Recently a Bojangles restaurant in Savannah, Georgia, added a new item to its menu alongside the usual fried chicken and honey mustard sauce. Now customers can also get a helping of electricity for their cars.
Jack Ewing is a journalist at The New York Times. With over 40 years of experience, including more than 25 years in Germany, he specializes in automotive reporting, covering themes such as electric vehicles, driverless cars, and industrial vehicles, as well as broader topics related to Central and South America. Ewing is the author of "Faster, Higher, Farther: How One of the World's Largest Automakers Committed a Massive Fraud" and has been featured in numerous publications including Forbes India, The Boston Globe, and The Sydney Morning Herald.














