In winemaking, terroir is the unique combination of soil, climate, and weather impacting a wine in a given year. These environmental factors are largely outside of the winemakers control. Yet in combination, they have a potentially big impact on the qualities of that vintage. I know so because I just looked it up. (The first time I heard the term, I was about 45 "tastes" into a day trip to Sonoma. The concept stuck but the details were fuzzy until just now.)
Anyway, it strikes me that our work is subject to organizational terroir-- stuff we don't control and may not even notice day to day but ultimately has an impact on the qualities of our perspective and recommendations. The administration, leadership's attitude about the market, season, physical office space, etc are examples of these dynamics. These are all things that most of us don't really control but, instead, exist and work in spite of.
Organizational terroir can explain differences in performance among big firms that are similar in so many other ways. It can explain why your viewpoint is embraced "this time" when it fell flat just six months ago. And for the super observant, understanding organizational terroir provides clues into the solutions that resonate with clients now.
PS- I'm fascinated by Lisa's surreal photography. Check out the rest of her portfolio here.