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    The Farmer Diaries

    Texas farmer uses drip irrigation to beat climate change

    Marshall Hinsley
    May 11, 2014 | 6:00 am

    When I decided last summer to become a specialty melon grower, I embarked on an ambition that faces a huge challenge in Texas: Melons need tons of water to grow, and the state has been suffering a drought. For the last three years, lake levels have dropped and water restrictions have spread.

    But I feel undaunted, because 10 years ago my father introduced me to drip irrigation, a method for watering crops that has proved effective in regions of the world much more arid than ours. Drip irrigation is versatile. The components can be customized for hundreds of acres of crops or just a backyard patio of potted plants.

    The first building block is polyethylene tubing. It's the primary channel for transporting water from an outdoor water spigot to a plant. The tubing is a half inch in diameter, and it comes in rolls 25 feet long and up. Compared to a more expensive garden hose, it's cheap: A 100-foot roll costs as little as $10.

    Drip irrigation is versatile. The components can be customized for hundreds of acres of crops or just a backyard patio of potted plants.

    To this tubing, you can add other components such as emitters that drip drops of water at a set rate, mist sprayers, and soaker hoses that dribble water out along the whole length of the hose.

    Large-scale system
    For my crop of Israeli melons, my father and I built an elaborate system with lots of flexibility. To give some perspective on the size: I planted about 100 basins, not mounds, with four or five seeds in each basin. Each basin is about the size of a small sink.

    I formed them six feet apart from each other in long rows. Each row of 20 basins spans about 120 feet in the field. Each row is spaced 10 feet apart – wide enough for our tractor to pass through until the vines sprawl out and fill in the space.

    We unrolled tubing down the length of each row and placed it over the middle of the basins. Using a hole punch tool, we punched two holes a few inches apart in the tubing, near the center of each basin. Into each hole, we inserted a connector that allowed us to attach a smaller quarter-inch polyethylene tubing, about six inches long. We capped each smaller tube with an adjustable drip emitter.

    Now each basin is watered by two emitters that can be directed anywhere within the basin that the seeds sprout.

    After placing the emitters along the main tubing, we capped off one end by crimping it with a hose clamp. On the other end, closest to our water tanks, we added a fitting that allows us to connect the tubing to a regular garden hose. Now we can pump water from our 15,000-gallon rain water reserves to the drip irrigation lines out in the melon field.

    Each adjustable drip emitter is set to release about five gallons of water per hour, so we only need to turn on the pump at the water tanks for a few minutes each day. Compare that to watering the sprouts manually, which used to take over an hour and a half. The system not only saves water, it saves time.

    Smaller scale
    I use simpler setups for other crops planted in smaller areas. For two rows of okra and two rows of corn, I use a quarter-inch soaker hose to dribble water out along the whole row, next to the base of each plant.

    For tomatoes, I place half-inch tubing along the row and punch drip emitters directly into it. Tomatoes are more established with a larger root zone when they're transplanted. Anywhere that water drips near their base is sufficient, so they don't need the elaborate tubing used for the melons.

    Climate change
    Back in the early '80s, when I was a junior high student growing a few dozen hills of cantaloupes each summer, I could water the seeds for as long as it took to sprout them and help them establish roots, and natural rainfall would take over from there. A perfectly timed thunderstorm always seemed to roll in a couple of times in June; at least one shower would take care of July.

    Soon after the last rainfall, the melons were ready for harvest. If I needed to water the vines by hand, it was only occasional.

    Now, 30 years later, rainfall is scant. Several summers have come and gone in the last few years with no significant rainfall at all. Having lived in the same house for four decades and having always had an interest in the weather, I can say that I have observed a change in the climate. Climate change is real.

    Because summers are now hotter and drier, irrigating crops is no longer optional. Fortunately, drip irrigation is an effective, low-cost method for keeping farming a viable career in our parched state.

    Water drips from an adjustable drip emitter keeping a potted petunia hydrated.

    Photo by Marshall Hinsley
    Water drips from an adjustable drip emitter keeping a potted petunia hydrated.
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    Dumpling News

    Asian soup dumpling chain Ugly Dumpling to open location in Allen

    Teresa Gubbins
    Feb 12, 2026 | 3:46 pm
    Ugly Dumplilng
    Ugly Dumpling
    Colorful dumplings from Ugly Dumpling

    A new dumpling concept is coming to Dallas-Fort Worth: Called Ugly Dumpling, it's a chain specializing in Chinese soup dumplings, and it's opening its first DFW location in Allen, at 213 N. Central Expy., near the intersection of McDermott Road, where it will debut in early fall.

    Ugly Dumpling is from Vertex Hospitality Group, a national restaurant franchise organization whose portfolio includes two other Asian chains, KPOT Hot Pot & Korean BBQ (which has a location in Arlington and another coming to Fort Worth), and Kinya Ramen.

    Buoyed by the success of those two brands, Vertex launched Ugly Dumpling in 2023, opening the first location in Edison, New Jersey. They now list 26 locations on their website, in Virginia, New Jersey, Maryland, Delaware, Connecticut, New York, Massachusetts, and Texas, although 14 are "coming soon," including one in Austin that's been in the works since 2024.

    Soup dumplings — official name, xiao long bao — are a dish of Shanghai origin that are popular due to their unique combination of a delicate dough wrapper enclosing a tender filling and savory broth, which releases when you take a bite — making for an indelible comfort food experience.

    Ugly Dumpling's menu includes six varieties of dumplings, accompanied by a savory soup broth, as follows:

    • chicken
    • pork
    • pork & crab
    • pork & truffle
    • pork, shrimp, & spinach
    • Szechuan pork

    Porky! They can be ordered in a dumpling sampler, one of each variety, for about $14. No vegetarian options, although they do have a couple of vegan dishes such as vegan wonton soup.

    There are also Chinese classics like spring rolls, cream cheese wontons, hot & sour soup, salt & pepper popcorn chicken, garlic green beans, orange chicken, beef & broccoli, Mongolian beef, Kung pao chicken, and fried rice; plus tempting Asian favorites like edamame and bao buns, and even chicken wings.

    They also serve boba tea and other beverages.

    Bringing the concept to DFW is Grace Zhao, who previously owned Zhao Star Chinese Bistro in Frisco, which she sold. She's all in on Ugly Dumpling — "we're hoping to open more than one location, but Allen comes first," she says.

    A statement from marketing head Margaret Farrell says that "when we created Ugly Dumpling, we wanted to tap into the historical Shanghai street food movement but do so in a way that caters to the modern palette. [Surely she means 'palate'?] Our menu respects Shanghai's centuries-old cooking techniques while cultivating an exciting experience for today's restaurant goer."

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