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    The Farmer Diaries

    Texas farmer deploys 5 strategies to control mosquitoes after heavy rains

    Marshall Hinsley
    May 31, 2015 | 6:00 am

    The downpour of rain, almost daily for the last two months, has submerged much of the land I farm south of Dallas. Anywhere there's the slightest depression in the ground, water has pooled up and shows no signs of draining anytime soon.

    In addition to countless small puddles, there's a long moat that runs along the north side of my house. In the middle of my yard is a mini pond, shaped like the swimming pool that was once there.

    Almost overnight, these sudden shallow ponds have become wildlife habitat for hundreds of toads who sing all night and for mosquitoes — who make being outdoors in the evening intolerable.

    Mitigating the annoyance of mosquitoes begins with understanding that there is nothing about them that calls for eradication.

    My approach to mitigating the annoyance of mosquitoes begins with understanding that there is nothing about them that calls for eradication. In fact, they're a vital part of the ecosystem. They're food for a wide variety of creatures I enjoy living with, including toads and many species of birds, even hummingbirds.

    Synthetic insecticides are useless and create more problems than the mosquitoes. Contrary to the sales pitches made by insecticide salesmen to city managers and health department directors, there's no way to control the mosquito population with routine sprayings, as many cities practice.

    Mosquito larva live underwater in stagnant pools where they pupate and eventually emerge as adults. This emergence happens daily as each new brood reaches maturity; using a fine mist of pyrethroids here and there to kill off a small fraction of the adult females on a certain Wednesday night does nothing to control the ones that will emerge on Thursday afternoon.

    Furthermore, for every adult mosquito killed by poison, it's estimated that 150 to 200 non-target insects are killed. These non-targets are harmless or even beneficial insects, such as ladybugs, lacewings, butterflies and bees. Caught in the crossfire are mosquito-eaters such as dragonflies, which are much more reliable agents of control than spotty sprayings.

    My approach to mosquito abatement is to avoid disrupting the natural controls already in place and assist them where they can't be. In short, I try to understand what makes mosquitoes thrive or able to prey upon me, and then do the opposite.

    Mosquito life cycle
    All mosquitos begin as eggs, laid in water. They need calm water; almost any amount will do. A stagnant area of a creek, a 5-gallon bucket left out in the rain, even a saucer of excess water under a potted plant is enough.

    Once they hatch, the larva swim in the water like little rice-sized hairy spines, wiggling their tails to move around as they feed on microorganisms and organic matter. They breathe by coming to the surface and taking a breath, just like a scuba diver.

    After a few days, or a couple of weeks depending on the species and water temperature, the mosquito larva pupates. It then emerges from the water. As adults, mosquitoes drink nectar from flowers and are therefore pollinators. But females need blood to produce viable eggs, which is what makes them a bother to us.

    Knowing that mosquitoes need water and a way to find us gives us all we need to know to put in place ways to enjoy the outdoors at night without becoming their prey.

    Draining
    The most effective way to keep mosquito numbers in check is to eliminate their nursery. After a rain, I pour out water from every place it has accumulated. Buckets, metal chairs, trash can lids, plant pots that have stopped up — no amount of water is too small. It should all be turned over and poured out.

    This means of mosquito eradication is the most effective. If everyone in a city simply searched out and poured out every accumulation of rainwater after a shower, most of the mosquito problems would be solved.

    To care for birds, I keep a bird bath and a small water feature full of water throughout the year. I change out the water in the bird bath about every two days and clean it with a wire brush monthly. This keeps mosquito larva out. As for the water feature, a small pond pump that circulates the water over an outcropping of rocks aerates the water, making it unsuitable for mosquito larva.

    By eliminating as much of the mosquito breeding ground as I can find, I estimate that I reduce the mosquito population by about half.

    Predators
    There are plenty of flooded areas near my house, in my garden and in the field that I simply can't drain. Earlier this year, I spotted mosquito larva in all of them. Being anywhere close to the pools was to become covered in mosquitoes, so I plotted my course of action.

    I imagined pouring orange oil into the water so that it would float to the top, create a barrier for oxygen and suffocate the baby mosquitoes. I thought of tossing mosquito "dunks" in the water.

    But frequent storms prevented me from doing that. When I scouted out the floodwaters in late May to assess my mosquito plague, I found no larva, not a single wiggler. What I did find were tadpoles, water striders, dragonflies and adult toads everywhere.

    In these more natural bodies of water, as stagnant and suitable for mosquitoes as they were, doing nothing was just as effective. Doing nothing allowed the mosquito predators to come in, breed, eat and decimate the larva.

    This makes me think that the mosquito numbers I saw a month ago were not so much an outbreak as they were a sort of setting of the table for the dinner guests who were on their way. This also makes me wonder how much of a city's mosquito problem comes from killing off the frogs, toads and mosquito-eating insects through aerial sprayings of insecticides.

    Screens
    The 17,000-gallon water storage tanks my father installed to collect rainwater are open to the air at all times. The tubing that pipes water from a farm building's gutters to the top of the tanks prevent the lids from fitting.

    These tanks would be outright mosquito incubators if not for the aluminum window screen he fashioned to fit over the opening to each tank. The fine, flexible mesh fits under the pipes but covers the openings of the tanks, keeping mosquitoes from getting in or out.

    Fiberglass window screen also works. It's easy to cut and shape around the top of a rain barrel. I've also used it to seal off a greenhouse and a shed that's home for my cats. Excluding mosquitoes from their desired habitat, and from having access to us and our cats as their host, works better than treatments of any kind.

    Dunks
    Even with standing water overturned, predators engaged and rain barrels screened, there are areas of water that can be reached by mosquitoes but not toads and tadpoles.

    One such place is the stock tank that catches the overflow of our rainwater storage tanks. It's a large, 1,500-gallon plastic container that looks like an above-ground swimming pool. It's open to the air and too large to screen in. It's full of leaves and perfect for mosquito larva.

    I keep this tank stocked with a biological control known as mosquito dunks. Resembling gray mini bagels, dunks are made of organic matter and infused with spores of bacillus thuringiensis, or Bt for short.

    Bt is a bacteria that exists everywhere on the planet and produces proteins that are toxic to certain insects. Bt comes in many sub species, such as Bt Israelenses, which is toxic almost specifically to mosquitoes. The larva feed on the dunks, and, days later, they die.

    Dragonflies and other non-target insects seem immune. And Bt is nontoxic to frogs, birds and humans. It's in our gut right now as it lives abundantly on the underneath side of plant leaves.

    For abating mosquito numbers where nature can't reach, or even in stagnant areas of creeks, Bt is an eco-friendly mosquito killer that won't disrupt populations of mosquito predators. Dunks are available at gardening stores, and some cities give them away to residents.

    Because a handful of studies have found that Bt hurts some beneficial non-target insects, I use it sparingly, only where natural predators or screening won't work out.

    Repellents
    Even after draining standing water, letting toads have their lunch, screening in tanks and throwing Bt into hard-to-reach water, there are mosquitoes that survive. Just a half dozen can make working or enjoying leisure time outdoors impossible in the evenings. For these persistent pests, I use organic insect repellents.

    Sprays with the botanical extracts geraniol or cedar oil seem to do the trick, though I'd not oppose ones with DEET if I needed them. Sprayed into skin and clothing, and touched up every hour or so afterward, products containing these extracts are effective in keeping mosquitoes away.

    Used in diffusers, geraniol has proved to be the most effective of all the botanical repellents, with one study finding a 75 percent reduction in adult females in treated areas outdoors, and a 97 percent reduction indoors.

    A toad waits for insects on a porch on Marshall Hinsley's farm.

    Photo by Marshall Hinsley
    A toad waits for insects on a porch on Marshall Hinsley's farm.
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    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 rose-and-cream marble floors from the 1920s and brick walls with signage from prior businesses in the space, 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 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 price is $20 at lunch, $30 at dinner on weeknighs, and $35 all weekend long. (The lobster and crab are available at dinner and weekends only, not at lunch.)

    Jashan
    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, they 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 — 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 with a slightly chewier, more bready texture than the fluffy texture of a Krispy Kreme, and not as sweet as traditional American doughnuts. Many 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 this 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 also because the Yearby's in Pilot Point made Texas Monthly's 50 Best BBQ list for 2025.

    openings
    news/restaurants-bars

    most read posts

    Ambitious Indian restaurant Jashan opens at Plano's Legacy North

    Rodeo Dallas bar takes party to Uptown Dallas at new location

    Colorful Mexican chain bringing tacos to McKinney leads week's top stories

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