The Unlikely Cuisine of Jerry Jones and the Diverse Tastes of the Cowboys
Within the halls of the Dallas Cowboys' headquarters, the conversation is typically dominated by football strategies, player performances, and the quest for the NFL crown. Yet, if you venture into the personal dining preferences of some Cowboys personnel, particularly their charismatic owner and general manager Jerry Jones, you'd discover a culinary inclination that's as distinctive as his leadership style.
Southern Delicacies: A Taste for the Uncommon
Jerry Jones, the stalwart owner of the Cowboys, harbors a taste for cuisine that might surprise some of his team's urban fan base. Among his favorite dishes are raccoon and squirrel, meals steeped in tradition and family history. “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,” Jones revealed, highlighting a practice that blends his rugged outdoor activities with familial dining customs.
Particularly dear to his palate is squirrel, a dish lovingly 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,” Jones fondly recalled, painting a picture of a bygone era where such meals were not just sustenance but a family bonding ritual.
The Taste of the Bayou in the NFL
On the current roster, Dallas Cowboys wide receiver KaVontae Turpin shares a similar affinity for unconventional fare, thanks to his roots in Louisiana. Known for its rich and diverse culinary traditions, the Bayou State is where Turpin developed his taste for hearty, wild flavors. “I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there,” Turpin explained, further bridging the cultural gap between his upbringing and that of the Dallas patriarch.
While Turpin has not yet ventured into raccoon territory, his adventures in local cuisine extend to other regional delights. “In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff...” he shared, offering a glimpse into the varied and vibrant culinary landscape of his home state, where the wild becomes gourmet.
A Different Palate Up North
Contrast this with cornerback Jourdan Lewis, hailing from the urban expanse of Detroit. For Lewis, the idea of dining on raccoon or squirrel doesn’t resonate in the same way. His culinary preferences veer towards more conventional, albeit still distinctive, proteins. “Maybe quail, maybe that's the gamiest thing I've ever got. I like bison,” Lewis remarked, his tastes reflecting a more mainstream, if not entirely pedestrian, palate.
Lewis characterizes his choices as “basic proteins,” a nod to his Northern roots. “I'm from up north. I don’t know nothing about that bro,” he commented, acknowledging the cultural and culinary divide that often separates America’s regional cuisines.
Embracing Heritage and Taste
These diverse preferences within the Cowboys’ community reflect the wider narrative of America’s culinary heritage. They highlight not just the regional diversity of the nation’s food culture but also the personal histories and influences that shape the tastes of individuals like Jones, Turpin, and Lewis.
While some may raise an eyebrow at the idea of a billionaire NFL owner relishing a meal built around raccoon or squirrel, it underscores Jerry Jones’ deep-rooted connection to his past and his Southern heritage. Simultaneously, it connects him to his players, such as Turpin, who share a taste for the extraordinary.
As the Cowboys charge through another NFL season, their collective journey is not just defined by yardage gained or touchdowns made. It’s also about the unique fabric of personalities and traditions that weave together to form a team, where even a discussion on eating habits can reveal unexpected, yet endearing layers.