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The Farmer Diaries

North Texas farmer pleads the case for native bees

Marshall Hinsley
Jun 9, 2013 | 6:00 am

Honestly, I grow slightly perturbed whenever anyone goes on and on about honeybees. They have been in the news a lot lately. Maybe you've seen the alarmed reports about the honeybee's declining population, colony collapse disorder and the mysteries surrounding their demise.

But, for me, the honeybee is just part of the story, a mere scratching of the surface of the world of pollinators.

My experience with honeybees goes back to when I started a hive at age 13. I learned everything I needed to get started from the book, First Lessons in Beekeeping, copyright 1917 by C.P. Dadant, checked out from Sims Library in Waxahachie.

As a farmer, I consider how I can make sure our native bees stick around and pollinate our crops, especially if our imported honeybees do eventually die out.

My aunt Doris Jean was with my mother and me when we returned the book on its due date. She was so impressed with my enthusiasm about bees, she gave me $50 toward whatever I needed to become a beekeeper.

So I bought a hive, and the bees thrived. But after the first year, I could not bring myself to take the honey my bees had worked so hard to store. Drunk with honey, they flourished so much that, before I could divide the expanding hive into smaller hives, they split for better digs elsewhere. I ultimately failed because they had so thoroughly succeeded. By that time, almost two years had passed; two years of work had flown away.

But the experience was not a total loss. I learned a lot. Most important among my lessons was that honeybees, despite all the feelings we have for them being "natural," are not natural to North America. They are imports from Europe, brought by the early colonists. To continue to make it in this new land, honeybees need occasional help in the form of antibiotics. To me, this was not a sustainable practice.

Solitary bees
Years later, I became acquainted with North America's humble native bees. Known as solitary bees because they don't form hives, our native bees are far more abundant pollinators than the imported European honeybee, and they do just fine without our pharmaceuticals.

As a purist, I've become intrigued by solitary bees. And as a farmer, I consider how I can make sure our native bees stick around and pollinate our crops, especially if our imported bees do eventually die out.

Étienne Normandin, an entomologist whose blog is devoted to all things insect, has spent a great portion of his career researching native bees.

"People know about the honeybee, they know about the bumblebee, and that's pretty much it," Normandin says. "But hundreds of types of native bees are pollinating the majority of the plants in nature."

Entomologist Étienne Normandin says not all flowers and crops do well by the honeybee. "Hundreds of types of native bees are pollinating the majority of the plants in nature," he says.

Normandin says that, if the imported honeybee should disappear, we could still rely on our native bees for pollination. However, he warns that, "If the native bees should disappear, the whole ecosystem would collapse."

Furthermore, not all flowers and crops do well by the honeybee. "For example, with the apple tree, the best pollination occurs with a combination of honeybees and native bees," he says. "But some are specifically suited for native bees, such as cranberries, blueberries and strawberries."

Some crops even have specialized bees. "You have very specialized bees such as the squash bee, and they're very good at what they do: They pollinate squash," Normandin says.

"Honeybees are not good pollinators of squash or pumpkin flowers. Honeybees are attracted to the color and can visit the flower. But the squash bees are the best pollinators for these crops."

According to Normandin, many farmers and gardeners wrongly believe that honeybees are the ultimate aid in crop pollination, with little consideration for our native bees. That includes mowing or tilling the grassland around orchards and fields, which eradicates their habitat.

"Seventy percent of native bee species are ground-nesting bees," he says. "When we turn the soil around, we destroy their nests. Native bees are vulnerable to fragmentation of their habitat from mowing, construction or any activity that disturbs the soil and reduces the resources available to them."

One of the main threats to native bees is the new class of insecticides known as neonicotinoids, neonics for short, which infuse every cell of the plants to which they're applied and can compromise the bee's immune system. Native bees have evolved over millions of years to deal with the parasites and viruses that can infect them. When these insecticides contaminate the bees, though, they die from otherwise mild illnesses.

One other notable difference with native bees: They're less aggressive and therefore less likely to sting.

A native bee how-to
Normandin offers tips on how to increase native bees around the farm or garden and ensure that our crops have adequate pollination:

  • Don’t use insecticides — ever! We can't expect to spray insecticides and kill only the bad bugs. All are affected one way or another.
  • Let some land go wild. Mowing disturbs native bee habitat and reduces their nectar source.
  • Don't till the soil beyond what's needed for crop plants.
  • Plant a large diversity of flowering, native plants and make sure something is in bloom at all times. The smaller the flower, the better, because many native bees are small and need tiny flowers.

Following his recommendation, I made a home for cavity-nesting native bees that usually lay their eggs in holes left by wood-boring insects in dead trees. I drilled 5/16-inch holes in a log, as deep as the drill bit but not deep enough to go through to the other side of the log.

I spaced the holes at least an inch apart and filled up the log with as many holes as I could fit. My intent was to re-create a sort of dead tree limb full of bore holes. I attached it to a tree limb about six feet up from the ground.

Normandin assured me that native bees will eventually fill the holes with chambers of offspring and plug the holes with a cap by fall. A new generation of bees will emerge the following spring, and they'll fill even more holes. During the time they fill the holes with bee brood, native bees visit flower after flower to gather nectar, thereby pollinating flowers far and wide.

I felt like Normandin understood my misgivings about how much attention the honeybees get — hailed as the end-all, be-all of pollinators. Because their hives are mobile, honeybees can be trucked into orchards and farms when crops need pollination, then trucked out after they've done their job. Farmers pause their insecticidal practices just long enough to let the honeybees in and out. Native bees in the area don't stand a chance.

I see our use of honeybees as a cog in the wheel of industrialized agriculture; its demise is a symptom of our food system's unsustainability. That's the real story about colony collapse disorder. It's not just the honeybee that deserves our attention. It's the whole ecosystem.

Native North American solitary bees resemble their European cousins, the honeybees, but are often hairier.

Photo by Étienne Normandin
Native North American solitary bees resemble their European cousins, the honeybees, but are often hairier.
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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
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