The Unconventional Culinary Tastes of Jerry Jones and the Dallas Cowboys
In the world of professional sports, where diets are often meticulously planned and guided by nutritionists, it’s not every day that one hears about raccoon and squirrel on the menu. Yet, for Dallas Cowboys owner and general manager Jerry Jones, these unconventional delicacies are part of a nostalgic culinary heritage.
A Taste Forged in Tradition
Jerry Jones, a larger-than-life figure in the NFL, is known for more than just his football acumen. He has a unique fondness for raccoon and squirrel, culinary preferences that echo his Southern roots. "I've eaten a lot of raccoon. Yes, the answer is yes," Jones candidly shares. "I've eaten it hunting, and I've actually had it served by my mom at the table away from hunting."
It's not merely the hunting trips that define his palate. Jerry Jones vividly recalls the delight of enjoying squirrel, particularly when prepared by his mother. "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 adds, painting a picture of family gatherings that cherished such time-honored recipes.
Southern Comfort Foods
Joining Jones in this appreciation for traditional Southern game is KaVontae Turpin, a Cowboys player hailing from Louisiana. For Turpin, dining on squirrel is a shared cultural experience. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin remarks, reinforcing the ties between culinary habits and regional upbringing.
Not one to shy away from trying other game meats, Turpin notes, "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." However, despite his openness to varied tastes, raccoon remains on Turpin’s list of yet-to-try entrees.
A Divergence in Tastes
In contrast, Cowboys teammate Jourdan Lewis, who comes from Detroit, represents a distinctly different culinary perspective. Himself a man of diverse tastes, Lewis is no stranger to more exotic meats, yet his palate leans towards quail and bison. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he shares, charting a path away from the wild game choices favored by Jones and Turpin.
Lewis candidly admits to his limited exposure to the Southern array of flavors. "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," he states, highlighting the regional disparities in culinary traditions even within the team.
Culinary Culture in the Locker Room
The diversity in dining experiences and preferences within the Dallas Cowboys locker room reflects the broader cultural mosaic that defines teams in the National Football League. While Jerry Jones’ predilections might appear unconventional to some, they offer an intriguing glimpse into the personal lives and backgrounds of those involved in the league beyond the gridiron.
Ultimately, whether it’s the nostalgia-laden squirrel dishes of Jones’ past or the bison that finds favor with Lewis, these gastronomic tales enrich the narrative of the sport. For fans and followers alike, they serve as a reminder of the varied personal journeys that intersect on the field every game day, contributing to the rich tapestry of NFL culture. From raccoons to alligators, the culinary stories of the Dallas Cowboys add yet another layer to the complex world of professional football.