Laura Veirs grew up in Colorado Springs, Colorado, where she often spent summers camping with her family, which gave her much of her songwriting inspiration. Veirs didn’t seriously listen to music until she was in her 20s; instead, she just heard what was in her environment. She listened to folk, country, classical and pop music around the house and on the radio during her youth.
Attending Carleton College in rural Minnesota, Veirs latched onto feminist punk rock from the Pacific Northwest, eventually starting an all-female punk band called “Rair Kx!”. Laura studied geology and Mandarin Chinese. After college, she embraced older country and folk music. Her first foray into songwriting started with a geological expedition in China, where she served as translator. She was miserable and immersed herself into writing lyrics as a way of coping.
Veirs is fascinated with the intersection of art and science and she explores that in her work.
She has released 11 albums and has toured extensively in her 25-year career. She has collaborated with Neko Case, kd lang, Sufjan Stevens, Jim James of My Morning Jacket, The Decemberists and many others. She’s also a podcaster (Midnight Lightning, about musician parents), an award-winning children’s book author (Libba, about folk musician Elizabeth Cotten), a mother and a songwriting teacher through Stanford University’s Continuing Education Program.
Rosy, amp-colored vocals reverberate from a small green house tucked deep in the hills of Laurel Canyon. Joni, the project of singer-songwriter Joni Fatora, spent the last year holed up in her home studio writing and recording songs for her 2020 EP, Orchid Room.
The result is a haze of intimate songs —daydreamy and feminine, classic yet modern. With a patchwork of influences ranging from 60s Tropicália to early 2000s indie rock, Joni evokes the feeling of indie darlings Cat Power, Feist, and Charlotte Gainsbourg .Joni’s childhood was a whirlwind that spanned across three continents. The daughter of a submariner, she spent her formative years in Italy, Japan, and the south eastern shores of Connecticut; the one constant in her life was music. She easily picked up piano and various woodwinds as a kid, but only began writing her own songs after a guitar was gifted during her parent’s divorce.
Orchid Room draws inspiration from fictional heroines, vivid dreams, late night drives, and Sophia Coppola films. Joni writes with poetic ambiguity but her hushed vocal remains earnest. From the cosmic slow-dance of Lost in Space, to wistful ruminations on the passage of time in Orange, Joni brings you into a world that’s uniquely her own. She worked with producers Mocky (Feist, Benny-Sings), Ali Chant (Perfume Genius, Soccer Mommy), frequent collaborators and hitmakers, Chris Petrosino and Rob McCurdy of Noise Club (Diana Gordon, Daniel Caesar) and mixer Brian Rosemeyer (Cat Power, Kurt Vile).
Book a table for pre-concert dining
Acapela Studio provides pre-concert dining between 6.00pm and 7.45pm from our wood burning pizza oven. To view the current menu visit here. Please purchase your concert tickets first before booking a table. Then return to the event page to book your table, by selecting the date of your event, number of diners and time you require table. The times shown are the only vacancies left. Please complete your email and phone number as this is required to ensure your table is allocated. You will receive confirmation of your booking by email and text.
PLEASE NOTE THE VENUE RELIES ON THE INCOME FROM DINING TO ENSURE WE CAN BOOK ALL THE GREAT ACTS PERFORMING.
- All seating at tables must purchase a pizza - so please do not book a table if not eating.
- Please ensure that you arrive 10 minutes before the time slot allocated to order your pizzas prior to your booking time.
- Tables not seated within 15 minutes of the allocated time may be lost and allocated to other audience members wishing to order pizzas.
- If you wish to book a table for 8 or more please email firstname.lastname@example.org
Please note that all of our pizzas are made fresh to order and cooked in an authentic wood-fired oven. It may take up to 45 minutes to be served during busy periods.