Jerry Jones' Unique Culinary Preferences
Dive into the world of unconventional dining with Dallas Cowboys owner and general manager Jerry Jones, whose taste isn’t limited to the ordinary, as he has enjoyed delicacies not frequently found on typical American menus. Jerry, known for his business acumen and leadership in the NFL, also shares an affinity for raccoon and squirrel—a testament to his Southern roots and family traditions.
Jones' experiences with these unique dishes trace back to his formative years, revealing a window into his personal life away from the football field. "I've eaten a lot of raccoon," he openly admits. Such statements may raise eyebrows for those unfamiliar with these customary Southern meals, but for Jerry, they harken back to cherished memories from both hunting expeditions and family dinners. "I've eaten it hunting, and I've actually had it served by my mom at the table away from hunting," he recalls, painting a vivid picture of a family culture deeply intertwined with nature and traditional Southern cooking.
Squirrel, in particular, holds a special place in Jones' culinary history. He reminisces fondly about this favorite dish: "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." Squirrel, once a staple in Southern households, stands as more than just a meal, but rather a reminder of home and family bonds.
The Southern Connection: KaVontae Turpin
Jones isn’t alone in his appreciation for these Southern staples. Cowboys' wide receiver KaVontae Turpin, hailing from Louisiana, shares a similar familiarity with these cuisines. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," KaVontae comments, aligning his palate closely with that of Jones'. The embrace of these dishes underscores a common connection to the Southern culinary culture where having diverse meaty options, such as alligator and frog legs, is a way of life. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." Turpin adds, showcasing the rich and varied palette many Louisianans grow up with.
While squirrel makes the menu, raccoon is a frontier Turpin hasn’t yet explored. His hesitance, however, doesn't deter his spirit of culinary adventure, as he remains open to experiencing exotic tastes distinct to his region.
The Contrast: Jourdan Lewis’ Northern Taste
In contrast stands Cowboys' defensive back Jourdan Lewis, whose roots in Detroit offer a starkly different culinary backdrop. For Lewis, gamey selections are often avoided in favor of more conventional meats. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he shares, identifying his preference for more familiar protein options like bison. His candid admission, "I'm basic proteins, I'm ok... I'm from up north. I don’t know nothing about that bro," encapsulates the culinary divergence often observed between the North and South.
Lewis' inclination towards traditional meats speaks to the regional dissimilarities in American cuisine and cultural food practices, offering a glimpse into how upbringing influences not only food preferences but also openness to diverse culinary experiences.
Culinary Diversity in the Cowboys Locker Room
The varied gastronomic preferences within the Cowboys organization serve as a microcosm of the rich cultural tapestry that is America. From the heart of Texas, where traditional Southern fare like raccoon and squirrel are enjoyed, to regions like Louisiana, where frogs and gators grace the dinner table, the palette diversity is immense. Meanwhile, the northern influence adds another flavor to the mix, showing an appreciation for more mainstream proteins.
This culinary diversity enriches the locker room dynamics, bringing together varied experiences and backgrounds that transcend football. As the Cowboys chase NFL glory, it’s interesting to pause and reflect on how the extraordinary intersects with the ordinary, making this team, and its people, genuinely unique.