WLP Family Magazine - Fall 2023

by Roger Sands

Welcome

Fall, leaves, fall; die, flowers, away; Lengthen night and shorten day; Every leaf speaks bliss to me

Fluttering from the autumn tree.

I shall smile when wreaths of snow Blossom where the rose should grow; I shall sing when night’s decay Ushers in a drearier day.

“

Fall, leaves, fall ” BY EMILY BRONTË

An absolute favorite; simple yet meaningful. It is clearly metaphorical for so much of life. In itself, it implicates what many of us feel about autumn, the precursor to winter. However, while many of us bemoan the complications that winter brings with it, we also accept it and appreciate it. We find the beauty throughout nature. At Woodloch, we certainly find the beauty throughout nature, dare we say we exploit it. It is who we are; we embrace it and amplify calls to enjoy it.

And with that, fall is very much so upon us. There are so many great articles within this issue. From staff food traditions for Thanksgiving, and the meaningful stories behind them, along with a couple incredible seasonal cocktail recipes, to stories of success such as a lengthy interview with hospitality icon John Kiesendahl from Forbes author Roger Sands.

On top of all that, we display our major room renovation project that will be kicking off this November. The multi-million dollar project will culminate in a floor-to-ceiling refresh of Mountain Laurel completed by Q2 of 2024 and Springbrook by Q2 of 2025. Moreover, with a final nod to Bronte’s poem, it is the beauty throughout nature surrounding us, which inspired these spectacular room designs.

Enjoy the season as they change,

The Woodloch Family

NOTE FROM THE PUBLICATION: We are honored to have worked closely with acclaimed journalist Roger Sands over the years. In addition to being a journalist, Roger is a Woodloch guest and friend who has beautifully captured the essence of Woodloch in his writing. His work has been featured in Forbes, BELLA NYC Magazine, US News & World Report, SKI as well as other high profile publications. Below, we are excited to share his most recent Forbes article that eloquently discusses the impactful role John Kiesendahl has played in Woodloch’s success as a longtime family-run business.

A Hospitality Icon Reflects On Decades In The Business

Contributed by Roger Sands

“Since 1958, our mission has been to treat every guest as if they are company in our homes,” explains Kiesendahl, who with a partnership bought Woodloch in 1981 when he was 34 years of age. He became sole owner in 1992.

Serving up to 1,000 guests each day requires a skilled, dedicated staff. “Our staff is not formal or scripted but rather genuine and caring,” he says. “They demonstrate from-the-heart hospitality. The key to our success has always been the dedication, hard work, care, enthusiasm, warm hospitality and commitment to excellence of our team. What Woodloch offers guests is very personalized hospitality.”

“It’s been a heck of a ride so far,” says John Kiesendahl as he sits in his office overlooking Lake Teedyuskung, the epicenter of Woodloch Pines Resort. “In 1958 my parents who were originally from Long Island purchased 12 acres of land here along with a lodge, annex and two cottages. The rest is history.”

And what a venerable history it has been. Woodloch Pines Resort, nestled in the Pocono Mountains of northeast Pennsylvania, has evolved from its humble beginnings into one of the country’s most popular all-inclusive family resorts, attracting guests who come to enjoy quality time together via an endless array of activities designed for the entire family.

The Woodloch complex includes Woodloch Springs, a sprawling golf community, and The Lodge at Woodloch, a luxurious destination spa. Woodloch has received several accolades naming it the “best place to work in the state.” Undoubtedly, the recognition is a direct reflection of the Kiesendahl family philosophy.

Jenifer Manzione, currently front office manager at The Lodge at Woodloch, has been at Woodloch for 40 years. She says, “The Woodloch philosophy is palpable. I would not have been here this long if not for the Kiesendahl way of doing business and treating their employees with respect. When people first arrive here they are in awe, and each guest receives a kind, personal greeting. It’s not pretentious but real. As a result we get a lot of repeat guests because it’s a place for people to let their guard down.”

The original managing partner of The Lodge operated the resort in a more elitist manner which was not in line with the Woodloch brand. During their three years the property averaged only 25% occupancy. “It was not being run with the Woodloch philosophy in mind,” says Kiesendahl. “People didn’t feel the spirit of genuine hospitality that has always been at the heart of Woodloch, so in 2010 Woodloch Pines became the managing partner/operator of The Lodge at Woodloch.” Today, the spa resort is thriving and is recognized as one of the best in the world.

Woodloch Springs is yet another success story. In 1988, as a more affluent clientele began to visit the resort, there was growing demand for a golf course. Kiesendahl says. “A study indicated 2,800 guests were interested in a Woodlochowned and operated golf community so the process of creating Woodloch Springs began.” Woodloch Springs boasts a championship 18hole course surrounded by exquisite vacation homes, an opulent clubhouse, indoor and outdoor swimming pools, tennis and pickleball courts.

In addition to Woodloch Springs, there are a wide variety of vacation homes spread throughout Woodloch’s 1,200 acres. “We do not have a formal HOA in our communities, and 98% of the owners are former guests who have confidence and trust in how we operate our properties,” says Kiesendahl. “We have advisory boards and committees, but generally we operate as a benevolent dictator, which is perhaps the most efficient form of government.”

Not only is Kiesendahl an astute businessman, he’s an astute people person and remains the face of the resort despite officially stepping down as President and CEO in 2019 and handing over the reigns to his son Bradley. Other third-generation family members hold high-level managerial positions: Patrick Kiesendahl (Operations Director), Brooke James (Vice President of Sales, Marketing & Hospitality), Bob Kiesendahl (Food & Beverage Director), Matt Kiesendahl (Director of Services, Woodloch Springs). John Kiesendahl’s wife, Patti, oversees the gift shops and resort’s decor, while his brother Steven is Director of Sales and has kept Woodloch Pines at a very impressive annual occupancy rate of over 85%.

The ubiquitous John Kiesendahl personally greets guests at meals in the spacious dining room and often again at night in the resort’s nightclub before the talented cast presents their Broadway-like show. One guest asks as she gives Kiesendahl a warm high-five, “Do you ever sleep?” Known for his “funny” pants that are custom-tailored and feature many different children’s characters, Kiesendahl says, “I began this tradition to add an element of fun to each day for our guests and team members.”

A high number of guests are returnees who book the same week year after year, and Kiesendahl estimates he knows between 50 and 70% by name. In fact, many guests know one another as they have been coming here for generations. The vast majority return home feeling they received personalized service during their stay from the affable staff.

Kiesendahl attended Cornell University’s Hotel School and served in the US Navy. Community service is a high priority for the entire family, and Kiesendahl serves on the Board of Directors for the Dime Bank, as well as the Pocono Mountains Visitors Bureau and is an active member of the Wallenpaupack Area School Board. He was recently honored with the Chairperson’s Award from the Pocono Mountains Visitors Bureau.

Brad Kiesendahl serves on the Board of Directors for Wayne Memorial Hospital, the Lackawaxen EMS, the Hawley First Presbyterian Church and as a youth sports coach. Brooke James serves on the Wayne Memorial Hospital Foundation Board. Bob Kiesendahl is the president and founder of the BK Hope Cures Foundation and also serves on the Board of Directors for the Chamber of the Northern Pocono Mountains.

“It’s always a challenge to find high-quality staff,” says Kiesendahl. “During interviews we ask prospective employees about their attitude more so than what they know or their past experience. Their level of enthusiasm and a caring heart are the critical ingredients we search for. Once they begin working they find the culture to be very positive. Currently almost 150 workers come from overseas, many of whom are college students. Their work ethic is great. We could not operate without their energy and willingness to work.”

This energy is evident in the dining room where hundreds of delectable meals are served fresh and promptly by a smiling staff, all the while taking into account food allergies. It’s a welloiled machine and a driving force behind the success of Woodloch.

“I loved growing up in the business,” reflects John Kiesendahl who at age 11 began working at Woodloch. “Over time I experienced every aspect of the business. I’m not planning on retiring any time soon, although it’s sometimes hard not to be in charge any longer.” With a smile he adds, “I’m still learning to take directions.”

John to the right of his father, Woodloch founder, Harry Kiesendahl (center)

tiny towns! toasting nepa’s

Our corner of the world is filled with small towns, each with their own defining characteristics and quirks. Like a friend you haven’t met yet… let’s get to know just a few of them!

Honesdale, PA

Nestled in the heart of Wayne County lies the charming borough of Honesdale. Founded in 1831, the town was named after former NYC Mayor Philip Hone, who also served as president of the Delaware & Hudson (D&H) Canal Company. The town sprawled around the canal as coal was shipped from nearby mines to the Hudson River and eventually to New York City.

The town is lush with historical attractions and is known as “The Birthplace of the American Railroad.” The first steam engine locomotive, “The Stourbridge Lion,” made its maiden run here in 1829. The 300-foot high Irving Cliff (named after author Washington Irving) is home to the trademark star, which shines brightly through the holiday season. Speaking of which... the holiday staple song “Winter Wonderland” was written by resident Richard Smith when he was inspired by snowfall over the town’s Central Park.

Today the town has evolved to become a great place to visit. Restaurants, shops, breweries and even railroad excursions make it the perfect place to stop by. BONUS: the holiday season is truly a wonderful sight to see!

Hawley, PA

Hawley, PA is just a short trip down the road from Woodloch Resort. Like Honesdale, the town was named after the first President of the Pennsylvania Coal Company, Irad Hawley. The town itself has remained relatively small in size through the years, but the surrounding area has blossomed into a recreational haven for water lovers of all sorts!

Lake Wallenpaupack was created almost 100 years ago when the nearby town of Wilsonville was flooded to make way for an electric production dam. The lake spans 13 miles from end to end with over 52 miles of shoreline. Fisherman, waterskiers, tubers, and of course, those just looking to enjoy scenic boat tours will love everything about the lake. If you pop into town, check out a show at the famous Ritz Playhouse or have a cocktail by the side of a waterfall at Ledges Hotel.

Milford, PA

Just across the border of the great state of New Jersey resides the town of Milford, Pennsylvania. As the crossroads for folks traveling all over the tri-state area, it certainly sees its share of visitors all year long! Despite the large number of travelers that pass through, the town still only has around 1,000 full time residents.

Perhap Milford’s most famous “resident” is The Grey Towers historic site. An important landmark in the American conservation movement, this incredible estate was donated to the National Forest Service. President John F. Kennedy himself spoke at the dedication ceremony. The meticulously maintained mansion features beautiful gardens, striking architecture, reflection pools and faultless stonework to say the least! Book a tour to explore the equally impressive interior!

Milford’s geographical location make it the perfect place to settle down and stay for the night. Enjoy a fancy dinner at several esteemed eateries… or keep it casual at an assortment of diners and dives. Call it a night and book a room at your choice of hotels!

Jim Thorpe,PA

If you didn’t know any better, you might mistake the former town of “Mauch Chunk” Pennsylvania for a model village. In fact, it’s been further nicknamed the “Switzerland of America.” Mountains and rivers intersect at this charming town, named after the Olympic hero and NFL champion.

The town has become a bit of a mecca for travelers, and with good reason! Visitors can hop aboard a train, loop around the valley and take in breathtaking sights. Restaurants and coffee shops aplenty await upon return. Great entertainment can be found at the famous Mauch Chunk opera house as well as Penn’s Peak!

LEARN MORE ABOUT THE GREAT TOWNS OF THE POCONOS HERE!

All photos courtesy Pocono Mountains visitors bureau

THE BEST INTRODUCTION TO SNOW SPORTS IN THE POCONO MOUNTAINS

Not everyone knows, but just 15 minutes from Woodloch Resort is a diverse terrain for skiing and snowboarding geared toward people of every ability. Ski Big Bear at Masthope Mountain serves everyone from first time skiers visiting the area to skilled adventure seekers. Ski Big Bear offers private and group lessons for the newbies, and rentals for the casual skier, or just a RFID ski lift pass for those with all their gear.

Ski Big Bear offers 6 beginner trails, 5 intermediate trails, 6 advanced trails, and finally their single expert trail, the Screamin’ Demon. They typically open in mid-December even when Mother Nature isn’t sending snow in the Northeast Pennsylvania region with their snowmakers that blanket the trails with as much snow as possible.

Maybe your group is 75% skiing and 25% not into it. Ski Big Bear also has tubing on the weekends for anyone over 42” tall. Anyone winter adverse can spend time in their cozy lodge watching the lifts from big windows with drinks and snacks. There’s also a restaurant on site. If you’re staying at Woodloch, we have plenty for your non-skiers to do inside and out while the rest of your group take the short trip over to Ski Big Bear.

Look for Ski and Stay package specials coming this winter at Woodloch together with Ski Big Bear at Masthope Mountain!

Mountain Laurel Suites to Receive Major Overhaul, Ready for Spring

The Mountain Laurel Country Suites are getting a facelift. Today’s “country charm” looks different than it did 40 or so years ago. And while our rooms have been updated here and there, a complete makeover hasn’t happened in over 30 years.

Taking into account Woodloch’s location, the context of the term “country” is also different. Our country represents dense woodlands, crisp mountain air and glacial lakes. Therefore, it only makes sense that these natural attributes have an influence on the design, layout, and furnishings of the new accommodations.

We are working with an award-winning, Philadelphia area, interior design firm (and long-

standing partner of ours), Design and Supply, to craft innovative, memorable, and functional room space while truly honoring our identity. These floor-to-ceiling renovations are a Q4 2023/Q1 2024 project, and all of Mountain Laurel should be completely updated by spring of 2024. The project will then continue through all Springbrook rooms, with completion slated for Spring 2025.

We recognize the fact that countless family memories have been made in our old “country suites,” and we know that change isn’t easy. That being said, the bones of our rooms won’t change. Instead, the update will feel inviting and refreshing. We can’t wait to see you in our new digs in 2024!

Seasonal COCKTAILS

GRILLED CITRUS OLD FASHIONED

8 servings

• 2 navel oranges, sliced thin

• ½ teaspoon of orange bitters

• Maraschino cherries, 8-12

• 16 oz whiskey or bourbon

• Large marshmallows, toasted, one per glass

1. Grill sliced oranges, turning occasionally until charred. 2-4 minutes.

2. Muddle oranges, orange bitters, and cherries in a pitcher.

3. Stir in choice of whiskey or bourbon.

4. Toast marshmallows over grill using toothpicks until lightly charred.

5. Serve in rocks glasses with ice. Garnish with toasted marshmallows.

APPLE SANGRIA THYME

8 servings

• 750ml bottle of unoaked chardonnay

• 2 cups of fresh apple cider

• ½ cup of your favorite whiskey or bourbon

• 2 tablespoons lemon juice

• 1 teaspoon orange bitters

• 2 honey crisp apples, thinly sliced

• 8-12 sprigs of thyme

• 2 12-oz bottles of hard cider

1. Combine chardonnay, apple cider, whiskey, lemon juice, and orange bitters in a large pitcher.

2. Use a kitchen torch to ignite sprigs of thyme one at a time. Blow them out and add them to the pitcher. Save a fresh sprig of thyme to garnish each glass.

3. Slice apples thinly across the core to create star shape. Remove seeds. Add apple slices to your pitcher. Place pitcher in refrigerator to allow flavors to combine if desired.

4. When ready to serve, add hard cider to your pitcher and stir gently. Put crushed ice, a spring of fresh thyme, and some of the marinated apple slices into whiskey glasses. Pour liquid over ice and serve.

Thanksgiving Traditions Thanksgiving Traditions from our staff’s kitchens...

As a social media manager and content creator, I consider myself a storyteller and a story collector. I recently had the idea to ask my 93 year old grandmother what her favorite foods from her childhood were. Her mother had been born in the 1800s, and the stories my grandmother shared were of ways of life long past. This one question began an evening of recollecting old memories, and sharing love for mothers and siblings and relatives long passed, and inspired experimenting with 100+ year old recipes, and trying new things!

I wanted to bring some of what we captured that night back to Woodloch, where we foster these sort of family connections every day. I asked a number of our staff members what their all time favorite Thanksgiving recipes were. Here are some of those recipes, gathered from our staff’s parents, siblings, friends, books, memories, and more, and a few words about them.

Tammy — Marshmallow Yams

My sister Cherryl Sykes is comfortable in the kitchen, tweaking recipes and whipping up wonderful eats. I'm grateful that she's my Sis and for her Marshmallow yams at Thanksgiving.

“Just boil the yams (until tender), I use about 6 - Don't forget to take the skins off them after you boil them. Mash them with ½ stick of butter.Then I put them in a baking dish and top them with large marshmallows (Don't over fill or it will make a large mess!)

I bake at 350 degrees until the marshmallows are golden brown and that's it! You don't have to bake them long as everything is already all cooked except for the marshmallows.”

Rory — Vegetable Medley

Thanksgiving is a special holiday for me. I LOVE Christmas, but Thanksgiving has much less pressure associated with it. When I was just a wee one, we’d always be going somewhere for the holiday so mom needed to bring a dish with her. One year, it must have been last minute, she hadn’t gone shopping, but she had to do something… She scoured the fridge and pantry and used up whatever she could find. Her (now) family-famous “vegetable medley” became one of the strangest little dishes you’d see on the table, but one that still makes me smile.

“Mom knew just how to burn the garlic in some kind of magical way so it tasted amazing (and not burned, even though it was)… Then she’d mix the garlic (there was a lot of garlic) to steamed carrots, broccoli and cauliflower in a baking dish.

Then mix in a big can of stewed tomatoes. Salt, pepper, and some Italian seasoning along with it. It was topped with copious amounts of, wait for it, American cheese… Bake it in the oven and serve.”

My favorite holiday food growing up was an old family recipe for baked mac & cheese. We had this for our birthdays and any special occasion we could convince my mom to make it for! As I grew older and more lactose intolerant, I adapted the concept into a dairy free version.

You’ll need pasta (I prefer small shells), Violife Feta Cheese block, Violife Cheddar Cheese shreds, Cherry tomatoes, salt, thyme, garlic (cloves are best, but powder works too), nutritional yeast (optional), red pepper flakes (optional), olive or avocado oil, and dairy free butter or milk.

Preheat the oven to about 400 degrees. In the center of an oven safe dish, add the block of Feta (or as much of it as you prefer), with about 1/4 cup of the Violife Cheddar shreds on top of it. Around the cheese, place your washed cherry tomatoes,and drizzle them with olive or avocado oil. I don’t use measurements for the seasoning, I just add it to taste, so usually I’ll cook the thyme and garlic cloves with the tomatoes and cheese, but add the garlic powder, nutritional yeast, and red pepper flakes at the end when I can taste test!

Put your cheese dish into the oven while you cook your pasta in salted, boiling water. When the pasta is ready, remove your cheese dish from the oven and stir, the tomatoes should fall apart and the cheese should be melted (if it is still partially solid, break it up with a fork). Add a small amount of butter or milk (I use oat butter or oat milk) to the cheese mixture and stir into a sauce. Add and stir in the strained, cooked pasta to the sauce. Add your nutritional yeast, red pepper flakes, and garlic powder (you can also add bread crumbs, more cheese shreds, hot sauce, or whatever other seasoning/toppings you like!) I place all of this back into the oven for 5-10 more minutes, and then it is ready to serve!

This recipe is one of my favorites! I have made it so many times I have the recipe memorized. When I was in high school I took food services classes all 4 years and became very close to my two teachers from that class. They taught us this recipe in class and we would also make it for other teachers in the school through a program where they would order desserts for thanksgiving and Christmas . The first time I made this for my family they all loved it and request it every year for the past 18 years!! I made it for my Woodloch social Family for thanksgiving my first year and I have made it every year since, it’s a tradition!

You’ll need

1 cup white sugar

2/3 cup pumpkin puree

3 large eggs

1/2 tsp ground cinnamon

3/4 cup all purpose flour

1 teaspoon baking soda.

“Preheat the oven to 375 degrees, and grease a 10x15 flat cookie sheet with sides. Blend together sugar, pumpkin, eggs and cinnamon in a mixing bowl. Mix flour and baking soda together in a separate bowl. Add flour mixture to pumpkin mixture and blend until smooth. Evenly spread into the pan. Bake in the oven until the cake springs back when lightly touched, about 15 to 20 minutes. Remove from the oven and cool for 5 minutes. Invert cake onto a cotton (not terry cloth) tea towel. Starting with a short edge, roll up cake in the towel jelly roll style: place seam side down to cool for about 15 minutes.

For the filling you'll need 8 ounces cream cheese, softened, 1 cup powdered sugar, 2 tablespoons butter, softened, and 1/4 teaspoon vanilla extract.

While the cake is cooling, make filling; beat cream cheese, powdered sugar, butter and vanilla in a mixing bowling until smooth. When cake has completely cooled, unroll and remove the towel. Spread the filling over the cake, all the way to the edges. Roll the cake up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve!

Kylie — Pumpkin Log Roll

Amanda - Vegan Mac N Cheese

starting something NEW

The subtle art of establishing new family holiday traditions

As the holidays approach, one word always seems to come to mind - “tradition.” It’s a word that invokes deep nostalgic feelings, bringing smiles, laughs, possibly tears and hopefully an abundance of joy to the forefront of our minds.

One has to wonder… where (or when) do these traditions begin? Someone has to be the first to start it, knowingly or not. Maybe you find yourself lacking in the area, or maybe you just want to try something new. Either way, here are a few helpful hints and guidelines for adding new customs and quirks to enhance your holiday season!

play to your strengths consider your heritage

Do your baking skills rival Be y Crocker? Would you consider yourself a bit of an exterior lighting prodigy? Can you knit like there’s no tomorrow? Good, you’ve got somewhere to start.

Even if you are a novice at best, gravitate towards those traditions. If you take pride in what you’ve accomplished and enjoy it, the likelihood of it taking root is significantly be er.

No ma er where across the globe your family hailed from, odds are pre y good there is some sort of seasonal custom you can share as your family grows. Even be er: be receptive to new customs as folks from all walks of life join the family.

Do a li le bit of research on the ma er, and share it with the family. These sorts of things can not only be fun, but also highly educational!

grow to scale

Rome wasn’t built in a day, so it’s very likely that the infancy of your new idea will be small to start. Don’t worry! These kinds of things can take some time, as well as trial and error, to perfect. Always work with something manageable and aim a li le bit bigger for the next year!

the more the merrier ...and then adjust

Holiday traditions need not be limited to kin. Consider sharing your new yuletide customs with friends, neighbors, co-workers and your community. Events like dinners, gi exchanges, ski outings and more can be substantially more fun with larger groups. Sharing is caring!

It’s nice to have your ideas stick… but despite our best e orts, they all may not. That’s OK! Over the years, some of these ideas will stick and flourish, others may fade with time, and every once in a while, you may be faced with an epic fail. Don’t get discouraged if they do- it only gives you the excuse to give it another go with a new idea next year.

simple starting suggestions simple starting

• Cookie Swaps and Pot Luck Dinners

• Family Movie Outings / Stay-in Marathons

• Ice Skating, skiing or snow tubing excursions

• A holiday book reading by patriarch or matriarch

• Volunteer at shelters

• Attend midnight faith services

• Holiday trips!

• Adding to holiday lights display every year

• Shopping and holiday tree hunting

• #WoodlochAtHome Games & Trivia scancodetocheckthemout!

AN ENTREPRENEURIAL SPIRIT

NICOLE MARRERO

Nicole Marrero is the Fitness Manager of the Woodloch Springs Sports Complex. She is also a certified health coach through the Institute of Integrative Nutrition and an AFAA certified personal trainer.

Q. Q. Q. Q.

A. A. A. A.

Tell us a bit about your background and how you started working at Woodloch.

To make a very long story not as long, I’ve always had an entrepreneurial spirit and passion for health, wellness, and fitness. Years ago, I was at the height of starting my own business -making and selling salad dressings -- and teaching cooking classes on the side. During that part of my life, I was just open to going anywhere professionally to help further that dream. I envisioned teaching fitness, health, and wellness classes. I randomly ran into an old family acquaintance at Wal-Mart, we got to talking (which I am known to do), and she suggested that I apply to Woodloch. Six years later, the rest is history!

What is a typical day like?

I believe Alicia Keys once said, “This girl is on FIRRRRREEEEEE!” Every season brings a different energy, but during the summer months, I am go, go, go. I teach fitness classes in the morning. After that, I have a number of clients that I train throughout the day. I may jump in the pool to teach swim lessons, and/or I may sit down in my fabulous office to be a sounding board/coach for our wonderful Woodloch employees. If I had to choose one word to describe my typical day, it would be “social!”

What is your favorite part of your job and why?

My favorite part of my job is witnessing the “AHA” moments of the Sports Complex members and my clients. Not to sound cheesy, but it is an absolutely beautiful experience to see someone’s face light up and to then see them feel better about themselves, overcoming something that in the beginning they didn’t think they could.

What’s the most inspiring part of your job?

The growth of the members and my clients is by far the most inspiring! That is the number one reason I do what I do. To the client who couldn’t get out of bed and look at himself in the mirror who is now running 5Ks . . . to the young lady who was so afraid of gaining weight and had no self-esteem and is now loving her body and exercising because she truly enjoys it (and doesn’t need to) . . . is so motivating. Being a trainer and a coach, you work with people who are in need of something so for people to let me in, be vulnerable, and be ready to do the work to self-improve is lights out in the best way!

NICOLE MARRERO MORE THAN A GYM

What do you think differentiates Woodloch Sports Complex (WSSC) from other gyms?

The WSSC is one of a kind. Our slogan, “More than a Gym,” couldn’t be more true. We are a family, a community. All of us are rooting for one another without judgement. It’s different from other gyms because of the freedom you have here. For example, you do not have to be a body builder or a novice athlete to use our facilities. It’s for those who are beginners, those who are advanced, and everyone in between. There is truly something for everybody. You can sweat, converse, buildup, slow-down, swim, and reset as much or as little as you want to. My goal has been for WSSC to provide opportunities for people to rebuild themselves, inside and outside. Where else can you do bicep curls and then a reiki session afterwards? Or take a dance class then hit the steam room? Our staff is wonderful, our instructors are amazing, and I can honestly say there is no gym like ours in the local area.

Outside of work, what are you favorite hobbies?

I do not really have hobbies because my job encompasses my hobbies, and I am very fortunate to be able to say that. I enjoy anything that has to do with self-development. I love people and connecting. I love fitness -- running in particular. I love going out and having charcuterie boards, and I love vegging out in my jammies and watching mindless TV. It’s all about a balance, being around people, going places, and doing things that make you feel good and not exhausted.

If you had to choose one thing, what is the best part about working at Woodloch? Keep

The best part about working at Woodloch is the ability to grow. There are so many opportunities to “spread your wings.” There is something for everyone here, but again, it starts with your mindset. If you have an idea or an intention, there will be someone here to listen and lead you in the right direction.

Season’s Greetings

HOLIDAY CARD CONTEST

It’s that magical time of year already- and one of our favorite holiday traditions is getting wonderful holiday cards from you. We’ve seen many beautiful and creative cards over the years!

This year, we thought we’d have a little fun and acknowledge some of our favorites. You can even win some Woodloch prizes! Enter by 12/24/23 for your chance to win!

VISIT WOODLOCH.COM/SEASONS - GREETINGS OR SCAN CODE FOR MORE DETAILS

TREAT YOURSELF TO TRAVEL...

There may be no greater gi for your family than traveling together. We’ve got some good news- two of our best sales of the season are quickly approaching!

Sign up now and be the FIRST to catch our sales for Black Friday (starting November 20th) and National Plan for Vacation Day (January 30th).

Save up to 30% o your next great Woodloch adventure!

BLACK FRIDAY

REASONS TO REUNITE AT WOODLOCH:

Dedicated sta

Experienced coordinators

Accommodates any size group

Guest homes, hotel rooms, suites

Various dining options

Daily activity schedule

Builds lasting memories!