Tricking

♠️ Spades in Virginia! ♠️ Nando's Peri Peri, Mosaic District 2987 District Ave Ste 100, Fairfax, VA 22031 🌟 3rd Fridays 🕕 6:30pm to 10:30pm Spades in Virginia! We are trying a new location. If things go well, we may meet there more often. 🚗 Parking is FREE!!! Alcoholic beverages are available!Please support the business by ordering food/drinks. No partner is needed! Find one when you get there. All skill levels are welcome. Come hang out with us and have a great time! 📆 Posted in multiple groups. So expect a nice crowd. 🌟 The fun starts at 6:30pm! RSVP today.

Meet in the parking lot of the Handy Bikes Service Center. At the start of each ride, we'll go over introductions to have a sense of participants' cycling experience. Over the course of our rides, we'll address the following: group riding dynamics; safety (ABC check & trail hazards); gear shifting; hill climbing; audible and hand communication within the group, with other trail users, and automobile drivers; what to bring on each ride; etc... Bring your questions, water & a snack. When it starts getting dark earlier, we'll need lights as well. Helmets a MUST. If you can, and especially if you've had issues with your bike, come a bit early to have it looked at ahead of the ride. PS - all levels are welcome to join, however, be mindful that if you are an experienced rider, please be prepared to ride at the pace of the newest rider in the group. Each week, depending on who's in attendance, and participants' riding ability/comfort level, we may do skills practice as a group in the parking lot or at the west end of Wheeler Ave. Once everyone is comfortable, we'll go for a ride on local trails and neighborhood streets and finish back at the shop. Happy Pedaling !! \~Maya

**Join the Discussion on Economic Conditions for Entrepreneurs** **Sonya Ravindranath Waddell** is a vice president and economist at the Federal Reserve Bank of Richmond. Waddell joined the Research Department in January 2008. She oversees the regional and community development research area within the department. Her responsibilities include running surveys of businesses and other organizations, directing and engaging in analysis on economic and community development issues, analyzing and providing information on regional and national economic trends, and directing the incorporation of regional information into the Richmond Fed's monetary policymaking process. Prior to joining the Richmond Fed, Waddell worked as an economist in the Virginia Department of Planning and Budget and at ICF International in Washington, D.C. She earned her bachelor's degree from Williams College in 2001 and her master's degree from the University of Wisconsin-Madison in 2006. She currently serves on the boards of the Virginia Association of Economists, the YWCA of Richmond, the Virginia Early Childhood Foundation, and the Virginia Opera. She is also a member of the Joint Advisory Board of Economists for the Commonwealth of Virginia and has served on the board of the Richmond Association of Business Economics. This discussion will cover: * The primary economic trends for the region including price levels and employment data. * Interest rates and other insights related to small business credit. * Survey results and data points for entrepreneurs to keep in mind. * Downside risks. **The Discussion.** This series of hybrid events is perfect for budding entrepreneurs, experienced executive mentors cultivating an entrepreneurial mindset, early-stage investors, and students exploring innovative product design. At each session, business founders serve as guest speakers share about their career, their firm's business model, as well as the successes and challenges in the product development process. Participants learn from the speakers’ experiences, discuss valuable insights, and connect with other entrepreneurs, students, faculty, and investors. **Logistics.** This event will occur immediately before the main reception for Techstars Startup Weekend. We recommend allowing additional time for parking on campus. * Friday, February 20, 2026 * 5:00pm - 6:00pm EST - Presentation & Discussion No pre-registration is required. Join us: Robins School of Business 102 UR Drive, iLab Room 123 University of Richmond, VA 23173 **Parking.** Free parking is available in the U5 and U6 lots immediately adjacent to the Robins School. Please enter the main foyer, turn to the left and proceed to room 123 (EY Innovation Lab) on the ground floor. Please note that visitors have a two-hour parking window. Please sign in when you enter the room, providing your license plate number. **On Zoom Webinar:** https://us02web.zoom.us/j/89608419334?pwd=am0F9r85xPfh7aBaxtdUDILYsvNAwJ.1

Our NEIGHBORHOOD GEMS series features emblematic meals from around the world. This series shines a light on local restaurants and is designed to bring together inquisitive foodies and dishes that are unique and oh so worth a trip on roads less traveled! Join us for playful Indian-ish food at the communal table at ***Tapori*** ! **Eater DC** On March 12, two days before the H street's anticipated South Asian restaurant opened, head chef Baburam Sharma finally touched down in D.C. After developing Tapori's menu over Zoom for over a year, months of visa delays, and over 20 hours of travel from Nepal, Sharma headed directly from his hotel to the Northeast kitchen that executive chef Suresh Sundas had built for them I just put my luggage in the room and came here, and we started prep,” he recounted. Sundas, who has been recognized by the Michelin Guide for his inventive cooking at neighborhood spot Daru, says that he and Sharma immediately clicked. They had been workshopping a complex menu spanning popular street foods from all over India and their shared birthplace of Nepal while 7,000 miles apart. But once they were together, those dishes evolved even more. From workshopping new ingredients, like pesto and pine nuts in the fragrant mushroom pilau, to finally having Sharma’s expertise on South Indian techniques, they began to perfect Tapori’s key dishes. These three represent their commitment to recreating South Asian street foods from distinct regions in an American kitchen: momos from Nepal; dosas from Tamil Nadu; and bison phav bhaji from Mumbai. **Jhol Momo** \- Sharma explains that while there are only two Himalayan snacks on the menu\, one of them had to be a momo\. “The most selling item in Nepal is the momo\,” he said\. “You will find the momo everywhere\, every state\.\.\. even in India\.” The steamed dumplings from Nepal and Tibet are usually filled with vegetables or minced meat, traditionally chicken, pork, or lamb. For Sundas, the lesser known wagyu beef momo at Tapori is an homage to a food memory from 45 years ago that still haunts him. A momo shop a block away from his father’s business was his daily indulgence while growing up in Nepal. He still smiles as he describes “the smell of that momo… Oh my god.” He’s been trying to recreate that “texture of the wrap” and meat filling ever since, but he’s never been able to without those “pure local ingredients.” So he decided he would do something more original. Instead of a small bowl of richly flavored broth sometimes served beside momos in Nepal, the wagyu beef momos at Tapori come swimming in a chicken stock that is simmered for four hours and seasoned with Nepalese session peppers, garlic, and leeks. The wagyu filling is seasoned simply as well, with chili, ginger, cilantro, and a little soy sauce. The similar seasonings meld together the two different proteins, while a bit of cilantro oil drizzled on at the end cuts through the rich flavors. **Podi Masala Dosa** \- Sundas was laser\-focused on producing the best dosa possible: “Every single day we are working on it together\,” he says\. He had started his culinary career in D\.C\. in 2007 working at South Indian restaurants and he knew that he had to show diners “the taste of a very authentic dosa\.” He found many dosas in the District were more crepe\-like\. They were missing that sour fermented flavor and thin texture with a satisfying crunch\. That’s where Sharma came in\. He had started his career in five\-star hotel kitchens in the southernmost state of Tamil Nadu and had made dozens of dosa almost daily for 15 years\. They create Tapori’s creamy and fermented batter over two days. The process of soaking the lentils and rice for at least four hours and cleaning the grains 10 to 12 times is repeated twice before they are ground up in a specially-ordered, massive dosa grinder from India, which they converted themselves to work with an American power grid. Salt and sugar are added for an eight-hour fermentation period to keep the batter at room temperature overnight. Sundas and Sharma are also grilling up each dosa at Tapori right now, expertly spreading out and flipping 40 to 50 a day with an “intuition” that comes with years of practice. The flavor punch of podi masala, a combination of seeds and spices known as gunpowder seasoning, plus a potato filling and nutty ghee that are added to the batter as it fries up on their grill. It’s served with an array of stews and coconut chutney, though that crispy texture and spicy, fermented flavor makes it easy to eat on its own. Sundas says that labor intensive process pays off when Indian and Indian American diners tell him that the dosa is “exactly how they got it in India.” **Bison Phav Bhaji** \- Tapori is named after rowdy Mumbai street culture\, so it had to include the city’s favorite internationally\-influenced street food: phav bhaji\. The hearty snack is comprised of buttered buns \(originally from Portuguese immigrants\) and stewed potato and pea curry\, but Sundas wanted to create a flavorful meat version that stood out from the chicken or fish dishes on the menu\. After trying to source local water buffalo meat from West Virginia, he finally settled on bison from Texas that’s cooked down with tomato paste, onion, minced garlic, green chili, and cumin paste. Cilantro and butter are added after a little over a half hour of stewing to balance out the heavy umami flavors. The buns add even more butter to the mix with a recipe that was developed in-house. The chefs are proofing and baking the buns themselves on Tuesday and Wednesday, with the total process taking about three hours. On busier weekend shifts, artisan wholesale bakery Uptown Bakers makes buns based on the Tapori team’s original recipe. Why create your own buns half the week when you have a great supplier? It’s the same reason that Sundas and Sharma fold fresh momos if they run out of their prepped dumplings after a long night of service. They’ll dig into the dough and wagyu filling they saved for the next day instead of saying they’re sold out, because they’re devoted to making each dish perfectly for every customer that walks through Tapori’s door. **Check out the menu** [here](https://www.taporidc.com/menus) Separate checks will be arranged in advance. All diners will settle their own tabs. 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 and help us support local businesses. 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. To enhance the opportunity for great conversation, we will continue to limit the group size. Please feel free to sign-up to meet us along with up to 4 friends. **\*\*** **WAITLIST:** Meetup does not allow waitlists for paid events. *If this event fills and you would like to be added to the waitlist, please send a note to the host through the Meetup app. **\*\**** In the future, we will vary the days of the week and the types of restaurants to keep events interesting. PLEASE MAKE SURE YOU ARE COMMITTED TO GO WHEN YOU RSVP FOR THIS EVENT. Feel free to make suggestions for future meet locations. \*\* The small non-refundable registration fee helps us share the cost associated with the Meet-Up platform ($360/yr) and reduces the likelihood of no-shows, allowing us to better plan our events and accommodate all participants. Meetup charges $0.51 and Paypal charges $0.53 on the $2 registration fee. Thanks in advance for your understanding!\*\* 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 delightful dinner at Tapori!

Come practice all the languages of the world - all are welcome! Join us from 4-7pm on Sunday the 22nd. STAY HOME IF YOU ARE SICK. We ask attendees to exercise their best judgment and do not attend if they feel unwell. If you have any questions or concerns, please do not hesitate to come to an organizer. Fostering an open minded, safe community is our utmost priority.

Join us for a fun afternoon of ice skating at Westpost Outdoor Ice Skating at National Landing in Arlington, Virginia. This impressive 7,200 square foot ice rink is now the largest outdoor rink in Northern Virginia and the second-largest in the state. **Fees:** Skating Admission is $13 for Adults. (good for 2 hours session) **Advanced tickets:** Available at [westposticeskating.com](https://westposticeskating.com/). **Adventuring Trip Fee:** Waived for this event **Skate Rentals:** Skate rental is $6. **Figure Skates**: Up to Ladies Size 12/Mens Size 15. **Hockey Skates:** Up to Ladies Size 12/Mens Size 13. **What to Bring:** Warm socks, Gloves, and Layers. **Metro: The closest Metro Station is the Pentagon City Station on the Blue/Yellow Line.** **Park Information:** [westposticeskating.com](https://westposticeskating.com/) **NEW!** Please [click here](https://adventuringlgbtq.com/Adventuring_Release_Form.pdf) to review our release form. When you **RSVP** to an event, you affirm that you have read and agree to the terms of the release

Join us as The Washington Area Roadskaters lead you on a different adventure every week, skating through and around our Nation's Capital! For current details, check Facebook and Instagram. Facebook: https://www.facebook.com/groups/WashingtonAreaRoadskaters/events Instagram: https://www.instagram.com/weareskatedc/ We hope to see you soon!

Mimic the great skaters who gracefully carve an ephemeral numeral “8” in the ice—but instead of skates, use the steel wheels of the Metro system! We’ll start at Metro Center, make our way to Ft. Totten on the Red line, transfer (in a very cool way) to the Yellow or Green lines; then go down to L’Enfant Plaza, where we’ll switch to the Blue, Orange or Silver lines to take us home to Metro Center and complete our ”8”. Then off to Potbelly Sandwich Shop for lunch and reflection on our feat!

**Caller: Frank Buschelmann** **Band: The Rosenthorns** **Big Scioty Contra Dance** **temporarily returning to our long ago location for Jan-March - First Congregational Church, 444 E. Broad St., Columbus 43215** WHAT IS CONTRA DANCING? Picture the Grand Ball scenes like you’ve seen in period films such as “Pride and Prejudice”, where the dancers are lined up in long lines, across from each other. That’s English Country Dancing, the predecessor of contra dancing. Now, add moves like “swing your partner” and “do-si-do,” like you’ve seen in square dancing. Set it to fabulous, high energy, live music with fiddles, guitars, percussion and more, alá “Riverdance.” Finally, set the whole scene down in the middle of Woodstock, with a hip, groovy atmosphere, a bit of tie-dye, and hints of counter-culture attitude. THAT’s Contra Dancing! Wear cool and comfortable clothes (you will get warm) and clean shoes that won't mark up our nice wood floor. Be sure to come for the beginner's lesson from 7:30 - 8:00, followed by dancing 8:00 - 10:30. All dances are taught; we will help you learn! Beginners always welcome, no need to bring a partner. Cost is $10.00 adults, $5.00 ages 12-26. Under 12 free. Free parking in church lot. For more information contact me or check out our website: [www.bigscioty.com](http://www.bigscioty.com/) Please bring your own refillable water bottle. Snacks to share are always welcome!

Younkin Branch Library (Ashville) meeting space is now reserved for any and all interested in or enthused by playing a game of chess. The second Thursday of each month, 6:00pm to 7:50pm. First gathering is Thursday, May 11th. No fees. Chess sets provided; however, you may bring your own if you wish.

Save the Date 🌱 The Licking County Master Gardener Volunteers invite you to the annual gardening conference, open to everyone who enjoys growing plants. 📅 Saturday, March 14, 2026 📍 OSU Newark Campus - Reese center 🎟️ Tickets go on sale in January and this event fills fast, sells out every year 🌿 2026 Theme: Unusual Gardens in Your Backyard You will hear practical ideas that help you rethink small spaces and try new approaches at home. This conference also arrives at the perfect time of year. It helps soothe the urge to get outside while winter is still around. Central Ohio gardeners wait until late May to plant outdoors, so this day helps you plan and daydream about spring projects. Speakers • Joseph Tychonievich, author of Rock Gardening: Reimagining a Classic Style • Debra Knapke, The Garden Sage • Denise Schreiber, author of Eat Your Roses You will find vendors, a silent raffle, and friendly conversations with other gardeners. Registration • Register by January 31 to pay 50 dollars • Starting February 1, the fee is 60 dollars • Tickets at the door are 75 dollars • Boxed lunch, coffee and pastries are included MGV website: [https://fourseasonsofgardening.org/2026-spring-conference](https://fourseasonsofgardening.org/2026-spring-conference)

Optimistic Orators Toastmasters non-profit speech improvement group. No materials needed.

Meet at Wolfe Park parking lot by tennis courts. We willl walk along Alum Creek trail, through Jeffrey Mansion Park then along Bexley neighborhood and back. Optional lunch at Trolley District.