NEWS & ANNOUNCEMENTS

Our Wonderful WoWWs in Action!

This page is intended to post information about new members, share hike dessert recipes,

and ask for WoWW volunteers or participants for events that two or more WoWW's lead to

benefit the Community or promote physical fitness in the outdoors.

Know your ticks!

Deer ticks can carry Lyme disease if attached for 36+ hours.

Deer ticks have black legs.
Wood ticks have red or brown legs and a white decoration on their backs.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sponsor a Hike: Please consider sponsoring a hike each year. If you are new to our group, team up with another member. Click here for more info on what is involved in sponsoring.

2026-2027 Leadership Team:

* Rita C, Communications Coordinator

* Kathy Johns, Photographer

* Jodie Larson and Wendy Clancy, Hike Coordinators

* Lori Olson, Treasurer/Membership Coordinator

* Paula Gaida, WoWW Wear Coordinator (not shown)

* Joey Kellogg (not shown), Donna Ebert (not shown) & Wendy Clancy

Community Events

Need an item repaired/fixed? Visit the Cable Repair Cafe

Third Saturday each month from 10am - 12:30pm at the Community Center

Looking for more hiking opportunities? Check out the North Country Trail Association website for info on upcoming hikes and events. Use the dropdowns to filter by local chapters, date, etc.

Upcoming Field Trips Sponsored by Cable Natural History Museum

August 12: Little Girl's Point, Ironwood, Michigan
September 16: Brule/St. Croix Boardwalk

Register for the summer field trips after 9 a.m. at cablemuseum.org or by calling the Cable Natural History Museum at 715-798-3890. Registration for the September field trip will open on August 15th.

Welcome 2026-2027 NEW Members!

RECIPES

Tortellini Soup

Made by Sara Boevers, 11/11/25

1 pound sweet Italian sausage links. (I use one package of Johnsonville Italian sausage.)

Kosher salt and freshly ground black pepper
2 Tablespoons olive oil
1 medium finely chopped onion
4 carrots, peeled, quartered and sliced about 1/3 inch thick
6 cloves garlic (I use 2 teaspoons of the garlic in a jar.)
2 quarts (8 cups) chicken broth (I use low sodium.)
1 cup water
18-20 oz of fresh cheese tortellini
1 tsp. Italian seasoning
2 Tablespoons chopped fresh basil or 1 teaspoon dry basil
1-2 roasted red peppers from a jar, chopped. (I use one red pepper so it isn’t so strong.) I use Mezzetta’s Roasted Red Bell Peppers—mild
2 tablespoons fresh lemon juice
6 cups (handfuls) loosely packed baby spinach leaves

Instructions:

Slice the Italian sausage in ¼-½” pieces (about the size of a small meatball) and cook in a frying pan.

Place a large, heavy soup pot or Dutch oven over medium heat and add the oil. Add the onion and carrots and cook, stirring until tender, about 5 minutes. Season with salt and pepper. Add the garlic and cook, stirring for 1 minute more.

Add the broth, water, add salt and black pepper to taste. Bring to a boil.

Add the cooked sausage and cook for 6 minutes, adjusting the heat so the broth simmers, but doesn’t boil furiously. Add the tortellini and Italian seasoning and cook for 4 minutes. Add the basil, roasted red peppers, and lemon juice and simmer until the tortellini are tender, about 3 minutes more.

Gently stir in the spinach and remove from the heat. Cover the pot and let stand until the spinach is wilted but still bright green, about 2 minutes. Taste for seasoning.

It lasts about 4 days in the refrigerator. Enjoy!