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If you were patiently waiting to get your hands on Mopar’s most powerful crate engine, the

Red Ram : A rejuvenated local band and a brand new one are both playing Tavern on Whyte Saturday, so let’s start with the first, Red Ram — which released a new…

The fourth-generation Dodge Coronet got to see the daylight in 1957 and remained in production for just two years before the carmaker rolled out another massive redesign.

Thanks to the original Mopar muscle cars from the ‘60s and ‘70s, as well as the Hellcat-powered beasts of today, the HEMI moniker has become almost synonymous with the American V8 engine all across the world.

In what has been a winding road, a former Brockville resident is making the most of her business halfway around the world.

In what has been a winding road, a former Brockville resident is making the most of her business halfway around the world.

1955 brought several notable changes for the Dodge Royal, with the Coronet becoming the lower end in the series, while the engine lineup now included a 230 (3.8-liter) six-cylinder and two V8s, namely the 270 (4.4-liter) and the 315 (5.2-liter).

Charting 70 years of Chrysler Hemi dominance at the track and on the street. While many manufacturers have toyed with building engines with hemispherical combustion chambers, only Chrysler (now Stellantis) has wed itself to the technology to the extent that the name “Hemi” has become synonymous with Chrysler-branded products and many Hemi engine sizes over

Ramsbury Estate beats Russia and the US to win top vodka prize North-east Wiltshire had just been crowned the UK’s vodka capital, and one of the best vodka-making regions in the world.  Ramsbury Estate, at Aldbourne near Marlborough, won Spirit of the Year, Vodka Of the Year and a gold medal at last week’s prestigious London Spirits Competition. “Our English Horatio wheat is planted by an Englishman and a Welshman. It’s cut by a German combine-harvester driven by a Wel...

Looking back over the past year, most restaurateurs will agree that enduring a pandemic — with all of the concerns over public health and safety layered on top of operating restrictions and forced closures — has been the toughest time ever for owners. But add to that a fire and then frigid weather that froze the pipes, and you have an idea of what Nick Quintana went through before finally getting back to serving guests. But in order to do so, he had to start a new restaurant, Sazón, which ...