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    The Farmer Diaries

    Texas farmer gets the itch out by tackling stealthy grass-dwelling pest

    Marshall Hinsley
    Jun 28, 2015 | 6:00 am

    Walking the long, weedy path to tend my field crops each day, I wind up with bites all over. I never see the bites happen, but the dime-sized welts that rise on my skin hours later are a sure giveaway: I've passed through a cluster of chiggers.

    Their population exploded this year because the heavy rains this spring created conditions that make them thrive. Wherever the soil is moist and the air near the ground is humid, that's where they'll be.

    Chiggers hang out in the grass and wait for something to latch onto. Once we brush by, they grab ahold and crawl around, sometimes for hours, in search of just the right patch of skin, soft enough to bite into.

    They inject an enzyme that breaks down skin tissue and can feed on partially digested spots of skin for several days. The itchiness can continue for even longer. We never feel the chigger directly; it's the turning of our skin into a liquid that itches so fiercely that we can't help but scratch.

    For plants, sulfur is one of the essential macronutrients, so treating for chiggers with elemental sulfur improves the fertility of the soil.

    They're harmless and, unlike their relatives the ticks, they transmit no diseases. But the severe itchiness they cause is a misery I can do without.

    Now that the soil has dried out, I can begin to take steps to mitigate the chigger outbreak. I use powdered sulfur, a cheap, simple solution I learned from my father, which has an added benefit: It improves the fertility of the soil without harming wildlife.

    To treat a yard or field, you need a bag of powdered sulfur and a burlap sack. Sulfur is sold at garden centers for about $2 per pound. For an acre, I use about 15 pounds. I find burlap sacks at feed stores or coffee roasters. An old pillowcase with small holes punched into it could also be used, or an old towel.

    After mowing the area to be treated, I pour the powdered sulfur into the burlap sack and drag it over the mowed grass. As the bag bumps around, the powdered sulfur shakes through its gauzy fabric, dusting the ground.

    I drag the sack back and forth until I cover the whole area. My intention is not to turn the land yellow under a layer of sulfur. It takes a very small amount to do the trick. When I'm done, the blades of grass will have a light, invisible powdering of sulfur on them, and chiggers will no longer be a problem until the next rain.

    Sulfur works on chiggers by disrupting their metabolism, so it's an effective miticide. To mammals and birds, sulfur is nontoxic. For plants, sulfur is one of the essential macronutrients, along with nitrogen, potassium and phosphorous, so treating for chiggers with elemental sulfur improves the fertility of the soil.

    Sulfur is low in toxicity, but I try not to overdo it. It can harm bees, and possibly other pollinators and beneficial insects too. I apply it only to areas I want to be able to inhabit: the path to my field crops and the areas immediately around my house and driveway.

    I also treat the perimeter of my raised bed garden. Within the garden, all the paths are weeded and mulched, so chiggers have no habitat.

    If a spot is full of flowers, I do not mow it and do not apply sulfur. The bees and butterflies come first; I leave wildflowers untouched for them.

    Powdered sulfur and a burlap bag are all that are needed for running chiggers away.

    Photo by Marshall Hinsley
    Powdered sulfur and a burlap bag are all that are needed for running chiggers away.
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    Pasta News

    Acclaimed team opens Tutto Gustoso Italian at Watters Creek in Allen

    Teresa Gubbins
    Dec 11, 2025 | 10:10 am
    Tutto Gustoso
    Tutto Gustoso
    Tutto Gustoso

    A new Italian restaurant with a high-powered culinary team has opened in Allen at Watters Creek Village: Called Tutto Gustoso Italian Restaurant, it's a contemporary Italian spot located at 842 Watters Creek Blvd., in the former Cru Wine bar space which closed in mid-2025 after 16 years.

    Tutto Gustoso is from General Manager Leo Gravina, a native of Italy who is well known to Allen diners via Numero 28, the Italian restaurant he oversees at The Village at Allen; and executive chef Enrico Glaudo, a global culinarian, also from Italy, who previously helped open Ocean Ranch, an Italian restaurant on Greenville Avenue which has since closed.

    Credentials
    The famously charming Gravina previously worked for the Bice Group, the acclaimed Italian restaurant company founded in Milan in 1926, and was part of a team of Italians who opened a location of Bice in Uptown Dallas in 2006. He's since worked for hotel groups including Hilton and the Gaylord, and served as director of operations for the Lombardi Group for five years.

    Glaudo started his career in the kitchen at age 14, and is well known in southern California's cosmopolitan Italian restaurant scene, having earned acclaim as a chef at restaurants such as Primi where his authentic Italian cooking dazzled critics. He first came to Texas nearly a decade ago by way of Houston, where he served as executive chef of Hotel Granduca Houston.

    “Our goal is simple,” said Gravina, “to make our guests feel like they’ve stepped into a trattoria in Italy, where every ingredient is fresh, every pasta is handmade, and every meal is shared with joy.”

    Menu
    The menu at Tutto Gustoso celebrates Italy’s regional diversity, featuring handmade pastas, fresh seafood, Italian meats, and artisanal breads prepared daily.

    Highlights are as follows:

    Antipasti: Focaccia and dips featuring olive tapenade and spicy whipped ricotta, or Burrata Caprese — burrata mozzarella with basil oil and balsamic pearls. Polpette al Sugo (beef meatballs in marinara); Olive Ascolane (stuffed fried olives), and Fritto Misto with crispy calamari, zucchini and oyster mushrooms.

    Pasta: Tagliatelle Bolognese with beef sauce, Ravioli Pere e Ricotta pear and ricotta-stuffed ravioli in a creamy walnut sauce, and Spaghetti Chitarra alle Vongole Rosse with Italian clams and Calabrian chili.

    Risotto: Barbabietole Pistachio e Gamberi (roasted beet risotto with shrimp and Sicilian pistachio) or Porcini e Mirtilli (porcini mushrooms and blueberries).

    Secondi: Main courses include Brasato al Barolo—tender short ribs braised in Barolo wine; Tagliata di Manzo, a 14-oz grilled New York steak with Tuscan beans and balsamic arugula salad; Salmone alla Senape Dolce; Filetto di Branzino; Pollo alla Milanese.

    Pinsa & Piadine: By day, Tutto Gustoso serves light piadine—Italian flatbread sandwiches with gourmet fillings such as Parma (prosciutto, goat cheese, and candied figs) and Mortadella (burrata and pistachio pesto). At dinner, Roman-style Pinsa flatbreads take center stage — crispy, airy, and topped with Calabrese (spicy salami, San Marzano tomato, honey drizzle) or Modenese (prosciutto di Parma and stracciatella cheese).

    Designed for both casual lunches and refined dinners, Tutto Gustoso offers a warm, contemporary setting with Italian charm, perfect for date nights, family gatherings and weekend aperitivos on the patio.

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