs, trash can lids, plant pots that have stopped up — no amount of water is too small. It should all be turned over and poured out.

    This means of mosquito eradication is the most effective. If everyone in a city simply searched out and poured out every accumulation of rainwater after a shower, most of the mosquito problems would be solved.

    To care for birds, I keep a bird bath and a small water feature full of water throughout the year. I change out the water in the bird bath about every two days and clean it with a wire brush monthly. This keeps mosquito larva out. As for the water feature, a small pond pump that circulates the water over an outcropping of rocks aerates the water, making it unsuitable for mosquito larva.

    By eliminating as much of the mosquito breeding ground as I can find, I estimate that I reduce the mosquito population by about half.

    Predators
    There are plenty of flooded areas near my house, in my garden and in the field that I simply can't drain. Earlier this year, I spotted mosquito larva in all of them. Being anywhere close to the pools was to become covered in mosquitoes, so I plotted my course of action.

    I imagined pouring orange oil into the water so that it would float to the top, create a barrier for oxygen and suffocate the baby mosquitoes. I thought of tossing mosquito "dunks" in the water.

    But frequent storms prevented me from doing that. When I scouted out the floodwaters in late May to assess my mosquito plague, I found no larva, not a single wiggler. What I did find were tadpoles, water striders, dragonflies and adult toads everywhere.

    In these more natural bodies of water, as stagnant and suitable for mosquitoes as they were, doing nothing was just as effective. Doing nothing allowed the mosquito predators to come in, breed, eat and decimate the larva.

    This makes me think that the mosquito numbers I saw a month ago were not so much an outbreak as they were a sort of setting of the table for the dinner guests who were on their way. This also makes me wonder how much of a city's mosquito problem comes from killing off the frogs, toads and mosquito-eating insects through aerial sprayings of insecticides.

    Screens
    The 17,000-gallon water storage tanks my father installed to collect rainwater are open to the air at all times. The tubing that pipes water from a farm building's gutters to the top of the tanks prevent the lids from fitting.

    These tanks would be outright mosquito incubators if not for the aluminum window screen he fashioned to fit over the opening to each tank. The fine, flexible mesh fits under the pipes but covers the openings of the tanks, keeping mosquitoes from getting in or out.

    Fiberglass window screen also works. It's easy to cut and shape around the top of a rain barrel. I've also used it to seal off a greenhouse and a shed that's home for my cats. Excluding mosquitoes from their desired habitat, and from having access to us and our cats as their host, works better than treatments of any kind.

    Dunks
    Even with standing water overturned, predators engaged and rain barrels screened, there are areas of water that can be reached by mosquitoes but not toads and tadpoles.

    One such place is the stock tank that catches the overflow of our rainwater storage tanks. It's a large, 1,500-gallon plastic container that looks like an above-ground swimming pool. It's open to the air and too large to screen in. It's full of leaves and perfect for mosquito larva.

    I keep this tank stocked with a biological control known as mosquito dunks. Resembling gray mini bagels, dunks are made of organic matter and infused with spores of bacillus thuringiensis, or Bt for short.

    Bt is a bacteria that exists everywhere on the planet and produces proteins that are toxic to certain insects. Bt comes in many sub species, such as Bt Israelenses, which is toxic almost specifically to mosquitoes. The larva feed on the dunks, and, days later, they die.

    Dragonflies and other non-target insects seem immune. And Bt is nontoxic to frogs, birds and humans. It's in our gut right now as it lives abundantly on the underneath side of plant leaves.

    For abating mosquito numbers where nature can't reach, or even in stagnant areas of creeks, Bt is an eco-friendly mosquito killer that won't disrupt populations of mosquito predators. Dunks are available at gardening stores, and some cities give them away to residents.

    Because a handful of studies have found that Bt hurts some beneficial non-target insects, I use it sparingly, only where natural predators or screening won't work out.

    Repellents
    Even after draining standing water, letting toads have their lunch, screening in tanks and throwing Bt into hard-to-reach water, there are mosquitoes that survive. Just a half dozen can make working or enjoying leisure time outdoors impossible in the evenings. For these persistent pests, I use organic insect repellents.

    Sprays with the botanical extracts geraniol or cedar oil seem to do the trick, though I'd not oppose ones with DEET if I needed them. Sprayed into skin and clothing, and touched up every hour or so afterward, products containing these extracts are effective in keeping mosquitoes away.

    Used in diffusers, geraniol has proved to be the most effective of all the botanical repellents, with one study finding a 75 percent reduction in adult females in treated areas outdoors, and a 97 percent reduction indoors.

    A toad waits for insects on a porch on Marshall Hinsley's farm.

    Photo by Marshall Hinsley
    A toad waits for insects on a porch on Marshall Hinsley's farm.
    unspecified
    news/restaurants-bars

    News you can eat

    This Dallas restaurant news is hot and fresh for the new year

    Stephanie Allmon Merry
    Jan 16, 2026 | 2:18 pm
    Paris Baguette
    Paris Baguette/ Facebook
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    Our first Dallas restaurant news roundup of 2026 is all about the new - new restaurants, new menus, new dishes, and new deals. Several local places are celebrating big anniversaries this year. Sadly, there are some closures, too.

    Here's what's been happening on the Dallas restaurant scene the first two weeks of the year.

    Paris Baguette, the booming Korean bakery cafe chain, opened a location in The Colony at 5105 Main St. Bldg. B on January 15. They serve more than a dozen cakes by the slice or the whole cake; pastries including croissants, tarts, Danish, and buns; savory baked goods such as quiche Lorraine; breads, salads, sandwiches; and Lavazza coffee. The Colony is the 12th location in the DFW area joining Allen, Carrollton, Coppell, Dallas, Flower Mound, Fort Worth, Frisco, Grand Prairie, Lewisville, Mansfield, and Plano.

    Jo’Seon Wagyu Omakase, Dallas’ first Korean Wagyu omakase restaurant, opened its doors on December 3. Located at 1628 Oak Lawn Ave. in the Design District, Jo’Seon is led by chef and co-owner Danny Shin, with an unprecedented 12-course (or 18 courses, for those dining in the select, private rooms) Wagyu-themed omakase that fuses Japanese A5 Wagyu, Korean culinary techniques, and American influences of hospitality. Seating is limited, with only one seating for lunch and two seatings for dinner in the main room each day.

    Adelmo's Ristorante, Dallas' longtime Italian restaurant, closed its location in Inwood Village on December 31 after a decade in the space. The eponymous restaurant was founded in 1989 by Adelmo Banchetti in the Knox Street district where it prevailed until 2015, when it was displaced by the area's dramatic upheaval. Banchetti relocated to Inwood Village, taking over the former Bijoux space. In a Facebook post, he says he plans to reopen in another location, still to be announced.

    Coco Shrimp Coco Shrimp is coming to Wylie. Coco Shrimp

    Coco Shrimp, the popular fast-casual restaurant that specializes in Hawaiian-style fried shrimp, is opening up shop in Wylie. According to social media posts, the newest location of the fast-growing chain - which started as a food truck in Fort Worth - is coming to 3040 E. FM 544, Suite. 400, Wylie. Opening day is TBD, but soon, they say.

    MoMo Italian Kitchen in Lake Highlands is kicking off its 40th anniversary year with a rotating assortment of wine bottles at a discounted price of $40. The featured January wines are the Ciacci Piccolomini Toscana Rosso (Sangiovese and Syrah) and Il Monticello Rupestro Rosatto. They're also introducing a 40th anniversary special featuring a four-course dinner for two for $80, including two salads, two pastas, one antipasto and one dessert; available until February 7.

    Shake Shack has brought back its popular Korean-style menu for a limited time. The menu features returning favorites like the K-Shack Fried Chicken Sandwich ($10.49) and K-Shack BBQ Burger ($10.49), as well as new items including saucy K-Shack Fried Chicken Bites ($6.49 for six pieces) and the K-Shack Spicy Caramel Shake (Gochujang caramel frozen custard topped with whipped cream and more gochujang caramel, $6.99). The menu is inspired by the team’s culinary trips to Seoul and the vibrant fried chicken scene that influenced the chain’s first South Korea location in 2016, they say.

    Malai Kitchen is marking its 15th year in both Uptown Dallas and Southlake with a special Legacy Menu on Saturday, January 31 at both locations. The menu will feature 15 favorite dishes from the restaurant’s early days, priced at $15 each. Here are those 15: Large Thai Coconut Soup, Large Lemongrass Soup, Large Beef Viet Noodle Soup, Large Chk Viet Noodle Soup, Malai Favorite Sampler, Lemongrass Mussels, Chicken Pad Thai, Shrimp Pad Thai, Drunken Noodles, Iron Pot Green Chicken Curry, Panang Curry with Beef, Red Curry Icelandic Cod, Chilean Seabass, Vermicelli Salad with Chicken, and Vermicelli Salad with Meatballs.

    Maple Leaf Diner has launched a new Weekday Features lunch menu, available Monday through Friday from 7 am-2:30 pm. The menu offers sandwiches such as Turkey Avocado Swiss and Grilled Turkey Melt, fresh salads, and starters. There are also combo options, including a $12.99 Sandwich Trio with a half sandwich, side, and house-made chips, along with lighter choices such as Avocado Toast and Chicken Avocado Salad.

    Cru brunch New brunch menu offerings at Cru.Photo courtesy of Cru

    CRÚ Wine Bar & Bistro introduced new dinner and brunch menus on January 5. They're showcasing Italian-inspired dishes and shareables designed for wine pairing. Developed with Dallas restaurant veteran Mark Brezinski, the menu includes Barolo-braised short rib over butternut squash risotto; Wagyu picanha steak with papas bravas and chimichurri; jumbo scallops atop spinach parmesan risotto; Roman-style pinsa pizzas; and indulgent desserts including chocolate fondue for two. Brunch offers Wagyu steak and eggs, short rib eggs Benedict, brioche French toast, and a smoked salmon board.

    Komodo Dallas is shaking up its cocktail program with a collaboration with wellness brand Cymbiotika. The limited-time menu features drinks - both spirited or spirit-free - such as the Immunity Fizz, with Tito’s Vodka, elderberry immune support, and soda ($18); and the Tangerine Silk, a citrus-y mocktail made with Cymbiotika’s tangerine blend, yuzu, and lychee cordial ($16).

    Bellagreen American Bistro is serving its Winter “Golden Glow” menu through February, featuring dishes built around anti-inflammatory ingredients like turmeric, ginger, sweet potatoes, kale, and wild rice. Offerings include a turmeric-ginger chicken soup, a butternut wild rice and arugula salad, a roasted veggie quinoa-kale bowl, seared salmon over turmeric cauliflower rice, and seasonal gluten-free desserts like peppermint and German chocolate cheesecake.

    Torchy’s Tacos has started its 20th anniversary year with a new "Double Feature" deal: a complete meal for two for $20, featuring six street tacos, classic sides, and drinks. The January lineup also includes the return of the fan-favorite Tokyo Drifter Taco and a new Red Bull Strawberry Limeade mocktail.

    Perry’s Steakhouse has launched Mini Martini Trios, including a zero-proof option. The Free-Spirited Mini Martini Trio ($15) features nonalcoholic cocktails such as the Clean Kick made with Seedlip Spice 94. January’s Mini Martini Trio of the Month includes three spirited drinks, including the "Straight" Paloma made with George Strait's Código 1530 Blanco tequila. The steakhouse is also offering off-menu dishes for a limited time, including escargot, turtle gumbo, beef Wellington, roasted wild red snapper, and white chocolate cheesecake.

    Crispy Cones, an ice cream shop chain that appeared on Shark Tank, has opened a location in Plano, in a new center at 9613 Coit Rd. #108. It's an innovative concept that places as much attention on the cone as it does the ice cream. To read more about it, head here.

    Omega Bowls at Fish City Grill. New protein-paced Omega Bowls at Fish City Grill.Photo courtesy of Fish City Grill

    Fish City Grill & Half Shells has introduced menu items designed for health-minded diners in January. They include nutrient-packed Omega Bowls with 30+ grams of protein and rich in omega-3s; Seared Scallop Tacos with sweet potato, kale, and chipotle-avocado tartar ($19), Seared Black Cod with coconut orzo ($27); and Chicken Milanese with arugula, marinated tomatoes, and lemon aioli ($19).

    Razzoo’s Cajun Cafe has been acquired by M Crowd Restaurant Group, parent company of Mi Cocina and The Mercury. M Crowd says it will focus on "strengthening Razzoo’s culinary identity, celebrating its handcrafted Cajun dishes, and elevating the guest experience." Early priorities, they say, "include optimizing heritage dishes, such as the Seafood Combo Platter and seasonal Crawfish boil, and refreshing the beverage program to complement the brand’s energetic atmosphere." Seven DFW locations of Razzoo's will remain open.

    The PoBoy Shop, which had been open in Preston Center just since July 2025, suddenly closed its doors around the new year, citing rising costs of food and more. Early January saw a slew of sad Dallas closures, in fact. All local outposts of national chains Sprinkles Cupcakes and Salad and Go shuttered, too.

    House of Dorchester, a British chocolate maker founded in 1963, is returning to the U.S. and offering select products in Barnes & Noble stores in time for Valentine's Day. Based in Dorchester, England and known for traditional chocolate-making techniques and elegant designs, the brand's Barnes & Noble offerings include Pink Marc de Champagne Truffles — truffles with a Marc de Champagne and strawberry center dusted with delicate icing sugar ($10.99 for four pieces).

    Chick-fil-A is treating guests to a breakfast giveaway throughout January. Through January 30, customers can can open the Chick-fil-A App weekly to redeem a new breakfast offer, with the schedule as follows: Jan. 12-16: Chick-fil-A Chicken Biscuit or Spicy Chicken Biscuit; Jan. 19-23: Bacon or Sausage, Egg, & Cheese Biscuit; Jan. 26-30: four-piece Chick-fil-A Chick-n-Minis.

    BJ's Brewhouse has teamed up with Butterfinger for a limited-time Butterfinger Pizookie dessert ($8.99). It combines BJ's freshly baked chocolate cookie with vanilla bean ice cream, a smooth, crackable chocolate shell, and generous Butterfinger pieces.

    H-E-B is opening the doors to its newest DFW supermarket location, at 11700 US-80 in Forney, on Wednesday, January 28. As is the case with H-E-B stores, they'll open at 6 am with fanfare, including visits from company executives and city officials throughout the day.

    Cinemark is celebrating National Popcorn Day on January 18 and 19 by letting moviegoers bring their own container to theaters to fill with popcorn for just $5. BYOB-fillable containers that are allowed include anything from a bucket to a cooler, up to 400 ounces, or even a Lowe’s 5-gallon bucket. Find out more about it here.

    Pecan Lodge, the acclaimed BBQ restaurant in Deep Ellum, will be featured on select flights aboard American Airlines. The partnership begins in February for passengers in first class on flights from Dallas Fort Worth International Airport (DFW) to LaGuardia Airport (LGA) and John F. Kennedy International Airport (JFK). The offering will consist of a barbecue platter with brisket, smoked sausage, mac & cheese, coleslaw, pickles, onions, and BBQ sauce.

    Keith Lee, the food critic, social media influencer, and recent North Texas transplant, was named TikTok's 2025 Creator of the Year at the inaugural U.S. TikTok Awards. Lee has certainly made an impact on many local restaurants across Dallas-Fort Worth over the years, including reviewing buzzy concessions at the State Fair of Texas. His short-form video empire also scored him a featured speaker talk at Austin's South by Southwest (SXSW) festival in 2025.

    ---

    Teresa Gubbins and Amber Heckler contributed to this report.

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