When discussing beloved traditions and culinary delights among the players and leadership of the Dallas Cowboys, one might not immediately think of unconventional game meats. Yet, Cowboys owner and general manager Jerry Jones has established a taste for some rather unique fare, including raccoon and squirrel, honed over years of hunting and family meals.
A Taste for Tradition
Jerry Jones isn't shy about sharing his culinary preferences, which echo a fondness for bygone days and the tastes of his upbringing. “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,” he admitted. It is an unconventional choice, even considering Texas's diversity in culinary culture. Yet, Jones’s palate appears as adventurous as his business acumen.
Squirrels hold a special place at Jones’s dining table. “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. His appreciation is not just rooted in nostalgia but also in the meticulous craft of preparation, passed down through generations of family culinary tradition.
A Diverse Palate in the Locker Room
Players on the team have their own culinary stories to share. KaVontae Turpin, a vibrant presence on the field, hails from Louisiana—a state where game meats are just as much a part of the cultural identity as football itself. Turpin expressed his alignment with such gastronomical choices: “I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there.” His experiences extend beyond squirrel to include alligator and frog legs, quintessential Louisiana fare. “In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff...” Turpin shared, painting a picture of a rich culinary heritage.
Meanwhile, Jourdan Lewis, a Detroit native, has cultivated a different palate. Quail and bison are more in Lewis's gastronomic comfort zone. “Maybe quail, maybe that's the gamiest thing I've ever got. I like bison,” Lewis remarked, with a straightforward candor emblematic of his practical approach both on and off the field. His preference for “basic proteins” highlights the regional culinary divide between north and south. “I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro,” Lewis stated, underscoring his distance from the southern hunting feast tradition.
A Culinary Legacy
For Jerry Jones, the enjoyment of raccoon and squirrel is anything but a fleeting episode. It's a nod to a tapestry of familial history and outdoor pursuits, woven throughout his life experiences and shared fondly with those around him. With culinary experiences that reach into the deep traditions of Southern hospitality and hunting culture, Jones paints a compelling picture of how personal history can influence one's present.
With players like Turpin embracing similar southern culinary traditions, and others like Lewis finding their flavors in diverse tastes, the locker room boasts more than just a mix of competitive spirits; it is also a melting pot of culinary tastes that mirror the diversity of backgrounds that converge at the Dallas Cowboys, under the stewardship of a man unafraid to embrace his roots both on the field and at the dinner table.
Through these culinary tales, the Dallas Cowboys reveal yet another layer of their identity—a testament to how deeply personal and cultural influences can shape the broad, sometimes surprising, spectrum of tastes present in the NFL.