Iraq Veterans

Flow, breathe, and center yourself as you explore the transformative power of Vinyasa, where movement and breath unite to create a harmonious flow of energy. This dynamic class incorporates sun salutations, standing postures, backbends, and floor stretches—each designed to challenge your strength, balance, and flexibility. Advanced variations are taught along with modifications. Each session is anchored by a thoughtful theme inspired by yoga philosophy (sutras), providing a deeper theme for reflection and self-growth. Whether you’re looking to deepen your practice, challenge yourself, or simply find a community of like-minded individuals, this class is designed to empower and inspire. Expect a dynamic and playful class that encourages both individual exploration and a sense of connection with others. This practice will leave you feeling refreshed, centered, and connected. The session is offered InStudio and OnLine. The Zoom link for the OnLine session will be emailed 15 minutes before class starts to those who are registered at www.piesfitnessyoga.com. **Sign up for sessions must be made at least 2 hours prior to class.** The address is 1322 Prince St. Alexandria, VA 22314. Our entrance is located on the side of the building, parallel to West St. **Street parking is available and additional parking is located at Shiloh Baptist church, spaces 36,37,38,39.** The church is located across the street from the studio, on the corner of Duke St. and West St.

This group was originally started by Chad Keith who created and hosts a podcast by the same name in Charlotte, NC. I am hoping to continue his legacy here in NoVa as I recently moved to this area. This group is all about finding community around self-improvement and exchanging ideas on how to be your best self and get the most out of life. This group is for anyone who is interested in overcoming average in all areas - career, ambitions, relationships, hobbies, health, everything. I am so excited to meet driven individuals in the NoVa area so please reach out if you have any questions at all. EVERYONE is welcome so please sign up for an upcoming meetup!

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!

Join us for the **first Wednesday every month**! This group is a place where older LGBTQ+ women can meet and socialize with one another. We will have discussion, activities, and a chance for you to share what you want future events to include! Invite a friend, and join us as we promote community and friendship among our community of local LGBTQ+ women. Please feel free to reach out with questions to Adam (adamheller@thedccenter.org). We hope to see you there! This event is brought to you in partnership with the DACL: Department of Aging and Community Living

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

Hello Social Sips and Bits Family, Join us for a fun evening of drinks and bites at The Yard House! It's the perfect chance to connect with friends, both old and new, in a relaxed setting. Bring a friend and please RSVP so we can save a spot for you. We can't wait to see you there!

https://secure.meetupstatic.com/photos/event/e/2/a/c/600_466498028.jpeg GWOT Veterans - join us for this monthly happy hour and an opportunity to network with other fellow veterans who also served in Iraq, Afghanistan, and other GWOT-E mission countries. VFW members and non-members are welcome and we encourage everyone to spread the word about this event to other veterans in the area! ***Special Dinner Menu***To be announced soon! The Post Canteen serves beer, wine, and hard cider. All major credit cards are accepted. We look forward to seeing everyone! ************* New for 2018: Our GWOT Happy Hour takes place on the 1st Thursday of every month! **************

Join us for our monthly yoga session with the fine folks at Yoga Legion! This event is open to VFW & Auxiliary Members and Service Members and their dependents free of charge - accompanying guests of these individuals may attend for a $10 fee. Please bring your Membership card or CAC/Depentant ID for verification. Stick around after yoga to enjoy a beverage with other Yogis and Post members. Yoga participants will receive $1 off their first beer or soft drink in the Post's Canteen following yoga. All you need to bring is yourself, a yoga mat, and water - no yoga experience is necessary! All proceeds will benefit: Post Relief Fund - used to assist veterans and members of the Armed Forces and their dependents, widows, and orphans who are in need! Post Building Fund - used to improve our facilities so that we can continue to host events like these and many others that serve our community! Yoga Legion is a non-profit organization dedicated to raising the awareness of the holistic benefits of yoga for veterans through the practice of yoga, outreach, and the facilitation of specialized yoga training for instructors who endeavor to serve veterans. http://www.yogalegion.com/ (https://l.facebook.com/l.php?u=http%3A%2F%2Fwww.yogalegion.com%2F&h=ATO8Ig2Hvd9Px8x1glG6ly6KOtx1JHfbFPDQLd27HMSi7VoCs02r2ZhgYWSQdYCOzLPEkV8U8lotLjZakZodYkMRxTJrS54WpaW5lva4QO-eh4d1-U9jRRSSLz37L20_oFl4kbZr&enc=AZOGVnmGZDwIxQ_hN-WUTlnEp8JH1oI-0oYdYmx7Ila2hwuX6H976OTSzIqoiPar2rw&s=1) This is a monthly event that will take place the first Saturday of each month at 2pm!! Please be on time if you plan on joining us for yoga. Head over to our Facebook events page to find all the up to date information for this event, including the special event menu https://www.facebook.com/pg/VFWPost3150/events https://secure.meetupstatic.com/photos/event/8/c/c/7/600_463536039.jpeg

Capoeira (capo-way-ra) is an Afro-Brazilian martial art that is unlike any other martial art. Capoeira incorporates flowing movements with kicks, dodges, and some acrobatics. It is often mistaken for a dance for those reasons. Since it’s origins in the 17th century, it has evolved from a secret fighting practice into an art emphasizing self-expression and community celebration. It is great for the body and mind! In addition to gaining strength and flexibility in class, students learn about Brazilian culture, history, and language (Portuguese). On November 26, 2014 capoeira was granted a special protected status as "intangible cultural heritage” by UNESCO. No need to have a Capoeira background to join this class, just an open mind to try out a new way to move! Beginners welcome. **Please reserve your spot at www.piesfitnessyoga.com**. The session is offered InStudio only. **Sign up for sessions must be made at least 2 hours prior to class.** The address is 1322 Prince St. Alexandria, VA 22314. Our entrance is located on the side of the building, parallel to West St. **Street parking is available and additional parking is located at Shiloh Baptist church, spaces 3,5,7,9.** The church is located across the street from the studio, on the corner of Duke St. and West St.

**RSVP DOES NOT GUARANTEE YOUR SPOT. You must register via our website:** [https://georgewashingtonvolleyball.totalcamps.com/Content/29778](https://georgewashingtonvolleyball.totalcamps.com/Content/29778) **Winter Adult Offensive Skills Camp III** This camp is designed for **adult volleyball players (ages 20 & above)** looking to improve their offensive skills. Ideal for **all skill levels**, this camp offers an opportunity to receive skill instruction from George Washington's coaching staff. Players will be grouped by experience & skill level to ensure the best possible experience. **What to Expect:** You'll train directly with GW Volleyball's Coaching Staff & Players to improve offensive skills such as attacking, serve receive, rotations, setting, etc. We will spend the first hour & a half on skill instruction & the last 30 minutes playing competitive 6v6. **Camp Schedule:** 🗓️ *Thursday, February 5th* * 6:45 PM – Doors Open, Check-in begins at the Charles E. Smith Center * 7:00 PM – Camp Begins * 9:00 PM – Camp Ends **Important Info:** * **You must register via our camp website**: [https://georgewashingtonvolleyball.totalcamps.com/Content/29778](https://georgewashingtonvolleyball.totalcamps.com/Content/29778) * This camp is for **adults only** – you must be **above the age of 20 or have exhausted your NCAA eligibility.** * You will enter the Charles E. Smith Center at the **Ticket Office Entrance**, located on 22nd St. * **Please do not arrive early; basketball will be finishing up their practice at this time & we cannot accommodate your arrival earlier.** * Payment is due at the time of signup. * *By registering, you agree that we may use your photo for marketing.* We can’t wait to see you there!

Interested? Contact Preston Moore k.preston.moore@gmail.com 614-300-5989 ———————————— Engaging in men’s work is the new way to forge friendships while being open-minded to personal growth. Many men experience healthier relationships, personally and professionally, by engaging in this work. Open Men’s Group is a container for men to share vulnerably without receiving judgment or feedback. We believe that emotionally mature, powerful, compassionate, and purpose-driven men will help heal some of society’s deepest wounds. We support the powerful brilliance of men and we are willing to look at, and take full responsibility for, the pain we are also capable of creating – and suffering. We care deeply about men, our families, communities, and the planet. Visit ManKind Project USA to discover more. https://mkpusa.org/

**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)

OWASP is ending use of Meetup, so I built an eventbrite for the event. https://www.eventbrite.com/e/ai-development-risk-case-studies-and-how-agentic-ai-is-the-future-of-appsec-tickets-1981450622150?aff=oddtdtcreator AI is transforming how software is designed, developed, and deployed, dramatically accelerating velocity while introducing new categories of risk. As organizations adopt AI-assisted coding, autonomous agents, and increasingly complex model interactions, traditional application security approaches struggle to keep pace. This talk examines emerging AI-driven risks through real case studies from the field, highlighting issues such as insecure code generation, data-leakage pathways, model manipulation, and evolving supply-chain threats. We will explore how engineering teams must adapt their people, processes, and governance models to secure AI-augmented development workflows effectively. The session will then introduce agentic AI as the next evolution in application security—autonomous systems capable of continuous analysis, multi-step reasoning, and real-time remediation. Attendees will learn how combining agentic AI with modern practices can reduce developer friction, improve coverage, and create a future-ready application security strategy designed for the demands of AI-native software development

Please Join Us For The Winter Session Of Family-to-Family Winter session of F2F dates are Feb 12 – Apr 3 [https://namifranklincounty.org/family-to-family/](https://namifranklincounty.org/family-to-family/).

Our group, KIND MEALS, will be picking up the tab for pizzas, at MIKEY'S LATE NIGHT SLICE, on Sunday, February 8th from 12-2pm. We will be trying out MIKEY'S Vegan Fake-ass BBQ Chick'n pizza and Vegan Fake-ass Pepperoni pizza, as well as some other special vegan pizzas that are served there. All the vegan pizzas are covered with Selfish Cow vegan cheese. The pizza is free, drinks on your own. Join us to learn more about **[KIND MEALS](https://kindmealscolumbus.org)** (a 501c3 nonprofit organization based in Cols. Ohio, providing hunger relief services to those in need). All of the food we serve is fresh and vegan! If you love working with community, being of service, looking to hang with some fun like-minded people, and just love to socialize on a Sunday afternoon, join us for some FREE vegan pizzas at MIKEY'S LATE NIGHT on 4th and Main. Mikey said the more the merrier!