The Ontario legal regulator has done absurd things over the years, but the most egregious is to attack Joe Groia and make him the poster child of a civility campaign.
The legal technology revolution appears to be in full swing, as a number of global law firms have recently announced incubators or accelerators to nurture law-tech startups.
Canada’s 150th birthday also marks a darker anniversary. It’s been one year since the Supreme Court of Canada ruled in R. v. Jordan. The controversial case, which turned the justice system on its ear, drew an arbitrary line in the sand, setting 18 months for provincial court and 30 months at the superior court system as the outside deadline for bringing cases to trial.
In case you haven’t noticed, there is a public law litigation boom in Canada currently underway.
Hardly a week goes by without a news story indicating some government or public institution is either being sued or has settled a big-ticket piece of litigation.
When national law firm Heenan Blaikie LLP blew up in early 2014, I covered the story for Canadian Lawyer, writing about a Frankenstorm of events that caused the firm’s demise. So when former Heenan co-managing partner Norm Bacal’s book Breakdown: The Inside Story of The Rise and Fall of Heenan Blaikie came out in early March, I was curious to read it.
For better or worse, the personal injury firm Diamond & Diamond has become the poster child for referral fees. The Toronto-based firm, with its trademarked 1-800-567-HURT phone line and “consultation” offices stretching from Timmins to Windsor, Ont., advertises heavily across the province and has been known to use models in skin-tight pants and shirts to plug its legal services, much to the chagrin of many personal injury lawyers.
Competition commissioner John Pecman has interesting regulatory culinary tastes. Since being appointed Canada’s top competition cop in September 2012, the Competition Bureau’s public merger reviews and investigations have looked into everything from hamburger and donuts to chicken, groceries, beer and chocolate. Now the Bureau has the “haute cuisine” of airline food in its crosshairs.