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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.

    Organic insect repellents are effective, even without DEET.

    Photo by Marshall Hinsley
    Organic insect repellents are effective, even without DEET.
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    Where to Eat

    Where to eat in Dallas right now: 10 best desserts to try for February

    Teresa Gubbins
    Feb 4, 2026 | 4:34 pm
    Del Frisco's Grille lemon doberge cake
    DFG
    Lemon Doberge cake at Del Frisco's Grille

    If January is the month to diet and make up for holiday excess, then it only follows that February is the month to indulge. Thus, for the February edition of Where to Eat, CultureMap's monthly column recommending restaurants to try, we dive into desserts: the newest, the most intriguing, the most decadent. Speaking of sweet things, we have a list for Valentine's Day dinners, as well as a list for V-Day ideas that don't involve going out to restaurants at all.

    Here's the sweetest Where to Eat of all: 10 must-try desserts.

    Chip City Cookies
    New York-based chain with locations across the Northeast and Florida is taking a run at the booming cookie market, which is currently populated by chains whose cookies seem to be nothing more than "sweet." Chip City's cookies are thick and made with high-quality ingredients, summoning the ultra-thick cookies first created by famed Levain Bakery in New York. Chip City has numerous flavors such as chocolate chip, cookies & cream, and the confetti cookie, a sugar cookie flecked with colorful confetti bits. The first Texas location opened in McKinney in 2025, and a second location is about to open in Frisco at Dallas North Tollway and Lebanon Road.

    Crispy Cones
    Ice cream shop chain that appeared on Shark Tank just opened a location in Plano — its second in the area, following one that debuted in North Richland Hills in 2025. It's an innovative concept that places as much attention on the cone as it does the ice cream. Their cone is fashioned after the "chimney cone," a hollow, sweet pastry with roots in Eastern European with a texture that's more like a croissant: crisp on the outside but soft and fluffy inside. And then they fill it with creamy soft-serve ice cream in flavors such as vanilla, chocolate, swirl, or seasonal flavors like pistachio or cookie dough.

    Curuba Colombian Kitchen
    Mom-and-pop featuring authentic Colombian food opened in Allen in 2025 with arepas, the corn patties filled with cheese and shredded meat, and empanadas with choice of fillings from chicken, brisket, vegan, shrimp, or ground beef. They have a big selection of sweets: tres leches cake, passion fruit mousse, rice pudding, with in-house bakery turning out Latin cakes and treats such as milhoja, a layered puff pastry. The item generating buzz is their rendition of tiramisu, into which they fold mashed curuba, a tropical fruit also known as banana passion fruit, which is also their namesake — giving the dessert a refreshing tropical twist.

    Del Frisco's Grille
    The lemon cake is one of the best cakes of all, a far better cake than Italian cream cake with its yucky array of tiny mealy chopped nuts (which do not belong in a cake); the chocolate cake, which overwhelms everything in its path; and the vanilla cake, which has no reason to exist. When it comes to lemon cakes, there may no better example than the Lemon Doberge cake at Del Frisco's Grille, a six-layer marvel featuring lemon cake, lemon buttercream icing, and a lemon glaze drizzle. Del Frisco's Grille itself pronounces it to be "exquisite," and who would dare argue.

    Gyu Kaku
    This international chain based in Tokyo now has two Dallas locations, including Addison and a second that just opened in Deep Ellum. They specialize in Japanese barbecue, aka yakiniku, in which raw meat is brought for diners to grill at the table themselves. Their dessert menu includes make-your-own s'mores — a perfect dish for this place, since every table has its own built-in grill. But don't overlook the green tea tiramisu, a hybrid that gives the classic Italian dessert a cool Asian theme by layering vanilla cake with matcha ice cream.

    IYKYK Mochi Churro
    Unusual dessert shop that just opened near Dallas Love Field specializes in Korean-style mochi churros — a hybrid street food treat that combines churros — the Mexican classic fried doughnut — with mochi, the Japanese rice cake with the chewy texture. To make the churros, IYKYK uses the same rice flour commonly used for mochi, which makes the churros chewier on the inside with a fried-crisp shell. (It also makes them gluten-free.) In addition to mochi churros, they also offer soft-serve ice cream in exotic and Asian-inspired flavors including ube, Earl Grey, matcha, and chocolate, for $4.50.

    Keke Japanese Cheesecake & Drinks
    Cozy bakery recently opened in Sachse with desserts and beverages, in particular Japanese-style cheesecakes and matcha drinks in more than a dozen varieties. Unlike dense New York-style cheesecakes, Japanese-style cheesecakes are soft and fluffy, thanks to their combination of cream cheese with whipped meringue. Keke has four flavors: original, chocolate, Oreo, and coconut pandan, which has a pronounced vanilla flavor. They also do Basque cheesecakes, a favorite from Spain with a burnt brown top, as well as lava cakes with molten centers like matcha, chocolate, or cheese.

    Green tea mille cake at Mango Mango Green tea mille cake at Mango MangoPhoto courtesy of Mango Mango

    Mango Mango
    New York-based Asian dessert chain with a location in Plano, at 2205 N. Central Expwy., calls itself the "House of Desserts" and fittingly so. They have all kinds of exotic ice cream, sundaes, tiramisu, mousse cakes, crepes, waffles, fluffy shaved ice, and more. The must-get is their mille cake — the irresistible layer cake made famous by Lady M Cake Boutique in New York, featuring paper-thin crepes stacked one atop each other, layered with flavored fillings such as green tea or mango cream, resulting in a delectably dense, almost cheesecake-like texture, $9 a slice.

    Mexican Sugar
    Local chain serving Mexican and Latin dishes is semi-famous for its Chocolate Avocado Cake, featuring a moist chocolate cake paired with avocado mousse, cinnamon meringue, and a vanilla rum crème anglaise. While its dense, fudge-like texture is surely more than decadent, it is perhaps the fact that it has avocado on its ingredient list — adding a richness in a sneaky "you can't taste the avocado" way — that makes it a talker.

    Pietro’s Italian Bakery
    Beloved family-owned bakery in Frisco opened in 2020 with a case-ful of Italian pastries: cannoli, sfogliatella, tiramisu, biscotti, cakes, and Italian butter cookies, baked from scratch with quality ingredients and old-world techniques. Their cakes in flavors such as carrot cake and red velvet boast many layers, making for a stately slice; the limoncello, featuring lemon-infused Sicilian sponge cake with Italian mascarpone mousse filling — is a local favorite. Take home a pastry sampler box with cannolis, lobster tail, Napoleon pastry, and chocolate eclair.

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