My novel What’s Left includes reflections on a first generation of a family business dynamic, somewhat like one I also describe in passing in Nearly Canaan.
In reality, the model of a restaurant run by two brothers and their wives was one I observed in a small Midwestern city where I edited the local newspaper. In this case, their roots were Italian, not Greek, and the economy was essentially farming and two large factories, without a university or county seat to boost business.
Do you have any insights on ways siblings interact when they run a business together?
Jnana's Red Barn 