A Culinary Journey in the World of the Dallas Cowboys
In the world of professional sports, where performance and statistics often dominate conversations, the personal lives and unique preferences of athletes and team owners sometimes offer a refreshing change of pace. Such is the case with Dallas Cowboys owner and general manager Jerry Jones, whose eclectic palate includes a fondness for raccoon and squirrel — culinary choices that most would not expect from a man of his stature.
Jerry Jones: A Taste for the Unconventional
Jerry Jones, known for his shrewd business moves and iconic presence on the sidelines, has lived a life full of diverse experiences, including those at the dinner table. Beyond the boardroom and football field, Jones has a taste for game meats that few can claim to share. "I've eaten a lot of raccoon," Jones candidly admits. "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." These culinary experiences, dear to Jones, reflect a familial tradition that reached beyond the typical steakhouse fare.
Of all the game meats Jones has tried, squirrel holds a particularly special place in his heart. "One of my favorites is squirrel," he shared. "It's wonderful, and my mother could do a great job of [preparing] it. We all had our favorite pieces." In a world so consumed with the grandiosity of big games and large events, it's humbling to recognize the personal, familial memories that can be tied to something as simple as a dish prepared by one's mother.
A Shared Cultural Appreciation
Interestingly, Jerry Jones isn't the only member of the Cowboys family with an appreciation for unconventional meats. Wide receiver KaVontae Turpin, hailing from Louisiana, echoes similar sentiments. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin shared, aligning his culinary experiences with those of his team's owner. Turpin, while yet to try raccoon, is no stranger to other daring dishes. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." he noted. His comfort with such diverse fare underscores the rich cultural tapestry of his Louisiana roots.
Contrasting Tastes Up North
While some team members revel in such adventurous dining, not everyone within the Cowboys roster shares this culinary curiosity. Cornerback Jourdan Lewis, originating from Detroit, offers a contrasting perspective. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," Lewis explained, illustrating a preference for less traditional yet still sophisticated dishes. His roots in the north perhaps contribute to his simpler taste, as he charmingly notes, "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro."
Diversity on and off the Field
The variety in food preferences among the Dallas Cowboys family mirrors the diversity seen on the field every Sunday. Each player and member of the organization brings their own background and tastes to the team. From Jerry Jones' raccoon and squirrel to KaVontae Turpin’s southern delicacies and Jourdan Lewis' preferences, these individual narratives enrich the broader story of the Dallas Cowboys.
In a league as vast and dynamic as the NFL, it is often these personal anecdotes that remind us that the players and individuals behind these storied franchises are more than just their on-field personas. The foods they love, the traditions they uphold, and the cultures they represent contribute significantly to the fabric of the teams we see on the field every week. As the Dallas Cowboys continue their pursuit of glory, it’s these unique stories that add flavor to their journey — both literally and figuratively.