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    The Farmer Diaries

    Welcome rain has unintended consequences on drought-ridden Texas farm

    Marshall Hinsley
    Apr 26, 2015 | 6:00 am

    With all the rain we've had since January, you might think the drought in the state has finally come to an end. But you'd be wrong. In fact, North Texas is still experiencing an extreme drought, and Austin is only a little better off than before. The Possum Kingdom area is even worse off than we are, as it's still in the most extreme classification of drought.

    The reason it can rain almost every week, or every day, yet we're still not in the clear is that the precipitation just hasn't been enough to reverse the last eight years of shortfalls. For almost a decade, the scarcity of storm clouds in Texas has lowered lake levels and dried out the soil deep below the surface to such a degree that we'd need another four months of rain like we've had so far just to break even.

    That's unlikely to happen before summer heat arrives and starts drying everything out again.

    But the rainfall this year that's accumulating inch by inch over the state is indeed easing our drought. It's also making for an excellent start to the season for those few gardeners growing crops in a well-drained plot.

    But not for me. I live in a low-lying area that a biologist with the U.S. Fish and Wildlife Service once told me was a semi-aquatic wetland. As such, it naturally holds water in the spring and fall, drying out only in the summer. Many of the native plants that grow on the property, thriving where others would drown, are a dead giveaway of its wetland past, before it was cleared off and made into a cotton field a century before my family bought it.

    The rainfall by the end of April has fully saturated the soil on my farm and in my raised bed garden. There are areas where the soil is under water, and in other areas the soil is at about the same level as the flood.

    This standing water will eventually percolate through the soil and recharge it with moisture as it makes its way down to the water table — perhaps even to the underground aquifers that make up much of the area's water supply. So I'm not upset about the situation, even though my plans for a huge melon crop are now unlikely to come to pass.

    When the soil becomes this waterlogged, crops suffer and start to die because plants need oxygen within reach of their roots to metabolize the nutrients they uptake and the food that forms in their leaves. When water purges that oxygen from the soil, the roots change from aerobic respiration to anaerobic respiration, a much less efficient process that produces substances such as ethanol that are toxic to the plant.

    The substances harden the roots and make them less permeable to water. The result of this is that a plant, standing in a pool of water, can wilt, droop over and die from lack of water in an ironic twist.

    Simultaneously in waterlogged soil, a process called denitrification takes place in which soil microbes that would have used oxygen in their metabolic processes switch to using nitrogen from the soil. The process changes the nitrogen into a climate-changing greenhouse gas and releases it into the atmosphere, therefore stealing this vital nutrient away from the plants that need it. So now the plants are not only drying out from within, but they're also being starved off.

    The lack of oxygen in the soil also kills off fungi that live in a symbiotic relationship within the plant's roots. There, they exude elements in a plant-ready form that feeds crops. In their absence, nutrients such as phosphorous are almost unusable by a plant.

    On top of everything else, because a plant in waterlogged soil starts to lose its ability to take up moisture, the calcium that piggybacks on the movement of the moisture cannot be taken up from the soil and distributed throughout the plant. The lack of calcium affects the plant's tissue, especially the fruit, resulting in what's known as blossom end rot, which looks exactly as you'd expect: The bottom side of forming tomatoes and peppers turns into a brownish-black mush.

    To say the least, plants subjected to these conditions become stressed, and stressed plants are more vulnerable to insects and disease. If the soil doesn't dry up in the next week, crops can be so aversely affected that they can't recover.

    Seedlings succumb more quickly than established plants, deceptively looking like they'll make it. But in fact they're so stunted and have lost so much of their root system that they can't mature. If they reach that point, they're lost and it's time to start over.

    I know that my plants are stressed by the saturated soil. The signs include the following:

    • Chlorosis: A yellowing of the leaves
    • Wilting: Plants look as though they haven't been watered, droop and become so soft that they can't stand upright.
    • Purple, stunted leaves: Some of my transplants have developed purplish leaves that show no signs of growing. This, I understand, comes from an inability to take up phosphorous.

    Because there has been a little time of drying out between rains among my crops, I can't say that they're to the point on no return yet. Additionally, I've taken steps to bolster them before each rainfall.

    Foliar feeding
    Because plant-ready nutrients are more efficiently absorbed by a plant's leaves than its roots, and because I haven't wanted to add water to already saturated soil, I have been feeding my established crops and seedlings alike with a foliar spray. This goes against conventional advice, which says stressed plants should never be fertilized, but the results I've seen seem to back my decision up as tomatoes, melons and flowers that were turning yellow are now greening up and looking healthier.

    I use a Medina's Hasta Gro for the foliar spray. It's not organic, but its low-salt formula can be adopted as part of sustainable agricultural practices that will not harm the soil, as conventional fertilizers do. I see it as a sort of medicine for plants, which infuses them with a shot-in-the-arm of nitrogen, potassium and phosphorous to stave off disease. My aim is to keep the crops alive until maybe the soil dries out a little and new roots can grow, allowing the plant to recover and return to a normal state in time.

    Additionally, I use liquid seaweed as a foliar spray. A substance called cytokinin naturally occurs in plants and promotes cell division. Waterlogged plants cease to form these compounds, and seaweed's cytokinins are thought to step in and keep the plant's functions going and the plant growing.

    Drainage trenches
    Perhaps the most effective way to treat waterlogged soil is to get rid of the excess water. Wherever water is dammed up around crops, I've dug out trenches to let the water flow away.

    For my raised bed garden, one trench dug through a gravel driveway, only four inches deep and about eight feet long, allowed water to flow away from the beds. The result was about a three-inch drop in the water level around the beds, which for most of the plants was the difference between merely being in wet soil or totally drowning underwater.

    Throttling back the mulch
    In drought, mulch keeps soil moister and cooler. But mulch over waterlogged soil keeps it from drying as quickly, which means that plants will get much closer to the point of no recovery. By pulling mulch away from from underneath established plants, I will give the soil a better chance of drying in time.

    My problems with the rains stunting my farming efforts has added to my drive to fully transition to hydroponic crop production. The early frost last November had convinced me at that time to skip land-based agriculture this spring, but when it became time to plant, I couldn't feel left out.

    So I planted transplants and sowed seed just as before. As I look at my soil-based crops, faltering in the mud that surrounds them, and contrast them to my lush, green Dutch buckets of peppers, tomatoes and melons that seem to thrive in the rain, I feel almost guided by circumstances to make this transition happen sooner rather than later.

    But for now, I am actually enjoying my experimentation in the field, trying to keep plants alive in poor conditions. I've stopped seeing things as successes or failures as much in the garden. Now, I'm gaining a sense of enjoying the process and looking forward to what I can learn.

    White linen poppies with leaves tinged in yellow show signs of stress from waterlogged soil.

    Photo by Marshall Hinsley
    White linen poppies with leaves tinged in yellow show signs of stress from waterlogged soil.
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    More momentum

    Cafe Momentum scales its mission with new East Dallas flagship

    Luciana Gomez
    Apr 29, 2026 | 3:58 pm
    ​The exterior of the new two-story Cafe Momentum flagship center in East Dallas.
    Rendering courtesy of Cafe Momentum.
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    For over a decade, Cafe Momentum has served as more than just an acclaimed culinary destination in downtown Dallas; it has been a catalyst for kids impacted by the juvenile justice system.

    What began as a bold idea has blossomed into a nationally recognized model for youth empowerment. Now, as the organization prepares to plant its roots in a new East Dallas flagship, the mission is poised to shift from a local success story into a high-speed blueprint for national change.

    Cafe Momentum is building a new two-story, 11,000-square-foot center at 1000 Oak St. at Greenwood Street. The privately funded, $10 million project is scheduled to open in January 2027.

    The new flagship will house the nonprofit's operations and training, as well as its popular restaurant that is open to the public. Regular diners will be glad to know they won't be making any major changes to the menu; it will remain seasonally driven. They might add a Wednesday night dinner offering, they say. And in welcome news, it will have a patio.

    For the massive project, Cafe Momentum partnered with the Meadows Foundation, which provided a 0.8-acre plot in East Dallas. This partnership removes rental costs and places the new flagship in the Wilson Historic District on the Meadows Campus — a hub hosting 33 nonprofits. The structure is being built by Gordon Highlander.

    Cafe Momentum A feast at Cafe Momentum.Photo by Samantha Marie

    A mission with momentum
    The idea behind Cafe Momentum started with Chef Chad Houser back in 2008. While serving as executive chef and co-owner of Parigi, Houser visited a juvenile detention center to teach young men how to make ice cream — an experience that deeply shifted his perception of incarcerated youth, he says. In 2011, he launched a series of pop-up dinners at various Dallas restaurants to test the non-profit restaurant model, eventually opening a permanent location at 1510 Pacific Ave. in January 2015.

    Houser received the Humanitarian of the Year Award from the James Beard Foundation in 2025.

    Cafe Momentum’s mission is to transform lives by equipping justice-involved youth, aged 15 to 19, with life skills, education, and employment opportunities. Participants begin with a 12-month paid internship at the award-winning restaurant, rotating through every station to gain real-world experience and confidence. Because the program requires interns to be enrolled in school — and traditional environments rarely meet their needs — Cafe Momentum created an academy to help participants complete their high school degrees.

    After 10 years downtown, the organization has outgrown its current footprint, its leaders say. While workforce development happens at the restaurant, the other three pillars — 24/7 case management, mental health, and education — are housed at a nearby community center in the Thanksgiving Square underground tunnels. Integrating all four pillars into a single flagship center with the restaurant and the community center both under the same space will streamline operations and deepen their impact, they say.

    Cafe Momentum The restaurant will move from downtown to the new flagship in East Dallas.Rendering courtesy of Cafe Momentum.

    The expansion extends far beyond North Texas. Cafe Momentum opened a second location in Pittsburgh in 2023, followed by Atlanta in 2025, and a Denver site is slated for January 2027. Houser notes that interest from other cities remains high as they continue their national trajectory.

    The impact is even reaching other restaurant groups. The Kansas-based Thrive Restaurant Group studied the model and implemented it in seven of their Wichita locations. After hosting a pop-up with local community and government leaders to demonstrate what is possible, the framework proved so successful that they are now scaling to locations in North Carolina.

    “Scaling for us is a two-fold goal: the opportunity to build our location and also to build a bigger conversation and show people what is possible,” Houser says. “If we can do this in a segment that is so marginalized, think about what we can do in the broader community.”

    The data backs his ambition: nearly 95 percent of interns are making academic progress, and 100 percent now have bank accounts — enabling future access to credit — compared to just one in four at the start of the program. Additionally, 85 percent are in compliance with court orders, and over 75 percent receive consistent counseling.

    Chad Houser of Cafe Momentum Chad Houser of Cafe Momentum. Courtesy photo

    Real-life success
    Beyond the numbers, the results are most visible in the alumni. Lucciano, better known as “Lucci,” is currently a brand ambassador for Cafe Momentum and exemplifies the mission’s success. Lucci started his internship in 2022 with an incomplete 9th grade education, but a full dream of finishing school. He went on to earn his GED as valedictorian while working at the restaurant.

    “I told Chad I needed the opportunity and promised I’d make the best of it. It’s been foot to the pedal since then,” Lucci says.

    He even got the chance to assist with the new openings in Atlanta and Denver. Lucci admits he was acting as an ambassador long before he had the official title.

    “Being a server, you have to know how to describe the program; it was practice talking to people. I was telling everybody about it, even my Uber driver on the way to work.," he says.

    Stories like Lucci’s serve as motivation for the organization's future. With the success of the model proven through the lives of its alumni, Houser is now looking to continue their growth and community impact.

    “Having this flagship center will allow us to go hyperdrive into what a national practice could look like for us,” Houser says. To refine this national vision, leadership has met with organizations like LeBron James’ I PROMISE Program and Brandon Edwin Chrostowski’s EDWINS Leadership & Restaurant Institute, to learn from their practices.

    In the decade since its first restaurant opening, Cafe Momentum has served over 1,300 interns in Dallas.

    “What I am most proud of is where we are and how we are today,” Houser says. “Our growth is a direct reflection of an organization that was built by listening to the people we serve and responding to that.”

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