Well, hello once again dedicated viewer, or salutations, one time visitor! Welcome to the page wherein all the commonly asked questions for my site are located. Please feel free to alert me to any that you, personally have.
Who are you?
My name is Tony McLellan. I am a proud, almost-college-graduate who works hard at both warehousing and writing odd reviews of culinary dishes and cars alike. I am 26 years old (almost) and a functional-ish member of society (my buddy Savon, circa five minutes ago).
What is the purpose of this site?
To entertain and inform. The amount of people in this world who know absolutely nothing about cars in general is astounding, so I aim to change that through a humorous educational process. I am almost too passionate about these machines, going to highly unnecessary lengths to promote the greatness (or ineptitude) of certain makes and models. This obsession of mine should help readers to form unique opinions on both the food and the cars I review.
Where are you located?
In my personal igloo of course, hiding somewhere in the frigged lands of Canada (Ontario to be specific). Contrary to what party poopers would have you believe, I do ride bobsleds and/or polar bears to school. And yes, we also use maple syrup and hockey pucks as currency. This is an undisputed fact.
When will you produce new content?
Life allowing, I would like to create at least one new article a month, maybe bi-weekly if work eases up on me. Creating content is challenging after eight hours chucking 20 kilo bags of bird seed around, but rest assured, I will do my best to keep bringing my readers the absolute pinnacle of car/food related entertainment.
Why did you think writing about horrible cars and greasy food was a good idea?
Short answer: Because not many people will dedicate their time towards covering the life and times of Pontiac Azteks or Pizza Pockets. I like to think I’m providing a humorous, entertaining spin on vehicles and consumables that many people automatically disregard without a second thought. It’s both a challenge and a reward in itself. As long as there are undervalued greasy eats and rusted-out beaters to write about, so too shall I continue chronicling their existences.
Fast Food, Slow Cars 