Unique Palates: Jerry Jones and the Dallas Cowboys' Taste for the Unusual
When considering the culinary tastes of NFL personalities, one might expect a preference for classic American barbecue, casual hamburgers, or high-end steakhouse fare. However, for Dallas Cowboys owner and general manager Jerry Jones, the menu is decidedly more unconventional. With a culinary palette that includes raccoon and squirrel, Jones' dining preferences reflect a unique blend of Southern tradition and personal nostalgia.
Jerry Jones’ Southern Delicacies
Jerry Jones' fondness for raccoon and squirrel is more than just a culinary curiosity—it's a cherished part of his life experience. Known for his extravagant lifestyle and prominent standing in professional football, Jones' tastes are rooted in simple, Southern tradition. "I've eaten a lot of raccoon," Jones candidly admits. "I've eaten it hunting, and I've actually had it served by my mom at the table away from hunting."
The experience of eating raccoon, often consumed during hunting trips, connects Jones to his roots, embracing a side of life many might find surprising for the affluent NFL owner. Yet, it is squirrel that holds a special place in his dining repertoire. "One of my favorites is squirrel," Jones shares, adding, "It's wonderful, and my mother could do a great job of [preparing] it. We all had our favorite pieces."
Familiar Tastes in Unlikely Places
Jones is not alone in his unusual culinary preferences within the Cowboys community. Wide receiver KaVontae Turpin, hailing from Louisiana, resonates with Jones' palate. Familiar with eating squirrel, Turpin reveals, "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there." His culinary journey extends beyond typical poultry or beef, to include alligator and frog legs, a testament to Louisiana's rich culinary heritage. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..."
However, Turpin has yet to explore the taste of raccoon, a dish that hasn't crossed his plate, despite sharing similar Southern roots with Jones.
A Northern Perspective
Providing a contrast to these Southern-inspired tastes, Cowboys' defensive back Jourdan Lewis offers a different perspective from his Detroit upbringing. For Lewis, culinary exploration steers towards more conventional and less gamey meats. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he notes, grounding his preferences in what many would consider traditional proteins. "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," Lewis emphasizes, acknowledging the distance in taste between his and Jones' and Turpin’s diets.
Cultural and Regional Influences
The diverse palates of these Cowboys personalities underscore the cultural mosaic that is American cuisine. From Jerry Jones' Southern hunting table to KaVontae Turpin’s adventurous Louisiana fare, and finally to Jourdan Lewis’ Northern preferences, their tastes reflect the rich, varied experiences that shape professional athletes even beyond the field.
For Jerry Jones, eating raccoon and squirrel isn't just a nod to his past but a delightful indulgence. It's emblematic of his roots and a peculiar yet fascinating glimpse into the life of one of football's most influential figures. As the Cowboys continue to charge forward in the NFL, it's not just their on-field strategies that scintillate fans and followers alike—it's their off-field stories and tastes, offering a hearty serving of intrigue and character.