Despite the continuing Gilroy Garlic Festival, the garlic industry there is not what it once was, thanks largely to cheap Chinese imports and to the outrageous price of land that close to the Bay Area (i.e., what used to be garlic fields is now tract homes).
In any case, I love garlic, use about a head per week, and I distrust anyone who doesn't like the stinking rose. BUT, like all good things, it can be overdone. I shake my head at the "kick it up a notch" crowd who dump handfuls of garlic in everything they make. It has no place in ice cream or smoothies, and too much can overpower even a hearty stew or sauce. Use the tastebuds God gave you when you cook, not some juvenile sense of "OMG!"
BTW, my grandfather was born in Gilroy in 1877.