Your Campaign's Secret Sauce - A Spicy Data Base

Setting up your "secret sauce" spreadsheet:

In your campaign pantry one item is absolutely necessary to spice up any campaign, and that's a good data base. I'm not talking about the list of voters you get from the County or buy from a vendor. No, I'm talking about your list of potential donors, endorsers, volunteers and contacts that you will use again and again during the course of the campaign.

This should be kept in the form of a spreadsheet. Excel or the Apple equivalent are the most basic and familiar. This is where you will list people by name, address, phone number, email, and keep all relevant data about them. Where you got the name, have they donated and if so how much, when? Are they endorsers? Are they volunteers? Of so, what are their skills.

Example of spreadsheet that can be used for campaign with your own fields in it

This list can then be sorted by category so that you can call potential endorsers and donors, and have your volunteer coordinator schedule precinct walks and phone banks.

Starting your list:

Where do you get the names you put into this spreadsheet? You start with your friends and family, your Christmas card list, your colleagues and college alumni, members of professional or civic groups you are part of, fellow activists and those you've met along the road making this decision to run. This spreadsheet should be started long before you take out papers to run.

Who has supposed other candidates in past races similar to yours? Those names can go on the spreadsheet. Caveat. You are not permitted to use past campaign disclosure reports for fund raising. You may however use them to mine for names you or your campaign team recognize and feel would be helpful to you.

You will be going to events and picking up business cards of the people you meet there, Rotary luncheons, homeowner groups, union functions. Transfer the information on those cards into your spreadsheet. make a note about how you got the contact, so you have an ice-breaker when you call for their endorsement. "HI Tony, we met at the Union Crab Feed. That was a great event wasn't it?" and you're off!

Have a campaign volunteer or staff keep your spreadsheet:

Once the campaign is up and running, make this one of the first tasks you delegate. Have a trusted member keep and update accurately your spreadsheet. You don't have time to do it yourself. Hand over those business cards and names you amass during the day or the week to this person. Your campaign manager or scheduler can use the data base to keep track of your whereabouts and who you need to talk to. Your fundraiser can track who needs to be called, and your treasurer can keep track of donations coming in, so that all your reporting is done on time.

Cooking with the data: 

So you have a data base. Now get cooking. Use that information and those names to make your campaign sizzle. Start raising funds, making contacts, getting endorsements, setting up houseparties and finding those all important volunteers. Remember data is like raw meat; it takes heat and timing to make a juicy satisfying steak. Now heat up the grill and enjoy this recipe.

Grass fed spreadsheet steak recipe:

HE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf

HE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf

 THE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf

HE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf

.

HE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf