So how will CSMFO adapt to the impacts of COVID-19 through 2021?  

How will we continue to balance between the burden of COVID-19 responses and the benefits from supporting our Vision and Mission?

Just like your own agency’s response, CSMFO is committed to creating a recipe of success through aggressive collaboration across CSFMO.  In order to be the preeminent resource to meet our member’s needs, we will lean hard into innovation, collaboration, continuing education, and professional development.

For example, in April, the CSMFO Board supported President Steve Heide’s formation of the ad-hoc CSMFO COVID-19 Advisory Team (cCAT).  This team includes balanced representation across CSMFO and will collaborate to provide COVID-19 response guidance on pathways to our new normal member engagement.

cCAT’s first action was to launch an April membership survey to capture the voice of our members to inform how we might support all their new demands and needs.  We were grateful to have 245 members participate and affirm what we are all feeling.  Here are the top results from this survey:.

1. You prefer to get COVID information by email or webinars
2. Webinars ideal length is 60 minutes
3. You want to learn more about:
   • Budget and cash flow projections for next year and 5-years out
   • Revenue Loss projections
   • FEMA and other reimbursements, including eligibility criteria and documenting claims
   • Labor issues (around downsizing, encouraging voluntarily reductions, and paid leave options)
   • Impacts to our budgets from CalPERS returns
   • Remote work solutions for monitoring progress, maintaining internal controls, and supporting employee morale and engagement
   • What resources are available from other partners (like GFOA and CSAC)

We were grateful to all those who responded during these overwhelming times.  While most respondents were from cities (63%), a large segment was from special districts (23%).  And we were grateful to see more participation by those across the finance career sector (more than half were in positions below the Director/Assistant Director level).

The cCAT will be sharing these results across CSMFO to guide how we customize content and better connect with our members. 

A little more about cCAT.

The cCAT currently includes CSMFO Executive Director Melissa Manchester, President Steve Heide, President Elect Marcus Pimentel, Past President Margaret Moggia, Board of Director Rich Lee, Career Development Chair Laura Nomura, Communication Chair Karla Romero, and Technology Chair Matt Pressey.  Margaret will also be coordinating with Chapter Chairs in her Past President role.  This team will scale up or down as this event changes. 

BONUS CONTENT…

CSMFO Can Cook- Our Best Recipes To You

Thanks to the inspiration by Karla Romero’s Communication Chair’s message this month (see her May Editor’s Alley with references to “Spices”, “Preheat the oven”, and “CSMFO list serve as your semi-homemade or 30-minute meal recipes for finance”), your President and myself accepted the challenge to provide our new or best go to recipes.  I hope you enjoyed Steve’s tips on homemade BBQ Pizza.

So… here’s personal Tri-Tip recipe that to date I’ve only shared with a select few, until now.  Enjoy!

Start with any Tri-Tip.  I prefer those with a layer of fat left on one-site that I trim down to around 1/4-inch (saves you a few bucks/pound).  Liberally coat it the night before with “Montreal” style seasoning and leave it in a zip lock in the fridge.  Place on the BBQ closest to the heat source, fat side up then move to indirect heat.

Like anything, the real secret is the 10-minute sauce.  All you need you might already have hanging around your pantry.  Bring just to a boil in a small pot ¾-cup dry red wine (the cheaper the better), with Balsamic Vinegar (2 tablespoon), Soy Sause (1 tablespoon) with 2 teaspoons of both brown sugar and chopped garlic.  Add 1 teaspoon salt if you prefer.  Let it simmer on low for 8 minutes and its done.

Seal the finished BBQ Tri-Tip in a baking dish with the sauce and let it set for 10-15 minutes so the sauce magic can happen.  If you don’t have a warming drawer, you can put it in the oven around 200-degrees with the door open.  

To serve, cut it “against” the grain, put it back in the baking dish with the sauce, and serve.

Pro Tip:  Put the BBQ on the hottest spot on your grill for 3-5 minutes on each side, until a lightly burnt scoring begins.  When each side is done, put it on the top rack with indirect heat for about 15-20 minutes until the center temp reaches 135 (trust me- it will continue to cook to a perfect level, even after you cut it).