NFL Owner Jerry Jones Shares His Culinary Adventures
When you think of Jerry Jones, the iconic owner and general manager of the Dallas Cowboys, you might imagine boardroom meetings and stadium grandstands. However, what might surprise you is his culinary repertoire that includes some rather unconventional dishes. Yes, Jones is not only a football mogul but also someone with a distinctive palate favoring raccoon and squirrel.
Jones has fond memories of dining experiences that include raccoon, which he has enjoyed both during hunting trips and as a family meal. "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 candidly shared, revealing his taste for this uncommon entree.
A Family Tradition with Squirrel
It's not just raccoon that makes it to Jerry's dining table. He's also enthusiastic about squirrel, which he recalls with nostalgia, especially how his mother prepared it. "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 reminisced. It's clear that for him, these aren't just meals; they're cherished family traditions.
KaVontae Turpin's Southern Taste
Interestingly, Cowboys’ player KaVontae Turpin shares a somewhat similar taste in food. Hailing from Louisiana, Turpin is no stranger to such Southern delicacies. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," he mentioned. While he's yet to try raccoon, Turpin is familiar with other unique fares like alligator and frog legs, explaining, "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." His comments highlight how regional culture influences his cuisine adventures.
Jourdan Lewis and His Northern Preferences
Not everyone in the Cowboys locker room shares these tastes, though. Jourdan Lewis, for instance, has a different set of culinary favorites. Coming from Detroit, he's more inclined towards less adventurous proteins. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he notes. Lewis humorously admits his northern roots don’t align with eating raccoon or squirrel, saying, "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro."
Though their tastes vary greatly, it’s fascinating to see how an NFL team brings together such a diverse set of culinary backgrounds. From Jerry Jones’ and KaVontae Turpin’s love for squirrel to Jourdan Lewis’ leanings towards more conventional meats, one thing is certain: the Cowboys’ kitchen is as varied as their playbook.