Every now and then, you hear an artist who perfectly puts your thoughts into words and that’s exactly how I felt when I first heard Julia Cannon’s single, “I Hate This Fucking Country”. She captured the raw emotions and frustrations so many of us are feeling in today’s America. I recently had the chance to connect with her for a meaningful conversation about music and food. After our chat, I felt inspired to create a Chicken Adobo recipe as a nod to her Filipino heritage, check it out below!

Julia Cannon grew up in Alaska, where her multicultural roots shaped much of her early life. Her father, an Afro-Latino originally from Panama, worked as an electrical engineer, and her Filipino mother also settled in Alaska, likely following family who had moved there due to military ties. Both her Filipino and Afro-Latino heritage are rich in music, which naturally influenced her upbringing. Music was ever-present in her home, and Julia can’t even recall choosing to pursue it; it was just part of her life. She learned to read using a karaoke machine and was often asked to sing at family gatherings, while other kids played outside. The first song she remembers reading and singing was “Que Sera Sera”. Even though no one else in her family pursued music seriously, they fully supported her talent, and music soon became a form of emotional expression and therapy for her. Julia also participated in her high school choir, but it wasn’t until someone suggested she had real potential to pursue music professionally that she began to look at music as a serious career. 

At the time, she had a full-ride scholarship lined up at the University of Anchorage, Alaska, to study English and become a teacher. But with her newfound motivation to pursue music as a career, she applied to music school on a whim, got accepted, and decided to follow that path instead. She describes herself as a late bloomer who never dreamed of stardom, she just genuinely loves music. Eventually, Julia moved to Nashville in 2017, drawn by friends in the music scene and the then-affordable cost of living compared to other music hubs. It felt like the right place to grow her career without breaking the bank, though she notes that Nashville has changed a lot since then, with more than double rent prices today. 

 

 

Julia draws inspiration from a wide range of musical influences, starting with the classic sounds of the ’50s and ’60s, as well as jazz. Her family were big fans of Nat King Cole, and she grew up loving emotional power ballads, especially ones most people overlook. Because Filipino pop culture often lags a decade or two behind the U.S., Julia spent her childhood singing karaoke to songs from the ’40s and beyond, learning obscure ballads by artists like Bread, Air Supply, and Elton John, as well as deep cuts from Whitney Houston, songs she believes are all gems. As she grew older, Julia discovered more contemporary influences like Regina Spektor, Alabama Shakes, and Paul McCartney, artists known for their emotional depth and distinctive songwriting. She’s also drawn to Spanish music, which she and her mother connected with due to its cultural ties to the Philippines. More recently, she’s found appreciation for artists like Selena, enjoying the blend of emotional storytelling and cultural connection in their music.

So what’s next for Julia Cannon? In November of 2024, she released her EP, Julia and Friends, a heartfelt project reflecting her eclectic music style with two of my favorite tracks, “Can I Be Dumb” and “Jessica” featuring Aaron Lee Tasjan. Not long after, she was diagnosed with tendinitis due to over-practicing, which forced her to slow down and reflect. During that time, she focused on recording and began revisiting songs she’d been sitting on for years. While doing physical therapy and learning to prioritize her physical and emotional well-being, she also experienced a deeper realization of how much the guitar has served as an emotional outlet for her. Lately, Julia’s been balancing her creative process with care by tracking music, performing selectively, and making peace with going at her own pace. She’s deeply aware of the changing landscape of the music industry, describing it as going through “puberty.” Like many independent artists, she’s navigated the tension between artistic integrity and the pressures of capitalism. Over the years, Julia has turned down high-profile opportunities because they didn’t align with her values, choosing instead to remain true to herself and her art. For Julia, the goal isn’t fame, it’s connection. Music, which she credits with saving her life, remains deeply personal. She hopes her songs reach those who need them and strives to perform only in ways that feel spiritually aligned. As an artist, she’s committed to creating meaningful, vulnerable work without compromising her authenticity. Her upcoming show on April 12th at 2:50 pm at The Groove in Nashville for Record Store Day is one she’s especially excited about. 

 

Julia brings a unique energy to the stage and what I can only describe as “calm rage.” Her performances and songwriting often explore dark or difficult emotions with a sense of tenderness, playfulness, and self-awareness, creating a safe space for listeners to feel deeply without being overwhelmed. That balance of visiting uncomfortable emotional places with gentleness, is what makes her music so resonant and impactful. We’re excited to hear more music from Julia Cannon and download her music available on all streaming platforms. 

Julia Cannon on Bandcamp

 

 

When it comes to food, Julia has a few dietary considerations. She’s allergic to rosemary and typically avoids red meat, preferring white meat and a veggie-forward diet. That said, she’s not very picky and enjoys a wide variety of foods. Rice is a staple in her meals, a nod to her Filipino heritage. For nostalgic dishes, the first that comes to mind is Filipino chicken adobo, a dish she makes often. Every family has their own version, and it’s deeply tied to her roots. A close second is Alaskan smoked salmon. Growing up, her family would catch the fish themselves, and her mom even built a smokehouse in their backyard, making it a true hands-on tradition. She also has a soft spot for Jewish cuisine. Alongside the smoked fish, her family would pick wild berries like blueberries, raspberries, strawberries, and rhubarb. Julia describes Alaska as “basically a big swamp,” and her childhood diet was filled with berries, rice, and smoked salmon. They often turned those berries into pies, making them a family staple.

Daily, Julia starts her mornings with steel-cut oatmeal topped with fruit and chia seeds, staying mindful of her health. She loves hearty dishes like stews, ramen, pho, and of course, adobo. For snacks and sweet treats, she enjoys apples with honey or nuts, salted dark chocolate, and cheesecake, even though she used to be lactose intolerant; cheesecake remains her guilty pleasure. One family favorite is a snickerdoodle pumpkin cheesecake made by her uncle, a retired pastry chef. It was so beloved that it sparked holiday battles, and it’s the perfect dessert for both Thanksgiving and Passover, reflecting her Jewish family roots as well. She also loves a good raspberry rhubarb pie.

As a tribute to her Filipino roots and love for comforting meals, she inspired me to create a Chicken Adobo recipe. Chicken Adobo is seriously one of those dishes that hits all the right notes of savory, tangy, a little salty, a little sour, and packed with umami goodness. It’s actually the national dish of the Philippines, and for good reason. You can use different kinds of meat, but chicken is typically used, and I made this recipe with chicken thighs. All you need is soy sauce, vinegar, garlic, bay leaves, and some whole black peppercorns. Super simple, but the flavor is next-level. It’s a total comfort food and served over jasmine rice. And if you’re in the mood to get a little extra, throw together a quick cucumber salad with vinegar on the side that is perfect for cutting through the richness. Honestly, I can’t believe it took me this long to try making it. It’s so good. You’ve gotta give it a shot. Recipe’s below!

 

Chicken Adobo Recipe

Ingredients

  • 2 lbs chicken thighs
  • 1/2 cup soy sauce
  • 1/3 cup white vinegar
  • 1/2 cup water
  • 5 cloves garlic, minced
  • 3 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon pure cane sugar
  • 3 tablespoons vegetable or canola oil (for searing)
  • Jasmine rice (cooked for serving)
  • Fresh green onions, chopped for garnish

Directions

  1.  In a ziploc bag, combine the chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Let it marinate overnight in the fridge.
  2. Heat oil in a deep saute pan over medium-high heat. Remove chicken from marinade (save the liquid!) and brown both sides for about 2 minutes per side.
  3. Add the marinade back into the pan along with water. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
  4. Remove the lid and add sugar. Cook uncovered for another 10 minutes, allowing the sauce to reduce and slightly thicken.
  5. Serve chicken and sauce immediately over rice with optional cucumber salad* on the side, garnish with green onions. Enjoy!
*Cucumber salad is three Persian cucumbers, sliced and tossed in 1 tablespoon white vinegar along with 1/2 teaspoon freshly ground pepper.