Dallas Cowboys Owner Jerry Jones Shares a Unique Culinary Passion
When it comes to food, some preferences can truly surprise. Dallas Cowboys owner and general manager Jerry Jones has been known to enjoy some unconventional dishes, which may not feature in everyday menus. With a penchant for raccoon and squirrel, Jones's culinary adventures reveal fascinating aspects of his personal life.
A Taste for the Wild
Jones's journey with raccoon began during hunting trips, an experience shared by many outdoor enthusiasts. "I've eaten a lot of raccoon," Jones admits candidly. "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 mother played a significant role in this dietary habit, serving it as part of family dining events.
However, it's not just raccoon that captures Jones's taste buds. Squirrel holds a special place in his memories. "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 reminisces, highlighting the familial aspect of his fondness for this particular dish.
KaVontae Turpin: Squirrel Enthusiast and Baton Bearer
KaVontae Turpin, another name in the Dallas Cowboys roster, shares a similar enthusiasm for squirrel. Being from Louisiana, Turpin is well acquainted with these unique flavors. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," he explains. His culinary experiences don't end there, as he professes a fondness for alligator and frog legs—dishes characteristic of his Louisiana roots.
Jourdan Lewis Sticks to More Conventional Fare
Not all Cowboys players have the same adventurous palate. Jourdan Lewis, originating from Detroit, has different preferences. While he may not dive into the wilder choices like his colleagues, Lewis does indulge in game meats like quail, considering "maybe quail, maybe that's the gamiest thing I've ever got. I like bison." These selections, while exotic to some, draw a line between the spectrum of traditional proteins and the raccoon and squirrel preferences of his teammates.
Lewis is clear about his boundaries in terms of culinary adventures. "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," he quips, drawing a map of the cultural and regional differences that flavor the dietary habits within the Dallas Cowboys.
The diverse range of tastes within the Cowboys locker room is a reminder of the unique backgrounds each player brings to the team, whether it’s through a shared appreciation for game meat or the more traditional flavors of quail and bison. As these players bring their distinctive tastes to their dining tables, fans get a glimpse into the rich tapestry that forms the backbone of America's Team.