In the Press
Edible Madison - “Garlic’s Fermentation innOvation”
“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.”
Edible Chicago - “Black is the New Garlic”
Wall Street Journal - "Does Aged, Black Garlic Work Better Than Regular Garlic?"
Milwaukee Journal Sentinel - "Black Garlic North America Produces Delicacy"
UW La Crosse Lantern - "A Sweet Success"