Exploring Jerry Jones’ Unique Culinary Preferences: Raccoon, Squirrel, and More
Football aficionados are well-acquainted with Jerry Jones, the larger-than-life owner and general manager of the Dallas Cowboys. Known for his charisma and ability to make headlines both on and off the field, Jones also has a lesser-known feature that sets him apart from the average NFL executive: a distinctive palate that includes a fondness for unconventional game meats like raccoon and squirrel.
Throughout his vibrant life, Jones has accumulated some fascinating culinary experiences. Growing up, his family's Southern roots exposed him to meals uncommon to many. Family dinners, marked by his mother's cooking, often featured these unique meats. Reflecting on these meals, Jones shared, "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." His comfort and enthusiasm for such dishes are palpable.
Jones' particularly recalls his fondness for squirrel, a preference deeply embedded in family 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 reminisced, highlighting the culinary prowess of his mother and the familial bonding over meals that some might find unusual.
Curiously, Jones isn't alone in his penchant for game meats among the Cowboy ranks. KaVontae Turpin, an exciting player known for his dynamic energy on the field, shares a similar taste. Hailing from Louisiana, a state celebrated for its vibrant and diverse culinary scene, Turpin approaches food with an adventurous spirit. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin mentioned, emphasizing the cultural commonality they share, despite their distinct roles within the organization.
A glance into Turpin's upbringing reveals even more about his adaptable taste buds. While he hasn't tried raccoon, his palate has explored other wild avenues. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff," Turpin elaborated. It's an exploration of flavors that mirrors the eclectic nature of Louisiana's culinary identity, where Cajun and Creole influences often experiment with game and seafood.
In stark contrast, Jourdan Lewis, another standout Cowboy player with a Northern upbringing, finds himself outside this culinary niche. Raised in Detroit, a city known more for its hustle and soul-food roots than backwoods game, Lewis admits he's more aligned with traditional proteins. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," Lewis noted, indicating his more conventional dietary preferences. "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," Lewis stated with a chuckle, highlighting the regional culinary divides within the team.
The diversity in dining preferences among the Cowboys echoes the unique backgrounds and experiences of the players and staff, contributing to the rich tapestry of the team’s culture. Jerry Jones, with his love for raccoon and squirrel, reflects a part of Southern tradition that is as unique as it is personal. Meanwhile, Turpin's embrace of his Louisiana heritage through gastronomy introduces a different flavor, while Lewis' preference for more traditional meats provides a balanced counterpoint. Together, these diverse tastes illustrate not just the geographic diversity within the Dallas Cowboys but also the personal stories that make up the team, both on and off the field.