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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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news/restaurants-bars

Spring Arrival

West Dallas gets new Spanish-Peruvian restaurant with big-name chef

Luciana Gomez
Sep 18, 2026 | 4:27 pm
Ulloa's
Photo courtesy of Ulloa's
Paella will be on the menu.

A new restaurant with a high-profile culinary director will bring Spanish and Peruvian flavors to West Dallas: Called Ulloa’s, it is coming to 727 Fort Worth Ave., with a projected opening in March 2027.

The concept is from philanthropists Susan and Woodrow Gandy, who were previously investors in the historic Belmont Hotel just around the corner. They've teamed up with Dallas celebrity chef Kent Rathbun as culinary director, along with Christopher Tunnell as general manager to lead the front of the house.

Rathbun is a name Dallas diners know well, with a resume that includes The Mansion on Turtle Creek, the Landmark Restaurant at the historic Melrose Hotel, Seventeen Seventeen at the Dallas Museum of Art, Abacus, Jasper's, Rathbun’s Blue Plate Kitchen, and more. He's won numerous awards and made multiple appearances on Food Network. He was most recently behind the launch of On The Rocks, an Italian bistro in Burleson.

Kent Rathbun Chef Kent Rathbun will be the culinary director of Ulloa's. Photo courtesy of Kent Rathbun

Tunnell’s background spans both culinary direction and front-of-house operations. He worked at Los Angeles hot spots Ketchup, Geisha House, and Les Deux, as well as the Mandalay Bay and The Mirage in Las Vegas, before moving to Dallas to open The Mexican, the upscale restaurant in the Design District.

“I am truly excited to partner with Chef Kent Rathbun, whose reputation is amazing — not only in the DFW Metroplex, but in the culinary world,” Tunnell says. “He has been with this project since the beginning, helping develop it; this will be a very chef-driven, culinary-forward restaurant.”

The team's vision for Ulloa’s is both culinary and urban, with hopes of anchoring the corridor and attracting other businesses to Fort Worth Avenue — a stretch connecting downtown Dallas with Oak Cliff that remains somewhat underdeveloped despite its panoramic skyline views.

The restaurant is named for Spanish explorer, astronomer, and scientist Antonio de Ulloa, who spent extensive time in the Mexican peninsula before becoming Louisiana’s first governor. During his travels, Ulloa documented a fogbow — a circular rainbow formed when sunlight meets mist that causes silhouettes standing between the sun and fog to appear ringed in light, a phenomenon known today as “Ulloa’s Rings.”

That vibrant phenomenon inspired both the restaurant's identity and logo. The concept promises "bold, worldly flavors in a welcoming neighborhood setting inspired by exploration and discovery,” the owners say.

Ulloa's Rendering of Ulloa's.Rendering courtesy of Ulloa's

While the menu remains in development, Tunnell describes the culinary direction as “Spanish soul with a Peruvian heart.” The kitchen will merge the coastal flavors of both traditions — ranging from paellas and ceviches to crafted cocktails and signature adaptations by Rathbun.

The 200-seat, two-story space will feature a downstairs dining room, a large bar, and an outdoor patio. Upstairs, plans call for a secondary bar, a private dining room, a patio, and an expansive balcony patio, offering views of the city's skyline and of the Margaret Hunt Hill and Margaret McDermott bridges.

While the upstairs space will be available for private events, the owners intend for it to operate primarily as an organic extension of the main restaurant. The buildout will include a guest elevator along with ample parking, including both self-parking and valet options.

The team says the restaurant will have have an aesthetic that's “warm, theatrical, generous, elegant but alive, with the energy of a great Spanish tapas bar and the soul of Peruvian hospitality.”

Ulloa’s plans to launch with dinner service first, followed by lunch and weekend brunch.

restaurants bars peruvian flavors west dallas oak cliff kent rathbun
news/restaurants-bars
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