Master The Elements Of Blackbaud Luminate Online®

Marrit Ingman

My son came home from college with a request: Could I show him how to cook? Tired of takeout and the dining hall, he wanted to create for himself and share with the family. He made an impractical grocery list and jumped right into chopping onions with a steak knife.
Not so fast, I said. You need a modular approach, using the right tools. I handed over a copy of Samin Nosrat’s Salt Fat Acid Heat, a book with delightful illustrations and elemental methods, and a chef’s knife. Master the components, I told him, and you can put them together to create anything.

Using Luminate Online to communicate with your supporters is a lot like cooking for them. Build up a pantry of assets and use the different tools and techniques—constituent records, groups and interests, donation forms, reports and query, and email campaigns—to create something really special, and tailor your dishes for the most impact. If someone is allergic to nuts, don’t send them pesto. Let them opt into or out of cilantro*. And remember: Mastering the basics really pays off.

If you’re new to the kitchen that is Luminate Online, Blackbaud University has the equivalent of Salt Fat Acid Heat for you. Our eLearning Basics curriculum is newly refreshed, with convenient self-paced lessons that teach each skill you need to really get cooking—with more interactivity and step-by-step demonstrations.

Try one of these Luminate Online courses (or try them all) from the Basics of Blackbaud Luminate Online Learning Path:

• Basics of Luminate Online
• Basics of Constituent Management
• Basics of Groups and Interests
• Basics of Donations
• Basics of Standard Reports
• Basics of Query
• Basics of Content Editor
• Basics of Email

Want a taste? Try this tip: When you’re adding a table to an email or web page, set the width as a percentage rather than in pixels. Your content will be more mobile-friendly (and that’s important!).

Still hungry? Try this vegan salsa verde from the Ingman kitchen:

• 1 lb tomatillos, whole and washed with skins removed
• Green peppers (shishito, poblano, Anaheim, or jalapeno), whole and washed
• 3 tablespoons avocado oil
• 1 bunch cilantro, chopped (*or conditionalize your salsa by opting out)
• Juice of 1 lime
• Salt to taste