Dallas Cowboys owner Jerry Jones is well-known for his business acumen and passion for football, but he also harbors a culinary fondness that might surprise many: raccoon and squirrel. This Southern delicacy, which may seem unconventional to some, is steeped in tradition and familial ties for Jones.
A Taste of Tradition
The charismatic owner and general manager of "America’s Team" recently revealed his penchant for these rustic dishes, offering a glimpse into the cultural backdrop of his dining preferences. "I've eaten a lot of raccoon," Jones confessed, recounting experiences where the game meat wasn't just survival food on hunting trips but a cherished family meal. "I've actually had it served by my mom at the table away from hunting," he added, underscoring the domestic heritage associated with raccoon as a staple of his upbringing.
While raccoon might be an acquired taste for some, it's evident that Jones holds a particular fondness for it. However, it’s squirrel that truly holds a special place in his heart. Jones reminisces with fondness, "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." The imagery of a family gathered around a table, each with their preferred cut of squirrel, paints a picture of a warm, familiar setting echoed throughout many Southern households.
Shared Culinary Heritage
Jerry Jones isn't alone in his appreciation for these game meats. Cowboys' wide receiver KaVontae Turpin shares a similar culinary background, being from Louisiana—a state where such traditions remain vibrant. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin noted, displaying the cultural continuity between different Southern locales. Louisiana's culinary heritage is richly woven with diverse and adventurous cuisines, often featuring unique proteins. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff…" Turpin explained, expanding on the region's distinct taste palate.
Diverse Palates Within the Team
The Dallas Cowboys’ locker room is a microcosm of America itself, filled with diverse tastes and gastronomic curiosities. Jourdan Lewis, who hails from Detroit, approaches the topic from a different angle. His culinary preferences stray from the Southern tradition of eating raccoon or squirrel and gravitate towards other exotic meats. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," Lewis expressed, emphasizing his taste for less conventional proteins.
Interestingly, Lewis's comments reflect a broader American trend of exploring unique meats like bison—which have gained popularity for their distinctive flavors and perceived health benefits. However, Lewis maintains a pragmatic approach to his diet: "I'm basic proteins, I'm okay. ... I'm from up north. I don’t know nothing about that bro," he candidly stated, distinguishing the North-South divide in culinary cultures.
Culinary Journeys and Team Dynamics
The juxtaposition of traditional and personal tastes within the Cowboys’ roster offers a fascinating snapshot into the players' backgrounds and how these experiences shape their identities off the field. For Jerry Jones and Kavontae Turpin, raccoon and squirrel aren't merely exotic meats but emblematic of their heritage and a testament to their roots in the South. Meanwhile, Jourdan Lewis’s preferences highlight a more Northern sensibility, yet an openness to explore what game meats have to offer.
Food often serves as a bridge, connecting different cultures, backgrounds, and even generations. Within the confines of a football team, this bridge is further strengthened, fostering camaraderie among players from diverse backgrounds. Whether celebrating a victory with a celebratory meal or sharing lighthearted culinary banter, these moments contribute to a richer camaraderie and understanding among teammates.
As the Cowboys strive for greatness on the gridiron, these stories remind us of the human connections and diverse life experiences that shape the individuals in the spotlight. Whether it’s a love for bison, a penchant for quail, or a deep-seated tradition of savoring raccoon and squirrel, food remains a fundamental narrative that continues to unite and define the ever-evolving tapestry of an NFL team. For Jerry Jones and his Cowboys, it's a delightful mix where taste, tradition, and teamwork harmoniously blend.