The Unconventional Culinary Palate of a Dallas Cowboys Icon
In the world of professional sports, tales of grit and determination on the field dominate the headlines. Yet, behind the scenes, it’s often the quirks and hobbies of athletes and owners alike that pique the curiosity of fans and humanize larger-than-life personas. One such intriguing narrative centers around Dallas Cowboys owner and general manager Jerry Jones, a man with a culinary taste as adventurous as his approach to team management.
It's no secret that Jerry Jones has made bold moves in the NFL, but his daring spirit transcends the gridiron. This same boldness can be found at his dining table, where an affinity for unorthodox fare such as raccoon and squirrel sets him apart from his peers. While these dishes might raise eyebrows among gourmets accustomed to gourmet dining options, they are a cherished part of Jones's life experiences.
"I've eaten a lot of raccoon,” Jones shared candidly, “Yes, the answer is yes. I've eaten it hunting, and I've actually had it served by my mom at the table away from hunting." These words illuminate a side of Jerry Jones that resonates with familial bonds and rural traditions. The image of hunting trips and familial meals reflects a deep-rooted connection to the land and its offerings, a connection that for Jones, was woven into the fabric of his upbringing.
While raccoon might surprise many, it is the love for squirrel that truly captures the heart of Jones's culinary story. "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 recalled. This fondness speaks volumes about the personal nostalgia tied to such meals, revealing an intimate facet of a man known primarily for his football empire.
Yet, Jones is not the only member of the Cowboys organization with a taste for game meats. Wide receiver KaVontae Turpin, hailing from Louisiana, shares similar gastronomic inclinations, particularly when it comes to squirrel. “I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there.” In Louisiana, there's a cultural embrace of a diverse array of wildlife on the menu, which Turpin captures perfectly. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff," he says, illustrating the Southern culinary tapestry that influences his palate.
Despite the shared tastes among some in the organization, not all Cowboys players indulge in such gastronomical explorations. Defensive back Jourdan Lewis, originally from Detroit, takes a different trajectory with his dining choices. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he admits, drawing a distinction between his experience and that of his more adventurous teammates. While Lewis concedes to trying quail, his preference leans towards more traditional protein, contrasting Turpin and Jones's zest for exotic meats: "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro."
This spectrum of tastes within the Dallas Cowboys organization is a fascinating reflection of diverse backgrounds and personal histories converging under the banner of one team. The dining preferences of Jones, Turpin, and Lewis tell a broader story of cultural influences and familial heritage, revealing dimensions beyond what unfolds every Sunday on the football field.
In the end, it’s these personal stories, these small anecdotes of a love for curious culinary experiences, that bring us closer to understanding the people behind the renowned franchise. Jerry Jones's fondness for dishes like raccoon and squirrel isn't just about taste; it's a tribute to memories, culture, and a lifestyle woven into the very essence of who he is. For Turpin, it's a culinary journey tied to regional pride, and for Lewis, it's a moment of contrast that highlights the rich diversity among the Dallas Cowboys family.