J.P. Karwacki
Montreal, Quebec
Website
JP Karwacki is the managing editor of The Main. His work has previously appeared in Time Magazine, the Montreal Gazette, Time Out, NUVO, and more.
Chez Greenberg: The honest Mile End deli that smoked salmon 'n' knishes built
Jake Greenberg turned a pandemic side hustle into a Jewish deli centred on house-smoked fish, knishes, and a neighbourhood his family's been serving for generations.
If you want to understand Montreal's dance scene, start with Ferias
Guthrie Drake and Alina Byrne built their dance community on borrowed time, clandestine spaces, and the belief that range matters more than genre.
Firing ceramics by hand in the Laurentians with the pottery collective Goregama
Ancient technique, unpredictability, and slow, communal craft: Goregama has gathered twice a year since 2019 to feed wood into an anagama kiln for 40 hours straight.
Illustrator Raymond Biesinger's self-defence guide against getting ripped off
After two decades of wage theft and rip-offs, a Montreal illustrator pens a tactical guide to defending creative work.
Who Killed the Montreal Expos?
Less sports history and more like grief counseling, the Netflix documentary explains why a city still wears the logo of a defunct baseball team 20 years after they disappeared— feels session.
Elena fed rock stars pizza for four years—now Griffintown gets a slice of that pie
After spending summers perfecting a New York-style pizza recipe for festivals' backstages, the Elena team is opening a corner slice shop in Griffintown.
A (mostly) spoken history of Mano Cornuto, Griffintown's unexpected Italian institution
Four strangers, Italian-Canadian roots, a once-risky Griffintown corner, and building a busy corner through a pandemic, as told by Tyler Maher
Inside the New Chabanel workshop of Montreal designer Finkel'
Daniel Finkelstein's anti-ego approach to design is what makes his work in restaurants, retail, and beyond authentic to their purpose.
How to grow gourmet mushrooms with Full Pin's hybrid Hochelaga laboratory-farm
Two former engineers custom-built sterilizers, coded their own automation software, and now supply 700 pounds of fungi weekly to Montreal's top kitchens—all within a 10-kilometer radius.
Dobe & Andy wants to change how you think about dining in Chinatown
After four decades of tradition, Montreal's own Hong Kong-style diner is betting that better hospitality can help revive the neighbourhood.
Miette Sandwicherie does everything the hard way—and that's the point
The process can be a time suck at Thea Bryson's Saint-Henri sandwich shop, but that's the point—her bakery's slow-craft approach gets applied to grab-and-go food, and it gets results.
A fictional designer of very real experiences
André Brown doesn't exist per se, but the branding created under that name shows how hospitality can think differently about storytelling, atmosphere, and emotional design.