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    The Farmer Diaries

    Texas farmer attracts beautiful creatures to his garden with simple project

    Marshall Hinsley
    May 10, 2015 | 6:00 am

    The most recent addition to my garden is a butterfly feeding station. I built it last month, and two days after I set it up and stocked it with food, unusual butterflies found it and began gorging themselves.

    It was a simple project, taking only half a day to buy all the parts and assemble them, and even to let the epoxy dry. Essentially, it's a plate on a pole, inspired by the plates of fruit set out for the moths and butterflies at the butterfly house at the Texas Discovery Gardens in Fair Park.

    The design
    After seeing how the butterflies at the butterfly house were fed, my wife, Allee, wanted to see if the butterflies in our area might be attracted to such a feeder in our garden. Because she knew that two of our five cats think butterflies are an irresistible snack, she thought that it would have to be up off the ground and inaccessible to our furry family as well any critters who might steal away the food.

    My addition to the design idea was to make the plate firmly in place when it was set up but easily removed for cleaning by simply unscrewing it from the pole.

    The parts
    To get the job done, I only needed a plate, a 10-foot threaded black iron pipe and a threaded black iron coupling fitting, all half-inch in diameter. The extra large serving plate came from a discount store; the pipe, coupling fitting and quick-dry epoxy came from the home improvement center next to it.

    Making the feeder
    To the bottom of the plate, dead in the center, I glued the threaded black iron coupling fitting, which allows the plate to be screwed onto the pole. I then hammered the steel pipe into the ground by about two and a half feet so that more than seven feet of it stood high above the ground and out of the reach of my cats. I applied plumbers tape to the threads at the top of the pipe to keep the coupling from welding to the pipe when it rusts.

    When the epoxy on the plate dried, I gave it all a cleaning and screwed it onto the pipe. The epoxy held tight, and I completed one of the simplest projects I've ever undertaken.

    The food
    I set banana peels and chunks of pineapple on the plate to start. I only use organically grown fruit because anything else could be contaminated with neonicotinoids, a new class of insecticides that infuse every cell of a plant, making its leaves, fruit, pollen and even its nectar into a death blow for insects. Neonics can't be washed off; they become the plant.

    Later, I added the tops that I cut off from organically grown strawberries, as well as slices of peaches and apples. By far, the banana peel has been the biggest hit, attracting several species of butterflies and other insects in just two days. The apple slices are also popular, followed by the peach slices. No one likes the strawberry tops yet.

    Who came to dinner
    The first to find the feeder were several Red Admiral butterflies. Brown and black with orange circular pattern, these butterflies eat rotting fruit when they're not gathering nectar. They're not an uncommon butterfly by any means, but I'd never had the chance to see one as close as when I found them on the feeder.

    The Red Admirals were followed by Question Marks, a species of butterfly noted for its ragged and angled wings punctuated with what looks like a question mark. They're brown and can easily pass for tree bark when they're still.

    Leafwings showed up soon afterward, named such because their closed wings resemble dead leaves. Leafwings eat only decaying vegetation, making the feeder a sure draw for these butterflies not especially known for frequenting gardens.

    Then came the Tawny Emperors and Hackberry Emperors, both of which are found wherever hackberry trees grow because that's what their caterpillars eat. These butterflies are known for their friendliness, showing no fear and readily landing on anyone who's near, because in addition to eating fruit, they need salt.

    By the first of May, we noticed Red-spotted Purples at the feeder. With their brilliantly blue wings and red spots, they look like Pipevine Swallowtails. They're not nectar feeders, so to lure one to a garden takes more than planting flowers.

    Several other insects came to feast too, including a click beetle which really did click and seemed to play dead when I picked him up. There have also been a few wasps, which are minor pollinators and major caterpillar eaters.

    I feel gratification that so many butterflies have taken to my feeder as quickly as they have. I also enjoy seeing butterflies that I never knew existed. Once the melons I grow start to put on fruit this year, I'll inevitably have defects that I can't sell or eat myself. I now have a place to put slices of these rejects so they can benefit native butterflies and moths.

    This is part of how my view farming is evolving. It started with just an attempt to grow my own food, organically and safely. But now, my farming venture is becoming a drive to create a place that's hospitable to everything: birds; bees; butterflies; insects of all kinds; and whatever possum, skunk or frog wants to take up residence with us.

    Some of the butterflies attracted to my new feeder will pollinate crops also, but there are some that do not. That's fine with me because not everything has to have some immediate value as a so-called beneficial organism for me to appreciate it. In view of the whole web of life, everything has its place and in some way contributes to a healthy ecosystem — and therefore a thriving farm.

    By boosting biodiversity in the garden and among my field crops, I've been rewarded by increased productivity; it's also given me more to enjoy as new creatures emerge from the margins and come within view.

    A Red-spotted Purple feeds on fruit set out on a butterfly feeder.

      
    Photo by Marshall Hinsley
    A Red-spotted Purple feeds on fruit set out on a butterfly feeder.
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    Restaurant News Roundup Time

    H-E-B supermarket opens in Melissa and more Dallas restaurant news

    Raven Jordan
    May 15, 2025 | 7:41 pm
    H-E-B Melissa
    H-E-B
    New H-E-B Melissa store

    It's May, a time of the year when CultureMap's twice-monthly restaurant news roundup gets a little sleepy, and this May is no exception. This roundup might have fewer items than usual, but they are still must-reads: openings, closings, and even a few delinquent spring menus just being introduced.

    Here's what's happening right now in Dallas restaurant news:

    H-E-B the supermarket chain has opened a location in Melissa at 1230 Central Expy., at the northeast corner of US-75 and Sam Rayburn Hwy 121. The store broke ground in December 2023, and at 136,000 square feet, it's a biggie, even by H-E-B's gargantuan standards. In addition to the staples that all H-E-B stores have — bakery making breads, cakes, and tortillas, big produce section, SushiYa sushi counter — Melissa has a few distinctive features including a two-level True Texas BBQ restaurant with drive-thru; a full-service H-E-B Pharmacy with drive-thru; and a fuel station with car wash. H-E-B Melissa joins seven other H-E-B stores and two Joe V’s Smart Shop locations that have opened in DFW.

    Piada Italian, an Italian street food chain, is now open at 9605 Coit Rd., #101 in Plano. This is the restaurant's second Plano location. They serve baked piada pockets, wraps, pasta bowls, and chopped salads. There are other Dallas locations in Lakewood, Frisco, McKinney, and Richardson.

    Banh Shop, the small Asian restaurant chain dedicated to the banh mi sandwich, has closed its "streetside" locations which include a location in Fort Worth at 3051 S. University Dr., and a location in Irving at 7601 N. MacArthur Blvd. #105. According to a spokesperson, there are five locations open, all in airports, with more airports to come.

    Keto Kitchen Creations, a meal prep store, is closing its Plano location on May 24. The shop was open for four years serving family-sized keto-friendly meals like stacked enchiladas, keto nuggets, cinnamon rolls, and lasagna, plus personal meal requests. Meals also catered to diets like gluten-free lifestyles. They'll continue accepting bulk meal prep orders, such as green beans or protein mac & cheese, until the last day of service.

    Panda Express, the quick-serve Asian chain, has brought back eggplant tofu at some DFW locations. The dish — featuring eggplant, tofu, and red bell peppers in a sweet and tangy brown sauce — has developed a cult following over the years, inspiring lots of copycat recipes as well as websites dedicated to finding every Panda Express location that offers it. It used to be a regular item, and was recently revived. There are 18 Panda Express locations in DFW, not all have it. Panda Express has dabbled previously in plant-based offerings, including its revered Orange Chicken, which it has more than once offered, with Beyond plant-based chicken.

    Cafe Dior by Dominique Crenn, the frou-frou restaurant at the Christian Dior boutique in Highland Park Village, has added afternoon tea. It comes with chicken salad sandwich, caviar & watercress choux, salmon gravlax crackers, hazelnut chocolate cookie, piña colada baba au rhum, and banana and sesame canelés, and is $75. But get this: The tea itself costs extra. So does champagne, which is $25 per glass. Reservations are available from 10 am-4:30 pm.

    Crown Block, the restaurant atop the Reunion Tower, has a new spring menu that includes oysters Rockefeller, burrata with rhubarb jam, scallop gratin, Westholme Wagyu strip loin, gnocchi pasta tossed in a lemon & basil pesto with English peas, asparagus, artichokes, & whipped ricotta, Lumina Australian lamb with Hatch chile Greek yogurt, cucumber sumac salad, and pretzel crusted onion rings, and spring roll sushi with avocado cream and fresh greens. Desserts include Baked Texas — a “Baked Alaska meets Strawberry Shortcake” filled with vanilla ice cream and strawberry sherbet, topped with toasted meringue — and Lizbeth’s basque cheesecake.

    Dive Coastal has a new spring menu with BBQ chicken salad, brisket Cuban sandwich, gazpacho, Egyptian spinach soup, tri-colored cauliflower, blackened pineapple shrimp skewers, jumbo crab cakes, Alaskan wild halibut, and wild mahi mahi. available throughout May.

    The Henry has new seasonal menu items including strawberry and watermelon salad, pressed yellowtail sushi, and wild caught bay scallops. These items are $20-$38.

    White Rhino has a nw menu for summer with strawberry pistachio matcha, the Strawberry Pistachio Latte, and the Pineapple Yuzu Matcha. They've also added a new line of energy drinks including The Avalanche, with almond, white chocolate, and vanilla; Matcha My Energy, with starfruit yellow flavor and a matcha float; and The O.J., a mix of orange juice, strawberry, and passionfruit. Summer drinks start at $5.50.

    Lazy Dog has a new frozen cocktail: the prickly pear sloshie. It's inspired by founder Chris Simms’ adventures in Wyoming, and blends Pantalones Organic Reposado Tequila, prickly pear purée, agave nectar sweet and sour, triple sec, and a salt rim. It's $15. Available for a limited time.

    Original Chop Shop is launching a new tikka masala chicken bowl with jasmine rice, grilled chicken, roasted veggies, kka masala sauce, green chutney, smoked almonds, and black currants. Available starting May 20.

    Wingstop has a new flavor on the menu: Mexican street spice. The Mexican street corn-inspired flavor is a dry rub featuring chili, paprika, chipotle, roasted garlic, lime, and parmesan cheese. The flavor can also be added to fried corn and fries.

    Golden Corral has three new sauces for chicken tenders during dinner including garlic buffalo, mango habanero, and honey mustard. Available at all Dallas locations through June 29.

    Golden Chick has a new sandwich on the menu: Pimento Crunchwich. The sandwich has fried chicken with pimento cheese spread, jalapeño crisps, and extra-thick pickles. A sandwich is $6, a combo with a side and drink is $9. Available through August 3.

    Eight Elite Light Beer, the beer brand from ex-Dallas Cowboys Troy Aikman, is launching a new slim can. It's still a 12-ounce can but it's taller and slimmer than a regular beer can. Eight is brewed with three ingredients — water, malt, hops — for a crisp, full-flavored beer with 90 calories and 2.6g of carbs, without the additives many mass market light beers contain.

    Shiner Bock has new summer releases: the Shiner Shandy Lemonade variety pack and Ruby Sunburst. The variety pack flavors include raspberry lemonade, mango lemonade, and lemonade, with 24 cans for $18. Ruby Sunburst is tangerine flavored and comes in a six-pack for $11.

    Texas Barbecue is a Facebook group founded by Desert Storm veteran and Rockdale native Derik Strelsky. He channeled his PTSD into a positive force to connect with others on BBQ trips and share reviews. The group spotlights barbecue joints, family recipes, and the talents of pitmasters across the state.

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