What’s On Your Plate: Jaco Jaco 

Welcome to What’s On Your Plate, where we ask artists not just what they’re working on, but what they’re actually feeding themselves – physically and metaphorically – while they do it. 

Interview with Jacob Theriot. Press Images Courtesy of artist. Interview by Heather Hawke. 

For Jaco Jaco, everything comes back to balance. The Philadelphia-based musician and visual artist (born Jacob Theriot and formerly a founding member of indie rock outfit Sports) has carved out a solo world that’s delightfully off-kilter, where playful grooves meet thoughtful introspection and nothing is ever quite as simple as it first appears. 

His songs blend funk, psychedelic pop, and hazy ’70s AM radio warmth; his creative process borrows as much from seasoning a meal as it does arranging a record; and if you ask him to sum up his latest chapter, he’ll happily point you toward one very specific sandwich. Preferably an elevated hoagie with a seeded roll, extra sauce, and just the right amount of crunch. 

With a new album (On the Levee) out July 10, Jacob is juggling the usual mix of songwriting, recording, and finding reasons to step away from screens in favor of the outdoors, all while staying committed to the daily practice that keeps his creativity simmering. 

For this edition of What’s On Your Plate, Jacob dishes on release-day food traditions, why homemade meals always beat tour food, the surprising musical wisdom of The Beach Boys’ “Vegetables,” and how building an album isn’t all that different from crafting the perfect hoagie.

What’s on your plate right now, both in terms of work and life?

Got a new album coming out soon (July 10th). I’m always playing and making music, trying to spend more time outdoors, yanno off the screens and all that. 

If your current workload or creative project were a meal, what would it be and why?

This new project feels like an elevated hoagie. A hoagie you get from a restaurant and not a corner store. A nice, seeded roll and aioli and a side of made-from-scratch potato chips maybe. Extra sauce of course and all the fixings.

How does food play a role in your creative process or daily routine?

Food is life but I don’t really think all that much about it. I tend to eat egg on toast in the mornings. Lunch is usually leftovers from whatever was cooked the night before or maybe a hoagie. 

Is there a specific meal or dish that represents this chapter of your life?

Gotta be hoagies. 

How do you balance your creative work with self-care (including meals, rest, and downtime)?

I tend to eat pretty healthy generally aside from the occasional corner store hoagie. I hear deli meat isn’t great for you, pregnant people can’t even touch the stuff. Other than that, I’m pretty healthy. I cook mostly vegetarian. Long walks, short workouts and sometimes I’ll hit the rock-climbing gym. Gotta push the body sometimes to get my mind clear enough to make music. 

Is there a recipe or food tradition you’ve created during a particularly transformative time in your life?

I like to eat chicken mole enchiladas on release days. 

What’s fueling your creativity right now—any particular meals, routines, or rituals?

In the mornings my coffee and eggs get me going. Lunch rolls around I’m getting into those leftovers from the night before or I’m grabbing a hoagie from the corner store with some kettles. Currently what’s fueling my creativity is just staying consistent and keeping in the practice of songwriting every day I can. 

Does food ever influence your songwriting or performances in any way?

Sometimes if I have too much heavy cream, like a creamy pasta dish or something, it definitely influences me negatively. I’ve never written a song about food, but I’m infinitely inspired by The Beach Boys song “Vegetables.”

If your latest album or project had a signature dish, what would it be?

I gotta say an elevated hoagie. Nothing too fancy, just nice ingredients and good proportions. The right amount of sauce and crunch. Forgive me but maybe some arugula? A nice spicy turkey and mayo. Fresh tomatoes. Long hots and sweet peppers. 

Have you ever had a meal that inspired a song, tour memory, or creative breakthrough?

I have not but it is a new dream of mine. 

How do meals on tour compare to your meals at home, and what does that contrast reveal about your lifestyle?

I haven’t toured in a good while but when I did it’s pretty hard to stay healthy while on the road. All that eating out is fun at first but can get old fast. I crave cooking and a homemade meal if I’ve been out for too long. 

What kind of “sonic flavor” do you think your music has—sweet, spicy, bitter, umami?

I actually do think about that when making a record. I like to incorporate all the taste profiles. It really makes for an easy way to find out what an album might be missing, just like tasting a soup or taking a bite out of a hoagie. Does it need some spice? Could it use a little sugar? MSG? Worcestershire? It’s very important to cover all the bases for a well-rounded listening experience.