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by Shanen Elliott, Guest Writer SLHS Indoor Track and Field team captured both the Boys and Girls regional titles The South Lakes Seahawks delivered when it mattered most, earning clutch points down the stretch to capture both the Boys and Girls Northern Region 6D Indoor Track and Field titles. After sweeping the Concorde District championships, Coach Scott Raczko’s teams repeated the feat at regionals, adding to the program’s legacy with its ninth regional championship for the boys and seventh for the girls. Boys pull away late The Seahawk boys tallied 75 points, pulling away from runner-up Chantilly Chargers (63.33 points) in the closing events. Caroline Elliott winning the 1600 meter race. Photos by Brooks Ross, rossvisualzz Senior Alex Guthrie accounted for 28 points with a dominant all-around performance: first place in the 300 meters, second in the 55 meters, third in the long jump, and fourth as part of the 4x200-meter relay. Earlier this season, Guthrie set a school record in the 55-meter dash with a time of 6.31 seconds, a mark that currently ranks 12th nationally. Senior Blake Jackson added 22 crucial points, winning both the long jump (22 feet) and triple jump (45 feet, 9 inches)—the latter by an impressive four-foot margin. Jackson then sealed key team points with a fifth-place finish in the 300 meters to help secure the regional title. Girls dominate with depth and relays The Seahawk girls combined balanced scoring with relay dominance to amass 105 points, comfortably ahead of Chantilly’s 85. South Lakes swept the relays, earning a perfect 30 points with first-place finishes in the 4x200, 4x400, and 4x800. Sophomores Tia Tuffour and Collins Han delivered standout performances. Tuffour captured the regional title in the 55-meter hurdles, while Han narrowly missed first place in the 55-meter dash, finishing second by less than one-hundredth of a second. The Seahawks placed three runners in the top five in that event (second, fourth, and fifth). Han later added another second-place finish in the 300 meters and ran the anchor leg in the victorious 4x200 relay. Senior leaders Caroline Elliott and Aya Ryan once again paced the team, each contributing 30 points. Elliott won both the 1600 and 1000 meters, breaking a 25-year-old Northern Region record in the 1000 with a time of 2:51.77. Ryan claimed her first individual regional title with a dramatic victory in the 500 meters, winning by just six-hundredths of a second. The duo also anchored two relay victories, with Ryan closing out the 4x800 before handing off to Elliott for the meet-ending triumph in the 4x400. Eyes on the state meet Next up, the Seahawks travel to the Virginia Beach Sports Center for the VHSL Class 6 Indoor Track and Field Championships. The girls will look to extend their dominance in the 4x800 relay, where they have won three consecutive indoor state titles and hold the Virginia state record. Elliott aims to defend her back-to-back state championships in the 1600 and 1000 meters (2024 and 2025), while Guthrie will chase the 55-meter sprint crown. The Seahawk boys enter the state meet motivated after a narrow runner-up finish at last year’s championship.

by Bob Welland, Kids Section Editor Everyone loves Spring Time, when we appreciate the bouncy coils inside mattresses, pogo sticks and cars’ suspensions. Squeeze them or stretch them, they always come back, like a season of the year. Let’s expand our minds and celebrate springs big and small. Big Springs The famous spring toy, the Slinky, was invented 83 years ago. The world’s largest Slinky, located in Oaks, Pennsylvania, is 4 f eet in diameter and can stretch to 100 feet long. Skyscrapers are so tall that side-to-side motion from wind or earthquakes can cause major damage or even collapse. One solution is mass dampeners. On a high floor, a block weighing hundreds of tons is attached to big springs. If the building sways one direction, the springs let the heavy block stay mostly in place. This creates an opposite force that reduces the building’s movement. Small Springs Click! Retractable ballpoint pens were a big hit when they came out in the 1950s because you didn’t need to fiddle with a cap. There’s a little spring inside that’s only an inch long. But can we go smaller? Yes. Your phone knows when you hold it in portrait or landscape because of a tiny device called an accelerometer. A microscopic weight is held by elastic silicon beams. The beams are not coiled, but they are springs that bend when you move your phone. They’re 30 times thinner than a human hair. Let’s go 1,000 times even smaller! The DNA inside your cells are in a shape called a double-helix. That’s a spring! This saves a lot of space. If you straightened out a chromosome, it would be 10,000 times longer. Its springiness allows it to be unzipped as needed to keep your cells working. With trillions of them in your body, it’s Spring Time all year round.

Quinn is ready to mix up muffins! March Madness! Are you going a little crazy with all these snow days we’ve had? We like to build snowmen and sled as much as the next person but we’re ready for more sunshine and warmth. That’s why we are so excited for it to be March with the promise of more time outside, spring sports, and trees and flowers blooming. Speaking of spring sports, are you a budding athlete and need constant fuel and snacks? If you are in a bind, make these muffins to tide you over! Greek Yogurt Muffins adapted from yummytoddlerfood.com/ ● 3⁄4 cup all-purpose flour ● 3⁄4 cup protein baking mix, such as Kodiak Cakes ● 1 teaspoon baking powder ● 1⁄2 teaspoon baking soda ● 1⁄4 teaspoon salt ● 1 cup whole-milk plain Greek yogurt ● 1⁄3 cup maple syrup ● 1⁄4 cup oil, light olive oil or canola ● 2 eggs (lightly beaten) ● 2 teaspoons pure vanilla extract Optional Add-Ins (Choose One) ● 1 cup mini chocolate chips ● 2 cups finely diced strawberries (add 1 tablespoon fresh lemon zest if desired) ● 2 cups blueberries (add 1 teaspoon cinnamon if desired) ● 1⁄4 cup sprinkles and 1 tsp almond extract Instructions ● Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray or line with muffin liners. ● In a medium bowl, stir together the flours, baking powder, baking soda, and salt. ● In another bowl, stir together the yogurt, maple syrup, butter, eggs, and vanilla. ● Gently stir the yogurt mixture into the flour mixture. ● Stir in your desired add-in. (optional) ● Put 1⁄4 cup of batter for each muffin in the pan. ● Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from the oven, and cool before serving.

Mystery Fiction by Arthur Semicolon Doyle Family Fun Night in the elementary school gymnasium is chaos. Children run around between activity stations of hula-hoops, obstacle courses, dancing and more. Middle-school mystery solver, Sage Greene, stands in the middle of it looking around nervously. “22… 23!” shouts a man in the corner. A boy screams, “22! That’s me!” and runs past Sage so fast it spins her around. She comes face to face with her elderly friend Mrs. Gray, who asks, “Aren’t you a little old to be here, Sage?” Flustered, Sage says, “I’m babysitting my neighbor Cassie because her parents couldn’t come. But I’ve lost sight of her.” Mrs Gray comforts her, “Don’t worry, I’ll help you find her.” As they look around, Mrs Gray says, “I’m a little old to be here too. This is my grandson’s school so I donated 24 of my famous cupcakes for the giveaway.” “And finally 24!” yells the man. Mrs Gray says “That’s Mr. Rash. He gave out my cupcakes to kids with numbered tickets.” They find Cassie by a wall, looking gloomy. “What's wrong?” asks Sage. “I didn’t get my cupcake and he’s all done now,” says Cassie, handing Sage her ticket with six written on it. They hustle over to the giveaway table. Mr. Rash is putting on his coat in a hurry. Sage asks him, “Excuse me–” but gets interrupted by a little boy. “Mr. Rash, you’re looking very Skibidi today!” Mr. Rash loses his temper. “Uggh! You kids and your meaningless sayings! I can’t take it anymore!” Mr. Rash storms away. Before leaving the gym, he barks at Mrs. Gray, “Your cupcake container is in the corner.” Sage is stunned, until she hears a kindergarten girl sniffling beside her. She shows her ticket to Sage and cries, “I’m s’posed to get a cupcake.” Looking at the ticket, Sage says, “Oh, I see what happened. Don’t worry, girls. Your numbers got skipped but I think your cupcakes are in Mrs. Gray’s container right now.” Mrs. Gray opens the container and two cupcakes are there. She asks Sage, “How did you know?” Why did Mr. Rash skip the girls’ numbers?

By Sarah Golden, staff writer Reston Girl Scouts gather on World Thinking Day. Photo by Elizabeth Witter Reston Girl Scouts celebrated the 100th anniversary of World Thinking Day in February, joining troops around the globe in honoring the diversity of the international sisterhood. Troops based in Reston each selected a different country to study, exploring traditions, food and culture. At an event at Forest Edge Elementary School, Scouts presented what they learned to fellow troop members and families. Countries highlighted included Australia, Austria, Costa Rica and France. Scouts also performed skits, building public speaking skills, while older Scouts led the program. A power outage at the school forced the event outside to the parking lot, but Scouts adapted quickly, using cellphone flashlights and continuing the presentations despite the cold. The local troops operate entirely on a volunteer basis through the Girl Scouts of the USA. After a slowdown during the COVID-19 pandemic, membership interest in the Reston area is growing, and Service Unit 51-5 is seeking additional adult volunteers. Unit managers Kaitlin Collier and Melissa Hess can be reached at gs.sum51.5@gmail.com. Those interested in joining, volunteering or starting a troop can visit the Girl Scout Troop Catalog at https://mygs.girlscouts.org/search;type=TROOP/

by Scott Parkin, staff writer "Move to Reston for the kids and stay for the parents. And that it be possible for anyone to remain in a single neighborhood throughout his (her) life, uprooting being neither inevitable nor always desirable.” -- Robert E. Simon For many Americans, “home” means a single-family house. Culture often reinforces that expectation. But Robert E. Simon envisioned something different for Reston. He designed a suburban community with a range of housing options—not rows of detached houses stretching to the horizon. Today, Reston includes more than 130 townhome communities alone. If you haven’t watched “Another Way of Living—The Story of Reston, Virginia,” a video produced by the Reston Community Center, it’s worth your time. The film explains what sets Reston apart and why its mix of housing was so innovative. Simon’s planning allowed many of us to choose options that once seemed unusual in suburbia. My family started in a small townhouse in South Reston, moved to a larger one nearby and later to an even larger home in North Reston as our budget allowed. Today, we live in an apartment—and we consider it home. So what defines home for you? In his book “The Good Life,” Dr. Bill Thomas asks questions that resonate, particularly for older adults: Are you living where you want to live? Are you living how you want to live? What is the best thing about your home? What is the most challenging aspect? When do you feel safest? When do you feel least safe? If you could describe your home in one word, what would it be? For many older Restonians, the answers center on independence, the ability to live life on their own terms. Safety also ranks high, especially for those who hope to age in place. If you are 65 or older and haven’t talked with your spouse, family or close friends about what home means to you, consider starting that conversation now. Scott Parkin is a cofounder and board member of Reston for a Lifetime, a nonprofit organization with a mission to educate and inform residents about aging in place. www.RestonforaLifetime.org/

by Reston Letter staff Photo contributed by Reston Raiders The Reston Raiders 16U ice hockey team defeated their counterparts from Capitals Hockey Academy (Arlington, VA) in a white-knuckle brawl to win the Virginia state championship tournament, which was held at SkateQuest in Reston. The win punched the Raiders' ticket to the USA Hockey National Championship tournament in Anaheim, CA later this month. The Capitals, victorious against the Raiders in all three previous meetings this season, scored a late goal to tie the game and force overtime, but the undaunted Raiders brought home the Virginia crown with a thrilling sudden death goal on a wild scramble in front of the opposing goalie.

By Louise Seirmarco-Yale, Reston Artist Want to know how much a tiny flower can influence a society in an artful way? Consider the attraction of the National Cherry Blossom Festival in Washington, D.C. Why? Because cherry blossoms are beautiful. Like all art, they make us feel good. On March 27, 1912, Japan formally presented 3,020 cherry trees to Washington, D.C. First Lady Helen Taft and Viscountess Chinda, wife of the Japanese ambassador, jointly planted the first two trees along the Tidal Basin. That moment became the foundation of the festival that unfolds every spring. Sharing art, gardens, and traditions was seen as a peaceful bridge between nations. Cherry blossoms came to represent renewal, beauty, mutual respect, and a shared appreciation of nature. Cherry trees often bloom almost simultaneously. The entire landscape shifts at once. People gather simply to walk among the trees and celebrate the blooming season, known in Japan as sakura. The Tidal Basin offers a setting where seasonal blooms create a dramatic public experience. Clouds of pink blossoms are visually juxtaposed with the Jefferson Memorial, the Washington Monument, and the Lincoln Memorial. The fragility of the petals set against the endurance of stone and marble is striking. It is not just the blossoms that make sakura art. The clarity of spring’s blue sky provides an important contrast, making the experience even more emotionally potent. There is a subtle lift in our mood — another gift of powerful art. Cherry blossoms appeal to us because soft, pale pink tones are often associated with calmness, renewal, and gentleness. These clouds of color offer relief from winter fatigue as daylight increases and temperatures rise. As with meaningful artistic moments, we feel renewed energy. The blossoms become symbolic markers of emotional reopening. They are fragile, yet powerful — moving us from winter to spring, from dormancy to emergence, from quiet stillness to energy. These threshold moments resonate because they mirror our own psychological transitions: beginnings, endings, and personal change. To artists, cherry blossoms suggest abundance. Their softness contrasts with the strength of dark branches. They bloom suddenly, reach peak beauty briefly, and then fall within days. Many artists are drawn to this final phase, when drifting petals create movement, atmosphere — poetry. Falling petals stir emotion because we are deeply sensitive to transience. We place greater value on what is fleeting. The awareness that “this won’t last” intensifies the experience. Like art, it is powerful precisely because it is temporary. In Japan, cherry blossoms have inspired centuries of poetry. The rare female haiku master Chiyo-ni (1703–1775) wrote of suspended time in sakura: “Blossoms at dawn — even the sky seems to pause.” Haiku so often captures art’s quiet effect on us. This year’s blossoms are expected between March 20 and April 12 (dates vary with weather). It is our annual invitation to recognize the power of a tiny flower as art. Look up! Louise Seirmarco-Yale is a Reston artist, speaker, teacher and author of “Art, You Be The Judge: Reawaken Your Instincts and Enjoy Art On Your Own Terms.” It is available on Amazon or for free download at peopleneedart.com/ . Email her at hello@peopleneed this. com.

By David Michaelson, MRI Spring is usually when people start noticing their roof again. The light changes, the trees fill in, and after a winter of wind and rain, something about it just feels worth a second look. Having grown up in Reston and now working on roofs here every day, I’ve learned that our homes tend to age quietly. We rarely see the dramatic storm damage reported in other parts of the country. Instead, it’s the small things, like loosened flashing, worn sealants and drainage issues, that slowly add up over time. I often suggest to neighbors that they simply get to know the condition of their roof before a problem arises. Spring is an ideal time for that—no urgency or pressure, just an opportunity to understand what’s there and what might need attention down the road. One caution I share is to avoid letting too many people walk on the roof after storms. Not every storm causes damage, and unnecessary inspections can sometimes create more questions than answers. When you already have a clear sense of your roof’s condition, it’s easier to make calm, informed decisions later if something really changes. Most of us think about our roof far less than almost anything else in our home, even though it protects everything beneath it. A little springtime attention, unhurried and thoughtful, can go a long way toward avoiding surprises later.

By Noelle Sharbaugh, High Heeled Hostess A spring mimosa bar cart with champagne, fresh juices, and seasonal garnishes. Photo contributed by High Heeled Hostess Brunch is the ultimate crowd-pleaser and one of my favorite ways to gather people around the table. It strikes the perfect balance between relaxed and celebratory, with natural light that lifts the mood—and gives everyone a little extra glow. Best of all, brunch can feel polished without putting unnecessary pressure on the host. Whether you’re planning a casual weekend get-together or a seated affair, these simple strategies will help you host with ease. Keep the Menu Simple Brunch shines when the menu is uncomplicated. Choose items you can prepare ahead of time so you’re not tied to the kitchen once guests arrive. A few reliable options: Overnight casseroles such as French toast bakes or egg strata A frittata or quiche that reheats beautifully Fresh fruit, yogurt parfaits, and pastries from your favorite bakery Fresh spring florals and a layered plate stack create an elegant brunch table. Photo contributed by High Heeled Hostess From a build-your-own casserole bar to a plated presentation, you have plenty of flexibility. Keep it casual or elevate it depending on the occasion. Create a Self-Serve Drink Station A brunch drink station sets a festive tone and frees you from refilling glasses all morning. Offer one or two fun options alongside the basics so everyone feels considered. Two simple, high-impact ideas: A mimosa station with sparkling wine and juices like orange, grapefruit, or peach A Bloody Mary bar with tomato juice, garnishes, and seasonings so guests can adjust the spice level Add coffee, tea, sparkling water, and a non-alcoholic option so guests can help themselves while conversation flows. Set a Bright, Inviting Table or Buffet Brunch is wonderfully flexible. Use your kitchen island for a casual, help-yourself spread, create a buffet table for easy flow, or set a seated table for a more traditional gathering. Incorporate a few thoughtful touches to elevate the atmosphere: a table runner, bright napkins, your favorite china, or a mix of pieces for a relaxed look. Finish with flowers, greenery, or candles to ensure guests feel welcomed the moment they arrive. Keep the Atmosphere Relaxed The best brunches feel unrushed. Play soft background music, serve food family-style if it suits the setting, and allow guests to graze and linger. If children are attending, set up a simple activity and offer kid-friendly options so adults can relax and enjoy the conversation. Brunch doesn’t need to be complicated to be memorable. Thoughtful details, an easy menu, and a welcoming table go a long way. Make It Your Own Brunch remains a favorite because of its flexibility. It can be casual or elegant, buffet-style or seated, savory or sweet—or anything in between. It beautifully combines the best of breakfast and lunch, giving guests plenty of choices. The magic lies in creating an atmosphere that encourages ease, unhurried conversation, and genuine connection. The Final Touch A fabulous brunch isn’t about perfection—it’s about creating a moment where good food and good company come together naturally. When your table feels welcoming and your guests are at ease, you’ve done it right. With a bit of planning and a few thoughtful touches, you can create memories that linger long after the plates are cleared. For more seasonal inspiration and entertaining ideas, visit www.highheeledhostess.com and follow along for updates and exclusive content. Noelle Sharbaugh, the High Heeled Hostess, is a published and award-winning tablescape designer dedicated to helping others transform dining experiences into unforgettable events. For more tips, tricks, and hosting inspiration, visit www.highheeledhostess.com/ or email noelle@highheeledhostess.com /

by Phantom Foodie House bread rolls, Tilefish, Hanger Steak Frites, Baby Gem Caesar Photos by Phantom Foodie When a restaurant carries the name of Reston’s founder, expectations come built in. The Simon, tucked inside the gleaming new JW Marriott at Reston Station, has generated buzz since opening in September. Just off the main dining room, its adjoining Schar Bar draws cocktail enthusiasts with an amaro-driven program and rare bourbon list, heightening anticipation before dinner even begins. We arrived early to experience the bar first, settling in as the room began to fill and a jazz trio set an easy rhythm. Schar Bar is named for Dwight Schar, a driving force behind the development of Reston Station, while the restaurant honors founder Robert E. Simon. Aside from cocktails such as The Simon Old Fashioned, The Lake Anne Smoke and the Simon Martini, however, the space feels largely disconnected from Reston’s heritage—a missed opportunity to introduce visiting hotel guests to the town’s character. The expansive circular bar anchors the room, ringed with high-top seating, while intimate tables line the perimeter. The wine list leans upscale, with selections such as Veuve, Schramsberg and Jordan offered by the glass at $16 to $28. We chose the Jordan chardonnay ($22) and a mocktail. Service at the bar was prompt and engaging, and watching the mixologists craft their theatrical creations added to the experience. After cocktails, we moved from the energy of the bar into the main dining room, where the mood softened and we were seated in a cozy semicircular booth. Our server asked whether we had dined there before but offered little additional guidance. A traditional menu and tasting insert arrived printed in tiny type on black cards under dim lighting—difficult to read and quickly set aside. An amuse-bouche from the pastry chef—a blueberry compote tart topped with shredded cheese—provided a sweet and creative start. Starters included the Burrata Salad with baby beets, charred kale and hazelnuts, and the Baby Gem Caesar with anchovy dressing, butter-toasted breadcrumbs and Parmigiano-Reggiano. The burrata was excellent, but the balsamic-heavy kale overpowered its creaminess. The dish skewed salty and would have benefited from crusty bread for balance. The house bread, arriving mid-course, proved worth the wait: warm rolls glazed with lavender honey that melted in the mouth. Sticky fingers are inevitable. Entrées followed: Pan-Seared Local Tilefish and Hanger Steak Frites, along with a side of Oven-Roasted Cauliflower. The tilefish, served skin-on with a crisp sear, paired beautifully with celeriac, baby leeks, mussels and sauce vin jaune. The cauliflower, advertised with clothbound cheddar, butter-toasted panko and chives, arrived without the promised cheese. The hanger steak met expectations, served with bordelaise, watercress salad and hand-cut fries rather than classic thin frites. A few bites were intentionally reserved for steak and eggs the next morning. Dessert was the highlight of the evening. The Schar Arrowhead, layered with crème fraîche cream, almond caramel crumble and a delicate caramel arrowhead, disappeared quickly. Chocolate lovers should not miss the Chocolate Cake, whose cocoa sponge and double-steeped cocoa cream espresso delivered a deeply satisfying finish. A candid note: prices are steep, and a few service-timing missteps suggest the team is still finding its footing. Although the posted dress code is smart casual, guests wearing baseball caps appeared at nearby tables. At this price point, details matter. Cheese selections should be shared proactively, plates cleared more efficiently and crumb sweeping handled with a proper tool rather than a napkin. The Simon is a welcome addition to Reston’s growing dining scene, and we hope it thrives. For a restaurant carrying the name of Reston’s visionary founder, the bar is set high. With refinement and attention to detail, The Simon has the potential to become a destination worthy of its name. The Simon JW Marriott Hotel 11340 Reston Station Blvd. 571-720-1085 Private events available up to 40 guests Dinner 5PM - 10PM Daily The Reston Letter and its staff do not receive solicitation, compensation, or special endorsement from any restaurant or culinary establishment. Our reviewer dines unannounced to make the experience genuine. Our mission is to provide our readers with an accurate representation of our reviewer's experience so they may make their own informed decisions. Taste, service, and culinary preferences vary.

By Steven Brasley, FCPS Office of Communications Sixth-graders gather around artist Penny Hauffe as they begin work on their ecosystem tapestry. Photo by Steven Brasley An artist-in-residence program has shaped generations of students at Hunters Woods Elementary School for the Arts and Sciences. The tradition stretches back more than two decades, even before the current principal’s tenure. Each year, with funding from the Hunters Woods PTA, the graduating sixth-grade class partners with a local artist to create a permanent installation that leaves a lasting imprint on the school. Every class chooses a different medium and location, transforming campus spaces in creative ways. Students have designed vibrant mosaics that greet visitors at the entrance, built colorful birdhouses for the outdoor classroom, and painted murals that brighten the library walls. Together, these works give Hunters Woods its distinctive personality and tell the story of the students who passed through its halls. This year, sixth-graders have teamed up with artist-in-residence Penny Hauffe to bring a pond ecosystem to life through a richly textured tapestry. They are creating the piece with dyed and hand-stitched fabric, and when finished, it will hang in a hallway near the art classrooms. From the start, students took ownership of the project. They chose which pond creatures to create—dragonflies, slugs, frogs, koi fish and lilies—and sketched their designs directly onto fabric. Hauffe then led them through the dyeing process, helping them mix and apply colors that would make their creations shine. As the weeks progressed, students layered in even more detail. Hauffe showed them how to stitch sequins onto wings, petals and scales so each creature catches the light and stands out. With her classroom sessions complete, Hauffe will assemble the individual pieces into one cohesive tapestry, a vibrant collaboration that reflects both the ecosystem it portrays and the young artists who created it.