Chef Florence Lowell rolls up her sleeves to prepare memorable meals for diners at her Hyannis restaurant, Naked Oyster. But her process starts long before she puts on her chef’s coat and picks up a knife. Lowell is a farmer—a farmer of the unique mollusk for which her restaurant is named. Oysters, perhaps because they are simple and sophisticated at the same time, enjoy a global fascination rooted in the same vernacular reserved for fine wine. While wine often attributes its subtle distinctions to the ‘terroir,’ the soil in which the vines thrive and derive the characteristics found in wine varietals, oysters are also influenced by their environment, the ‘merroir,’ or the flowing waters and sands of the various harbors that give names to their varieties.