Jerry Jones: A Palette for the Unconventional
In the world of professional football, Jerry Jones is a name that stands tall. Known for his pivotal role as the owner and general manager of the iconic Dallas Cowboys, Jones’s influence extends beyond the gridiron. However, there’s a lesser-known aspect of his life that reflects a shared regional tradition and a taste for the unconventional: his fondness for raccoon and squirrel.
According to Jones, raccoon isn’t just a novel side dish sampled out of curiosity; it’s part of his culinary history. “I've eaten a lot of raccoon,” Jones confessed. “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.” Such experiences are woven into the fabric of his upbringing in the southern United States, where hunting and preparation of game meat are long-standing traditions.
But if there’s one game meat that truly stands out for Jones, it's the squirrel. “One of my favorites is squirrel. It's wonderful, and my mother could do a great job of [preparing] it,” Jones recalled, with a dash of nostalgia. This sentiment reflects not just a preference but also a familial bond and tradition, with each family member having their favorite pieces served at the dining table.
Tastes of the Bayou and Beyond
Interestingly, Jones isn’t alone in his taste for game. KaVontae Turpin, a Dallas Cowboys player hailing from Louisiana, shares a kindred appreciation for squirrel. “I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there,” Turpin mentioned, offering an insight into the diverse dietary customs of the region. Louisiana, known for its rich culinary tapestry, does not shy away from the unusual. As Turpin elaborated, “In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff…”
While Turpin has not ventured into raccoon territory, his acceptance of various game meats underlines a willingness to embrace regional cuisines that might be foreign to others. It’s a reminder of how different parts of the country embrace their own unique cuisine, with each practice resonating a cultural significance.
A Taste Divide
In stark contrast to his southern teammates’ palates, fellow Cowboy Jourdan Lewis, who grew up in Detroit, has a distinct preference when it comes to meats. For Lewis, the taste for gamey meats does not extend beyond quail and bison. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he shared. Such preferences perhaps speak to the culinary customs and available resources of his native Michigan, with its less pronounced tradition of consuming smaller game.
“I'm basic proteins, I'm ok… I'm from up north. I don’t know nothing about that bro,” Lewis stated, emphasizing his inclination toward more conventional proteins and reflecting the culinary diversity within the team's locker room.
Beyond the Sidelines
While football remains at the heart of The Dallas Cowboys and their nationwide appeal, it is the stories of individuals like Jones, Turpin, and Lewis that enrich the broader narrative. Their culinary preferences underscore not just their personal tastes but a melting pot of cultural traditions that manifest within the team dynamic. From the dining experiences of south’s raccoons and squirrels to the alligator and frog legs of Louisiana, and the quail and bison of the north, these players bring more to the table than mere game stats.
These dietary anecdotes, while seemingly trivial, reveal much about the diverse backgrounds, rich traditions, and personal histories that shape the personalities behind the helmets. As the Cowboys continue their journey on the field, it's these unique tastes and backgrounds that play a part in the team's unique identity, one that draws from the many flavors of America itself.