The Unique Culinary Tastes of Jerry Jones and the Cowboys
When you think of the Dallas Cowboys, images of gridiron glory and larger-than-life personalities typically come to mind. Yet behind the glitz and glamour of America's Team lies a culture as rich and diverse as its players. Perhaps surprising to some, this culture includes a culinary backdrop that combines the rustic and the refined.
Jerry Jones: A Palette for the Unconventional
At the helm of this storied franchise stands Jerry Jones, the Cowboys' owner and general manager, a man whose influence stretches beyond the field. Known for his big personality and business acumen, Jones also harbors a unique affinity for less conventional Southern fare. "I've eaten a lot of raccoon," he 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."
For Jones, these dishes aren't mere adventurous culinary endeavors; they are family traditions savory in nostalgia. Squirrel, in particular, holds a special place in his heart. "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," recalls Jones with an affection usually reserved for discussing his fortunes on the field.
KaVontae Turpin: A Taste of Louisiana
Embodying the diverse flavors of Southern cuisine is KaVontae Turpin, a dynamic player who hails from Louisiana, a state known for its rich culinary traditions. Turpin shares a deep connection with the unique food scene of his home state, where dishes such as squirrel are more common than one might expect. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin explains, echoing Jones’ fondness for the critter.
The Cajun and Creole roots of Louisiana cuisine have also introduced Turpin to a variety of dishes beyond the typical. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff…" he adds, displaying a taste for adventure matched by his on-field agility. While Turpin hasn't yet indulged in raccoon, his experiences reveal a comfort with the unique and the bold.
Jourdan Lewis: A Northern Perspective
Contrasting the Southern palates of Jones and Turpin is Detroit native Jourdan Lewis. Known for his prowess as a defensive back, Lewis brings a more traditional perspective to the Cowboys' culinary cadre. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he admits, underscoring a preference for conventional proteins over the more exotic.
Reflecting on his origins, Lewis offers insight into his tastes: "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," he quips, adding a touch of levity to the culinary conversation while highlighting the geographical influence on his palate.
A Flavorful Team Dynamic
Beyond the gridiron glory, these culinary preferences contribute to the eclectic tapestry that defines the Dallas Cowboys. At the intersection of tradition and innovation, the Cowboys' gastronomic stories reveal a team connected by their love for football and distinguished by their backgrounds.
For every style of play on the field, there seems to be an equally varied style in the kitchen, each player and figure bringing their experiences to the table, literally and figuratively. While discussions of team performance often dominate headlines, it's the off-the-field exchanges, such as these, that deepen our understanding of the people who make football a much-celebrated American pastime.
In the world of professional sports, statistics and strategies often overshadow the personal narratives. However, it is through these intimate glimpses into their lives—what they eat, where they come from, and how they interact—that we glimpse the players and owners as more than mere professionals but as individuals with stories as rich as the cuisines they savor.