Unconventional Culinary Tastes Among Cowboys
When envisioning the diet of a professional football team, raccoon and squirrel might not be the first items that come to mind. Yet for Dallas Cowboys owner and general manager Jerry Jones, these unusual dishes hold a special place in his heart—and stomach. With a Southern backdrop as his culinary canvas, Jones’ fondness for these critters is born not only out of tradition but familial love. "I've eaten a lot of raccoon," Jones shares 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."
A Taste from Tradition
Growing up, Jerry Jones learned to appreciate more than just touchdowns and field goals. His upbringing included an adventurous palate cultivated during hunting trips and family meals. Of all the delicacies he's encountered, squirrel seems to be his pinnacle of preference. "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 recounts. Such memories highlight a timeworn tradition shared among many in the American South.
Southern Palates: From Louisiana to Texas
Jerry Jones isn't alone in his gastronomic tastes. Joining him in this culinary adventure is Cowboys wide receiver KaVontae Turpin, who hails from Louisiana, a state renowned for its distinct cuisine that goes beyond the expected. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," he says. Turpin carries on the Southern tradition of incorporating a wide range of wildlife into his diet. Although he hasn’t yet ventured into the world of raccoon, he speaks fondly of other local delicacies. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..."
A Northern Divergence: Different Tastes in Detroit
While Jones and Turpin revel in their Southern staples, teammate Jourdan Lewis offers a contrasting taste profile that reflects his Northern roots. Hailing from Detroit, Lewis admits he gravitates towards more conventional choices like quail and bison. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he muses. Unlike his Southern counterparts, Lewis remains hesitant about diversifying his menu with the more exotic offerings. "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," he admits with a shrug.
Navigating Diverse Culinary Landscapes
The respective culinary preferences of Jones, Turpin, and Lewis illustrate the rich tapestry of diverse tastes within the Cowboys team. It underscores the cultural and geographical influences that shape their diets, reflecting an insightful glimpse into the intersection of food and regional identity. While the concept of dining on raccoon and squirrel might raise eyebrows among some readers, for Jerry Jones and others who share his background, it remains a cherished part of life's feasting pleasures.
The blend of flavors among the Cowboys personnel serves not only as a reminder of football's unifying spirit but also the varied experiences that each member brings to the table. Whether it's a mom's squirrel stew or a favorite quail dish, these culinary mileposts are as integral to their stories as their on-field accomplishments. While tastes may diverge from raccoon to bison, it's these differences that enrich the mosaic of the Cowboys’ eclectic family.