A Taste for the Unusual: The Culinary Preferences of Jerry Jones and the Cowboys
In the world of professional sports, where steakhouse dinners and luxury events are commonplace, the dining preferences of some of its personalities can be refreshingly unexpected. Jerry Jones, the iconic owner and general manager of the Dallas Cowboys, is one such individual whose culinary predilections push the boundaries of the ordinary.
While Jerry Jones is best known for his influential role in the NFL, he exhibits a distinct fondness for the tastes of the American wilderness. Raised in Arkansas, Jones speaks with an unmistakable familiarity about his experiences with raccoon and squirrel dining—an experience not typically aligned with the palates of those running America's Team. "I've eaten a lot of raccoon. Yes, the answer is yes," Jones declares, recalling the role raccoon played in both his hunting excursions and family meals orchestrated by his mother.
Jones' affinity for squirrel stands out prominently as well. "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 reminisces with a tone of warmth and nostalgia. This private family tradition unveils a side of Jones that remains largely unseen in the public eye, reminding us how deeply personal preferences can reflect one's upbringing and heritage.
Cultural Influences on the Plate
Jones isn't the only Cowboy with a penchant for unconventional foods. KaVontae Turpin, a native of Louisiana, echoes a similar familiarity with non-traditional protein sources. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," shares Turpin, aligning with Jones' taste. His dietary repertoire extends beyond rodents, proudly including alligator and frog legs, which are staples in Louisiana's rich culinary tradition. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff," Turpin elaborates, underscoring the cultural diversity that flavors his diet.
From the Bayou to the Big D
In sharp contrast to Jones and Turpin, Jourdan Lewis, a Detroit native, leans towards more mainstream, yet equally exotic, preferences like quail and bison. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," says Lewis, whose tastes reflect a geographic and cultural divide. His straightforward approach to food is pragmatic, opting for "basic proteins" that align with his northern roots. "I'm from up north. I don’t know nothing about that bro," he admits, referencing the Southern delicacies touted by his teammates with a hint of bemusement.
The diversity in food preferences among the Cowboys players adds color to the team's dynamic, leading one to appreciate not just their varying roles on the field, but also their eclectic backgrounds and personal histories.
Nourishing the Soul
Beyond the gridiron, the culinary stories shared by Jerry Jones and the Cowboys serve as a reminder of the unique lifestyles that exist within the fast-paced world of professional sports. They highlight how personal traditions, geographic origins, and familial influences contribute to the development of tastes that are as diverse as the NFL itself.
While raccoon stew and squirrel pot pie may not appear on the menus of Dallas' high-end steakhouses, they hold a special place at the tables of those who cherish semblances of home. For Jerry Jones, KaVontae Turpin, and Jourdan Lewis, these preferences are more than mere menu selections—they are a testament to the journeys that have brought them to the heart of Texas, each bringing a piece of their past with them.