ROBOTS RUNNING LOOSE IN LOCAL RESTAURANTS
CUTTING THE CHEESE: ONE MOM’S NEW CAREER
A MIGHTY ASHBURN OAK HAS FALLEN
/ APRIL 2025
SHADOWS
ASHBURN MOM SHARES HER SECRET CAREER IN THE CIA
Interactive animal encounters
Tickets and Season Passes
Birthday Parties and Field Trips
Safari drive-thru & walkable zoo
Private events for large groups
Ashburn
VOLUME 7, ISSUE 1
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Since launching Ashburn Magazine six years ago, we have tried to focus on the positives in our community – interesting neighbors, unique businesses and fun things to do. We leave the crime reports, political shenanigans and battles over data centers and transmission lines to other outlets. But just as last winter brought the tragic death of Ashburn firefighter Trevor Brown, this winter brought even more tragedy with the crash of American Airlines Flight 5342. In a split second, an entire family from Ashburn perished, along with several other members of the ice-skating community connected with Ashburn Ice House. In fact, we had celebrated the accomplish-
ments of two of the young skaters in past issues of the magazine.
And so it is only right that we dedicate this issue to our neighbors who were taken from us too soon that cold January night. Editor Chris Wadsworth and skating coach Kitty Kelly-McGorry combined for a heartfelt remembrance that begins on Page 8. After all, our mission is to connect our community – and sometimes it takes a tragedy to bring us closer together.
Meanwhile, our cover story this month is exactly the opposite of a “cover story.” We profile Ashburn resident Ann Butler, who raised five children while juggling a career as a CIA operative working all over the world. She retired from the Agency about a dozen years ago and unveils her cover – along with a secret or two – in a book that was just published, surprising even her Farmwell Hunt neighbors who didn’t know about her real job. That feature begins on Page 20.
Elsewhere in this issue, you’ll meet an Ashburn woman who has become quite the cheese connoisseur, to the point that she is now the go-to expert at a local grocery store (Page 36). In our “Wine & Dine” feature, you’ll learn how robots are making life just a little bit easier for some local restaurateurs (Page 28). And “Doing Good” spotlights an Ashburn-based nonprofit that donates diapers to families in need (Page 46).
We’re also excited about our “Best of Ashburn” survey, which – now in its sixth year – has again attracted tens of thousands of votes in more than 100 categories. The winners will be announced in our May/June issue.
But first, we remember the Livingston family, the Aparicios, the Beyers, Inna Volyanskaya and the 58 other souls who perished on Jan. 29. May they rest in peace.
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BRUCE
WE
REMEMBER
ALYDIA LIVINGSTON \ EVERLY LIVINGSTON \ DONNA LIVINGSTON
PETER LIVINGSTON \ FRANCO APARICIO \ LUCIANO APARICIO
INNA VOLYANSKAYA \ BRIELLE BEYER \ JUSTYNA BEYER
Thursday, Jan. 30, was the dawn of a dark day in Ashburn and across Northern Virginia. The night before, an Army helicopter had collided with an American Airlines passenger jet landing at Ronald Reagan Washington National Airport, killing everyone on board the two aircraft – 67 souls in all.
By the next day, word began to circulate of who was on board – and the news was almost too much to bear.
Among the victims, the Livingston family of Ashburn Village. Father Peter, mother Donna and daughters Everly, 14, and Alydia, 11 – all gone.
The girls were rising skating stars – we featured both of them in Ashburn Magazine in 2020, and when Everly won a national inline skating championship in 2023, she appeared in these pages again.
The family was returning from events surrounding the U.S. Figure Skating Championships in Wichita, Kansas, when the tragedy happened.
remembered for her laugh, the twinkle in her eye and for being a strong advocate for her daughters.
And the impact around Loudoun ran deeper. Other skaters and their families returning from Wichita were also on the doomed plane, and several of them worked or trained at the Ashburn Ice House on Smith Switch Road.
Skating coach Inna Volyanskaya, a former Soviet skater and cast member in “Disney on Ice,” was one. And so were 12-year-old Brielle Beyer and her mother, Justyna Magdalena Beyer of Aldie. And 14-year-old Franco Aparicio and his father, Luciano Aparicio, from Fairfax County. The local ties and friendships compounded the heartbreak.
Memorial services, candlelight vigils – private and public – were held to remember those lost. But for many, there is no closure, no way to reconcile what has happened. All anyone can do is hold the victims in their hearts and honor their memories.
Below: Members
Online, the outpouring of grief for the Livingstons was palpable. Friends remembered how Peter created a miniature ice skating rink in the family’s backyard each winter for his daughters. Donna was
In a statement released to the media, the Ashburn Ice House stated simply: “Every skater has their home rink; we were proud to be theirs.”
— Chris Wadsworth
of the Ashburn skating community lost in the crash of Flight 5342 include (from left) Everly and Alydia Livingston, Peter and Donna Livingston, Inna Volyanskaya, Franco Aparicio, Luciano Aparicio and Justyna and Brielle Beyer.
ONE COACH'S GRIEF
Kitty Kelly-McGorry is an ice-skating professional at the Ashburn Ice House. She was Alydia Livingston’s freestyle coach, and she knew all the victims as part of the Ashburn Ice House community. We asked her to share her thoughts.
When I reached the Ashburn Ice House in the early morning of Jan. 30, there was an eerie silence. Coaches and skaters were numb and not sure how to behave. It felt like a bomb had just gone off and we were walking around in a dream – paralyzed.
The Ashburn Ice House lost nine souls on Flight 5342. In a split second, we lost Alydia’s giggle, Everly’s demure smile, Peter’s bravado, Donna’s sweetness, Inna’s directness, Franco’s humor, Luciano’s music, Brielle’s dancing and Justyna’s unwavering love. Their light, passion and joy touched us all in ways words cannot capture.
Our Ashburn families were returning home from the U.S. Figure Skating Championships and National Development Camp, which they had all been invited to attend. It was quite an honor and had to be earned through multiple competitions.
The skating community lost many of our upcoming stars in the sport. We watched these skaters grow up within our walls – skating through the Learn-to-Skate program, summer and winter camps, synchronized skating and Theatre on Ice and competing in singles and ice dance. The sacrifices these families and skaters made were enormous. We lost a coach, Inna V, as she was affectionately called, who was just beginning to see her work transcend to the higher ranks. You could feel the excitement and joy in the days and weeks leading up to this event. As word spread about the plane crash, the Ashburn community started to flood the Ashburn Ice House with flowers, prayers, mementos and words of comfort. Thank you! There is a solace in sharing their memories, their dreams, their laughter, their love. And knowing that we can carry their legacy forward, even as we ache. A
seen during her competitive
Everly and Alydia
Multiple online fundraisers have been set up to remember the local victims lost in the crash of Flight 5342 and support surviving families. Below are several:
EVERLY AND ALYDIA LIVINGSTON DREAM FUND: GOFUNDME TO SUPPORT BRIELLE BEYER’S FATHER AND BROTHER: GOFUNDME REMEMBERING LUCIANO AND FRANCO APARICIO: GOFUNDME TO SUPPORT IMPACTED FAMILIES FROM THE ASHBURN ICE HOUSE:
“I have two words for Long Covid: The Worst,” shares Dave A. of Ashburn.
While the initial alarm of the Covid-19 outbreak has subsided, the fallout from the pandemic is ongoing Many continue to feel long-term impacts from their infection. In fact nearly 23 million Americans (and 100 million people globally) have learned that regardless of the severity of their initial infection they may continue to experience debilitating symptoms for weeks, months, or even years. In a number of these cases, symptoms worsen with time, even turning deadly.
“I got Covid early last year and it was pretty bad,” shares Dave. “I was hospitalized for 9 days and there was a point where I wasn’t sure I was going to make it. I’m still here so I guess God had other plans but months passed and I was still gasping for air. I couldn’t do everyday tasks like cutting the grass or working in the yard, much less enjoy a quick bike ride. And then there was what my doctor called, ‘brain fog’. I’d lose my train of thought midsentence or forget words for stupid things like plates and toilet paper. It felt like I’d had a stroke more than it did a virus.”
Officially dubbed Long Covid, the aftermath of the original virus has taken on a life of its own. Dozens of symptoms have been reported and include everything from shortness of breath and cognitive issues to a sudden onset of diabetes and cardiothoracic conditions.
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Unfortunately for Dave and so many others the treatment options thus far have been limited.
“I started with my primary care doctor and saw specialist after specialist. A pulmonologist finally told me, ‘This is the best we can do for you, it’s time you start thinking about how you’re going to live with Long Covid.’ Apparently, their best was letting me live what felt like half a life ”
Dave wasn’t satisfied with that and decided to do his own research, which is how he ended up at FAW, Firefly Acupuncture and Wellness in Ashburn, VA.
“I fully believe the human body has the ability to heal itself, but sometimes it needs a little push. I’ve used acupuncture in the past to help me through a bout of sciatica and just knew if anyone could help me with this Long Covid business, it was going to be Rachal Lohr.”
You might think that a novel virus needs a novel solution, but if so, you’d only be half right. While the staff at Firefly Acupuncture does use innovative solutions like ATP Resonance BioTherapy™ to combat Long Covid, because it aids in the healing and repair of specific cells and tissues, it’s a much more timetested science that’s getting patients back to living their lives.
“Our O3 ReBoot Therapy™ has all-encompassing and powerful healing capabilities ” shares Taylor, a Senior Patient Care Coordinator.
“Ozone therapy has been used since the 1800s and was actually a popular tool for Doctors during the First World War because of its antibacterial, antiviral, and anti-inflammatory properties We use it today to inactivate any residual Covid virus, stimulate oxygen metabolism, and activate the immune system. The whole treatment takes about 15 minutes and is completely noninvasive.”
As with FAW’s other services, O3 ReBoot Therapy™ requires consistent and repeated treatment to achieve measurable and long-lasting results
“I’m in my second month of treatment and back to riding my bike and breathing better than before I even had Covid. Everyone [at FAW] has been amazing! I really feel taken care of every time I walk in the door.”
Rachal Lohr, L.Ac., Firefly’s founder and Director has been successfully treating chronic pain and complex conditions for almost two decades. She has pioneered effective protocols to treat seemingly hopeless conditions like peripheral neuropathy, fibromyalgia, and postherpetic neuralgia When COVID-19 emerged over four years ago, she and her team got right to work researching and developing therapies that would effectively address that complex virus Based on the testimony of patients like Dave, it seems their efforts have been a smashing success
For more information, visit FireflyAcuAndWellness com In an effort to do their part in helping people through this difficult time, they are waiving the $40 new patient consultation fee for Long Covid patients Call (703) 263-2142 to schedule
Left: Inna Volyanskaya
skating career. Below:
Livingston on their backyard ice rink made by their father, Peter Livingston. Bottom: A memorial of flowers and stuffed animals at the Ashburn Ice House.
Spice It Up
BY LALITHA ARAVIND
“The family that eats together stays together” is an expression that has been around for decades.
Now, an Ashburn-based food business called Prana Kitchens proposes an extension to that. “We believe a community that eats together stays together,” said Sri Giridharan.
Giridharan – who moved from New York to Ashburn’s Belmont Chase neighborhood in 2020 – created the company with her best friend, Aruna Sankaranaray. The friendship goes back 30 years to when they first moved to the United States from India and met as classmates in graduate school.
Founded in 2022, Prana Kitchens’ main products are spice blends meant to be used in cooking. The more than a dozen different spice combinations include ones called Coconut Curry Masala, Laiju Black Pepper and Forbidden Rice Congee.
Prana has other products as well, including grains such as rice and millet and several types of spiced nuts.
But these spices and products probably are different from many of the ones you’ll find on the shelves at a local Harris Teeter. That’s because they have a deeper meaning – one that goes back thousands of years in Indian culture.
You see, the selection and formulation of the spice blends at Prana Kitchens is informed by what’s called “Ayurveda knowledge.” According to Johns Hopkins Medicine, Ayurveda is a holistic system of medicine that began in India more than 3,000 years ago.
The medical center based in Baltimore
Above: Spices and grains that go into the Prana Kitchens products. Right: Founders Sri Giridharan (left) and Aruna Sankaranaray (right).
Below: Some of the products offered by Prana Kitchens.
goes
to note that Ayurveda beliefs say everything in the universe is interconnected, and when something in your life or body is out of balance, illness and disease can occur.
One of the treatments Ayurveda promotes is a special diet using a wide variety of spices. Prana Kitchen wants to meet at that intersection – good spices that can be used in everyday cooking while also offering additional benefits to adherents of Ayurveda.
“I was watching people like Aruna, my sister and my husband go through health complications,” Giridharan said about what compelled her to create Ayurvedic products. “The journey is by no means easy. Ayurveda isn’t just a quick fix. It is literally a shift in lifestyle.”
Prana Kitchens has several different lines of spices, and the prices range from roughly $13 to $23, depending on the blend. Recipes are available on the Prana Kitchens website, along with suggestions on how to best use the spices. The Coconut Curry
Currently, Prana Kitchens sells through
its online retail website and at local markets. In Northern Virginia, Giridharan makes regular appearances at the EatLoco Farmers Market at Ashbrook as well as a farmers’ market in Arlington. Sankaranaray, who lives in Georgia, pitches Prana Kitchen’s products at events in the Atlanta area.
The Prana team is proud that they source their ingredients from small farms in their native India. They currently support half a dozen different farmers in the states of Tamil Nadu and Kerala.
The eventual goal is to open a brick-andmortar store in the Ashburn area to reach more customers.
“If we can reinforce the message of families cooking and eating together, they will be investing in their long-term health and happiness,” Giridharan said. A
Lalitha Aravind is a junior at Lightridge High School, where she is associate editor for her school’s news organization. This is her first article for Ashburn Magazine.
Masala, for example, can be used on roasted vegetables or with a tofu stir fry. A spice blend called Amalaki Paccadi can be used in yogurt or added to a smoothie.
One of the farms in India where Prana Kitchens gets the raw ingredients for its spices and other products.
Posh Smiles Opens New Dental Offices at One Loudoun
Anew dental practice has set up shop at One Loudoun in Ashburn and it has a fun and memorable name: Posh Smiles.
The practice is owned by Dr. Fatemeh Baftechi, a graduate of George Mason University and the Tufts University School of Dental Medicine. After six years as an associate dentist, she hung up her own shingle as Posh Smiles in November.
The office offers a wide variety of dental care, including general dentistry; cosmetic dentistry; crowns, bridges and implants; Invisalign; dentures, and professional teeth whitening.
Posh Smiles is at 20365 Exchange St., No. 250, in Ashburn.
Inova Loudoun Unveils New Children’s and Medical Units
Inova Loudoun Hospital has recently celebrated a significant expansion. In January, it formally opened 42,000 square feet of new medical space on the sixth floor of the hospital’s North Tower.
The 6th floor now features:
• 48 private patient rooms to support both medical/surgical and pediatric care
• 36 medical/surgical beds
• 12 pediatric beds, with six additional rooms available for pediatric overflow
Other specialized spaces include:
• Eight nursing stations with pass-through connectivity for improved visibility and workflow
• Child-friendly spaces, including a children’s activity room with interactive games
Particular attention was given to the children’s unit, where things such as private rooms and education and play areas were created to make a welcoming environment for young patients and their families.
“We are delighted to open these two units, which represent Inova’s dedication to providing the highest standard of care,” said Susan Carroll, president of Inova Loudoun. “This expansion allows us to better serve our community with advanced technology, compassionate care, and a focus on improving patient outcomes and experiences.”
Loudoun Soccer Expands Into Eastern Loudoun
Loudoun Soccer Club announced a new “Loudoun East” initiative this winter. The goal is to expand travel soccer programs into the Sterling area of Loudoun County.
The move is part of Loudoun Soccer’s “World Class by World Cup” – an effort to expand opportunities to play soccer to underserved parts of Loudoun. It’s part of the club’s goal to provide equitable play to all.
While Loudoun Soccer currently provides comprehensive programming to players in southern, central and western Loudoun, Loudoun East will extend those opportunities to players in communities such as the Cascades, Countryside and Algonkian neighborhoods.
Loudoun East will form up to 10 competitive boys’ and girls’ teams comprised of players from the Sterling area in the U9, U10, U11, U12, and U13 age groups in its inaugural year.
Loudoun Soccer is partnering with the team from Deportivo Sterling, a local soccer club, to create the new Loudoun East branch.
365/24/7 emergency service
Working Together for Positive Change
Tokyo Prosthetics Company Opens First U.S. Office in Ashburn
BionicM announced in January the launch of its U.S. subsidiary, BionicM USA. Its offices are at 20130 Lakeview Center Plaza.
BionicM specializes in delivering advanced powered microprocessor knee solutions to the world’s prosthetics market. Its flagship product is the Bio Leg.
“The Bio Leg powered microprocessor knee revolutionizes mobility by replacing lost muscle strength with advanced robotics technology,” a press release read. “This innovative solution reduces physical strain and promotes natural, intuitive movement, empowering users to engage in active lifestyles and significantly enhancing their overall quality of life.”
The new U.S. office in Ashburn will serve as the operational hub for BionicM in the country, accelerating sales efforts while enhancing local product inventory to reduce delivery lead times.
Providing comprehensive mental health
Invigue Medical Aesthetics & Wellness Opens in Loudoun Station
Anew wellness center has set up shop in the Loudoun Station center off Shellhorn Road. It’s called Invigue Medical Aesthetics & Wellness.
Invigue touts that it offers a comprehensive range of non-invasive treatments in an elegant and relaxing environment. This includes laser treatments, IV therapy, medical weight loss, chemical peels, microneedling and various injectables such as dermafillers and plasma.
Invigue is at 43777 Central Station Drive, Suite 360, in Ashburn. A
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SHADOWS OUT the
BY CHRIS WADSWORTH / PHOTOS BY ASTRI WEE
I wore a ‘light disguise’ when meeting someone I knew I would likely not see again... It was something simple – a wig, facial marks, glasses. My simple, quickly thrown-together disguise that I kept handy in the safe next to my desk consisted of a blue patterned scarf, a pair of brown-framed glasses, makeup a shade darker than my complexion and a mole to place on my left cheek. It was easy to use, quick to pull together and compact enough to keep in my purse if I needed it in the field. They were all common enough items that no one would question why I even had them. I could easily and quickly change my appearance and present myself differently to someone would never see again. The wig was slightly more complicated. It was something I wore when I had to dramatically change my appearance – such as having to get in and out of a place or to determine if someone was following me. It totally transformed my look.”
For decades, other than her closest family members, no one really knew what Ann Butler did for a living. Not her childhood friends, nor her college friends and certainly not the neighbors her family befriended while living around the globe in European capitals, or North Africa, or Texas or New York. Not even her neighbors right here in Ashburn.
That’s because while Butler’s cover story was that she was a diplomat with the State Department, she was really an undercover officer for the CIA.
“When people think of the CIA, they think it’s kind of exotic and cool and different,” Butler said. “But actually, to me, it was quite ordinary.”
We beg to differ. After majoring in economics at the University of Notre Dame, and pursuing intensive French language and culture studies overseas, Butler knew she wanted an international career. One of the opportunities that popped up on her radar – the Central Intelligence Agency.
She got the job and went on to spend 27 years in a field that most people can only daydream about – frequent travel, secret disguises, covert meetings – all while raising a family of five kids with her husband, Joe Potak.
Let’s face it, it’s not every woman whose water breaks while she’s walking into a top secret rendezvous with a fellow officer.
Now retired from the Agency, Butler continues to work in the field, providing operational support and training services to the CIA via her own company. She and Potak are settled comfortably in Ashburn’s Farmwell Hunt neighborhood – in the same house the family originally bought way back in 2005 during a stint in D.C.
She’s also decided she’s ready to share her story. Her new book – “Wife, Mother, Spy: An Extraordinary Life with Ordinary Days” – has just been published.
In the book, she recounts her nearly three-decade career with the CIA, recruiting foreign assets overseas and working on some of the most sensitive matters affecting the United States and the world. She also reflects on the impact her career had on her husband, as well as her children, who today range in age from 21 to 32. (It was a career some of her kids didn’t know about until their mom left the Agency in 2013.)
Butler shared some excerpts from her book with Ashburn Magazine. We present them here along with a short Q&A with the author. Together, they will give readers a glimpse into her career and how she blended being a wife and a mom with the world of espionage.
on a meeting in Texas that didn’t go as planned…
My plan was to pick up my colleague then drive to a nearby restaurant for a brief dinner meeting to discuss the next day’s agenda. I had arranged the airport meeting via our secure communication method at the office. Tom would take over the case while I was away from the office on my maternity leave. We both knew and understood the plan. I had the restaurant picked out and the logistics under control. It was all so straightforward and simple. I drove into the parking lot at the small, regional airport on the outskirts of town. I continued through the gate and found a spot just a few rows away from the entrance. With a slight bit of difficulty, given my large, nine-month pregnancy belly, I extricated myself from behind the wheel of the car. I was running a few minutes behind schedule, so I began to walk rather briskly toward the front door of the terminal. Suddenly, just before reaching the airport entrance, I felt a warm liquid running down my leg. Within seconds, my lower extremities were soaked. My water had broken, and [our son] Kyle was on his way! Despite the hassle of being in labor and the quick change the trajectory of the day was taking, my colleague and I were both quite calm. After all, we were taught how to remain composed under crisis.”
on carrying a gun…
I had very few outfits that came with a belt, and even if they did, the belt would not have held a holster. Since I was required to have my Glock with me whenever I was working outside the office, two of our technical officers did me a huge favor. They reconfigured my go-to, large, black Coach purse so that I could easily access my weapon whenever it was necessary. It also allowed me to
inconspicuously carry it with me wherever I went. When the tech officers had completed their complicated sewing job, I was able to conceal my weapon and still use my bag every day to carry my notebook, wallet, keys and lunch. Essentially, these talented officers created a hidden compartment that securely held my gun. It worked beautifully.”
on tough times for the kids…
Eleven different schools in seven different cities in five different countries. Every new school meant learning a new routine, new ‘rules of the road,’ conferring with new teachers, and understanding a new administration. These moves were difficult for the children. They had it the hardest. They had no say in where we were going to live, what school they would attend, how long we would be there, or where we would go next. We decided it all for them. As we said goodbye to friends in one neighborhood, a place we had only lived two years, Kyle put his head down in his lap and sobbed. Still in elementary school, he was probably thinking of his friends down the street, or running through the neighbors’ backyards, or the sleepovers with his buddies, or the antics at the bus stop and wondering if his days would ever be so fun again.”
Ann Butler and her husband, Joe Potak, traveled around the world with their growing family, including visits to Egypt (left) and Germany (above).
He had been working with us for a long time. Through a complicated covert communications system, we arranged a place and time for each follow-up meeting. They were always held after dark. The location needed to be away from casual observers and easy to access and depart from. I would already know how to arrive without dragging surveillance. It was close to 11 p.m. one evening. I had driven around for two hours already. I didn’t have any surveillance. I was clean. I proceeded toward the meeting spot, a pull-off area on a small road reached after several turns. The area was encircled by tall pines, making the spot hard to see. Just before the last turn on the larger road, I stopped, ensuring I wasn’t across from or next to any house. I had already turned the headlights off as I approached the spot. I opened the driver’s door and retrieved the screwdriver from my pocket and an envelope from under my seat. Then, I knelt down near the front bumper. Within a few seconds, I had removed the diplomatic license plate and replaced it with a local plate. I then hurried to the back of the vehicle and repeated the same process. I quietly slipped back into the driver’s seat, stashed the envelope with the plates I had just removed under my seat, put the car into drive, and eased around the corner where Tawfik waited in the shadows of a tree.”
Q&A
So, let’s talk terminology. Were you technically a spy? It’s in the title of your book, but how is it used in the CIA?
“That’s a very good question. It’s always met with some consternation, especially from those that work in the Agency. So here is what it means:
When we recruit foreigners, they’ll be an agent working for us – a spy, in other words. We are considered [CIA] officers, so the designation is Case Officer or (more recently) operations officer.”
So, you’re not technically the ones doing the spying. You’re recruiting people who are doing the spying on your behalf or the Agency’s behalf.
“That’s right. It’s complicated, and the reason ‘spy’ is in the book title is because it's what people believe about the Agency.
People generally understand that ‘spy’ means someone who gathers intelligence. If I simply said ‘Wife, Mother, Case Officer’ – no one outside the intelligence community would understand.”
It sounds like you had an interesting and even exciting career, but it wasn’t all shootouts and car chases like in the James Bond movies.
“The work that the CIA does, that case officers do overseas, is intentionally discreet. It’s under the radar. We are quiet. We meet people. We go places. But we don’t talk about what we do.”
www.astriwee.com photography@astriwee.com
When we asked if you had photos from your time overseas with the Agency, you didn’t have many. I guess spies don’t snap a lot of selfies.
“I don’t want to raise my hand and say, ‘Hey, look at me.’ I want to do my thing quietly, meet somebody, then go back to my office and write up my report. So, unlike in the James Bond movies –we don’t carry a weapon unless we have to, if it’s a dangerous place. We are taught to only shoot in an extreme situation. We certainly don’t want an international incident.”
With a career like yours, you must have a very understanding husband.
“It was a challenge. My husband never knew where I was going, even if I had to leave the country to travel. He never worried about it because if he had to get a hold of me, there was a system – there were people he could call. He had a very checkered resume because of our moves. He knew what he was getting into marrying me. He had a career that he was excited about, but he had to keep looking for a new job every place we went. He took it in stride because he’s smart and is really good at what he does [network engineering]. He was able to get really great jobs, but it was tough for him to give them up over and over again with every move.”
You’ve been retired from the CIA for a dozen years. Why write a book now?
“I initially wrote it for my children because I wanted to leave a legacy for them. I wanted them to know why we lived the life we lived. As I started writing things down, I realized there’s more to the story than just our life – the whole working mother thing. It’s very possible to have a really cool, interesting, fulfilling, exciting career and a really fun, satisfying family life. I wanted to tell others that it really is possible to have it all.” A
how to buy the book
“Wife, Mother, Spy: An Extraordinary Life Filled with Ordinary Days” by Ann Butler is available from online booksellers Amazon.com and BN.com.
Butler is also having a “Meet the Author” event at the Brambleton Library in Ashburn on Wednesday, April 30, from 7 to 8 p.m.
Butler and her husband share a different kind of James Bond moment near the Pyramids in Egypt.
RISE of the ROBOTS
HIGH-TECH MECHANICAL WAITERS ARE POPPING UP IN LOCAL RESTAURANTS
BY CHRIS WADSWORTH
most of us have probably seen the “Terminator” movies. We knew the age of robots was coming – but who would have thought they would be so darn cute? That’s the word Brandy Schaefer uses to describe the robot servers at the Honey Pig Korean BBQ restaurant in the Ashburn Farm Market Center.
“I think it was on our second or third visit when we first saw them,” Schaefer said.
“They have little pig ears on top and a little pig tail behind them.”
Schaefer and her husband, Gary, who live in Ashburn’s Village of Waxpool neighborhood, love Honey Pig. They go several times a month, more if their kids are home from college, and order dishes like beef bulgogi, beef brisket, pork belly and marinated chicken.
“The robot delivers the raw meat from the kitchen directly to your table,” Schaefer said. “[Then] the employee removes the meat from the robot and puts it on the grill at your table. It’s a neat concept.” Honey Pig is just one of several Ashburn area restaurants to add robot servers to their dining rooms.
Up at the Deli Italiano restaurant in the Lansdowne Town Center, customers are entertained – and served – by the Deli Man.
“We wanted to do something different and make our customers remember the visit,” said owner Yasser Baslios, who drives around in a car with a license plate that reads DELI MAN.
The Deli Man robot has four levels in order to carry piping hot pizzas, plates of pasta and savory sub sandwiches out to the dining room. The staff loads the robot up, enters the table numbers and Deli Man rolls around delivering the food. A ticket taped to each level with the customer’s name on it lets them know which food is theirs. These robot servers emit a soft chime as
they move about to make people aware of them, and they have sensors that can detect if a person or object is blocking their path. When that happens, the robots are programmed to backup and find a different route. The robots even have the ability to speak to customers. Deli Man greets customers in English and in Spanish and says things such as “Your delicious meal has arrived” and “Enjoy your food.” It can also sing “Happy Birthday” and during the holidays, it wishes
customers a “Merry Christmas.”
If Deli Man gets stuck between people for too long and can’t move, it very politely says the following: “Well, this is awkward. My boss is watching. Please excuse me. I don’t want to lose my job.”
Robots in restaurants can be used for other things too besides delivering food. They can seat guests and help with bussing tables – delivering dirty dishes right to the dishwasher. Restaurant brands such as
Chick-fil-A, Chipotle, Wendy’s and Sweetgreen have all experimented with robots at some of their stores.
Worldwide, robots have been infiltrating restaurants for some time now – especially in Asia where acceptance of new technology is high. Robots in kitchens cook French fries and flip burgers. More advanced robots are even preparing coffee drinks and cocktails.
As you can imagine, a food-carrying, song-singing robot draws a lot of attention. That’s another big reason why some restaurants are adopting them. Not only do they legitimately help out with the workload, but they are also a great marketing tool.
“Our restaurants are meant to stimulate all of your senses, with the music and cooking your own food. The robot really does add a new element of entertainment,” said Hanna Embree-Lowry, the director of marketing and business development for Honey Pig. “At first we thought it was kind of slow – our servers move faster – but having this robot moving across the restaurant – people really do get a kick out of them.”
Indeed, owners say that many customers take videos and photos of the robot servers that wind up on social media – free
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A robot server brings food to a table at Honey Pig Korean BBQ in Ashburn.
publicity for the restaurant.
So, are robots taking jobs away from people? Well, perhaps. Or perhaps not. Across the country and right here in Ashburn, many restaurants are struggling to hire enough staff.
“These days one of our biggest worries is staffing. That’s one of the hardest things for
all restaurants,” said Embree-Lowry. Honey Pig has 12 stores currently with three more in the works. They have added robot servers to about 75% of their locations. They have found that the robot servers help “tremendously” with staffing by eliminating a role they had on each shift called a “food runner.”
The service team at Honey Pig locations also pools its tips, Embree-Lowry explained, but they don’t have to share with the robot. “Having fewer people on the schedule means everyone gets a bigger cut of the pooled tips.”
Robot servers aren’t cheap. While prices vary, they tend to cost around $15,000 per unit.
Bhaskar Burra is the owner of AllGoRhythms, a restaurant and dance club near the Dulles Town Center shopping mall in Sterling. He added two robot servers to his team in December. One runs food to customers’ tables. The other is programmed to operate in “patrol” mode, and it carries around hors d’oeuvres at private parties. Burra pays $1,000 a month for the two units via a lease program. He says people enjoy them, and he views it primarily as a marketing tool right now versus a huge boon to his service.
“For the price, I expected a little
Spring Begins! Shopping and Events in Ashburn
more,” Burra said. “They are like a self-driving car. They still have some basic issues.” Indeed, robots also are not always the perfect solution. Restaurants with steps, outdoor patios, and other physical challenges will prove too much for the current crop of servers that rely on wheels and smooth floors.
In 2020, the Chili’s Grill & Bar chain famously introduced a robot named Rita and expanded it to roughly 60 of its locations before pausing the program. Among the issues cited: The robots moved too slowly and got in the way of human employees, and a majority of customers didn’t think it improved the overall experience.
In the long run, there will always be a section of the restaurant industry – certainly your more upscale and refined dining
experiences – that relies entirely on the human touch and real-life hosts, servers and bartenders.
But not all restaurants require that – and the economics may be on the side of the robots. While the cost of human labor will continue to rise, the costs associated with robot technology – just like computers, cell phones and DVD players before them – will almost certainly fall.
“I first worked with robots in restaurants about eight years ago,” Burra recalled.
“They could only go on a fixed path and if something small – like a dropped spoon – was in their path, they would get stuck. So, the technology is improving. They are getting smarter and smarter, and they save costs for businesses – so they will always have a place in restaurants.” A
TIME OF OUR LIVES FEATURE
HEESE MONGER The
Courtney Owens had a career trajectory not dissimilar with that of many Ashburn parents. She worked various jobs in her younger years – including a stint in the U.S. Navy. Then after she married her husband, Dave, and children came around, she was a busy stay-at-home mom for many years, volunteering in her kids’ schools and with local Boy Scouts and Girl Scouts.
Fast forward to when the kids – David, 19, and Samantha, 18 – started flying the nest and it was time for Owens to ask herself, “What’s next?”
The answer – which surprised even her – was cheese.
In 2023, Owens – who lives in Ashburn’s Broadlands neighborhood – took a part-time job at Whole Foods in the Belmont Chase shopping center. She was initially filling online grocery orders, but one day, the cheese department needed somebody to help out. It would change her life.
ASHBURN RESIDENT REINVENTS HERSELF AT LOCAL GROCERY STORE
BY CHRIS WADSWORTH
“I worked in that department for a day, and I was just like, ‘Oh I love cheese, and I love learning about it,’” said Owens, who soon joined the department as a cheese seller.
Ashburn Magazine spoke with Owens about how she became interested in cheese and what she has learned about herself and about cheese since taking on this new role. Here are excerpts from our conversation.
WHERE DID THIS INTEREST IN CHEESE COME FROM? WAS IT ALWAYS THERE OR IS THIS SOMETHING NEW IN YOUR LIFE?
“I would say it probably happened at Clyde’s.” CLYDE’S WILLOW CREEK FARM, THE RESTAURANT IN ASHBURN?
“Yep. I had a friend visit me from Canada. And we went to Clyde’s, and we ordered the cheese. You know the platter that they have there – and it was amazing. We were sitting around the table, and it was like the lights went off. I was like, ‘This is so delicious.’”
SO, YOU WEREN’T INTO CHEESES WHEN YOU WERE YOUNGER?
“As a kid, I was the typical – ‘I only want to eat pizza.’ But at some point in my early adulthood, especially when I lived in Italy [in the Navy], I started to try other things, and it opened up my palate. I realized that maybe I wouldn’t love everything, but I’d be willing to try anything.”
PHOTOS BY ASTRI WEE
I LOOKED UP THE DESCRIPTION OF CHEESEMONGER AND I WAS LIKE, ‘OH, MY GOODNESS. I REALLY AM A CHEESE PROFESSIONAL.’
WAS IT DAUNTING LEARNING ABOUT CHEESES ON THE JOB?
“People come into the store and they're afraid of our back wall of freshly cut cheese. Instead, they gravitate towards the pre-packaged things because they feel like they don’t know enough about the cheese on the back wall. And I was in exactly that same position when I started that job. I wanted to buy that cheese, but I knew hardly anything.”
SO HOW DID YOU LEARN THE INS AND OUTS OF SELLING CHEESE?
“There was a young lady who started at the exact same time as me and I said to her, ‘I want to be able to sell cheese, but I can’t sell cheese unless I know what it tastes like – so I have this idea of what we can do together. Let’s start at one side of the cheese wall and try to make our way across the wall within a year and then let’s make a cheese book for ourselves with the information that we gather.”
AND THE CHEESE BOOK WORKED?
“Eventually, we no longer needed to write it in the book because you just naturally remember it, but we worked our way through all the cheeses.”
WHEN WE FIRST HEARD ABOUT YOUR JOB, WE IMMEDIATELY THOUGHT HOW COOL TO BE A CHEESEMONGER. THAT WAS A TITLE YOU WEREN’T COMFORTABLE WITH INITIALLY.
“The team leader referred to me as a cheesemonger and she’s a cheese professional – who has the accreditation and has taken all the tests – and I was like, ‘I'm not a cheese professional,’ and she said, ‘Well, technically you are.’ And I looked up the description of cheesemonger and I was like, ‘Oh, my goodness. I really am a cheese professional.’”
get excited for Spring when we see those first little pops of color throughout our yards and gardens. The warmth and newness of the season after an especially bitter winter are reason enough to celebrate. But we have several gift-worthy holidays sprinkled throughout the next few months. Most of what we do at Ketterman ’s contributes to special occasions and
AND WHAT IS THE DEFINITION OF A CHEESEMONGER?
“The cheesemonger is the person who is the cheese sales person, who knows about the seasonal cheeses, who can help a customer choose the right cheese, and that is 100% spot-on what I am.”
AND NOW YOU’RE HAPPY TO CALL YOURSELF A CHEESEMONGER.
“You still hesitate to label yourself that way, but I had a customer who walked away from my counter and turned to her husband and said, ‘That was the best shopping experience I've ever had. So much fun.’ So, when my [team leader] called me a cheesemonger – I was like why am I so afraid of being proud of what I’ve learned.”
WORKING WITH CHEESE SOUNDS LIKE A DREAM JOB TO MANY FOLKS. WHAT’S A TYPICAL DAY LIKE?
“Well, we do temperature runs all day long to make sure that all the cheeses are kept at the proper temperatures. I have to stock items all day long and then, in addition to that, I’m literally cutting the cheese all day long – no pun intended.”
CUTTING CHEESES EVERY DAY IS A BIG PART OF YOUR JOB.
Courtney Owens (right) with her husband, Dave, daughter, Samantha, and son, David.
HERVÉ MONS BREBIS PYRÉNÉES (French). Hard sheep's milk cheese from the Pyrénées Mountains in France. Aged just six months and has a slightly floral, sweet and nutty flavor. Pair with fruit and nuts.
FIVE FAVORITES
SARTORI MERLOT BELLAVITANO (American/Wisconsin). Hard cow milk cheese with a bold nutty, plum, berry and wine flavor. The rind is purple in color and meant to be eaten. Pair with nuts, crackers or dried meats.
SAINT ANGEL TRIPLE CREAM BRIE
(French), Triple cream cow milk brie. Has a fluffy, white rind and creamy interior. Tastes of sweet cream and whipped butter. Pairs well with raspberry or fig jam.
“Definitely. The parmesan in particular. It takes the most time to cut – a full shift from beginning to end.” WHY SO?
“You start off with this huge round of cheese and it needs to be brought to room temperature so you can actually cut it. You have tools you use to score it. Then there’s basically a tool that looks a little bit like a short sword and you have to sink it into the cheese along the score to make a break line and then you use the tools to just break it apart naturally. Then it’s just cutting and cutting and cutting again and breaking it down into the pieces and then wrapping the pieces, pricing them and then taking the rinds and cutting those down as well and packaging them because the rinds can be used to flavor soup.”
AFTER A CAREER IN THE NAVY AND AS A BUSY WIFE AND MOM AND VOLUNTEER, WHAT IS IT ABOUT THIS LATEST REINVENTION OF YOURSELF THAT YOU FIND SO REWARDING?
CENTRAL FORMAGIO MOLITERNO AL TARTUFO (Italian). Semi-soft sheep milk cheese from Sardinia. Truffles are infused into the cheese after it has aged, giving it a marbleized appearance. Rich, earthy, flavor that pairs well with red wine.
YOU’RE BIG ON SAMPLING.
“I just love the part where I am working with the customer – when they have that lightbulb moment –‘Yes, this is the cheese that I want.’ I have customers that come in and say, ‘I was in France, and I had this cheese, and I sure wish I had written down the name of it.’ So, it's like an investigation, right? So, I say let's figure this out. We know it's a French cheese. What did it taste like? What color was it? What was the texture like?” AND THEN YOU AND THE CUSTOMER TRY SAMPLES, RIGHT?
We asked Courtney Owens, a cheesemonger at Whole Foods in Ashburn, to suggest five of her favorite cheeses for readers to explore.
PAPILLON RÉVÉLATION
ROQUEFORT
(French). Soft sheep milk blue cheese aged in the Combalou caves of the Roquefort-sur-Soulzon region. Tangy, creamy and slightly acidic with beautiful blue veining. The exterior is edible and slightly salty. Pair with Primo Blackberry Serrano Jam.
BONUS RECOMMENDATION:
“At Whole Foods, they like to say we ‘delight the customer’ and that’s a little corny, but it’s totally true. They want you to make the customer happy so sometimes I'll pull three cheeses and I'll be like, ‘Do you like this? Or how about this? Or this?’ And then we work from there. Without a doubt, that is my favorite part of the job and what makes it worth going back every day.” A
For the kids or anyone with a sweet tooth, try Ski Queen Gjetost (Norwegian). A light brown, semi-hard cheese, made from a blend of cow and goat milk. It has a delicious, slightly sweet caramel taste. Slice thinly and serve with apples or pears, dessert foods or add to fondu.
PREGNANCY & POSTPARTUM PT RETURN TO SPORT • DRY NEEDLING ACUTE & CHRONIC PAIN
Ashburn’s
The Big Picture
The local real estate market got off to a good start in 2025 as home sales increased 40% in the two Ashburn ZIP codes combined in January, compared with January 2024. Countywide in January, home sales were up 17.2% compared with the prior year. More inventory, slower sales… New listings continued to rise – up 39.7% in the 20147 ZIP code and 26.4% in 20148, according to the latest available data from the Dulles Area Association of Realtors. Countywide, listings were up 12.5%. However, pending sales and the median sales price were down in both Ashburn ZIP codes, and homes were sitting on the market longer before selling.
• Up 26.5% in 20147
• Up 57.7% in 20148 ZIP code
• Combined sales totaled 84, up from 60 a year earlier.
Pending sales:
• Down 13.8% in 20147
• Down 30.6% in 20148
Median sales price:
• Down 7.2% to $575,000 in 20147
• Down 8.3% to $774,900 in 20148
Average days on market (homes sold in January):
• 32 in 20147
• 25 in 20148
Top sales: The five highest-priced homes that sold in each of Ashburn’s two ZIP codes between mid-December and mid-February. Data and photos from Realtor.com.
$1,625,000
A Different Kind of Bank
Ashburn nonprofit provides critical diapers to families in need
BY CHRIS WADSWORTH
Diaper commercials often feature doe-eyed babies cooing and happy toddlers in “pull-ups” dancing or playing – while a smiling mom and dad look on. It’s a beautiful image and for many families it’s a sweet reality. But not for all families.
Low-income families often struggle to afford diapers which many people are surprised to learn aren’t covered by government assistance programs such as SNAP and WIC. That’s where the NOVA Diaper Bank steps in.
“One in two families in this country has diaper needs, and there are absolutely families in Loudoun County and western Fairfax that have diaper needs,” said Kaycee Childress, the president of the NOVA Diaper Bank.
The bank is a nonprofit based here in Ashburn that distributes about 20,000 diapers a month to families in
need in Loudoun and western Fairfax County. Since its founding in 2017, the bank has handed out more than 1.4 million diapers.
Considering the American Academy of Pediatrics says a child can go through 3,000 diapers in his or her first year alone, and up to 8,000 by the time they are fully potty trained – it’s easy to see how that can be a huge expense and create real problems for families with a limited budget.
“It was very stressful looking for the basic needs,” said Barby Vasquez, a mother of two from Herndon. She once was down on her luck and needed help with items like diapers for her youngest daughter.
“I lost my job, and it just happened to be at the same time that my husband lost hours at his job,” Vasquez said. “I was struggling for a long time … and then when I would get those diapers, it was a weight off my shoulders.”
Vasquez got her daughter’s diapers from the NOVA Diaper Bank through the She Believes in Me nonprofit in Herndon that works with young people experiencing various types of traumas, including domestic vi-
olence and homelessness.
Today, she is CEO of She Believes in Me and says the diapers that come from the NOVA Diaper Bank are life-changing.
“It’s such a blessing,” she said. “Many people are struggling just to buy food, so being able to provide them with something like diapers – it’s just so important.”
The NOVA Diaper Bank – founded by Brambleton resident Susan Mullen –accepts individual and corporate donations of both funds and actual diapers. The nonprofit also applies for grants. This
KAYCEE CHILDRESS
BARBY VASQUEZ
Barby Vasquez' daugther, Kahlani, benefited from donated diapers when she was younger.
via partner organizations in the community. The impacts of not having access to diapers for a child can be damaging in many ways to a young family.
“The health impacts are one of the biggest things we see – children get yeast infections, they get bleeding diaper rash, they get urinary tract infections,” Childress said. “We’ve actually had parents who would try to dry out diapers and put them back on their child because they didn’t have enough diapers.”
There are financial impacts too.
year’s goal is $60,000 in grant funding. The diapers are stored at a warehouse in Ashburn as well as at Mullen’s house, who still serves as the bank’s treasurer and helps run the operation. From there, diapers are distributed through local schools as well as
“There are people who work at the grocery store, at the fast-food restaurants, who work in retail jobs or in construction jobs. They are often trying to balance paying their rent or getting diapers,” Childress explained. “They can’t send their kids to daycare without a supply of disposable diapers. If they can’t send their children to daycare, they can’t work and they get farther and farther behind.”
Recently, the NOVA Diaper Bank has expanded its offerings by accepting do nations of adult diapers as well.
It’s Never Too Early to Call Hospice
When facing a serious illness or end-of-life care, it’s natural to wonder if it’s the right time to call hospice
It’s never too early to call. Hospice care is about making the most of every moment with dignity, comfort, and support
At Blue Ridge Hospice, our compassionate team offers the highest quality medical care, emotional support, and guidance, all tailored to your unique needs. The earlier we become involved, the more we can assist helping you focus on what matters most.
The Loudoun County Board of Supervisors recognized Diaper Need Awareness Week last September, part of the NOVA Diaper Bank's efforts to raise awareness about the critical need for diapers locally.
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Servicing Ashburn
So Falls the Mighty Oak
An
Time and tide wait for no man – and sadly, no tree either.
Back in 2022, Ashburn Magazine published a nature-themed article looking at some of the oldest trees in Ashburn –ones that have lived here for centuries. The granddaddy of them all – a 75-foot-tall white oak that may have started life at the end of the 1700s – was featured prominently in the story. Sadly, that granddaddy is no more.
In January, the Ashburn Farm Homeowners Association notified residents in and around Gardengate Circle that the oak would have to come down. It was a fate many in the community expected. Even at the time of our article, the tree was in grave danger. It was riddled with damage from borer beetles, and several large limbs – long, gnarled branches of dead wood –had already been trimmed off in hopes that the living parts would grow stronger. Deep root injections of nutrients were tried too.
it because we didn’t want kids playing around it,” said Chip Mathews, the HOA’s director of operations. “Ultimately, it was unsavable so we bought it down before there could be any incidents.”
But a little over two years later – the end came quickly. Over two days in January, crews came out and brought the great white oak down.
Small round discs of wood from the tree were saved and made available to local residents as souvenirs. One of the tree experts who worked on the removal of the oak said it appeared to be 225 years old – dating it to about 1799 or 1800, when it would have been a sapling.
“Three quarters of the tree had died. There were a lot of dead branches, and they were starting to fall so we quarantined the tree and put up safety fencing around
—Chris Wadsworth
A round-up of the latest restaurant, retail, and other cool news from Ashburn and beyond. Check out The Burn at TheBurn.com and follow it on Facebook, and Instagram.
1 YUM YUM HIBACHI ADDING DINING ROOM TO OLD ASHBURN LOCATION
The popular Japanese hibachi restaurant Yum Yum Hibachi is expanding and adding a dining room to its location on Ashburn Road. When Yum Yum opened in 2022, it focused on takeout and delivery only. But when space became available in the adjacent building, the restaurant’s team jumped. The new dining room is under construction and should seat about 30 guests when it’s finished. Owners hope to have it ready in May if everything goes smoothly.
2 LULULEMON AT ONE LOUDOUN TRANSITIONING TO PERMANENT STORE
Good news for fans of the Lululemon store at
One Loudoun. What was once a pop-up store is being given an upgrade and changed into a permanent store. The move comes after the brand tested the waters in Ashburn and found success with the pop-up store. The new store will carry much of the same merchandise but may have some expanded inventory as well as new services available. Lululemon will be in a temporary spot for a few months one block from its current site while the main space gets a makeover.
3 ASHBURN GIANT STORE CLOSES PERMANENTLY
Local shoppers were taken aback when the Giant store at the Shoppes at Ryan Park center in Ashburn announced it was closing permanently. The huge 65,000-squarefoot store shuttered at the end of January. Shoppers were encouraged to visit Ashburn’s other two Giant locations, in Ashburn Farm and Ashburn Village. No word yet on what future tenant or tenants might take over the large space Giant has left behind.
4 MAVERICK BIKES MOVES FROM LEESBURG TO ASHBURN
A new bike shop has set up shop on Ashburn Road in Old Ashburn. It’s called Maverick Bikes and is probably a familiar name to local cyclists. Maverick was previously in Leesburg. Last month, it moved to a spot at 20630 Ashburn Road, Suite 137. That’s just a short distance from the popular W&OD bike trail. Maverick sells new and used bikes and also provides service and parts for area bike riders.
5 FINN THAI WORKING ON NEW LOCATION NEAR ONE LOUDOUN
The Finn Thai restaurant brand – which has three Northern Virginia locations – is working on a fourth in Ashburn. According to public documents, Finn Thai is taking a 2,200-square-foot spot in the Flagship Commons center across Loudoun County Parkway from One Loudoun. That’s the same center with the
huge Flagship car wash. Finn Thai specializes in dishes from Thailand and surrounding countries and has dishes such as Lemon Grass Soup, Hot Basil Wings and Lobster Fried Rice.
6 YUMMY SHAWARMA OPENING SECOND LOUDOUN LOCATION IN ASHBURN
A fast casual style restaurant specializing in shawarma is planning a new location on Truro Parish Drive in
Ashburn’s Broadlands neighborhood. It’s going into the same center as the Café Opera restaurant and the Broadlands Brick oven Pizzeria. Yummy Shawarma already has a first location in the food court at Dulles Town Center. Shawarma is a Middle Eastern dish of meat roasted on a spit, then thinly sliced and served with rice and French fries or in wraps or pitas. A
