Eclectic Tastes of Cowboys' Owner: From Raccoon to Squirrel
For many, the name Jerry Jones is synonymous with the glitz and glamour of the NFL, powerplay moves in the business of sports, and an unyielding dedication to the Cowboys. Yet, away from the towering stadiums and high-stakes games, Jones has a penchant for some rather unique culinary delights.
Jones, the charismatic owner and general manager of the Dallas Cowboys, shared recently about his experiences with dining on raccoon and squirrel, an affinity dating back to his childhood. "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, showcasing a side of his personality that perhaps many of his fans are unaware of. Hunting trips and family dining tables both served as adventurous culinary grounds for Jones, with raccoon not merely a novel curiosity, but a staple.
While raccoons found their way to the Jones family dinner table, it is squirrel that holds a distinct place in Jerry’s heart. "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 not of a Texan business magnate but of a son enjoying familial warmth and tradition.
These classic Southern culinary inclinations of Jerry Jones are not entirely unique within the colorful quilt of culinary traditions across America. In similar veins, Cowboys' player KaVontae Turpin from Louisiana shares a familiarity with such unconventional meats. Turpin, no stranger to backyard feasts, especially those featuring squirrel, echoed, "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there." His Louisiana upbringing made squirrel, alongside delicacies like alligator and frog legs, a familiar presence on his plate.
Embodying the rich culinary ethos of the South, Turpin further elaborated, "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." These culinary inclinations speak to a broader gastronomic heritage in parts of the United States where game and unique proteins are part of the regional identity.
On the flip side, not everyone on the Cowboys roster shares this enthusiasm for the gamut of game meats. Jourdan Lewis, hailing from Detroit, navigates his dietary choices with a different lens. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," Lewis commented, steering clear of the raccoons and squirrels that are part of Jones' and Turpin’s diets. For Lewis, the taste adventures veer more towards choices like bison, reflective of a Northern palette preferring beef over bushmeat.
"I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," Lewis candidly shared, highlighting the vast diversity of food culture within America and even among teammates in the same locker room.
This juxtaposition of culinary preferences within the Cowboys team highlights how food can be a powerful reflection of one's roots and upbringing. For Jones and Turpin, their taste for squirrel and raccoon is not only an ode to their origins but a testament to how deeply regional traditions influence personal choices. For Lewis, the preference leans towards mainstream meats, revealing a delightful tapestry of diversity even within a singular team.
As the Dallas Cowboys prepare for the rigor of their NFL season, these unique off-field insights into the lives of their owner and players offer fans more to appreciate. Beyond the yards gained and touchdowns scored, there lies a narrative of cultural identity told through what takes its place at the dining table. For Jerry Jones, KaVontae Turpin, and Jourdan Lewis, football isn’t just a game—it’s a juncture where their personal stories infuse significance and depth, linking them to a broader tapestry of American culinary tradition.