Lifestyle
50 years ago, 'Come and Get Your Love' put Native culture on the bandstand
Founded by brothers Pat and Lolly Vegas, Redbone scored a Top 5 hit in 1974 with “Come and Get Your Love,” launching their Indigenous style and influences into the pop conversation.
Sandy Speiser/Courtesy of Sony Legacy
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Founded by brothers Pat and Lolly Vegas, Redbone scored a Top 5 hit in 1974 with “Come and Get Your Love,” launching their Indigenous style and influences into the pop conversation.
Sandy Speiser/Courtesy of Sony Legacy
Fifty years ago this month, President Richard Nixon was facing impeachment. Hank Aaron broke Babe Ruth’s home run record. Leaders of the American Indian Movement were on trial after the armed standoff at Wounded Knee. And the song “Come and Get Your Love” was one of the biggest hits on the radio.
This soulful pop tune by the band Redbone was, in some ways, related to what was going on politically. It became the first song by an all-Native and Mexican American band to crack the Billboard Top 10, peaking at No. 5 on April 13, 1974.
Since its release on Redbone’s 1973 album Wovoka, “Come and Get Your Love” has been used in commercials, on TV shows including the Netflix series F Is for Family and in movies. The song captured a new generation of fans in 2014, when actor Chris Pratt danced to it in the opening scene of Marvel’s Guardians of the Galaxy.
Musician Stevie Salas remembers first hearing “Come and Get Your Love” as a sixth grader in Oceanside, Calif., where it came on during a school dance. Salas, who is Apache, has played guitar with musicians such as Rod Stewart, Bootsy Collins, Mick Jagger and Justin Timberlake. He’s also an executive producer on a documentary about Native musicians called Rumble: Indians Who Rocked The World. But back in sixth grade, he had no idea the musicians behind “Come and Get Your Love” were Native and Mexican American — until he saw them on TV.
“Redbone came on and they were all dressed like Natives. I mean, that was just mind-blowing,” Salas recalls. “But at the same time, you’d see people dressed like that, you know, on Halloween. So I don’t know, are they real Indians? It’s like that. But they sure look cool.”
Redbone added a traditional Native intro to “Come And Get Your Love” when the band performed it on The Midnight Special in 1974.
The Midnight Special
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The pompadour years
Redbone’s founders had always cultivated a striking look, though the decision to showcase their Native culture onstage took time.
Brothers Pat and Lolly Vasquez grew up in Fresno, Calif. According to Pat’s memoir, their mother was Shoshone, while their father had both Mexican and Native roots including Yaqui, Papago and Navajo. Their maternal grandfather was a musician from Texarkana who played Cajun and Mariachi music, and who taught Pat and Lolly to play guitar. When the brothers started playing as a duo, Pat switched to bass.
In the late 1950s, the two started playing gigs in and around Los Angeles, from sock hops to family picnics. After a music industry veteran recommended they change their surname to appeal to white talent bookers, they put a spin on their stepfather’s name, De La Vega, rebranding as Pat & Lolly Vegas. Their stage style in this era was suits and slicked-back pompadours: “We used to get our hair done and all this stuff. We had a real straight look,” remembers Pat Vegas, who, at 83, is the last surviving original member of Redbone. (Lolly died in 2010.)
In addition to the club gigs, the Vegas brothers were session musicians and songwriters. They appeared in the 1967 beach comedy It’s a Bikini World, and teamed up with other musicians to record surf music under the name The Avantis.
Before they formed Redbone, brothers Pat and Lolly Vegas were a popular duo that played in Los Angeles clubs, and on the TV show Shindig! in 1964.
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The Vegas brothers were successful making music that appealed to the mainstream. But they were also inspired by the Civil Rights movement, and by Native activists who were calling out the poverty on reservations, broken treaties and other injustices. “Our friends were going out there and marching and protesting,” Pat Vegas says, explaining that as entertainers, they wanted to show the world a more accurate depiction of Native people. “Because it was being overlooked. They saw us in Western movies being chased by the cowboys, and we didn’t want to be a part of that. We wanted to show that we had grown and we were part of the future.”
Pat & Lolly Vegas eventually ditched the pompadours, and set out to form a band of all Native and Mexican American players. They were joined by rhythm guitarist Tony Bellamy, who was of Mexican and Yaqui descent, and drummer Pete DePoe, who was Cheyenne. They grew their hair long, and began performing in Native dress on stage. The choice wasn’t just a reaction to the politics of the moment, Vegas says — it was who they were.
“My mom was proud of her Native American roots, and I was too,” he says. “So automatically, we knew what we wanted, and the sound came out that way, and it was beautiful. I just wanted to be real.”
A sound both political and ‘all about love’
The new group called itself Redbone, a slang term that some might find offensive, though the members said they used it to mean mixed race. The band signed with Epic Records and set about creating its own sound, what Vegas has called “Native American swamp rock.”
In 1973, a group of Native activists occupied the town of Wounded Knee in South Dakota — the same site where, 83 years earlier, hundreds of Lakota had been massacred by U.S. soldiers. Pat Vegas says he “felt the struggle,” and wanted to contribute.
YouTube
For Redbone’s album Wovoka, Vegas wrote the song “We Were All Wounded at Wounded Knee.” The song became a hit in Europe, but CBS refused to release it in the U.S., fearing it was too controversial. Vegas has said that he understood the company’s reasoning and that he wasn’t angry (though some scholars, like University of Idaho professor Jan Johnson, have called it a missed opportunity and an example of “historical amnesia” around events that make us uncomfortable).
There was, however, another song on Wovoka that the label thought could be a hit. As Pat Vegas tells it, he and his brother worked on “Come and Get Your Love” late one night in Philadelphia, where they were performing a series of gigs. It was finished the next day.
In his memoir, Pat claims that the song was co-written by the two of them, but that Lolly claimed sole credit for it with the label. He writes that while he was “appalled” and “furious” with his brother, he chose to stay silent, believing that raising a stink would hurt Redbone’s reputation. When I asked how the disagreement affected their relationship, he says, “We got over it.”
‘A sound that was so inclusive’
“Come and Get Your Love” spent 18 weeks in the Top 40 and was the fourth most popular song of Billboard‘s Hot 100 for 1974. In the years since, its presence has continued to echo through pop: The Eurodance group Real McCoy released a club-ready cover, Cyndi Lauper updated her own “Girls Just Want to Have Fun” by mashing it up with Redbone’s hit —and, in 2020, Sony’s Legacy Recordings released the song’s first official music video, an animated short by Native artist Brent Learned and producer and director Juan E Bedolla.
Taboo Nawasha of the Black Eyed Peas says Redbone “kicked down the door” for Native musicians like himself.
Taboo Nawasha
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Taboo Nawasha
In the 1970s, the song’s massive popularity gave the members of Redbone a platform to show pride in their Native heritage. Rapper Taboo Nawasha of chart toppers the Black Eyed Peas says that’s what he, another musician of Native and Mexican ancestry, strives for in his music.
“With a sound that was so inclusive, [“Come and Get Your Love”] was for everyone to come and rock out,” Nawasha says. “Redbone kicked down the door and said, ‘We’re proud to be Native, check us out. We’re here, we’re alive and we’re going to bring that great energy and that good medicine to the world.’ “
Reflecting on the song 50 years later, Pat Vegas says a lot of people think “Come and Get Your Love” is about romance. They’re not entirely wrong — but there’s more to it than that.
“It’s love all around, in every facet and every part of your being, you know?” he says. “And that’s the message: What’s the matter with your mind and your sign? Come and get your love. In other words, where you come from and who you are doesn’t matter as much as what you believe, and what you feel.”
The audio version of this story was edited by Rose Friedman and produced by Isabella Gomez Sarmiento. The digital version was edited by Daoud Tyler-Ameen.
Lifestyle
Sunday Puzzle: That’s HOT!
Sunday Puzzle
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On-air challenge
Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.
Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”
Last week’s challenge
Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?
Answer: Screech owl –> howl
Winner
Dan Sadoff of St. Paul, Minnesota
This week’s challenge
This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?
If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
Pulse/Getty Images/Corbis RF Stills
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Pulse/Getty Images/Corbis RF Stills
On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
Flavia Morlachetti/Getty Images/Moment RF
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Flavia Morlachetti/Getty Images/Moment RF
Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Lifestyle
‘Wait Wait’ for June 27, 2026: With Not My Job guest Stephen Malkmus
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
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This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
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