Nutrition

DCC's "Monday Moves" to National Harbor Join DCC and Conte’s Bike Shop Navy Yard, for a fun 25-30 mile ride to National Harbor. This ride will be geared towards our newer riders (with a chill pace and no one left behind), but all are welcomed. This ride will be mostly trail riding, and we will go over things to help riders become more comfortable with riding in groups. We will meet at Conte’s Navy Yard Bike Shop at 10 am and depart at 10:15. All riders should bring their own hydration and nutrition, as well as a spare inner tube. *** Please, no music that can be heard by other riders or ear headphones that impede your hearing. Parking is limited at the Navy Yard, so for those driving, an option is to park at Anacostia Park (aquatic center) and take 11th street bridge to M Street, then a left on 4th. ***all riders ride at their own risk*** If there is a chance of inclement weather expected on Monday, a cancelation notice will be posted by 9:00 pm on Sunday; otherwise, the ride will take place. Below are the links to the routes Option A: National Harbor via Mt Vernon Trail (~28 miles and ~587 ft of elevation) https://ridewithgps.com/routes/37576987 Option B: National Harbor & Oxon Cove Park (~24 miles and ~737 ft of elevation) https://ridewithgps.com/routes/49934517

[Profs and Pints DC](https://www.profsandpints.com/washingtondc) presents: **“How AI Alters Thinking,”** on dealing with artificial intelligence’s capacity to change and undermine our thought processes, with Eli Alshanetsky, assistant professor of philosophy at Temple University, principal investigator at its Cognitive Integrity Lab, and author of an upcoming book on AI and freedom of thought. [Advance tickets: $13.50 plus sales tax and processing fees. Available at [https://events.ticketleap.com/tickets/profsandpints/dc-how-ai-alters-thinking](https://events.ticketleap.com/tickets/profsandpints/dc-how-ai-alters-thinking) .] Doctors who give bad advice can be sued for malpractice. Teachers belong to a profession with set standards. When artificial intelligence guides you, however, that guidance comes with a disclaimer: Use at your own risk. Every day millions of people take that risk, and usually AI seems genuinely helpful. But even if AI gives us good answers, might its use over time do bad things to how we think? Explore the relationship between AI and our own minds with Eli Alshanetsky, whose Cognitive Integrity Lab studies how artificial intelligence changes how we think, learn, and build trust. Author of *Articulating a Thought* and the upcoming book *Freedom of Thought in the Age of AI*, he’s on the cutting edge of efforts to answer AI-related questions such as: How can we tell when work is truly our own? How can technology support rather than replace authorship and reflection? What does trust mean when AI mediates our relationships with others and with our own thoughts? To set up his discussion of potential consequences of AI, he’ll describe how social media’s impact on society serves as a preview. Social media didn’t just give people what they wanted to click on, it actually changed what they regarded as click-worthy. It broke attention spans and fueled radicalization across millions of very different people. It left us with people who doom-scroll for hours, who can’t focus, who don’t know what to trust anymore. If you’d shown people this version of themselves ten years ago, would they have chosen it? Artificial intelligence is making a similar deal with us, but the stakes are higher. It isn’t chasing clicks. It’s optimized for giving you the most satisfying response to whatever is on your mind right now. The risk over time isn’t just that you’ll get lazy. More profoundly, even when you think hard, your sense of what counts as good thinking—as well as what sounds like you—will shift to match what AI has been feeding you. We’ll consider what kind of person this produces and whether this is someone we want to be or want children to become. Professor Alshanetsky will lay out a practical framework, which he calls “the interaction layer,” for using AI without letting it replace the thinking it’s supposed to support. He’ll also talk about what AI-related concerns should be the focus of parents and educators. (Doors: $17, or $15 with a student ID. Listed time is for doors. Talk starts 30 minutes later.) Image: Illustration by David S. Soriano / Creative Commons.

Join us for another lowkey writing session! Bring your laptop, iPad, or notebook so that you can get some words down! We will start around 6:00 as people filter in. Writing, chatting, and casual introductions will go on until 6:30 as people arrive and grab food and drinks, when we will do a round-table to introduce ourselves, our genres and writing styles, and what we are looking for from the group. After that, we can buckle down to do some writing and make ourselves be productive! I will try to snag the big community table to the right of the registers at Tatte, or sit against the back wall with a couple of tables pulled together, so you can look for me there. I'll post in the comments when I arrive, so feel free to check there or message me if you are feeling lost or having difficulty finding the group. I'll look forward to meeting you all! Our next workshop will take place on the Monday following this one, so look forward to that, as well!

Do you find yourself showing up in meditation sessions wondering why your mind won’t settle down?Are you trying to figure out why your body seems to become so uncomfortable in meditation sessions? Join Marsha, non-conventional meditator, certified yoga therapist, trauma sensitive yoga facilitator, and energy and sound healing facilitator, as we show up and unpack ways of meditating that uniquely resonate with you. Whether you find comfort in standing, sitting in a chair or on a yoga mat, or lying on the floor, eyes open or closed, you are welcome to show up just as you are, as we seek peace through movement and compassionate sharing experiences, while embodying the physical, intellectual, emotional, and spiritual benefits of meditation, energy + sound healing, and yoga therapy. **Please reserve your spot at www.piesfitnessyoga.com**. The session is offered both 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. Discount is available to seniors, teachers, students, emergency responders, and military. All can save by purchasing class packs.

**NEW MEMBERS or 1st TIME EVENT GO-ERS** Before attending your first event, please take a moment to understand how our dinners work and what we ask of members. → **[Learn how DC Metro Dining works](https://tinyurl.com/Landing-Page-DC-Metro-Dining)** → **[Ensure Group Notifications are Setup (Announcements + In on Waitlist/Attending List)](https://app.tango.us/app/workflow/Enable-Meetup-Email-Notifications-3a85109614fc4907940503d096331392)** **RSVP CUTOFF (i.e. Final Change Your Mind if Registered YES)** → **RSVP Cancellation Cutoff for this Event is Sunday 10a, 5/24**. (*Late Cancel applies after this, repeat occurrences can impact membership*) Let’s explore an upscale dining experience that blends West African tradition with modern culinary innovation. We are heading to **Elmina** in Shaw, from Top Chef finalist and Food Network personality Eric Adjepong, known for bringing modern Ghanaian cuisine into a refined dining setting. **FOOD**: Elmina blends traditional West African flavors with modern technique, with a menu that highlights depth, spice, and layered composition. Dishes frequently called out include the jollof duck pot and egusi stew dumplings, both reworking classic Ghanaian staples into more refined presentations. You will also find grilled meats with suya-style seasoning, seafood dishes with balanced heat and acidity, and rotating plates that reflect regional influences. The menu leans bold and savory, with options across meat, seafood, and some vegetarian-friendly selections. Cocktails often incorporate tropical and spice-forward elements that align closely with the cuisine. Most members should expect total spend to land roughly in the 55 to 85 dollar range, depending on beverage participation. → **Explore Elmina's menu:** **[https://www.elminarestaurant.com/menu](https://www.elminarestaurant.com/menu)** **SPACE**: Stylish, modern dining room with a warm, intimate layout. Expect a lively but controlled atmosphere with moderate noise levels, especially on a Sunday evening. → **Visit the restaurant site (scroll half way down to la carte menu)**: **[https://www.elminarestaurant.com/](https://www.elminarestaurant.com/)** * Tax/Tip combo is our required 30% tax/tip policy (see the FAQs for more details). * Limited to 8 slots. See you there! JoeN **CLOSEST METRO**: \***U Street–African-Amer Civil War Memorial–Cardozo station** (Green, Yellow) is the closest stop. Walk east along Florida Ave NW. The walk is about 12–15 minutes \*For directions using the Metro, try using the Plan a Trip feature at the WMATA website ([click on your preferred Metro station](https://www.wmata.com/rider-guide/stations/index.cfm) then at the Station page level click "Plan a Trip". **PARKING**: Street parking in this area can be difficult on weekend evenings. Several paid garages are located within a few blocks along 14th Street and nearby side streets. Plan accordingly. ***Attendance Notes:*** -\* **If you RSVP “YES,” please commit to showing up**. *With 5,400+ members and limited seating, we can’t afford no-shows. It’s not fair to other members or to our relationship with the restaurant.*\* -\*\* New Members / 1st Timers: **Trying to get a slot? Join the Waitlist and check back frequently: spots (*often open up before Noon on the day of the event. You may also receive midweek confirmation emails to reconfirm your RSVP, so please check your Meetup DMs inbox).*** -\* Billing Reminder - Add 30% for tax and tip to your food and drink total.\*\*\* This is part of our group’s expectations and helps smooth out service with the restaurant. Looking forward to dining with you! JoeN

🔥 60-Minute Full-Body Circuit Training Workout ⏱️ Structure Overview We will meet at the volleyball court in Founders Park in Alexandria, VA Warm-up: 10 minutes Main Circuits: 40 minutes Finisher: 5 minutes Cool-down: 5 minutes 🟢 1. Dynamic Warm-Up (10 Minutes) Perform continuously, 30–45 seconds each: Jumping jacks Bodyweight squats Arm circles (forward/backward) Walking lunges Inch-worm walkouts High knees Glute bridges Push-ups (easy pace) Goal: Increase heart rate + activate major muscle groups. 🏋️ Main Workout (40 Minutes) Format: 3 Circuits 4 exercises per circuit 40 seconds work / 20 seconds rest Repeat each circuit 3 times before moving on Rest as long as you want between circuits Cool down 5 Min IMPORTANT!!!!! Liability statement: I understand that I am responsible for exercising at my own pace and within my own physical limits, and for monitoring my condition during participation. I voluntarily assume all risks associated with my participation and agree that I attend entirely at my own risk. I hereby release and hold harmless the organizer, and affiliated parties from any and all liability, claims, or demands arising out of or related to any injury, medical condition, loss, or damage that may occur as a result of my participation.

Join Social Sips & Bites for our Wednesday Happy Hour. Great drinks, easy conversation, new faces, familiar faces, and that signature SSB energy that turns a simple night out into something memorable. https://www.capitalonecenter.com/the-perch

Join us at chef Kevin Tien's new Moon Rabbit location in DC! ***Washington Post:*** Anyone looking for restaurant space should chat up Kevin Tien. After his Vietnamese-inspired Moon Rabbit at the Wharf went dark, the chef says he looked at 30 or so spots around Washington, including the vacated Cashion’s Eat Place in Adams Morgan and Seven Reasons on 14th Street NW. It wasn’t until he toured the onetime location of Co Co Sala in Penn Quarter that he found the right fit: an interior that included a bar near the entrance and an open kitchen. “This is it,” he and his team agreed. “I saw what could be our forever home,” says Tien, “or at least for the run of the lease,” he cracks. Let’s hope he stays put for a spell. His previous full-service restaurants — the Japanese-bent Himitsu in Petworth, the cart- and fermented-food-focused Emilie's on Capitol Hill, the original Moon Rabbit in the InterContinental Hotel — didn’t last beyond a few years. His new roost, 100 or so seats spread across a lounge, central dining room and private area, offers lots of dishes I hope to be eating for a long time. Crab rangoon, for instance. Initially, the appetizer, the provenance of so many American Chinese restaurants, sounds out of place. Tien says it’s a nostalgic nod to the block of Philadelphia cream cheese and topping of Tabasco-brand pepper jelly, slathered on Wheat Thins, that his wife’s parents serve him back in his native Louisiana. At Moon Rabbit, the idea is gussied up with a blend of housemade ricotta and robiola cheese topped with local jumbo crab and eaten with wavy sails of housemade scallion crackers. “Chips and dip,” a server says as she drops off the plate. “The cheese is homage to Laughing Cow,” popular in Vietnam, says chef de cuisine Minsu Son, who cooked with his boss when both were at the late, great Momofuku in Washington. Similarly, the spread is also flavored with imitation crab for a memorable “highbrow, lowbrow” experience. The sight and smell you can’t escape on streets throughout Vietnam is grilled meat, sometimes beef swaddled in betel leaves. Tien elevates the idea by wrapping ground Wagyu beef, perfumed with lemongrass and funky with fish sauce, in easier-to-find perilla leaves that give the meat a minty freshness. Pickled shallots make a zingy garnish and labne dappled with housemade sate sauce becomes a dip for a thoroughly modern bò lá lốt. At the first Moon Rabbit, the chef had to be mindful of travelers and tourists. At Moon Rabbit 2.0, Tien and team, including co-owner and chef Judy Beltrano, are free to be more adventurous. Working in a hotel, the kitchen had to deal with room service, a bar and additional amenities. Now, “we don’t have other distractions,” says Tien. Check out the grilled squid, stuffed with boudin (Cajun sausage) made bodacious with pork, chicken livers, Chinese sausage, jasmine rice, and pops from lemon and five-spice. The server who brought out the combination did a nice job of describing it, down to the charred, squid-inked eggplant puree, which he referred to as “best supporting actress.” Ha-ha and down the hatch. Vegetarians won’t be the only diners to swoon over the beautiful and delicious roasted Lodi squash, the scraps of which are fermented and pureed with coconut milk, garlic and lemongrass to create a vibrant yellow curry. Seeds in the center, a nod to Vietnamese sesame seed candy, include candied pumpkin and sunflower seeds. Flash-fried curry leaves complete the dish, which gives Tien, a co-founder of Chefs Stopping AAPI Hate and the creator of the casual Hot Lola’s, a chance to explain his thought process. With his new restaurant, he hopes to broaden the notion of what Vietnamese food is and break through what he calls “the bamboo ceiling.” Floppy rice cakes come with a crumble of dried tofu that mimics the texture of the more traditional dried shrimp, and purple yams lend their color to the city’s most intriguing risotto, ringed in pureed culantro and beefed up with roasted mushrooms. Bánh canh cua, Vietnamese crab soup, is reimagined with chewy dumplings made from sweet potato and tapioca flours — the kitchen refers to them as “f---ed-up gnocchi” — in a tantalizing, tomato-red broth enriched with crab fat. Vietnam’s long associations with foreign entities allow for such fancies as pâté chaud, flaky puff pastry filled with a meaty interior of ground pork, foie gras, chicken pâté and diced jicama for some crunch. Step aside, beef Wellington. Tien says, “I’m embracing the influences.” Diners are as well. Dinner is not an easy reservation, but the restaurant offers first-come, first-serve seating in the lounge, primarily at the bar. The chef’s crew is mostly composed of staff who have worked with him before, but no investors. So a lot of the look of the place was done on a budget. “Stuff from our basement” make up some of the details, says Tien. Note the great cookbooks lining the shelves here and there. The titles explain the chef’s story and his priorities. If a fire broke out, he says he’d grab "Uchi: The Cookbook", “Prejean’s Cookbook” and “My Vietnam: Stories and Recipes” by Luke Nguyen, reflecting places he’s worked or fellow cooks he admires. Lights that look like parachutes or jellyfish were hung by the staff, and the blue accents are inspired by the Vietnamese coastline. The previous restaurant, the British-themed Scotts, was dark; Moon Rabbit is lighter in every way, signifying “a fresh start for us,” says Tien. All but a few dishes — cumin lamb and quail claypot — are small plates. A couple of combinations could use some finessing. The spring roll is presented as upright bundles packed with hearts of palm, daikon and other vegetables. The trouble is, when you bite into the constructions, their filling spills out. But I love the accompanying sauce, an emulsion coaxed from housemade misos (peanut and sweet potato) and stinging with dried chiles. The bookends are noteworthy. Bar director Thi Nguyen whips up such liquid pleasures as Sài Gòn by Night — coconut-rinsed whiskey, sweet vermouth and lemongrass-coffee liqueur — while pastry chef Susan Bae makes endings as exciting as anything served before them. (Both talents deploy fish sauce in clever ways, too.) Consider Bae’s simply billed and delightfully refreshing “Seaweed”: coconut mousse, a suggestion of seaweed confit, panna cotta — green with the almond-suggestive pandan — rising from a base of chocolate crumbles. The frosty halo on top is frozen coconut milk and lime juice. Tien spends the first part of his day in the kitchen, which is why you see him touching tables throughout the restaurant at night. It’s good to see him back in the game, and fun to think about where he might go next with his food — far, I imagine. ***Check out the menu [here](https://www.moonrabbitdc.com/food)*** 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 May 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 Moon Rabbit!

**You're invited to join local Columbus animal advocates as we watch PETA's workshop together on cage-free campaigns. Free vegan pizza will be provided! After the workshop Q&A, we'll have a group discussion and brainstorm on future activism plans. Hope to see you there!** **Here are the details:** **WHEN: Tuesday, May 19, 2026 at 6pm EST** **WHERE: KTC Columbus** **If you cannot attend in person, you can still view the workshop virtually at https://www.facebook.com/events/1567122777711333** **Here's some background on the workshop:** **Please join us for an eye-opening online PETA Playbook discussion with PETA’s Associate Director of Vegan Campaigns, Amber Canavan, where we’ll ask the hard-hitting questions about the cage-free campaigns and their impact on both hens and vegan efforts.** **Whether you’re looking to strengthen your outreach or sharpen your messaging around the egg industry’s humane-washing tactics, this workshop will give you practical tools to help others understand what “cage-free” really means for hens and why the label is misleading.** **We’ll explore how to keep conversations respectful, fact-based, and focused on the animals’ reality while encouraging others to take effective action.** **Please join us for this important workshop to learn how you can cut through cage-free marketing and help animals.** **Come ready to learn, ask questions, and ignite your activism for animals!**

We are excited to host Guided Meditations on Sundays at 6 pm in our Ashram/Gallery/Home! !! !! Everyone wants to know what kind of God we worship and what kind of meditation we do. We worship the GOD that LOVES US! We understand that god is an energy and it lives in us as us. Our meditations guide others to actually experience that energy! xoxo We don't just talk about peace, love and affection, we experience it :) Also we are a home not a business, so we enjoy building community one friend at a time. We always build in time for people to mingle & develop friendships! xoxo Much Love, Frank Tennyson Namaste, Frank Tennyson http://photos3.meetupstatic.com/photos/event/a/f/9/9/600_447824953.jpeg

Join us for a relaxed and enjoyable brunch at 17 Arrows Kitchen and Bar! This is a great opportunity to meet new people, enjoy good food, and ease into the weekend with great conversation. Whether you’re new to the group or it’s your first event, you’ll feel right at home.

Join us for an hour of writing! We’ve discovered that it’s strikingly helpful to write with other writers. See if it’s true for you at 7:00pm on Wednesday, February 11 at Streetlight Guild. Be it a book, blog, script, essay, dissertation, resume, melody, poem or just plain work stuff, you are invited to write it with us. No one will see what you've written or give you unsolicited advice. Instead of just thinking about writing, come and get some real writing done. **SCHEDULE:** 6:45ish - Quick introductions 7:00 - Timer starts: write for 1 hour 8:00 - The End **OPTIONAL SOCIALIZING** happens before and after the writing hour. Writing is very solitary. Connecting (and sometimes even commiserating) with other writers is a cool thing. **BEING LATE IS OKAY:** just show up and get settled! If you were on time, please be willing to make room for the friendly latecomer. Happy writing & I look forward to seeing you at Streetlight Guild! **WHAT SHOULD I BRING?** Whatever you need to be able to write! You're welcome to bring earplugs/headphones if noise will bother you! **OTHER IMPORTANT DETAILS:** * **RSVP:** Please RSVP by 6:00pm the evening of the meeting. This helps me know how many to expect, and if we'll need additional space! * **COVID:** While masks are not required, please be mindful of the other writers around you and their comfort levels. * **WIFI/OUTLETS:** Outlets are limited, so please ensure your devices are charged when you come! But Streetlight Guild does have free WiFi! Yay! * **PARKING:** There is free public parking at Streetlight Guild.

Rev. Steven Clevenger is an ordained spiritualist minister with over 40 years experience as a Spiritual Healer, Clairvoyant and Spiritual Teacher, educated and trained at the White Lily Chapel. Rev. Siobhan Wolf Shaffer is an ordained spiritualist minister and certified medium and healer with over 20 years experience. She began her development in 1988 in Pennsylvania and continued when she moved to Ohio in 1998 where she studied at Rays of Lights Church with Rev. Steven Clevenger. Our full worship services consist of an inspirational lecture, healing meditation, and messages from the spirit world that serve to demonstrate evidence of eternal life. Please visit our Official Church Website (http://raysoflightchurch.com) for more information.

**Let’s have lunch and have some extra fun! Bring your favorite game! 🥳**