How Gilroy turned a potent Italian bulb into a culinary staple and the country's biggest and smelliest food festival
By Stett Holbrook
THIRTY YEARS AGO, a group of American food writers trooped into a packing shed at Gilroy's Christopher Ranch off Highway 101. Greeted by the pungent aroma of millions of garlic cloves being processed in the building, the journalists sat down for a garlic-laced lunch that included scampi, calamari, pasta and pepper steak.
News & Culture | 30th Gilroy Garlic Festival
A bunch on the stinky little bulb.
