D TO JUSTICE ersonal Injury Cases
When Pharmacies Get It Wrong
there are usually long stretches of waiting. Behind the scenes, your lawyer reviews records, talks to doctors, and prepares to counter the defense’s arguments. I’ve learned over the years that patience isn’t just helpful; it’s necessary. This work comes in waves. Some cases can move more slowly than others, and that can test your faith. We’ve had times when cases seemed stuck in place for months. It’s frustrating, but that’s part of the process. You do the work, stay the course, and those efforts eventually come together. The hardest part for most clients is living through that waiting period. It’s one thing to tell someone to be patient, but it’s another when they’re dealing with medical bills, time off work, or stress about what’s next. I get that, but rushing never helps. I’m not a big fan of settlement loans, either. While I get the appeal for clients, they almost always make the long game longer. Those companies can end up making more money than the client. It’s better to lean on family if you can, trust your team, and know we’re doing what we can to get you the best resolution. The process isn’t easy. It takes time, effort, and a lot of faith. But in this work, faith pays off. When you stay patient and trust the process, the results usually follow. The fight might be long, but it’s often worth it in the end.
THE COST OF A SIMPLE ERROR
Most of us never think twice about the pharmacy counter. We hand over a prescription, grab the bag, and assume everything inside is right. Usually it is. But every now and then, a small mistake can turn into something dangerous. I’ve seen firsthand what can happen when a dosage error or a misfilled prescription puts a person’s life at risk. Errors like this start in different ways. A doctor might write the wrong dose, and nobody double-checks it. A tech under pressure could type a zero in the wrong place. Some stores rush their people to move faster and fill more scripts, which doesn’t help anyone. But a pharmacist isn’t just there to hand over pills. They’re supposed to look at the order and ask questions when it doesn’t make sense. Years ago, I handled a case in which a doctor prescribed 10 times the normal amount of a blood thinner called Coumadin. The pharmacy filled it without a second look, and the woman
Roast Beef With Caramelized Onion Gravy INGREDIENTS • 1 tbsp black peppercorns • 1 tbsp mustard powder • 1 tbsp dried thyme • 1 tsp celery seeds • 1 tbsp olive oil • 4 1/4 lbs topside joint of beef
who took it nearly died. But, thankfully, we held both the doctor and the pharmacy accountable. That case stayed with me because it showed how easily a system built for safety can fail when nobody slows down to think. Pharmacies often point the finger at doctors. They’ll say, “We just follow instructions.” But that’s not how it works. Pharmacists are licensed professionals for a reason. They’re expected to use judgment and step in if something doesn’t look right. That’s part of their job. A pharmacist is the last line of defense for patients, but that kind of caution can get lost, especially in big pharmacy chains moving at a speed all about volume. Still, even when negligence is clear, these cases are not easy. A lawsuit only makes sense if real harm occurred. I tell people all the time that you can have every mistake in the world, but if you’re fine, there’s no case. However, when a patient ends up in the hospital or with lasting injuries, that’s different. Pharmacists have a tough job, but it comes with responsibility. People trust them with their health and sometimes their lives. And when that trust is broken, it’s up to lawyers like us to make sure someone answers for it.
Gravy •
4 tbsp flour
• • •
2 beef stock cubes
3 tbsp caramelized onion chutney
2–3 tsp yeast extract
DIRECTIONS
1. With a pestle and mortar, crush peppercorns, mustard powder, thyme, and celery seeds together. 2. Stir in oil, then rub into beef. 3. Preheat oven to 375 F and set seasoned beef in a snug roasting pan. Roast for 1 hour. 4. Remove from the oven, lift onto a platter, and cover with foil to rest 30 minutes. 5. For gravy, pour juices from the pan into a large measuring cup. 6. Let the juices separate, then spoon 2 tbsp of fat back into the pan. Discard remaining fat. 7. Top juices in the cup with boiling water to make 3 cups total liquid. 8. Heat pan with fat over medium heat and stir in flour, stock cubes, onion chutney, and yeast extract. 9. Cook for 1 minute, stirring, and gradually add juices/water. Bubble to thicken and serve with the beef.
Inspired by BBCGoodFood.com
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