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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.
    unspecified
    news/restaurants-bars

    What Just Opened

    Crazy wave of Dallas restaurants and bars have all just opened

    Teresa Gubbins
    Dec 4, 2025 | 4:57 pm
    1519 Main St.
    Courtesy
    1519 Main St.

    The Dallas hospitality scene almost never sleeps and right now it's pulling an all-nighter, with a big slate of fresh openings, all of which have debuted within the past days, give or take.

    Everyone's hustling to get their doors open in time for the holidays, and these establishments have all made it happen: From a cosmopolitan new lounge in downtown Dallas to a modern Asian restaurant in Plano to a bountiful AYCE Chinese seafood spot in Richardson, there's something here to pique everyone's interest and appetite.

    1519 Main
    Spectacular lounge is now open in downtown Dallas at 1519 Main St., in a nearly century-old building across from the Joule Dallas hotel where it's serving up stellar drinks in a space that's both cosmopolitan and low-key. The bar is from Hospitality Alliance, the company led by restaurant wunderkind Kevin Lillis, who helped create the original AT&T Discovery District. It's a stunning space with many original features like the rose-and-cream marble floors from the 1920s and the brick walls with signage from prior businesses in the space that dating back decades. The menu has cocktails from Brian Van Flandern, who oversaw the program at Per Se, The Carlyle Hotel, The Plaza Hotel, and Palm Court restaurant, and also has a homage menu featuring recipes from some of the most impactful but now closed cocktail lounges in the country. They're open Thursday-Saturday from 5 pm-12 am.

    Centrale Italia
    New concept from veteran restaurateur Patrick Colombo (Cru Wine Bar, Princi Italia) opened in November at Preston Hollow Village at Walnut Hill Lane and US-75 with a menu of wood-fired dishes, Neapolitan style pizza, pastas, and gelato made in-house. They're debuting brunch on Sunday December 7 and lunch on Monday December 8, with a menu that includes spicy meatball sub, chicken parm on toasted ciabatta, and a parmesan garlic cheeseburger with Wagyu beef and arugula. Salads include Little Gem Caesar, chopped salad with salami, prosciutto, and soppressata, and an Italian Cobb salad with chicken, Romaine, radicchio, avocado, beets, prosciutto, eggs, and Campari tomato in a creamy gorgonzola.

    Crouching Tiger Hidden Dragon
    Restaurant in Richardson which just opened in the former Maxim's space is an all-you-can-eat sushi/seafood buffet featuring a daily rotating menu with 300-plus items from various Asian cuisines. There are oysters, crab legs, lobster, sushi bar, ramen bar, dumplings bar, skewers bar, noodles, stir-fries, and Chinese dishes both Cantonese and Sichuan, such as spicy boiled beef and kung pao chicken. Plus dim sum and desserts such as precision-cut layer cakes and a chocolate fondue station where you can dip strawberries and other fruit. (The lobster and crab are available at dinner and weekends only, not at lunch.) The price is $20 at lunch, $30 at dinner on weeknighs, and $35 all weekend long.

    Jashan
    Indian ambitious new Indian restaurant with a one-of-a-kind menu offering has opened at Plano's Legacy North with a chef team who are bringing flavors from cities and regions across India, from Dehli's fried potato tikkis to pepper chicken from the south. For those seeking something truly unique, Jahsan also offer a Dil Se menu — an omakase-style tasting, available in 7- or 13-course versions, featuring a procession of these flavors, letting guests discover the stories of these cities in one visit.

    La Stella Italian Steakhouse
    Stupendous Italian restaurant just opened at a storied North Dallas address at 14655 Dallas Pkwy. in the former Lawry's space, where it stands as a bigger, grander spinoff of its sibling La Stella Cucina, the Italian restaurant in Dallas' Design District. The menu is an expanded version of the original: combining Italian seafood and a chophouse, plus an accompanying music lounge for live entertainment.

    LuLu Modern Chinese
    Glamorous new Asian restaurant just opened in Plano at 3310 Dallas Pkwy. #121, with a goal is to bring an authentic and modern Chinese American dining experience. The menu features classics like Peking duck, xiao long bao (soup dumplings), and seafood executed with spices and recipes from various regions of China — from Shanghai to the Pan Asian continent. The 4,300-square-foot space features a subtle lounge theme — a place you can dine or grab tequila shots over a soundtrack of '90s hip-hop and pop, plus craft cocktails, and a serious collection of sake and wine — but not what you'd typically find at a Chinese restaurant.

    Mendocino Farms
    California chain known for creative sandwiches, salads, soups, and other healthy fare, has opened its newest DFW-area location — the sixth — at NorthPark Center, joining Addison, downtown Dallas, Plano, Preston Hollow, and Dallas' West Village. With its casual but upscale menu, featuring staples such as the Chicken & Hummus Crunch Wrap — as well as seasonal offerings like the November to Remember sandwich with turkey, mozzarella, mushroom & turkey sausage stuffing, spicy cranberry chutney, and Romaine on toasted cranberry walnut wheat bread — NorthPark seems like a perfect fit.

    Old Ferry Donut
    Doughnut shop chain from Korea entered the U.S. in 2023, with five locations in California. Now they've made their Texas debut in Carrollton at 2225 Old Denton Rd. #215, Their doughnuts are unique: They have a slightly chewier, more bready texture than the fluffy texture of a Krispy Kreme, and are a little less sweet than traditional American doughnuts. Many of their doughnuts have fillings, made from premium ingredients. The menu includes old-school flavors such as Boston Cream, Original Glaze, and Cinnamon Sugar — but also new-school flavors like White Chocolate Sesame, Earl Gray, and Matcha Cream.

    Roots Chicken Shak
    Fried chicken restaurant concept from celebrity chef Tiffany Derry, just opened a location at 3748 Belt Line Rd. #118, in a former Einstein's Bagels on the southeast corner of Marsh Lane. There are chicken wings, tenders, nuggets, and sandwiches on sweet potato buns. Derry opened the first Roots Chicken Shack at Plano's Legacy Food Hall in 2017, but the Addison location is owned by franchisees.

    Yearby’s Barbecue & Waterice
    Halal BBQ spot which originated in Pilot Point is in soft opening mode at a new second location in Plano at 3201 Alma Dr., just west of US-75, where they'll be open from 11 am–3 pm or sell out. There's likely to be a line, because BBQ places like to have a line, but the Yearby's in Pilot Point also earned a slot on Texas Monthly’s 50 Best list for 2025.

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