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    The Farmer Diaries

    North Texas farmer battles most formidable foe of all

    Marshall Hinsley
    Oct 27, 2013 | 6:00 am

    Anyone with a garden or yard recognizes the mound of a fire ant: tilled-up areas of dirt a foot-and-a-half wide and several inches tall. They house thousands of worker ants and multitudes of reproductive queens. Winged females rise to the top of the mound, take flight, mate with short-lived males and start new colonies wherever they land.

    Over the years, I've lost countless melons to fire ants. Seedlings are often upturned and buried by ants forming new mounds in my raised beds. I've replaced light switches fouled with their carcasses and had to rout them out of buildings and my greenhouse routinely. I've been awakened in my bed by fire ant bites on my face whenever they've invaded my house.

    In the past, I hoped that researchers would find a way to eradicate the species. Now I concede that we have to manage the problem and try to mitigate its harm to wildlife and food production. The question is, what do you do about them?

    Fire ants are a manmade problem and require a manmade solution. I abandon my usual natural approach and follow the example of industrial agriculture.

    Online gardening forums are full of natural methods, such as boiling water, corn grits and other measures that are about as effective as wishful thinking. This is one area in which I abandon my usual natural approach and follow the example of industrial agriculture. Fire ants are a manmade problem and require a manmade solution.

    Taking the bait
    In 2010 and 2011, I applied Award, a chemical solution from Syngenta. I was reluctant because Syngenta is heavily invested in GMO technology, which spreads more agricultural chemicals into our land and water. But I needed to do something about fire ants.

    Award is a granular bait product that uses a growth-regulating hormone to disrupt fire ants' life cycle. The active ingredient acts on a handful of ant species; native black ants and wildlife are largely unaffected.

    Baits exploit the ants' need to forage. They pick up the bait as food and feed it to the whole mound, queens and all. Slowly, the whole colony is exposed to the active ingredient in the bait, and the ants die off.

    A newcomer product is Come and Get It, a bait containing Spinosad, a bacteria-derived toxin that's nontoxic to all but a specific list of insects. Products such as Award that contain growth regulators are toxic to some aquatic life; so I've switched over to Spinosad in order to reduce risk to the ecosystem.

    Unfortunately, Spinosad was developed and trademarked by Dow. That puts me in the position of supporting a company whose business plan drives agriculture along a GMO path I oppose.

    Baits can take days, weeks or months to show results. Sometimes, I need a faster knockdown when fire ants invade my garden, home or cats' abode. In these instances, I drench the mounds with orange oil.

    My solution is two ounces of orange oil per gallon of water. I mix it up in a five-gallon bucket. Onto each mound, I pour enough of the mix to make the top of the mound cave in and fill up all the tunnels the ants have dug.

    Baits can take days, weeks or months to show results. Sometimes, I need a faster knockdown. My solution is two ounces of orange oil per gallon of water.

    I also make sure to pour the solution around the outer perimeter of the mound. It takes a gallon or two per mound, depending on its size. The results are immediate. The day after an application, all ants are usually gone.

    Alternatively, Monterey Garden Insect Spray with Spinosad may be used for a mound drench, according to its label. It takes about the same amount of solution per mound, but the cost is a little cheaper. Results are not as fast as with orange oil, though.

    Fungus and flies
    If I need to protect a shelf of seedlings in my greenhouse or a ripening melon out in the field, I use diatomaceous earth. Its microscopic shards of silica keep ants away. If they try to crawl through it, diatomaceous earth will kill them with the death of a thousand pricks.

    But diatomaceous earth becomes harmless if it gets wet. It's useless as a general fire ant control even if sprinkled directly on the mound, because worker ants enter and exit through tunnels that extend some distance away from the visible part of the mound. It's best used to create a barrier to ants wherever it's sprinkled: shelves, window sills, doorways.

    Other techniques for fire ant control include beneficial nematodes, certain fungus strains and a fly that decapitates the ants. The nematodes have not worked for me, and research into other natural controls is in its initial stages.

    Using a few bait products and drenching mounds with an orange oil solution, I've gotten fire ants under control. Where it was previously impossible to sit anywhere outside, I can now sit on the ground to watch a meteor shower with only an occasional rogue fire ant attack. What's more, mounds are hard to find; I really have to search to find them.

    Since 2011, fire ant activity has declined without my having to do additional applications. A drought may have helped. But the reduction also seems to be in proportion to how much I've increased the diversity of plants and animal life.

    I've added more compost to my soil and seen plants thrive. I've planted more variety of crops and flowers and watched native pollinators flourish. I've also seen a noteworthy population of native ants take up residence among my fruits and vegetables, which is a good sign.

    Because I do not use harmful chemicals on my crops, I've given insects, animals, microbes and fungus a chance to get established. Once these beneficial species prosper, they seem to make life harder for the fire ant: turning the tables on them, competing for the same food resources, and sometimes making meals of the ants themselves as armadillos have been reported to do.

    Perhaps the best hope for long-lasting management of the fire ant lies in bolstering the ecosystems where we live and grow our food.

    The arsenal against fire ants includes Ferti-lome's Come and Get It bait with Spinosad, Monterey Garden Spray with Spinosad, Nature Guide's diatomacoeus earth and Medina orange oil.

      
    Photo by Marshall Hinsley
    The arsenal against fire ants includes Ferti-lome's Come and Get It bait with Spinosad, Monterey Garden Spray with Spinosad, Nature Guide's diatomacoeus earth and Medina orange oil.
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    Tastemaker Awards

    10 best bars in Dallas for 2025 craft cocktails and community

    Teresa Gubbins
    Apr 18, 2025 | 6:00 am
    Columbian Country Club
    CCC
    Columbian Country Club

    It's the 2025 edition of our annual CultureMap Tastemaker Awards, celebrating the people and places that make Dallas a dynamic dining destination.

    It includes this special editorial series in which we're highlighting restaurants, bars, and chefs who've been nominated in eight categories by our admirable judging panel comprised of last year's winners and local dining experts. We’ll follow that with a celebration of the nominees and the winners at an awards ceremony and signature tasting event on Thursday, May 1 at the new Astoria Event Venue. (Early Bird tickets are on sale now at discounted rates of $60 for general admission and $99 for VIP.)

    So far, we've covered Best Neighborhood Restaurants, Rising Star Chef, Best Coffee Shops, Best Eatertainment Restaurant, and Pastry Chef of the Year. We've also launched our Best New Restaurant category, with an accompanying tournament where you can vote once per day for your favorite nominee in a bracket-style competition. It has already reached Round 2 which ends on April 19; the entire competition ends on April 29.

    For Bar of the Year, the list of nominees includes new bars and not-so-new, and ranges from a subterranean lounge to a bar perched high in a downtown hotel; from a retro-leaning cocktail lounge to a wine bar with a special niche.

    Here are our 10 nominees for Bar of the Year in 2025:

    Bar Sardine
    French mini-bistro from the Vandelay Group brings a little Parisian charm to Snider Plaza. There are Frenchy snacks like quiche, truffle frites, and caviar, and it's also a good place to get fancy Euro-influenced drinks like a Negroni Bianco with gin, or a Margarita Royale with "fluffy" pineapple foam, prosecco, and lava salt.

    Catbird
    Located on the 10th floor of the Thompson Hotel, this jewel-box restaurant is definitely in the catbird's seat, with. a greenery-framed rooftop terrace overlooking the downtown skyline; an atmosphere that's a cross between swanky and buzzy; regular DJ action; creative snacks; and avant-garde cocktails such as vodka with clarified tomato water or a nitro espresso martini.

    Clifton Club
    Casual-sophisticated bar on Fitzhugh serving cocktails and bites has an enviable location next door to its sibling, power-player restaurant Beverley's, which makes it a kind of overflow — a place to hang before or after dinner. But the Clifton also hosts fun events — trivia nights, $10 martinis on Thursdays, and special events like Stoner Night on April 20, and they keep late-night hours, staying open on weekends until 2 am.

    Columbian Country Club
    Premier cocktail lounge in east Dallas from a trio of hospitality veterans pays tribute to an iconic Dallas golf club with a swinging retro flair — very New-York-City with a Wolf of Wall Street vibe. We're talking martinis, a tequila program, a piano player — a place you can have a cocktail after work or go out on a date, nosh on a sushi roll or a little caviar, with good music, where you can dance if you want.

    Ginger's
    Subterranean cocktail lounge in Dallas' East Quarter is a combination of moody noir and open-nightly no-reservations-required informality — like a bar you'd find in any sophisticated downtown metropolis. At $20 a pop, the cocktails — created by mixologist Sean Kenyon and bar lead Eric Simmons — are not cheap, but they're also not ordinary: the old-fashioned, for example, has rye with Texas chai syrup and Scrappy’s Aromatic Bitters, and the Fromage Noir has goat cheese-washed gin with spiced pear syrup.

    Milo Butterfingers
    Dallas bar was way ahead of the curve when it opened as a neighborhood honky-tonk and Dallas’ first beer garden back in 1971, and for years, it endured as a dive bar, sports bar, and SMU hang. In 2024, SMU grads Len Critcher and Chris Camillo, who'd patronized the bar themselves, acquired and restored it, adding it to their portfolio of Dallas institutions Inwood Tavern and Chelsea Corner.

    Patrick Kennedy's Irish Pub
    Downtown Dallas spot named for JFK’s great-grandfather is part of a family of Irish pubs from Irish native Alan Kearney (Playwright Irish Pub, The Crafty Irishman Public House, Cannon’s Corner Irish Pub). It features pub fare such as fish & chips, plus more than 100 whiskey options and dozens of beers on tap. But unlike its cozier siblings, PK is roomy with 6,500 square feet, table & booth seating, and a wrap-around outdoor patio.

    Scarlet Lounge
    Deep Ellum lounge in the old Truth & Alibi space has a sweet story: Longtime Truth & Alibi employee Victor Garcia, who wanted a bar of his own, took over the reins from the original owners. In the tough market that is Deep Ellum, he's created a place where you can sup on short ribs or cilantro lime chicken for dinner, then stick around for craft cocktails, bottle service, music, nightlife, and glamour.

    Saint Valentine
    East Dallas cocktail bar with a slight retro vibe is from a pair of acclaimed mixologists — Gabe Sanchez and Ryan Payne — who regularly win awards for their cocktails and great hospitality. At Saint Valentine, they achieve greatness without making it look like they're trying, in drinks such as the Space Vato with mezcal, Aperol, papaya, and cucumber, and in snacks such as fried olives or hashbrowns with caviar.

    Valle Lounge
    Wine bar and cocktail lounge in the former Bishop Cider Taproom is a spinoff from the owners of Vinito wine shop, who wanted to offer a place where patrons could sit down and enjoy a glass or bottle of Mexican wine or beer, agaves, and craft cocktails. The selection of Mexican wine comes in every varietal: tempranillo, malbec, rose, sparkling, chardonnay, chenin blanc, with many bottles in the $30 range.

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