Get to know the Classic Motorsports staff and how we tick. We live and breathe sports cars, autocross, and modifications—but there’s more to us than that.

Colin Wood Colin Wood

Born in Kentucky in 1994–but moved before the accent set in–I lived most of my life in Southwest Florida. After graduating high school, I attended Flagler College in St. Augustine, Florida (the oldest city in the country, regardless of what those folks in Jamestown will tell you), where I graduated with a degree in Media Studies.

I hopped between odd jobs until one of my college friends, Katie Wilson (nee Suddard), reached out to me to see if I was interested in a new job. I jumped at the chance before she even told me it was for a car magazine–a really cool bonus, if I might add.

I started in the back room, answering the phone and shipping orders, until one day there was a press car sitting in the parking lot that one was going to take home for the week. I sent an email to David, our Editorial Director, to see if he’d be willing to let me take it home for at least the night.

He agreed on the condition that I write a review after my time with the car was over. It was that review that got me promoted to Associate Editor, where I’ve been ever since.

Hobbies? I’m developing–pun intended–a love of film photography, with my current lineup consisting of a Pentax K1000, Olympus Trip 35 (broken, sadly, but was a lot of fun when it worked), Canon Rebel T2, Kodak Duaflex II and a Kodak Tourist. I also hope to buy a twin-lens reflex camera in the near future.

I don’t have any exciting cars or projects, but I do have a 3-year-old daughter, which is kind of a like a project car if you think about it.

Anyway, since you made it this far, how about a recipe? Here’s one that’s never let me down:

Blueberry Muffins

• 8 tbsp butter (softened) • 1 cup sugar • 2 eggs • 2 tsp baking powder • ½ tsp salt • 1 tsp vanilla • 2 cups flour • ½ cup milk • ½ cup of blueberries (frozen or fresh) • Extra sugar for topping

  1. Preheat oven to 375 degrees Fahrenheit and grease the muffin tin
  2. Beat butter and sugar until mixed, then add the eggs one at a time
  3. Beat in baking powder, salt and vanilla
  4. Beat in 1 cup of flour, ¼ milk, then the remaining milk and flour
  5. Coat blueberries in flour and add to batter
  6. Scoop batter into muffin tin, about ¼ cup per muffin
  7. Generously cover muffins with sugar
  8. Bake 30 minutes–or until you can insert a toothpick and it comes out clean

Contact Colin Wood

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