2014

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UC Settles Ted Agu Wrongful Death Lawsuit for $4.75 Million

courtroomFollowing the death of Cal football player Ted Agu during a team drill, the University of California has settled the wrongful death lawsuit filed by his family, for $4.75 million.

Agu, 21, died in winter 2014 after a supervised offseason workout outside Cal’s Memorial Stadium. After his death, his parents filed a wrongful death lawsuit alleging that the university put him in such a strenuous workout even when the doctors and coaches knew about his sickle cell trait.

On April 14th, the University of California and Agu’s family reached a settlement, bringing months of negotiations to an end.

Man Who Killed His Wife Sued by Father-in-Law

courtroomThe family of a woman who was shot to death in 2014 by her husband has filed a $1.5 million wrongful death lawsuit.

Raymond Johnson, 39, of Oregon City, Oregon, fatally shot his wife Rebekah Johnson, 32, in their driveway. He was convicted of first-degree manslaughter and unlawful use of a weapon in 2015, and is serving 23 years in prison.

The lawsuit, filed by Rebekah’s father, claims that her death has left her kids without a mother and deprived her parents of her companionship.

Family Files Wrongful Death Lawsuit Against California Restaurant

Justice scale on blue backgroundFollowing the death of 61-year-old Larry Sacknoff, his family has filed a wrongful death lawsuit against fine-dining establishment Redd in Yountville, California.

The former television sportscaster died in August of 2014 due to complications from an infection caused by bacteria found in marine environments.

According to the lawsuit, Sacknoff dined for one year at the dining establishment owned by chef Richard Reddington before his death. In July 2013, he and his friends suffered symptoms of food poisoning after eating undercooked scallops at the restaurant. While his friends recovered from the illness, he could not fully recover and died in 2014.

The family had also filed a complaint against Redd in August 2013, shortly after Sacknoff’s illness. In response to the complaint, the health inspectors inspected the facility and found out that the scallops were being served between 108 and 132 degrees while the proper cooking temperature is 145 degrees.