Where you see food—a rare hamburger, a salad with alfalfa sprouts, a slice of cantaloupe—Bill Marler sees pathogens. A name partner at Seattle’s Marler Clark, he has represented victims in every major food poisoning outbreak for three decades, winning more than $600 million for his clients.
Every day, Marler’s work revolves around people who became ill—vomiting, bloody diarrhea, organ failure, coma, sometimes death—from something innocuous that they ate.
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