SIDE HUSTLES AND NEW BUSINESSES - IT'S IN OUR DNA
At Donahoe Kearney, we are no strangers to entrepreneurship. Frank and Keith started Donahoe Kearney nearly 17 years ago from scratch. Our Director of Client Services, Brooke Birkey, had a concierge child care business for six years in D.C. When our Senior Paralegal Priscilla started with us, she was still pulling down a good 20 hours per week as a local restaurant server. Now, she has a business developing and selling essential oils (her office smells great by the way). You might even say it’s a part of our DNA. Many of our clients go on to start new businesses after they settle their cases as well. Some of them had a side hustle while they were working full time, and then they turned their side job into a full-time job after their injury. They know what a lot of people don’t know — successful saving and getting ahead financially often means earning a second income. And for some, the pandemic and technology have made it easier because of the new demand for delivery drivers, errand runners, and personal shoppers.
Speaking of DNA, here’s a real live Instacart worker (which his parents find hilarious since the last time he was in a grocery store was when he was strapped into the cart — now he is buying organic nonfat latte coffee creamer made from ethically sourced almonds ...). A veteran Instacarter knows which jobs pay the most, which stores are easiest to navigate, how great customer service will increase tips — everything but how to grocery shop for your own family!
Sean Kearney, Frank's youngest son and Instacart solopreneur
If you’ve been hurt at work, don’t forget that your weekly benefits should include ALL your income — it’s called wage stacking. So, don’t leave that part out. It could make a big difference for you while you’re recovering from an injury that happened at work.
SUMMER DRIVERS
Summer means more dangerous drivers on the road. If someone you know gets in an accident, have them order their free copy of our DMV accident guide.
FRANK’S FAVORITE HAMBURGER FOR SUMMER! Even though I love to grill (even in the winter, we grill once a week), these Whole30 burgers can also be cooked inside on the stovetop and are easy and delicious. Either way, finishing them in the oven means they don’t dry out or lose their shape on the grill.
INGREDIENTS • 1 lb ground beef (80% lean) • 1/2 tsp salt
• • •
1/2 tsp black pepper 1/2 tsp mustard powder 1/2 tsp garlic powder
DIRECTIONS 1. Preheat oven to 350 F.
2. In a medium bowl, mix all ingredients together and form 4 hamburger patties. Chill patties in the freezer for 15 minutes. 3. Grill patties over high heat for 4 minutes each side. Finish in the oven for another 4–5 minutes and you’re done! Enjoy! Sneak preview of next month’s recipe: Frank’s Famous Flank Steak. You’re going to love it!
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