While on the topic of food, thanks to Dustin Solberg and Cool Green Science for this:
Quite a few years back, while working the wheat harvest in the middle of Oklahoma, I met a leathery skinned farmer. He lived through the dusty, hardscrabble, droughty years of the Great Depression, and experience had taught him plenty. I still recall his silver belt buckle, his straw cowboy hat, and the funny joke he told me about the buffalo on a buffalo nickel, which I can’t repeat here. He wanted me to know, and so told me in no uncertain terms, that there’s one way, and one way only, to plow a field.
We were standing then in the fresh golden stubble of a wheat field. It was hot. We’d just finished combining and after a day of steady motion we were finally still, the diesel engines at rest. I can still recall the animated force in his muscly hands – he made his fingers into the tines of a chisel plow – to make his point as vividly as I recall what he said: “You’ve got to set the plow deep.”
The trouble was, he was wrong.