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    The Farmer Diaries

    Texas farmer gets the itch out by tackling stealthy grass-dwelling pest

    Marshall Hinsley
    Jun 28, 2015 | 6:00 am

    Walking the long, weedy path to tend my field crops each day, I wind up with bites all over. I never see the bites happen, but the dime-sized welts that rise on my skin hours later are a sure giveaway: I've passed through a cluster of chiggers.

    Their population exploded this year because the heavy rains this spring created conditions that make them thrive. Wherever the soil is moist and the air near the ground is humid, that's where they'll be.

    Chiggers hang out in the grass and wait for something to latch onto. Once we brush by, they grab ahold and crawl around, sometimes for hours, in search of just the right patch of skin, soft enough to bite into.

    They inject an enzyme that breaks down skin tissue and can feed on partially digested spots of skin for several days. The itchiness can continue for even longer. We never feel the chigger directly; it's the turning of our skin into a liquid that itches so fiercely that we can't help but scratch.

    For plants, sulfur is one of the essential macronutrients, so treating for chiggers with elemental sulfur improves the fertility of the soil.

    They're harmless and, unlike their relatives the ticks, they transmit no diseases. But the severe itchiness they cause is a misery I can do without.

    Now that the soil has dried out, I can begin to take steps to mitigate the chigger outbreak. I use powdered sulfur, a cheap, simple solution I learned from my father, which has an added benefit: It improves the fertility of the soil without harming wildlife.

    To treat a yard or field, you need a bag of powdered sulfur and a burlap sack. Sulfur is sold at garden centers for about $2 per pound. For an acre, I use about 15 pounds. I find burlap sacks at feed stores or coffee roasters. An old pillowcase with small holes punched into it could also be used, or an old towel.

    After mowing the area to be treated, I pour the powdered sulfur into the burlap sack and drag it over the mowed grass. As the bag bumps around, the powdered sulfur shakes through its gauzy fabric, dusting the ground.

    I drag the sack back and forth until I cover the whole area. My intention is not to turn the land yellow under a layer of sulfur. It takes a very small amount to do the trick. When I'm done, the blades of grass will have a light, invisible powdering of sulfur on them, and chiggers will no longer be a problem until the next rain.

    Sulfur works on chiggers by disrupting their metabolism, so it's an effective miticide. To mammals and birds, sulfur is nontoxic. For plants, sulfur is one of the essential macronutrients, along with nitrogen, potassium and phosphorous, so treating for chiggers with elemental sulfur improves the fertility of the soil.

    Sulfur is low in toxicity, but I try not to overdo it. It can harm bees, and possibly other pollinators and beneficial insects too. I apply it only to areas I want to be able to inhabit: the path to my field crops and the areas immediately around my house and driveway.

    I also treat the perimeter of my raised bed garden. Within the garden, all the paths are weeded and mulched, so chiggers have no habitat.

    If a spot is full of flowers, I do not mow it and do not apply sulfur. The bees and butterflies come first; I leave wildflowers untouched for them.

    Powdered sulfur and a burlap bag are all that are needed for running chiggers away.

    Photo by Marshall Hinsley
    Powdered sulfur and a burlap bag are all that are needed for running chiggers away.
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    news/restaurants-bars

    Benedict News

    West End Dallas breakfast favorite Ellen's makes sudden comeback

    Teresa Gubbins
    May 20, 2026 | 3:12 pm
    Ellen's Southern Kitchen
    Ellen's
    Ellen's Southern Kitchen will return

    A beloved breakfast spot in downtown Dallas is making a surprise comeback: Ellen's Southern Kitchen, the all-day restaurant concept founded in Dallas in 2012, is reopening its original location in downtown's West End.

    According to founder Joe Groves, the restaurant, located at 1790 N. Record St., will open in June, following a "temporary" closure that lasted nearly two years.

    The restaurant will reopen with the same hours, menu, and down-to-earth personality, serving breakfast, brunch, and Southern comfort food such as chicken-fried steak, fried catfish, meatloaf, shrimp & grits, and macaroni & cheese.

    "We're still going to be the same — but better," Groves says. "We've kept the same management team, and we're thrilled that some of our waiters and bartenders and familiar faces are coming back. We're not taking anything for granted."

    Groves is a voluble sort who disappeared from public view, due to landlord lawsuits that have since been resolved.

    "There were two years of silence, we didn't know if we were going to be able to reopen or not," he says.

    Named in honor of Groves' mother, Ellen's made its debut in 2012 with a special focus on breakfast — pre-dating the explosion of breakfast-and-brunch concepts that have opened across DFW in recent years.

    Opening at time when the West End was on the upswing, Ellen's drew tourists, conventioneers, and downtown residents, with its menu of steak & eggs, migas, huevos rancheros, and Ellen's omelet with spinach, bacon, strawberries, mushrooms, and bleu cheese, served with toast and hash browns.

    Signature dishes include pancake pot pie, a layered creation with pancakes, maple cream sausage gravy, bacon, sausage, hash browns, scrambled eggs, and cheddar cheese; and benedicts in eight options including Cajun shrimp benedict and crab cake benedict.

    They were open for lunch and dinner hours as well, with a full bar. Groves' mischievous charm earned a following of its own, with stunts like his fearless 2018 run-in with the NRA in which he advocated for gun regulations during the organization's convention.

    Bolstered by their success in the West End, Groves and his partners Andrew Chooljian and Russell Mertz went into what Groves calls "aggressive expansion mode," opening locations in Casa Linda and Allen, with plans for more. Casa Linda remains open; Allen closed in 2023. (They also opened Jack Ruby's, a restaurant-bar in the West End, which is thriving.)

    But their momentum was derailed when one of their main financiers hit a wall. They closed the West End location temporarily, but the New York-based landlord at the time locked them out, spurring a domino effect with their other landlords, as well.

    The building at 1701 N. Market St. where Ellen's resides has since been acquired by Five Smooth Stones, the development company owned by Owen Hannay, a longtime proponent of the neighborhood. He's working with Groves and company to get it back open.

    "I've known Joe for a long time, and feel like Ellen's has always been such a great draw for the West End," Hannay says. "We're delighted that it's reopening and that we're able to get it going so quickly."

    Once Groves and his staff were able to get back inside the beloved location, they found a time capsule — a romantic concept but one that also called for updates to the furniture, AC, and kitchen gear.

    "After a couple years away, those holes in the upholstery became more obvious, and some of the kitchen equipment needed to be replaced," he says.

    Ellen's reopening will restore breakfast and brunch to the West End, and Groves says they also hope it will bring them back to where they started.

    "We have a big hole to dig out of — we want every vendor and individual we still owe to be fully paid," he says. "Reopening finally gives us hope for that."

    "Ellen is my mom, this is our home location, and I've always felt a personal connection to the West End," he says. "I want the legacy of Ellen's to continue."

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