HeyJaredKim Westerman
- Indexed articles, last 90 days
- 2
- Latest publication
- Sep 25, 2026
- Outlet visibility, for mercurynews.com
- Top 100K sites
- Earliest in this view
- Sep 24, 2026
Latest articles
Why your next bottle of olive oil should come from California (opens the original)
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The first thing you learn as an olive oil judge is to stop swirling like a wine drinker and start slurping like a toddler. You cup the little blue-tasting glass in your palm to warm it, inhale hard, then strip the oil across your tongue with a sharp intake of breath — a technique called strippaggio that sounds far more elegant in Italian than it does in a room full of judges doing it simultaneously. After a decade of diving deep into the sensory realm of olives, there’s one thing I know for sure
Anaerobic fermentation? Carbonic maceration? Here’s what these latest coffee trends mean (opens the original)
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Stand at the counter of an upscale café in Los Angeles, San Diego or San Francisco these days, and you might feel like you’ve been handed a vocabulary pop quiz. The washed Ethiopia pour-over you came in for is still there, but it now shares menu space with a “72-hour anaerobic natural,” a “thermal shock Gesha,” and a coffee described as a “strawberry coferment” that costs $9 and, bizarrely, delivers on the strawberry. RELATED: 7 Bay Area spots among list of top US coffee shops for National Coffe
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Top 100K sites
For mercurynews.com, the outlet · Measured Aug 1, 2026
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