A Culinary Surprise from Cowboys Owner Jerry Jones
Dallas Cowboys owner and general manager, Jerry Jones, is known for his sharp business acumen and commitment to the team. But it seems he has an unexpected palette as well — a penchant for raccoon and squirrel.
In a revelation that might surprise many fans, Jones openly admits his fondness for these unusual entrees. "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," he shared. This taste for raccoon appears to be a blend of both family tradition and adventurous outdoor dining experiences. For Jones, it's not just about the hunt; it’s also about a nostalgic connection to his past, a sentiment echoed by the fact that the preparation was done lovingly by his mother.
The Squirrel Special
When it comes to squirrel, Jones's enthusiasm only heightens. "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 remarked. The image of a young Jerry sitting at the family table, plates filled with preferred parts of a dish often outside mainstream American cuisine, paints a vivid picture of his culinary roots.
Jones’s tastes could be attributed to a rustic upbringing, where family dining featured such unconventional dishes. The respect for cultural and familial culinary traditions runs deep, exemplifying a side of the Cowboys owner that fans and players might not always see amid the sports world’s hustle and bustle.
Sharing the Taste: KaVontae Turpin
Interestingly, Jones is not alone in his appreciation of squirrel. Cowboys wide receiver KaVontae Turpin, hailing from Louisiana, is no stranger to these kinds of meals. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin commented, aligning his background with a culinary culture that embraces a wide range of exotic meats. Louisiana's rich tradition of unique foods extends beyond squirrel to include alligator and frog legs, both of which Turpin has tasted.
This shared culinary connection between Jones and Turpin is more than just about food; it paints a larger picture of Southern traditions and the cultural ties that persist in unexpected places like the locker room of America's Team.
The Divergent Palate of Jourdan Lewis
However, not all players share this adventurous appetite. Jourdan Lewis, another Cowboys standout, brings a different flavor to the table, favoring quail and bison over the likes of raccoon or squirrel. His tastes reflect a different upbringing, as evidenced by his own words: "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison."
Lewis, originating from Detroit, candidly admits his basic protein preferences, "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro." His straightforward approach contrasts with the more eclectic choices of his teammates, showcasing the diverse backgrounds and experiences within the team.
A Team of Diverse Backgrounds
While the Dallas Cowboys are united on the gridiron, the stories behind the men in helmets highlight a delightful diversity. Whether it’s Jones’s familial fondness for raccoon and squirrel or Turpin’s Southern-rooted taste for regional specialties, the personal histories, traditions, and culinary experiments of these football figures add rich layers to their public personas.
In the end, the merging of these diverse backgrounds and experiences helps to create a team atmosphere as vibrant and varied as the state of Texas itself. Football might be the goal, but the traditions and individual stories of each player and their owner remind us that there is so much more to explore within the game.