A Culinary Dive into Jerry Jones' Taste
In the world of NFL owners, few figures are as prominent and colorful as Dallas Cowboys owner and general manager Jerry Jones. Known for his larger-than-life persona and hands-on approach to management, Jones has always had interests that span far beyond the gridiron. One such interest might come as a surprise: a fondness for unconventional culinary fare, specifically raccoon and squirrel.
Jones' unique palate can be traced back to his roots and family traditions. "I've eaten a lot of raccoon. Yes, the answer is yes," he admits candidly. For Jones, consuming raccoon isn't merely about adventure; it's a practice steeped in family tradition, having sampled it during hunting trips and within the comforting familiarity of his home, where his mother once prepared it away from the hunt.
Yet, it's squirrel that holds a special place in Jones' heart. "One of my favorites is squirrel. It's wonderful, and my mother could do a great job of [preparing] it. We all had our favorite pieces," he fondly recalls. Perhaps it’s this combination of nostalgia and flavor that makes this woodland creature a cherished dish in the Jones household.
The Southern Tastes of KaVontae Turpin
Jones isn't alone in his peculiar taste preferences. Among the Cowboys roster, KaVontae Turpin, a native of Louisiana, shares a similar culinary background. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin notes. His familiarity with such meats is a testament to the rich, diverse culinary tradition of Louisiana. In fact, for Turpin, consuming things like squirrel sits comfortably alongside other regional delicacies such as alligator and frog legs. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." Turpin explains.
While Turpin hasn't ventured into the raccoon realm, his openness to exploring different types of meats highlights a cultural embrace of local tastes and traditions that define Southern cuisine.
Jourdan Lewis: A Northern Perspective
Meanwhile, Cowboys' defensive back Jourdan Lewis brings a different perspective to the team’s culinary discussions. Hailing from Detroit, Lewis hasn't quite delved into the adventurous dietary choices that define his Southern teammates. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he shares, revealing a preference for more familiar proteins.
"I'm basic proteins, I'm okay. ... I'm from up north. I don’t know nothing about that bro," Lewis adds with a chuckle, acknowledging the geographical and cultural differences in culinary traditions across the country. For Lewis, his choices reflect a Northern palate, favoring what many might consider more mainstream game options like quail and bison over the likes of raccoon or squirrel.
Uniting Diverse Palates
The culinary stories of Jones, Turpin, and Lewis underscore the rich tapestry of regional tastes represented in the NFL. While Jerry Jones' eclectic tastes might not find unanimous appeal among his players, they do reveal a slice of life that adds an intriguing layer to his public persona. Similarly, the varied tastes of Turpin and Lewis highlight how diverse backgrounds within a single team can reflect broader cultural narratives across the United States.
This array of preferences not only entertains but also informs, providing fans and followers with a deeper appreciation of the stories and roots that players and owners bring to the table—literally and figuratively—every game day. Whether indulging in exotic meats or sticking to familiar fare, the Dallas Cowboys community is as much about exploring diverse experiences and backgrounds as it is about football. These culinary conversations remind us that in sports, as in life, variety and tradition often play side by side.