I don’t eat oysters, but I find their place in history fascinating. I read Mark Kurlansky’s book on the topic a while back and really enjoyed it. I was doing some research on Pipes Cove Oysters yesterday (because Palmer Vineyard’s is making a 2007 chardonnay to pair specifically with them) and stumbled upon The Oyster Guide by Rowan Jacobsen, a terrific website for anyone who is interested in this famously raw bivalve. When it comes to terroir, we usually think about wine or maybe cheese or even produce, but it’s just as important to oysters apparently. According to the site:…

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