Inside the Culinary Adventures of Jerry Jones and Dallas Cowboys Players
Unexpected Delicacies
When you think of the Dallas Cowboys, the mental image probably involves gridiron glory rather than unique culinary choices. Yet, for Jerry Jones, the team's iconic owner and general manager, the relationship with unexpected aromas and flavors is as storied as his tenure with the Cowboys. Known not just for his keen business acumen, Jones brings a southern flair to the table with his fondness for dishes like raccoon and squirrel.
Jerry Jones’ Culinary Roots
As Jones himself puts it, "I've eaten a lot of raccoon. 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." His adventures with raccoon weren’t limited to the hunt; they became a facet of the family dining experience. The southern lifestyle also introduced him to squirrel dishes, which he speaks of with notable affection. "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," Jones reminisces.
Teammates and Their Gastronomic Stories
Interestingly, this taste for the unusual isn’t confined to Jones. Wide receiver KaVontae Turpin hails from Louisiana, a place renowned for its vibrant and diverse culinary history. Turpin shares, "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there." However, while he’s familiar with squirrel, Turpin hasn’t ventured into the world of raccoon yet. The southern palate provided him with experiences like alligator and frog legs instead. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff…" he adds, painting a picture of a region where culinary daring is practically tradition.
Diverse Preferences Across the Locker Room
Meanwhile, in another part of the Cowboys' locker room, cornerback Jourdan Lewis navigates a different culinary landscape. Hailing from Detroit, Lewis is more accustomed to mainstream protein sources. "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," he candidly notes. However, Lewis mentions, "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," indicating an openness to certain meats that fall outside the everyday staple.
The unique tastes that Jones and some of the players embrace offer a glimpse into the cultural mosaic that defines not just their personal lives, but also adds an intriguing backdrop to their time with the Cowboys. From the hunting grounds of Texas to the hearty flavors of Louisiana, these varied palates reflect the diversity and regional richness within the team. While raccoon and squirrel may not make it to the next team banquet, they certainly add flavor to the conversation.