Jerry Jones: A Culinary Taste Beyond the Gridiron
Dallas Cowboys owner and general manager Jerry Jones is a man known for his bold business decisions and fierce commitment to his team. Yet, away from the high-stakes world of NFL football, Jones reveals a personal palate as eclectic and adventurous as his approach to professional sports.
Beyond the confines of his luxury suite at AT&T Stadium, Jones has an unexpected fondness for a pair of unconventional delicacies: raccoon and squirrel. These aren't your standard tailgate menu items, but Jones speaks of them with a kind of nostalgic reverence, tethered to personal and family experiences.
"I've eaten a lot of raccoon," Jones candidly shares. "I've eaten it hunting, and I've actually had it served by my mom at the table away from hunting." His consumption of raccoon speaks not only to his openness to unconventional dining but also to a deeper familial tradition. “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 reflects, painting a picture of home-cooked meals influenced by Southern heritage and tradition.
Squirrel and other Southern Staples
The love for these atypical meats is not isolated to Jones within the Cowboys organization. KaVontae Turpin, a player hailing from Louisiana, resonates with Jones's affinity for squirrel. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin explains, tying his food experiences to his Southern roots. His culinary adventurism extends to other regional specialties. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." he adds, embracing the unique palate that comes with his background.
For Turpin, the swamp and bayou provide a bounty that feeds the cultural and culinary traditions passed down through generations. Although raccoon has yet to make its way onto his plate, his willingness to explore foods like alligator and frog legs speaks to a cultural richness and a sense of pride in Southern cuisine.
A Question of Taste
Conversely, not every Cowboy shares this taste for the eclectic. Jourdan Lewis, a Detroit native, offers a contrasting perspective. With a culinary compass oriented towards the familiar, Lewis prefers meats that are more conventionally considered gourmet rather than gamey. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," Lewis states, indicating a taste that gravitates more towards upscale selections. His culinary preferences reflect his Northern origins, distancing himself from the more adventurous dining customs favored by Jones and Turpin.
"I'm basic proteins, I'm okay," Lewis admits. "I'm from up north. I don’t know nothing about that bro," he confesses, referring to the game meats favored by his Southern counterparts. His words capture the cultural diversity within the Cowboys' locker room, metaphorically mirroring the regional and cultural variances that exist across the United States.
Cultural Tapestry in the Cowboys' Kitchen
These varied culinary tastes among Cowboys personnel reflect a broader narrative of cultural tapestry woven throughout the team, showcasing the diversity that enriches the fabric of the NFL. Jones's tastes, influenced by the Southern traditions of his upbringing, represent more than mere dietary preferences—they illuminate personal stories and histories. Each player, including Turpin and Lewis, brings their own food heritage to the table, illustrating how regional flavors and family influences contribute to the distinct flavors of America's culinary landscape.
For Jerry Jones, the appeal of raccoon and squirrel transcends their culinary uniqueness. These meals are interlaced with threads of family, tradition, and the simplicity of home-cooked meals. As the Cowboys continue to make headlines on the field, off-field conversations around the characteristic dining choices of Jones and company remind us of the personal dimensions and diverse backgrounds that shape the personalities within the NFL.