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    The Farmer Diaries

    Texas farmer finds a beautiful ally in pesticide crusade

    Marshall Hinsley
    Aug 30, 2015 | 6:00 am

    Two years ago, when I ceased my occasional use of insecticides, I saw that I never needed them in the first place. Assassin bugs moved in around my peppers plants and wiped out cucumber beetles. Ladybugs and praying mantises continued to scour plants for aphids. Wasps pried caterpillars off my greens, and spiders took out anything that crawled or flew.

    This year, I've seen the arrival of dragonflies among my tomatoes and peppers, zipping around the plants and darting back and forth, landing on the highest wire of my tomato trellis while they recharge. Any time I inspect these crops, I find dozens of dragonflies patrolling like tiny helicopters, catching and devouring every insect they can overpower.

    These and countless other insects came to the rescue once I stopped applying deadly sprays and powders to my plants. How they were right there, ready and waiting to take on pest control the moment I needed them, was a mystery until I started noticing insects were also in the wildflowers growing around the boundaries of my crops. The Indian blanket, milkweed, sunflowers and silver leaf nightshades that grow abundantly in my fields are beautiful, and bees and butterflies love them.

    To say that they protect my crops was just anecdotal, I thought. But I got confirmation recently after discovering a 2014 study done by the University of California, titled "Hedgerows enhance beneficial insects on adjacent tomato fields in an intensive agricultural landscape."

    Researchers compared tomato fields with native wildflowers along their boundaries to fields that were conventionally managed. They counted the bugs they found in both types of fields and found that where there were wildflowers, there were more of all the insects that eat the plant-eaters.

    "We found that tomato farms with hedgerows had lower levels of pests than farms without hedgerows, and were more often below the IPM threshold that would trigger insecticide use," says Claire Kremen of the department of environmental science, policy and management at U.C. Berkley. "Farmers with hedgerows could use less pesticides, generating a cost savings."

    Both perennial wildflowers and native grasses were planted as hedgerows. The wildflowers feed pollinators too, but they also attract double-duty wasps that are both pollinators and bug eaters. The native grasses provide a place for the good bugs to wait out the winter, which is essential for making sure that they are ready to start their plant protecting work all over again next spring.

    Researcher Rachel Long, farm advisor for field crops and pest management with the cooperative extension of Yolo County, says their findings apply to Texas growers as well.

    "This should be true everywhere where there's large-scale farming and few floral resources for beneficial insects, especially parasitoid wasps that depend on nectar as adults," she says. "These are some of our most important natural enemies of pests due to their specificity."

    The data from the research shows that wildflower boundaries around crops can help clear out about half the number of pests that are found in conventional fields.

    The findings show just how much can be gained by growing our food in ways that nurture the native plants and animals in the ecosystems we convert to cropland. Flowers, not pesticides, turn out to be a more sustainable means of protecting the plants we farm for food.

    A sunflower beckons a carpenter bee to a crop of Israeli melons.

    Photo by Marshall Hinsley
    A sunflower beckons a carpenter bee to a crop of Israeli melons.
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    Tex-Mex News

    Dallas Tex-Mex institution Desperados brings the puffy tacos to Plano

    Teresa Gubbins
    Apr 10, 2026 | 4:32 pm
    Desperados puffy taco
    Desperados
    Puffy tacos at Desperados

    A Dallas Tex-Mex institution has expanded to Plano: Desperados Mexican Restaurant, a family-run Mexican and Tex-Mex favorite, has opened a location in West Plano, at 5960 W. Parker Rd. #210 in a former On the Border, just east of the Dallas North Tollway.

    Desperados is a legend dating back to 1976, with a dedicated following for its authentic Mexican and Tex-Mex favorites, and lots of margaritas, all served at a wallet-friendly price.

    The restaurant was famously founded by Jorge Levy, who was working at another Mexican restaurant when he was approached by two customers who lured him away to start his own place. Jorge secured recipes from his mother to create the restaurant's menu of authentic Mexican and Tex-Mex dishes, and they opened their historic location at 4818 Greenville Ave. in 1976.

    They followed that with a second location they opened in Garland at 3443 W. Campbell Rd. in 1996. Jorge's two sons Jake and Michael Levy joined him, beginning to work at the restaurant from a young age. Jorge helped found the annual Dallas Margarita festival in downtown Dallas, and the restaurant operated a booth at the State Fair of Texas for many years, where they won the Big Tex fried food competition with their Deep Fried Latte.

    In 2025, the Levy family retired, handing over the reins to Iron Table Hospitality, a Dallas company that also owns Firo Pizza, Craft Pies Pizza, and Fire Bowl Cafe. But Desperados is such a well-oiled machine, with many longtime employees, that little has changed, says spokesperson Shaena Rowland.

    Desperados Mural at Desperados.Photo courtesy of Desperados

    The Levys also lent a hand with the expansion, she says.

    "They always wanted to expand to the north and helped scout the location," she says. "Desperados has maintained a wonderful group of regulars and many of the original customers from Greenville Avenue now live in Plano."

    "Jorge, the founder who came up with these recipes, has also been back in our kitchen showing the cooks how to do it," she says

    Specialties include their chile relleno; fajitas in chicken, beef, or shrimp; brisket and seafood tacos; upscale dishes such as steak Argentina, a tenderloin with chimichuri sauce; and what many swear is the best flan in town. To keep things fresh, they regularly rotate in new dishes with recent additions such as a quinoa bowl and stuffed avocado salad.

    But they're best known for their Desperados tacos, their version of the cult puffy tacos from San Antonio in which the taco shell gets fried until it puffs into a crisp, airy, and chewy experience. Desperados' rendition has two crispy flour tortilla tacos, jack cheese, choice of beef or chicken fajita meat, pico de gallo, and avocado. It's their most-ordered entree since opening day.

    A close cousin are their flautas, rolled in flour tortillas, filled with brisket or chicken, and deep-fried until also-puffy, served with guacamole, refried beans, and sour cream ranchero sauce. Most dishes average $15.

    Margaritas are a key part of their appeal, with a big lineup of flavors such as frozen original and mango; the Texas Tornado, which brings to mind Mi Cocina's mambo taxi; as well as an irresistibly creamy new avocado margarita that was a major hit on opening day in Plano. And their "Margarita Wednesdays," featuring margaritas for $4, are a Desperados tradition.

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