In the Press
Black Garlic North America Press
Were our ears just burning?
Review our collection of Black Garlic articles for quality, well-researched information on Black Garlic North America, the black garlic process, uses and more.
Edible Madison - “Garlic’s Fermentation innOvation”
by Andy Radtke, photos by Jim Klousia
“Another reason the black garlic market is expanding in America can be traced back to the BGNA operation itself: After only three years in business, BGNA has managed to stabilize the supply of black garlic in the American marketplace…”
Tommy Torkelson & Craig Dunek holding aged and fermented Black Garlic bulbs in rural Wisconsin
Picking Garlic Scapes at Black Garlic North America, Wisconsin
Garlic Scapes growing on our Wisconsin Farm, 2020
Milwaukee Journal Sentinel, January 2020 - “In just about everything, black garlic offers a smoother, richer taste than regular garlic” by Mary Klisch
If you have a subscription to the Milwaukee Journal Sentinel then you can read all about the “food unicorn” that is black garlic. Mary lists black garlic properties, black garlic uses, black garlic flavors, and tells quite an amusing story about their homemade black garlic experience! The article also includes a recipe and a link to our website.
Edible Madison, Winter 2019 - “Garlic” by Dani Lind.
“Garlic,” by Dani Lind, touches on sustainability, as well as the black garlic process. Plus, there is a black garlic recipe for Black Garlic and Bleu Cheese Compound Butter that you just have to try!
Wall Street Journal, June 2016 - "Does Aged, Black Garlic Work Better Than Regular Garlic?" by Laura Johannes
No more bad breathe, and other comparisons between aged black garlic vs fresh garlic can be found in The Wall Street Journal’s article. Our own black garlic photos, and some discussion about our own brand’s product can be found as well.
UW La Crosse Lantern, May 2016 - "A Sweet Success"
If you want to know more about the faces behind our black garlic, then read “A Sweet Success.” You’ll learn more about the black garlic process, and how the business began.
Milwaukee Journal Sentinel, February 2016 - "Black Garlic North America Produces Delicacy," by Meg Jones
A great peek into Black Garlic North America; the people, the business, the origins, and our aged black garlic.
Edible Chicago, Issue 25 - “Black is the New Garlic” by Becky Liscum
A great snapshot of Black Garlic North America, and owner Craig Dunek.
Black Garlic news
Our black garlic brand is not specifically mentioned in these articles. Nonetheless, these are excellent resources for black garlic information and black garlic trends. As consumers we should care about what goes into our bodies; visit Black Garlic Health Benefits for more information.
BLACK GARLIC TRENDING IN 2021,
According to Waitrose
“Last year it was all about whipped coffee, cactus water and plant-based proteins, but in 2021 it’s zhoug, amchoor and black garlic you’ll be seeing on the menu, according to Waitrose…” “We’ve noticed our customers wanting to understand the true nutritional value of what they are eating, as well as becoming more adventurous in the kitchen…”
Black Garlic hits 2020 Taste Trends Charts: Kerry
Black Garlic has made the cut! This sweet, fermented & aged garlic has hit the list of Top Taste Trends on Kerry’s U.S. Taste Charts TWO years in a row! Black garlic is listed as an up-and-comer in the Savory Category along with other greats like Ginger, Turmeric and Coconut, making it one to watch this year. Keep an eye out for BG on the menu at your favorite spots, and taste why this beautiful food is #trending!
Visit Kerry to download the annual Taste Trends Report and see what other foods are trending. Surely the results will have some impact on menus and recipes this year.
more taste trend news: klimpton’s forecast
Black Garlic hits the 2020 food trends again in Klimpton’s sixth annual Culinary & Cocktails Trend Forecast. Read the report to get a heads-up on what you will be seeing on menus in 2020. Klimpton’s forecast is based “on a survey of more than 130 chefs, sommeliers, general managers and bartenders from more than 75 Klimpton restaurants and bars.” And sweet, umami, fermented and aged black garlic appeared as a trending ingredient in 2020, along with Makrut Lime Leaves, Pandan & more.
Bon Appetit Online
“Chefs Are Going Crazy for Black Garlic (and You Will, Too)” by Ariel Stanek says it best. Check out the article to read more: “Black garlic is made when heads of (regular ol’) garlic are aged under specialized conditions until the cloves turn inky black and develop a sticky date-like texture. And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. For in-the-know chefs, it’s the shortcut to adding intense “what is that?” flavor to everything from mayo to steak. “Nothing compares to black garlic," says Sarah Rich, the co-chef of Rich Table in San Francisco. "The way it’s aged brings out so many rich subtleties. It’s thrilling to taste something so completely unique…”
Serious Eats Online
“Hey Chef, What Can I Do With Black Garlic?” by JACQUELINE RAPOSO asks some of the best chefs this exact question and get some delicious answers. Read ideas from Executive Chef James “Mac” Moran, Chef Robin Song, and more for ideas such as Dressings, Confit, Vinaigrettes, and even Black Garlic Ice Cream!
Shape Magazine, Online
“Everything You Need to Know About Black Garlic,” By Jessica Cording, MS, RN, CDN is a short article packed with some great content, including black garlic health information. And the ‘suggested uses’ section will give you new ideas, such as serving black garlic on toast. Ready to try Black Garlic and see why this ingredient is a 2020 food trend? Shop our Online Store for organic black garlic, and more.