Restaurant owner Ian Brandt likes to push Utah's culinary boundaries.
Ten years ago, he and his wife, Kelsey, opened Sage's Cafe, which served cutting-edge vegetarian cuisine at a time when Utah was still mostly a meat-and-potatoes kind of town.
In 2007, the young couple followed that initial success with Utah's first all-vegan restaurant, Vertical Diner.
Brandt has done it again with the opening of Cali's Natural Foods, 389 W. 1700 South, Salt Lake City. At the warehouse-style market, more than 95 percent of the offerings are organic, many come from local and regional sources.
On a recent visit, cold cases were filled with organic microgreens, celery, collard greens and four varieties of apples. Vegetable boxes overflowed with garlic, spaghetti squash and yams.
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