Important Ways To Access Emergency Funding From The Government

How to Access $350 Billion in Emergency Funding From State and Local Governments

The Paycheck Protection Program may be over, but you can still get emergency funding. Just look closer to home.

 

How to Access $350 Billion in Emergency Funding From State and Local Governments

 

Originally Published on July 2nd, 2021 BY BRIT MORSE, ASSISTANT EDITOR, INC.@BRITNMORSE


Federal Covid-19 relief programs may be winding down or–in the case of the Paycheck Protection Program–over, but chances are, your business might still need aid.

Half of the country’s smallest businesses continue to struggle with the economic impacts of the pandemic, according to a June report by Yahoo Small Business. The survey also found that just 38 percent of microbusinesses–defined as those with fewer than five employees–received government support during the pandemic, with 85 percent saying they relied on community assistance to keep them afloat. 

If your company still needs financial support, consider tapping state and local small-business relief programs. Many of these programs were launched early in the pandemic, but they still have funds available. The American Rescue Plan Act, which President Biden signed into law on March 11, 2021, allocates $350 billion to states, localities, territories, and tribal governments to help eligible residents. Of that, $195.3 billion is going straight to the states.

According to the National League of Cities, an advocacy group for municipalities, the funds for local governments will remain available through December 31, 2026, but may only offset costs incurred by December 31, 2024. While states can elect to deploy the money in different ways, approximately 30 states, including Utah and Georgia, are using it to fuel small-business relief efforts, mostly in the form of loans or grants. Some states also offer to connect founders with resources or mentorship.

Wolf’s Ridge Brewing, a pub, and restaurant in Columbus, Ohio, was approved for a $10,000 grant through the state’s Bar and Restaurant Assistance Fund in November 2020 after the company was forced to lay off most of its 77-person staff. Co-founder Bob Szuter says the assistance program, which ended in January 2021, was not small change. “The total amount was not significant relative to the size of our business, but it certainly helped during a difficult period of 2020 when we did not know when and if there would be additional federal support,” says Szuter.

Different States, Different Rules

Every state and local program is unique–proffering different eligibility requirements, potential awards, and revenue-loss floors. Some programs require businesses to show certain revenue-loss thresholds or proof of having to close up shop. For example, businesses in Grand Junction, Colorado, can access up to $7,500 in grants but must demonstrate that the business was compelled to close or substantially limit operations because of the pandemic. New York awards grants based on an entity’s annual gross receipts for 2019, with a maximum of $50,000. Connecticut supplies one-time grants of $5,000 to businesses with fewer than 20 employees or a 2019 payroll of less than $1.5 million.

Other states offer both grant and low-interest loan programs–typically defined as loans with interest charges of less than 5 percent. Arizona’s Small Business Success Loan program offers loans of up to $75,000 with repayment terms ranging from six months to five years. Similarly, the Illinois Small Business Emergency Loan Fund provides businesses with fewer than 50 workers and less than $3 million in revenue low-interest loans of up to $50,000. At least 50 percent of a loan’s proceeds have to be applied toward payroll or other eligible compensation, including salaries, wages, tips, paid leave, and group health care benefits.

No Assurances

While these programs may still have plenty of funds available–some don’t even have an application deadline–you’d better act fast. Many programs are accepting applications on a rolling basis until the funds are gone. That’s why it’s best to get your applications in as soon as possible, says Tom Sullivan, vice president of small-business policy for the U.S. Chamber of Commerce, which has been following state programs throughout the pandemic. But track them, he says. While all 50 states are due some portion of the funding from the Rescue Plan, the timing of the disbursements may be different in each state.  

To wit, the timing of the second tranche of funding provided to states through the Rescue Plan is contingent on the local unemployment rate. According to the Treasury Department, states that have experienced a net increase in the unemployment rate of more than 2 percentage points from February 2020 to the latest available date of certification will receive their full allocation of remaining funds in a single payment on or around May 2022. Other states will receive funds in two separate, equal tranches.

With that, some states, counties, and cities may choose to establish new programs in the near future, says Sullivan. Governments have to apply through Treasury, and those applications are getting processed now, he says. He recommends first getting in touch with your local chamber or local economic development center, as these institutions may be paying close attention to the deployment of funds. 

Before you contact a local department or apply for assistance, it’s crucial to have your financial documents in order, notes Sullivan. This includes annual or quarterly profit-and-loss statements and tax documents. “Every city and county is generally a little different,” says Sullivan, “but the folks who get their stuff in first generally get preference.”

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How To Make Seafood Lasagna with Lemon Cream Sauce

Seafood Freeform Lasagna with Lemon Cream Sauce

FEBRUARY 5, 2021 BY MARIE3 (Originally Posted on 02/05/21)

 

seafood lasagna

 

 


If you’re looking for a special date night dinner, something a little fancy but not so hard to make try this seafood freeform lasagna, what makes it even more special is the subtle lemon cream sauce that’s spooned all over.

This is the perfect dinner to have on Valentine’s Day which is coming up soon and I’m quite sure many of us will be dining at home. This is meant for two people but you can certainly double the recipe for more to enjoy if need be.

I used a mix of scallops and shrimp in this easy freeform lasagna, which is highlighted with a touch of Limoncello for a smack of bright lemon flavor! 

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chopped shrimp and scallops

The prep work is all done in advance so when it’s time to eat all you have to do is pop your dish into the oven, warm it up and get that golden top.

You’ll be spending all your time with your date instead of cooking and cleaning in the kitchen all night, and that’s a good thing!

filling ramekins

The lemon sauce is very light, you can use half lemon juice and half Limoncello or just all lemon juice. I wouldn’t do all Limoncello because that would be too sweet tasting and overpower the seafood.

If lemon is not your thing, you can make a nice white sauce to top it off like a béchamel, that would be equally as delicious and creamy to top it off.

Cut your lasagna noodles to fit into individual ramekins if using or if you end up using a bigger dish,  it doesn’t have to fit perfectly.

seafood filled ramekins

Then you’re going to layer all that amazing seafood on top. It’s a delicious mix of chopped scallops, shrimp, garlic, shallots with a little ricotta and mascarpone for creaminess and to help bind it all.

shrimp and scallop lasagna

Save some whole shrimp for garnish it makes a striking presentation. This can be served alongside a beautiful salad or if you really want to go all out, a steak for some surf and turf!

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Print A date night or Valentine’s Day dinner for you and your special someone.

Author: Marie

Ingredients

  • 1 lb. seafood, I used a combo of ½ lb. shrimp and ½ lb. scallops, you can also use all shrimp or any combo of your choice, peeled and deveined leaving a couple of whole shrimp or scallops for garnish
  • 6 lasagna sheets, pre-boiled
  • SEAFOOD MIXTURE INGREDIENTS
  • drizzle of olive oil
  • 1 large shallot, small dice
  • 2 large garlic, minced
  • 2 heaping tablespoons chopped parsley, extra for garnish
  • ¼ cup of ricotta
  • 1 heaping tablespoon mascarpone cream
  • 1 tablespoon, limoncello in the seafood mix or use 1 tablespoon, lemon juice
  • salt and pepper to taste
  • FOR THE LEMON CREAM SAUCE
  • 2 Tablespoons unsalted butter and extra to butter your ramekins
  • 2 Tablespoons, Limoncello ( or use all lemon juice to make up the 4 Tablespoons)
  • 2 Tablespoons lemon juice
  • 1 cup heavy cream

Instructions

  1. Pre-boil your lasagne noodles, according to the time directions on the box, cool them down, and set them aside.
  2. Chop up your seafood into bite-size pieces, making sure to clean your shrimp beforehand, and setting aside 1 or 2 for garnish.
  3. For the whole shrimp garnish, season them and stick into a 420F oven until cooked through, then set aside.
  4. Butter 2 -6 inch” ramekins or 1- 12 inch”
  5. Drizzle olive oil in the bottom of a sauté pan, add the shallot and garlic till soft then toss in the chopped seafood, tossing gently till cooked. Don’t overcook!
  6. Add 1 Tablespoon of Limoncello to the mix or lemon juice as well as the parsley.
  7. Let the mixture cool down then add the ricotta and mascarpone, folding it in and mixing it till incorporated.
  8. Make your lemon cream sauce by placing both Limoncello, ( 2 tablespoons) and lemon juice( 2 tablespoons) in a small saucepan together ( or use all lemon juice( 4 tablespoons).
  9. Once warm whisk in your butter.
  10. When the butter melts in add the heavy cream gently stirring on low heat until the cream thickens.
  11. NOW FOR ASSEMBLY
  12. Line the bottom of your ramekins with a few cooked lasagna noodles, cutting them if need be to fit.
  13. Spread a little of the lemon cream sauce on the noodles.
  14. Divide your seafood mix between the two ramekins and spread on top of the pasta.
  15. Use the remaining lasagna noodles to fit over the top of the seafood mixture.
  16. Spoon some of the lemon sauce all around.
  17. This all can be prepped ahead of time.
  18. When you’re ready to serve you can place the ramekins under your broiler to warm it up and get some golden color on top, but if you do you can’t walk away!
  19. Stay near the oven broiler and keep checking to make sure it doesn’t burn,.
  20. You can also heat them in the oven at 375 just til heated through, ovens vary so keep checking, it won’t take too long, and remember everything is cooked already.
  21. If you want a little more golden on top, stick it under the broiler for that, but again do not walk away!
  22. Spoon some of the lemon cream on top to finish, garnish with chopped parsley and top it off with the whole cooked shrimp.
  23. Enjoy!
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