Lisa Wisely, Blue Spark Creative Services

Lisa Wisely is the owner of Blue Spark Creative Services, a full service marketing and business consulting agency in Delhi, New York.She also oversees the Great Western Catskills marketing and promotion programs.

Blue Spark Creative
74 Main Street
Delhi, NY 13753


Lisa’s Experience

I’ve been home since March 14th, working with a variety of businesses and organizations to help them adjust their businesses and marketing messages in light of our new reality. As the owner of a marketing company, I am pretty active person in my normal life. Now, all my activity and connections are digital as I spend countless hours on Zoom, Facetime, text, phone calls and emails. The days go by quick as I’ve got my hands in my regular client work as well as projects that developed in response to Covid-19. I’ve been fortunate to have  joined forces with a number of organizations to work on projects like, Ripe Community and the Andes Main Street Fund, all projects that have used technology and a love of community to share information and support each other.

When not working and connecting with old friends, I’ve taken to to the kitchen and have become a little obsessed with making soups. Stove top, crock pot, instant pot. I’ve made a Thai soup, a mushroom soup and my own version of a vegetarian Pho, but the soup that stays in heavy rotation is my version of a sausage, white bean and kale soup.

I love this soup because it brings me back to a great memory. I made this soup in a crock pot for the cast and crew of a short film we made right here in Delhi. The movie was called Candyland, and the cast were all young local ladies around 12/13 years of age. It was based on a script I wrote about my own life, the day I realized I did not want to be a bully anymore. We shot the film all over Delhi with a bunch of filmmakers who also happen to be dear friends, and these young ladies and their families, many of whom I stay in touch with and see often.

The experience of making this film was a great one, bringing together a story of my childhood with my talented filmmaker friends and these young, vibrant individuals who were so excited to be making a movie, and so excited to be a part of something. They worked incredibly hard in their roles and they gave us so much of themselves. It was a magical weekend and I remember this sausage, white bean and kale soup being served to rave reviews. The soup was simple, healthy and  hearty.

It was just a very simple experience of community and togetherness. I am fortunate enough to experience that through my technical devices right now, but I look forward to returning to sharing a meal with friends and family. I look forward to returning to whatever normal looks like.

I have shared this recipe with a number of friends and they are immediate converts. Hopefully you will enjoy too.

What Have I Learned During this Time?

I know a number of people who have tested positive (in major cities) and I know a number of people who have lost people during this Pandemic. It makes me realize how very fortunate I am to every everything I have in my life, including good health. I’ve learned a new level of gratitude. I’ve learned a new respect for the Delaware County community. People have joined forces to do incredible things to help their neighbors without missing a beat. The community has gone into crisis mode and continues to handle their own lives and realities while committing their time to doing whatever they can to help businesses, organizations and individuals. I’ve always appreciated this amazing place but I am now down right obsessed.



Sausage, White Bean & Kale Soup

I have shared this recipe with a number of friends and they are immediate converts. Hopefully you will enjoy too.

Please note, my version is always vegetarian. I use a vegetable based “sausage” which is really delicious. You can use veggie or real sausage, it your choice!


  • 1 tbsp. extra-virgin olive oil
  • 1 lb. pork sausage, removed from casing if necessary or a package of Italian Veggie Sausage. I used LightLife which can be found in the produce section of most supermarkets.
  • 1 medium yellow onion, chopped
  • 2 celery stalks, thinly sliced
  • 4 cloves garlic, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. of broth. I use vegetable broth. You can use Chicken if you like.
  • 2 c. water
  • 1 tbsp. Italian seasoning
  • 1 bunch kale, ribs removed, leaves torn into 2″ pieces
  • 2 (15.5-oz.) cans white beans, rinsed and drained
  • Freshly grated Parmesan cheese, for serving (optional)
  • Crushed red pepper flakes, for serving (optional)
  • Squirt of lemon (optional) to just add a touch of acid



  1. This can be made in a crock pot but I typically make it in a dutch oven or heavy pot. Heat the oil over medium-high. Add sausage and cook, using a wooden spoon to break up the sausage or in the case of veggie sausage, cut up into pieces. Cook until browned. Remove to a plate.
  2. Return pot to medium-high, add onion, celery and garlic. Season with salt and pepper. Cook, stirring until the onions and garlic are soft, about five minutes.
  3. Stir in broth, water, Italian seasoning and cooked sausage and bring to a boil. Reduce to a simmer or cook over medium, about 6 minutes. Add beans. I like to break up a portion of the beans to make the stock really good. Crushing a small portion of the white bean makes the stock really delicious. I like to cook this for about 20 minutes on very low and then add the kale, cook until wilted. If I have a lemon, I add it here.
  4. Season with salt and pepper if needed, serve with Parmesan and red pepper flakes if you like.


  • You can also add carrots to this (with the celery and onion) but I prefer this soup without them.
  • You can also make this without sausage (pork or veggie) and the soup stands up on its own

If you have 11 minutes to spare, you can watch Candyland , a short film shot in Delhi starring Alyssa Dreyer, Lauren E. Whritner, Emma Sugler and Ashley Komosinski. Click here to watch.