On this episode of The Ric and Dan Show, we sit down with Peter Geaghan of Geaghan's Pub & Brewing and reflect on the legacy and evolution of family and business, passing generosity down the generations, managing a brand built over the years, and dread and delight on Saint Patrick's Day.

The three of them talk about the mural, the 50-year anniversary, the Baldacci family (Dan talks about his grandfather and clams), brotherhood in brewery, Geaghan's position as a Bangor institution (Dan talks about his father bailing on a funeral), overcoming challenges through familial bonds, growing up in a family of 11 kids, getting rid of breakfast, looking for the right people, the corner of the bar where beer is illegal, craft beer and the Geaghan's brand, becoming "willing fools" for the Cross Insurance Center, getting to "the right side of town" (while Ric acts like Mr. Burns from the Simpsons), and carrying on with the loss of Pat Geaghan. 

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On this episode of The Ric and Dan Show, Dr. David Cloutier of the Veazie Vet Clinic walks us through keeping the drive alive, turning every obstacle into an advantage, and asking, "What does the world need right now?"

Dr. Cloutier tells tales of black bears on the operating table, deciding his career path and his bizarre start, pursuing the dream, going about business differently than peers, turning obstacles into opportunities, sneaking- no, squeaking into veterinary school, growing the business and adding onto the building, the struggle of remembering names, technicians and veterinarians, navigating the dissolving of a business, the emotional peril of veterinary work, tearing down the organizational pyramid, and veterinary practice as a 'people business'.

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On this episode of The Ric and Dan Show, our hosts sit down with Brett Soucy of Frank's Bake Shop and talk about the 80th anniversary, preparing for succession, and free pizza ASMR with special guest star David Bender. 

Brett leads the conversation towards a business's reputation and responsibility, his history of working at the bakery under his grandfather, what he learned in a London pub, family businesses and chafing interests, the extra pressures upon legacy businesses, the bakeshop's connection to the United Nations, "bringing back the pizza", weathering COVID through shifting models, Frank's physical footprint in Bangor, creating a dialogue between company and customer, and creating a team culture that cares for each other.

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Please note: This episode was recorded in May 2025. Certain details discussed reflect the information available at that time and may have since changed.

On the first episode of The Ric and Dan Show, our hosts sit down with Chris Keegan of Coffee Hound Coffee Co. and talk about community, chance encounters, and most importantly, coffee.

Chris shares his story of one fateful Thursday morning, a lucky find on the streets of Bar Harbor, the most disgusting and most delicious coffee he'd seen in the military, bringing people together with beans, marketing Maine without marketing "Maine", losing his shop to COVID and starting all over again, the misuse of language in the coffee industry, the "UMaine Thing", one of the origins of the name "Coffee Hound Coffee", and his quest to turn nothing into something.

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