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    The Farmer Diaries

    Texas farmer defends maligned, misunderstood hornworm

    Marshall Hinsley
    Sep 14, 2014 | 6:00 am

    If it's your first time to grow tomatoes, you'll eventually walk out among your plants and find one or two of them stripped of their leaves. What may have been a robust tomato plant full of promise the day before will suddenly have become a skeleton of branches with a few green fruits remaining, and some of those may be partially eaten too.

    Demoralized, you can't help but seek an answer for this instant misfortune. You'll look among the bare branches, trying to grasp what has happened until your eyes are drawn to the last cluster of leaves still left on the plant. You reach out to touch the branch, which has an usually thick portion of stalk and — good golly, Miss Molly — the branch arches back and reaches out toward your hand, revealing itself to be the largest and most animated worm you've ever seen, almost as long and definitely as big around as a cigar.

    So voracious is a hornworm's appetite that it can denude a plant in a day, evoking the ire of gardeners who can't be blamed for wanting vengeance.

    The sight of a tobacco hornworm is shocking, even to experienced farmers. Each year when I find my first one for the season, I admit I am a little startled. Blending in so well with their host plant — usually a tomato but sometimes peppers, eggplants and potatoes — they escape detection until I'm face to face with them. Light green, with small spots that look like rows of eyes running down both sides of their plump bodies, they have an intimidating stinger at one end that accounts for why they're called hornworms.

    In fact, the horn has no sting to it at all; it appears to serve no purpose except to aid in its camouflage, looking like a bit of stem. Still, the caterpillar has a menacing look that keeps predators back and gives gardeners pause about pulling them off their plants.

    So voracious is their appetite that they can denude a plant in a day, evoking the ire of gardeners who can't be blamed for wanting vengeance. Look at the garden sprays and pesticides at garden centers, and you'll see this tomato enemy clearly illustrated on their labels — a bottle of revenge for under $10.

    In online gardening forums, you'll likely see questions from newbie growers asking how to get rid of the pest, along with outcries for the destruction they've caused. Seasoned growers offer plenty of solutions, giving answers that often fall into the territory of creative and indulgent cruelty, with methods of killing the worms that reveal their pleasure in executing their enemies.

    "I use two bricks, lay the hornworm down on one and smash it with the other," says a woman with a profile pic that looks innocent enough. "I stab them with scissors," offers an otherwise kind and gentle man. Someone else just throws them onto the hot asphalt of the road nearby and enjoys their slow death under the desiccating sun.

    The refrain among growers is clear: all hornworms must die.

    This detrimental garden guest turns into a beautiful hawk moth, an important pollinator of nighttime blooming flowers.

    What's not addressed in this chorus of death is that this detrimental garden guest turns into a beautiful hawk moth — so resembling a hummingbird when it drinks nectar from flowers that many people mistake it for one. Hawk moths hover over flowers and flit from one to the next, just like a hummingbird. Also known as sphinx moths, hawk moths use their extraordinarily long proboscises to drink nectar, usually at night, and are therefore important pollinators of nighttime blooming flowers.

    The few days a hornworm spends building up its bulk by eating garden plants is more than paid for when it turns into a hawk moth and pollinates gourds, ornamental flowers and wildflowers. As part of the ecosystem where we plant our gardens, it has a purpose. Therefore, the calls for eradication with no mercy are shortsighted and self defeating, especially when we consider the plight of pollinators worldwide, dying off from the exponentially increasing use of pesticides in industrial agriculture.

    I can't kill hornworms. I've seen their purpose, and I've witnessed their intelligence. On a warm afternoon when I was inspecting my hydroponically grown tomatoes, I came across a hornworm defending himself against a horsefly.

    The fly was trying to bite the hornworm on his back, but the hornworm gripped the branch where he was with two of his false feet and swung the rest of his body at the fly each time the fly approached, like a little green baseball bat. The fly was persistent, but so was the hornworm. I was both astonished and somewhat disturbed by the hornworm's apparent degree of self-awareness. He grew fatigued by the battle, and I could tell he was distressed.

    Killing conscious beings does not sit well with me. So to protect my tomatoes from loss, I choose other options that ensure the hornworms may fulfill their destiny.

    Sometimes I let them have the plant they're eating. If I plant a dozen or more tomato plants, I rarely find hornworms on more than one or two. I can spare a couple of plants.

    To protect my tomatoes from loss, I choose other options — like planting sacred datura — that ensure the hornworms fulfill their destiny.

    In fact, I may plant a few extra and designate them as sacrificial plants. When I find a hornworm, I gently pry them off my other tomato plants and place them on my sacrificial plants. If I should ever plant tomatoes for commercial production, I would dedicate a couple of rows for hornworms. It's a sort of payment to Mother Nature for the plot of ground I've taken over for my own purposes.

    Third, I plant sacred datura near my garden. Hornworms prefer sacred datura to tomatoes, so planting it near my garden draws the hornworms away from my crops.

    Datura is a native ornamental bush that blooms at night; its huge white flowers emit a fragrance that can fill the air for a hundred yards away. As sacred datura is a night-blooming plant, hawk moths feed from the flowers, thus the datura provides for the complete lifecycle of the insect.

    I've even begun to consider the potential of rearing hornworms in a brood chamber. By picking them off of my tomatoes and placing them in a container, I can feed the worms with sucker branches that I prune away from my tomato plants.

    The suckers need to come off the plants anyway; feeding them to hornworms seems a perfect use for the spare branches. The worms will feed on the branches for a few days and then start to wander around in the container, at which point they're ready to build their cocoon and transform into a hawk moth. Details on how to raise hornworms into adults are available from the Manduca Project website.

    I know that treating hornworms as guests in my garden who need to be accommodated, rather than pests that need to be eradicated, challenges the mentality of those who simply want to "get rid" of whatever's eating their plants. But aside from my appreciation of the unique and beautiful creatures they are at any stage of their lifecycle, I know that hornworms and the hawk moths they become serve a purpose in the natural habitat we occupy.

    I prefer to find a way to work with this habitat. If we simply rid ourselves of everything that bothers us, I'm afraid that we could eventually wind up with a world that's as flat and bereft of beauty as a Walmart parking lot.

    A tobacco hornworm feeds on a tomato plant in Marshall Hinsley's hydroponics test garden.

    Photo by Marshall Hinsley
    A tobacco hornworm feeds on a tomato plant in Marshall Hinsley's hydroponics test garden.
    unspecified
    news/restaurants-bars

    News you can eat

    This Dallas restaurant news is hot and fresh for the new year

    Stephanie Allmon Merry
    Jan 16, 2026 | 2:18 pm
    Paris Baguette
    Paris Baguette/ Facebook
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    Our first Dallas restaurant news roundup of 2026 is all about the new - new restaurants, new menus, new dishes, and new deals. Several local places are celebrating big anniversaries this year. Sadly, there are some closures, too.

    Here's what's been happening on the Dallas restaurant scene the first two weeks of the year.

    Paris Baguette, the booming Korean bakery cafe chain, opened a location in The Colony at 5105 Main St. Bldg. B on January 15. They serve more than a dozen cakes by the slice or the whole cake; pastries including croissants, tarts, Danish, and buns; savory baked goods such as quiche Lorraine; breads, salads, sandwiches; and Lavazza coffee. The Colony is the 12th location in the DFW area joining Allen, Carrollton, Coppell, Dallas, Flower Mound, Fort Worth, Frisco, Grand Prairie, Lewisville, Mansfield, and Plano.

    Jo’Seon Wagyu Omakase, Dallas’ first Korean Wagyu omakase restaurant, opened its doors on December 3. Located at 1628 Oak Lawn Ave. in the Design District, Jo’Seon is led by chef and co-owner Danny Shin, with an unprecedented 12-course (or 18 courses, for those dining in the select, private rooms) Wagyu-themed omakase that fuses Japanese A5 Wagyu, Korean culinary techniques, and American influences of hospitality. Seating is limited, with only one seating for lunch and two seatings for dinner in the main room each day.

    Adelmo's Ristorante, Dallas' longtime Italian restaurant, closed its location in Inwood Village on December 31 after a decade in the space. The eponymous restaurant was founded in 1989 by Adelmo Banchetti in the Knox Street district where it prevailed until 2015, when it was displaced by the area's dramatic upheaval. Banchetti relocated to Inwood Village, taking over the former Bijoux space. In a Facebook post, he says he plans to reopen in another location, still to be announced.

    Coco Shrimp Coco Shrimp is coming to Wylie. Coco Shrimp

    Coco Shrimp, the popular fast-casual restaurant that specializes in Hawaiian-style fried shrimp, is opening up shop in Wylie. According to social media posts, the newest location of the fast-growing chain - which started as a food truck in Fort Worth - is coming to 3040 E. FM 544, Suite. 400, Wylie. Opening day is TBD, but soon, they say.

    MoMo Italian Kitchen in Lake Highlands is kicking off its 40th anniversary year with a rotating assortment of wine bottles at a discounted price of $40. The featured January wines are the Ciacci Piccolomini Toscana Rosso (Sangiovese and Syrah) and Il Monticello Rupestro Rosatto. They're also introducing a 40th anniversary special featuring a four-course dinner for two for $80, including two salads, two pastas, one antipasto and one dessert; available until February 7.

    Shake Shack has brought back its popular Korean-style menu for a limited time. The menu features returning favorites like the K-Shack Fried Chicken Sandwich ($10.49) and K-Shack BBQ Burger ($10.49), as well as new items including saucy K-Shack Fried Chicken Bites ($6.49 for six pieces) and the K-Shack Spicy Caramel Shake (Gochujang caramel frozen custard topped with whipped cream and more gochujang caramel, $6.99). The menu is inspired by the team’s culinary trips to Seoul and the vibrant fried chicken scene that influenced the chain’s first South Korea location in 2016, they say.

    Malai Kitchen is marking its 15th year in both Uptown Dallas and Southlake with a special Legacy Menu on Saturday, January 31 at both locations. The menu will feature 15 favorite dishes from the restaurant’s early days, priced at $15 each. Here are those 15: Large Thai Coconut Soup, Large Lemongrass Soup, Large Beef Viet Noodle Soup, Large Chk Viet Noodle Soup, Malai Favorite Sampler, Lemongrass Mussels, Chicken Pad Thai, Shrimp Pad Thai, Drunken Noodles, Iron Pot Green Chicken Curry, Panang Curry with Beef, Red Curry Icelandic Cod, Chilean Seabass, Vermicelli Salad with Chicken, and Vermicelli Salad with Meatballs.

    Maple Leaf Diner has launched a new Weekday Features lunch menu, available Monday through Friday from 7 am-2:30 pm. The menu offers sandwiches such as Turkey Avocado Swiss and Grilled Turkey Melt, fresh salads, and starters. There are also combo options, including a $12.99 Sandwich Trio with a half sandwich, side, and house-made chips, along with lighter choices such as Avocado Toast and Chicken Avocado Salad.

    Cru brunch New brunch menu offerings at Cru.Photo courtesy of Cru

    CRÚ Wine Bar & Bistro introduced new dinner and brunch menus on January 5. They're showcasing Italian-inspired dishes and shareables designed for wine pairing. Developed with Dallas restaurant veteran Mark Brezinski, the menu includes Barolo-braised short rib over butternut squash risotto; Wagyu picanha steak with papas bravas and chimichurri; jumbo scallops atop spinach parmesan risotto; Roman-style pinsa pizzas; and indulgent desserts including chocolate fondue for two. Brunch offers Wagyu steak and eggs, short rib eggs Benedict, brioche French toast, and a smoked salmon board.

    Komodo Dallas is shaking up its cocktail program with a collaboration with wellness brand Cymbiotika. The limited-time menu features drinks - both spirited or spirit-free - such as the Immunity Fizz, with Tito’s Vodka, elderberry immune support, and soda ($18); and the Tangerine Silk, a citrus-y mocktail made with Cymbiotika’s tangerine blend, yuzu, and lychee cordial ($16).

    Bellagreen American Bistro is serving its Winter “Golden Glow” menu through February, featuring dishes built around anti-inflammatory ingredients like turmeric, ginger, sweet potatoes, kale, and wild rice. Offerings include a turmeric-ginger chicken soup, a butternut wild rice and arugula salad, a roasted veggie quinoa-kale bowl, seared salmon over turmeric cauliflower rice, and seasonal gluten-free desserts like peppermint and German chocolate cheesecake.

    Torchy’s Tacos has started its 20th anniversary year with a new "Double Feature" deal: a complete meal for two for $20, featuring six street tacos, classic sides, and drinks. The January lineup also includes the return of the fan-favorite Tokyo Drifter Taco and a new Red Bull Strawberry Limeade mocktail.

    Perry’s Steakhouse has launched Mini Martini Trios, including a zero-proof option. The Free-Spirited Mini Martini Trio ($15) features nonalcoholic cocktails such as the Clean Kick made with Seedlip Spice 94. January’s Mini Martini Trio of the Month includes three spirited drinks, including the "Straight" Paloma made with George Strait's Código 1530 Blanco tequila. The steakhouse is also offering off-menu dishes for a limited time, including escargot, turtle gumbo, beef Wellington, roasted wild red snapper, and white chocolate cheesecake.

    Crispy Cones, an ice cream shop chain that appeared on Shark Tank, has opened a location in Plano, in a new center at 9613 Coit Rd. #108. It's an innovative concept that places as much attention on the cone as it does the ice cream. To read more about it, head here.

    Omega Bowls at Fish City Grill. New protein-paced Omega Bowls at Fish City Grill.Photo courtesy of Fish City Grill

    Fish City Grill & Half Shells has introduced menu items designed for health-minded diners in January. They include nutrient-packed Omega Bowls with 30+ grams of protein and rich in omega-3s; Seared Scallop Tacos with sweet potato, kale, and chipotle-avocado tartar ($19), Seared Black Cod with coconut orzo ($27); and Chicken Milanese with arugula, marinated tomatoes, and lemon aioli ($19).

    Razzoo’s Cajun Cafe has been acquired by M Crowd Restaurant Group, parent company of Mi Cocina and The Mercury. M Crowd says it will focus on "strengthening Razzoo’s culinary identity, celebrating its handcrafted Cajun dishes, and elevating the guest experience." Early priorities, they say, "include optimizing heritage dishes, such as the Seafood Combo Platter and seasonal Crawfish boil, and refreshing the beverage program to complement the brand’s energetic atmosphere." Seven DFW locations of Razzoo's will remain open.

    The PoBoy Shop, which had been open in Preston Center just since July 2025, suddenly closed its doors around the new year, citing rising costs of food and more. Early January saw a slew of sad Dallas closures, in fact. All local outposts of national chains Sprinkles Cupcakes and Salad and Go shuttered, too.

    House of Dorchester, a British chocolate maker founded in 1963, is returning to the U.S. and offering select products in Barnes & Noble stores in time for Valentine's Day. Based in Dorchester, England and known for traditional chocolate-making techniques and elegant designs, the brand's Barnes & Noble offerings include Pink Marc de Champagne Truffles — truffles with a Marc de Champagne and strawberry center dusted with delicate icing sugar ($10.99 for four pieces).

    Chick-fil-A is treating guests to a breakfast giveaway throughout January. Through January 30, customers can can open the Chick-fil-A App weekly to redeem a new breakfast offer, with the schedule as follows: Jan. 12-16: Chick-fil-A Chicken Biscuit or Spicy Chicken Biscuit; Jan. 19-23: Bacon or Sausage, Egg, & Cheese Biscuit; Jan. 26-30: four-piece Chick-fil-A Chick-n-Minis.

    BJ's Brewhouse has teamed up with Butterfinger for a limited-time Butterfinger Pizookie dessert ($8.99). It combines BJ's freshly baked chocolate cookie with vanilla bean ice cream, a smooth, crackable chocolate shell, and generous Butterfinger pieces.

    H-E-B is opening the doors to its newest DFW supermarket location, at 11700 US-80 in Forney, on Wednesday, January 28. As is the case with H-E-B stores, they'll open at 6 am with fanfare, including visits from company executives and city officials throughout the day.

    Cinemark is celebrating National Popcorn Day on January 18 and 19 by letting moviegoers bring their own container to theaters to fill with popcorn for just $5. BYOB-fillable containers that are allowed include anything from a bucket to a cooler, up to 400 ounces, or even a Lowe’s 5-gallon bucket. Find out more about it here.

    Pecan Lodge, the acclaimed BBQ restaurant in Deep Ellum, will be featured on select flights aboard American Airlines. The partnership begins in February for passengers in first class on flights from Dallas Fort Worth International Airport (DFW) to LaGuardia Airport (LGA) and John F. Kennedy International Airport (JFK). The offering will consist of a barbecue platter with brisket, smoked sausage, mac & cheese, coleslaw, pickles, onions, and BBQ sauce.

    Keith Lee, the food critic, social media influencer, and recent North Texas transplant, was named TikTok's 2025 Creator of the Year at the inaugural U.S. TikTok Awards. Lee has certainly made an impact on many local restaurants across Dallas-Fort Worth over the years, including reviewing buzzy concessions at the State Fair of Texas. His short-form video empire also scored him a featured speaker talk at Austin's South by Southwest (SXSW) festival in 2025.

    ---

    Teresa Gubbins and Amber Heckler contributed to this report.

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