Fair Tax

We are a President's Distinguished Club and welcome new guests! Meeting is every Wednesday.

Please join us at Whole Foods for an evening of Euchre. We meet in the restaurant at the front of the building. Everyone is welcome!

Explore new recipes that are smart for your heart health! During this session, you will learn how to prepare recipes that are heart-healthy and packed with fiber to keep you fuller for longer. Registration required. All ages welcome. FREE **Camp Springs Senior Activity Center** **[REGISTER THROUGH PARKS DIRECT](https://mdpgparksweb.myvscloud.com/webtrac/web/search.html?Action=Start&SubAction=&_csrf_token=wW6L01001J19253R1X382T5M5T3U5C586Q5O4K6X4T055M42594T066T5Z4P6E0B5A4O5C5D725Q4G66581A5P4B5B4E1H5S476N591Q5F5X524Q1L5E5W6B6E6K704U61&quantity=1&begindate=10%2F21%2F2025&enddate=10%2F21%2F2026&keyword=&keywordoption=Match+One&secondarycode=SPD-SPEC-GA-20260204&display=Detail&module=PST&multiselectlist_value=&pstwebsearch_buttonsearch=yes)** For fastest response to any questions, or for more information, please contact Health and Wellness directly via email [wellness@pgparks.com](http://wellness@pgparks.com/)

Join us to enjoy an exclusive 5-course tasting menu ($100/pp) at Chef Edward Lee's groundbreaking restaurant - **Shia** \- in the Union Market District\! Note from SHIA: Due to our committment to sustainability and preventing food waste, we prepare specific ingredients for each guest daily. A charge of $85 per guest will be applied to any cancellations within 48 hours of the booking. $85 Event Registration fee will be applied to each guests's bill. Event registration fee is only refundable if the seat is filled by another guest prior to the dinner. Thank you for your understanding. \*\*Note from Shia re:Dietary Restrictions:\*\* Due to the inclusion of ingredients integral to Korean culture and cuisine, we ***cannot*** accommodate the following dietary restrictions: celiac, soy, legume, nightshade vegetable, or allium. We ***can*** accommodate vegan, vegetarian, pescatarian, seafood allergies, shellfish allergies, and nut allergies. The adjusted dishes our chefs have created for these dietary restrictions will be vegetarian, as we do not have the ability to substitute proteins. Individuals with aversions to seafood may not fully enjoy the experience, as a large portion of our menu is seafood-based at this time. Please note that our kitchen operates on a minimal-waste, sustainability-driven model. This means we do not stock additional ingredients for last-minute changes. If we receive notice less than 48 hours before your reservation, we may need to omit elements of dishes rather than substitute additional ingredients. Please let us know right away so we can prepare with care. **The Washington Post** (Sietsema) Over my decades-long watch, few restaurant genres have witnessed more changes in and around Washington than Korean. Back in 2000, the majority of sources were in the Virginia suburbs, where the menus mostly revolved around tried-and-true mandu, bulgogi, seafood pancakes and barbecue. Before the rise of social media, restaurants that specialized in certain dishes **—** say, Tosokjip in Annandale, known for its grilled fish and stews **—** existed under the radar, supported primarily by the Korean community, recalls restaurateur Danny Lee, one of the agents for change on the D.C. scene. Over the years, practitioners started cooking outside the lines and experimenting with fusion. The arrival of Lee’s Chiko and Anju in the District saw chefs feeding us Korean fused with Chinese American ideas and serving upscale homestyle cooking. Service (and alcohol beyond beer and soju) became a priority at restaurants including Ingle Korean Steakhouse in Vienna, and Korean chefs, following the lead of the trailblazing Atomix in New York, hopped on the fine-dining bandwagon with tasting menus. I miss the short-lived Incheon in Annandale but welcome the youthful Onggi in Dupont Circle. Since November, chef and cookbook author Edward Lee is pushing the envelope even more, with a gem called Shia — “seed” in Korean — tucked in the Union Market District. It’s a slip of a place with a dozen seats in the front bar and nearly double that number in a narrow dining room behind a slatted maple door. What distinguishes Shia from the pack is that it’s part of the chef’s nonprofit, the LEE Initiative, originally introduced as a mentoring program. Further, Shia is experimenting with all manner of limited-waste and sustainable practices, which is why some drinks arrive sans garnishes, and there’s no gas and zero plastic. After the kitchen turns them into pulp, used cocktail napkins and printer tickets enjoy afterlives as postcards and coasters. No one preaches here, by the way; they just quietly set good examples. Lee wants his clientele to experience Shia as a restaurant vs. a lecture hall. “This is how we say hello,” says a server as he places a little cup in front of us, trailed by a snack: a hot oyster and scallop bundled in jin, or seaweed. The dish, which you eat with your hands, marries hot seafood, cool Asian pear and spicy ssamjang, an exquisite bite that’s gone as fast as you can read this sentence. The contents of the cup, a tea made with soju and dried omija berries, are refreshingly sweet-tart. Guests seated at the bar are offered a five-course menu; those seated in the dining room, host to the open kitchen, receive seven courses. Shia remains enough of a tough reservation that I’ve been able to secure a seat only in the lounge, a serene space with gold lights, a concave ceiling and wallpaper that depicts clouds mingling with mountains. Scrolls of amberjack arranged on thin red rings of fermented fish paste and lemon juice are topped with little balls of foam that taste like kimchi “air.” (The finishing touch demonstrates Shia’s no-waste goal; the cloud is excess liquid from making kimchi, passed through an aerator.) The lovely fish dish is a spin on the refreshing Korean summer dish mul hwe, to which a delicate, fresh-tasting green chip is added. (The fillip turns out to be hand-harvested gamtae, the rarest of seaweeds in Korea.) We miss the small plate when it’s gone, but only until the pork belly replaces it. Finger lengths of the braised meat share a canvas with abalone and clams scattered on a soothing porridge of barley, buckwheat, millet and three kinds of rice infused with dashi. “Try to get a bite in each bite,” a server coaches my party. Rising from the center is a little tower of fierce white kimchi, which the server says to save for last, “but you do you.” Some nights look like an evening out in Seoul. My visits found different generations of Koreans sharing Lee’s handiwork, a reality the chef addresses with menus printed in Korean as well as English. The owner sees adventure-seeking younger Koreans come in to check the place out, then return with their parents to share the novelty. The Korean menu is meant to make older customers “feel at home.” Surely the saengseon contributes to the sentiment. A square of seared braised sea bass — line-caught, of course — lounges in a liquid salad of crisp greens and broth and practically demands my return engagement. The intoxicating flavor of the soup springs from what Max Chuvalas, who shares the executive-chef title with Chaelin Lee, calls a “fish tea,” an elixir coaxed from fish scraps and white kimchi juice. I also admire the duck, glazed with Korean mustard and presented so the sliced meat alternates with same-sized pieces of gently crisp mountain yam. The accompanying steamed rice, offered in a raised wooden bowl and bulked up with ginkgo nuts, aster, shepherd’s weed and thistle, nearly steals the show. The greens are another salute to sustainability: “Where Americans might see weeds, Koreans see edible flora,” says Chuvalas, who comes to Shia from Dirty Habit but has worked in fine-dining restaurants before. Those who opt for five courses choose between the fish and the duck. The seven-course plan includes both indulgences. My strategy at the bar with a companion has been to order one of each and share tastes. When I first started as The Washington Post’s critic, Asian desserts were mostly predictable. Green tea ice cream was almost always involved. Shia demonstrates how far the scene has come, with endings including bruleed bananas staged with banana chips, same-flavored ice cream and soy chocolate sauce, a fruit salad that changes with the season but always looks like a brilliant orchard, and a honey tuile hovering over apricot foam. The longer script in the dining room embraces extra sweets — caramels and what tastes like a pecan pie from Korea (pine nuts and dates are involved) — revealed in a handsome mirrored box. In recent years, chefs of all stripes have gotten better about offering tasting menu portions that are neither too tiny nor too filling. No one feels compelled to go to the Golden Arches after a meal at Shia, nor will they feel the need to let out their belt. “I’m 53,” says Lee. “As I get older, I don’t have the patience for 20 courses and three hours” of sitting and eating. The chef feels that seven courses, the max here, honors “efficiency and variety.” Hear! Hear! And go! Go! Looking forward to sharing this experience with you! ***Menus change seasonally***. Please see latest menu and information on new dishes on menu on OpenTable[ here](https://www.opentable.com/r/shia-restaurant-washington) and [Instagram page](https://www.instagram.com/shia_dc/). We ask that ALL folks honor their RSVP. If you are unable to attend after sending in a YES, please update your status so that others may join. In the event our group incurs a fee for no-shows / late cancellations, your ability to RSVP for future events will be restricted. Thank you in advance for your understanding. **WAITLIST:** Meetup does not allow a waitlist for paid events. If this event fills and you are interested in adding your name to the waitlist, please send host a message through the app. In the future, we will vary the days of the week and the types of restaurants so that we can attract many different types of diners. Feel free to make suggestions for future meet locations. All diners will pay their own tab. before departing the event. If you are unable to join us in February we hope you'll stay interested and join us for a meal in the future. Looking forward to catching up with you for a fantastic dinner at Shia!

**NOTE: most of the regulars no longer RSVP to the Meetup. You'll usually find at least a half dozen of us playing chess, regardless of how many attendees are listed. Come on by!** Fairfax Chess Club meets on Wednesday at Patriot's Pub & Grill in downtown Fairfax City. People start showing up around 6 PM and stay as late as they please. Please bring your own chess set if you've got one, as our extra chess sets live at other venue for the time being. (If you don't have a chess set, however, I'm sure you'll still be able to get in a game with someone who's brought one.) Patriot's is located at: 10560 Main St, Fairfax, VA 22030 See you soon!

• What we'll do On https://blackecon101.podbean.com/ Thursdays at 6 pm. discussing the economy....

Check us out at http://6713.toastmastersclubs.org/ OR, call us at 703-967-1415 The meeting promptly starts at 12:00 PM. The agenda comprise of: • Pledge of Allegiance, • Toastmaster of the Evening leads the meeting, • Thought of the Day, • Joke of the Day, • Formal Speakers, • Table Topics, • General Evaluation & Evaluation of Speakers, • Timers Report, • Selection of Best Speaker, Table Topic, and Evaluator, • Adjourn

• What we'll do Economist William Michael Cunningham on Podbeam Thursdays at 6 pm. https://www.podbean.com/

See http://fairfaxtoastmasters.org for details, including any possible last-minute change to the meeting place. (Hover or click on "Next Meeting" in the left-side navbar, then click on "View Meeting".) If you RSVP "yes" and then find you can't make it after all, please change your RSVP to "no".

Hello Everybody! Join us this Saturday at 11 AM at the Fairfax Wegmans as we continue our Bible study and discussions. Recently, we've been studying the "types" (patterns or pictures) of Jesus in the Old Testament in chronological order starting with creation. We will go all the way to David as a type of Jesus the King. As anyone who's attended before knows, we have open discussions. Our goal is always to grow in our love, knowledge, and relationship with Jesus and to have fellowship. We invite the presence of the Holy Spirit as we meet together and we've had some great conversations and revelations. Please join us as we continue our Bible study and prayers. God bless you all, Mihail

Please join the [Veg Society of DC](vsdc.org) Animal Rights Discussion and Education Group for another great discussion. The next event will be the third and final event in our series on Theories of Change in the Animal Rights movement. We will apply theory to practice and discuss the campaign to prohibit the sale of foie gras in DC through a ballot initiative. We are excited to welcome a speaker who is on the forefront of this effort and to hear from them firsthand how this initiative fits into their organization’s theory of change! Afterwards, we hope you’ll join us for dinner at DC Vegan. **What is the Animal Rights Discussion and Education Group?* If you’ve been looking for a way to educate yourself on animal rights and issues affecting animals in our world today with the support of a like-minded community, then this group is for you. The VSDC Animal Rights Discussion and Education Group will discuss thoughts, questions, concerns, and news related to animal rights. It seeks to provide a safe space for discussions around issues affecting captive animals, farmed animals, animals used in research, wild animals, companion animals, and more. All are welcome, from those well-versed in animal rights philosophy and issues to those who are just starting off on their journey and are curious to learn more. Please come with an open mind, an open heart, and a willingness to engage with diverse opinions with curiosity and respect. The plan is for the group to meet every month, alternating between Zoom and in person. The topic of each meeting and any accompanying materials will be planned in advance and posted in event announcements via this VSDC meetup group. Participants are encouraged to offer topic ideas and materials for discussion at subsequent meetings. **Date / Time:** Saturday, February 7th, at 4:15 pm. **Location:** Pea Street Yoga Studio (right above DC Vegan, where we will eat dinner afterwards!) *Email 'ARdiscuss@vsdc.org' for further information.* **VSDC: More Than A Meetup** We are delighted to have you as part of The Veg Society of DC Vegan Meetup group, and we look forward to seeing you at our events. Did you know that [VSDC](https://vsdc.org/%20) is a nonprofit organization with membership benefits? With VSDC membership, you will save money at area restaurants and businesses, attend VSDC member-only events, and, most importantly, support us as a clear and consistent voice for improving the lives of all beings through community building and education centered on the benefits of a vegan diet and lifestyle. The membership fee is minimal, but the impact is significant! [Join today](https://vsdc.org/membership/)! **Ways to Stay In Touch with Us** Thank you for being part of our Meetup presence and bringing like-minded people together. We invite you to: * Become a [VSDC member](https://vsdc.org/membership/) to save money at area restaurants and support us in being a clear and consistent voice for improving the lives of all beings through community building and education centered on the benefits of a vegan diet and lifestyle. * Sign up for our[ monthly e-newsletter](https://vsdc.org/about/newsletter/) to hear more about our activities. * Follow us on [Instagram](https://www.instagram.com/vegsocietydc/) or [Facebook](https://www.facebook.com/vegsocietydc/) to engage with us. **Interested in Volunteering with VSDC?** VSDC offers many events each month, thanks to the dedication of our event planning team. Would you consider volunteering? To learn more and get started, [please visit our website](https://vsdc.org/volunteer/). **Only Vegan Food, Please** While VSDC welcomes people wherever they are on the path to an all-plant, vegan diet and lifestyle, it is our policy that only vegan food be served and consumed at our events. If you would like to [explore a vegan diet or get support in making lifestyle changes, consider these resources](https://vsdc.org/exploringvegan/). **Liability Waiver and Code of Conduct** When you sign up to attend, you automatically acknowledge [VSDC's Liability Waiver](https://vsdc.org/activity-waiver/) and commit to follow the code of conduct found at [Policies - VSDC - Veg Society of DC](https://vsdc.org/policies/). **VSDC. Creating communities. For your health, the animals, and the planet.**

**Speaker**-**Richard Shumway, Financial Advisor, Edward jones** **Where: Edward Jones, 16701 Melford Boulevard, Suite 123, Bowie, MD 20715** [(](tel:+123-456-7890)**[301)](tel:+123-456-7890) 805-6113** Join us for our presentation ***Retirement by Design***. We'll discuss how you can translate your vision for retirement into tangible goals. **Whether you are 10 or 40 years from retirement, you'll learn investment strategies you can use now to help design the retirement you want tomorrow.** This seminar will cover analyzing your current situation, your vision for retirement, defining your goals, working towards your goals, the role taxes will play, preparing for the unexpected, and staying on track. Snacks and refreshments will be provided. We look forward to seeing you! Thanks! Helen Ogbu, CPA, MBA

We will have our certified mediums available and you can receive 3 10-minute readings for $20. To keep you safe, we will be following all CDC and Health Dept. guidelines at our psychic fair today. Sitters and readers required to wear a mask. We will maintain a minimum of 6 foot physical distance during readings. Please, if you can, bring your own portable chair to use during your readings. Please note that we are at our wonderful new home at Unity of Columbus, 4211 Maize Road, Columbus, OH

This is not just a money class. This is a restoration space. The I AM Worthy of Ownership™ Path is a 12-step, sister-centered journey for women who are ready to build financial stability without shame, fear, or pressure—and to do it in a way that honors both wisdom and the spirit. Many women don’t struggle with money because they lack discipline or intelligence. They struggle because of unhealed experiences, survival patterns, and the quiet belief that they are “behind” or “disqualified.” This series gently challenges those beliefs while offering practical tools for peace, clarity, and long-term planning. Together, we will talk honestly about: Releasing shame and money anxiety Building stability as a form of self-respect and spiritual discipline Understanding money as a tool, not a source of worth Managing debt with clarity instead of condemnation Preparing for life’s unexpected moments without fear Laying a calm foundation for future ownership and legacy Each session blends practical financial education with reflection, conversation, and encouragement. There is no pressure to share personal numbers or experiences. You are welcome to speak, journal quietly, or simply listen. This is not about hustle. This is not about perfection. This is about alignment, wisdom, and peace. Who this series is for: Women who are starting over or rebuilding Women who want stability without stress Women preparing for future ownership or housing decisions Women who want their financial lives to reflect wholeness, not fear No prior financial knowledge is required. Come as you are. Bring a notebook. Leave a little lighter than you arrived. Light refreshments will be served along with 30 minutes of networking.

If you are interested in selecting investment choices for your 401(k) or other workplace savings plan, minimizing your income tax liability, or identifying the most effective investments for your brokerage account, we are the group for you. We are a local chapter of Bogleheads**®**, whose investment strategy can be found here: https://www.bogleheads.org/wiki/Bogleheads%C2%AE_investment_philosophy Or you can peruse the Boglehead forum here: https://www.bogleheads.org/index.php Rob will lead this month's meeting in my absence. Mark Vonder Haar

If you would like to participate in a fun gift exchange please bring a wrapped $5 sweet treat 😋

**People Analytics 101: Making Sense of Compensation Data** Compensation data is one of the most widely used and widely misunderstood forms of people analytics. The session will cover where compensation data comes from, including market pricing data, internal payroll data, and benchmarking sources, and how companies think about structuring and analyzing that information. We will explore how compensation data is leveraged to set salary ranges, manage internal equity, support hiring and retention, and align pay with business strategy. A portion of the session will address common data challenges and limitations, such as market noise, inconsistent job matching, and incomplete datasets, while keeping the primary focus on practical use rather than technical depth. The session will also look ahead at where the space is going, including the growing impact of pay transparency laws, expanding pay equity requirements, and emerging regulations in the US and Europe that require organizations to report on gender and pay gaps. The goal is to give attendees a clear mental model for how compensation analytics works today and why getting it right is becoming increasingly critical. (note: we are back at Rev1 this month!) **About Our Speaker** [Alex Moore](https://www.linkedin.com/in/alexscottmoore/) is the founder of [Moore Cooperative](https://moorecooperative.com/), where he advises organizations on compensation strategy, pay equity, and people analytics. His work focuses on helping organizations like the Ohio Supreme Court design, analyze, and communicate compensation systems that are data-informed, defensible, and aligned with organizational goals. Alex lives in Granville, Ohio and has three little kiddos. More info at [cbusdaw.com](https://cbusdaw.com)

Join the Columbus Ski Club for a First Friday Happy Hour! If you're new in town or just looking to socialize, this is the event for you. Connect with fellow sports enthusiasts and outdoor adventurers while sharing travel stories and tips for the best ski slopes or hiking trails. Contact: Herb Beidel, 614 -619-7808 [Dec_2025_CSC_Track Newsletter.pdf]() CSC Membership not required for happy hour!