As we shift from winter into spring, our bodies are looking to shed some of the toxins we've accumulated over the colder months. A range of new fresh foods are becoming available that can help us with that process, and many of these, both on the wild side and in cultivation, are blessed with a bitter flavor. Join Dr. Eric Garza for a Mindful Eating workshop that will focus on exploring the subtle tastes, textures and mouthfeels associated with the bitter tasting vegetables of spring. We'll sample a range of both wild-gathered and cultivated plants, helping participants make peace with the bitter flavors that can be so beneficial this time of year.