A Unique Cowboy Diet: Inside the Culinary Preferences of Jerry Jones and Crew
A Taste for the Unexpected
In the world of professional sports, athletes often boast culinary preferences that range from the meticulously healthy to the extraordinarily adventurous. Yet, not many sports figures can claim an affinity for dishes featuring raccoon and squirrel. Enter Jerry Jones, the ever-charismatic owner and general manager of the Dallas Cowboys, who candidly shares his fondness for these unique delicacies.
Having tasted raccoon on both hunting trips and during family meals, Jones doesn’t shy away from unconventional fare. "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 recalls. This candid admission underscores the extent of his adventurous palate.
However, it’s squirrel that holds a particularly dear place in Jones’s gastronomic memories. "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," he reminisces, painting a picture of family meals centered around this Southern specialty.
Regional Influences on Taste
Jerry Jones isn’t alone when it comes to distinctive eating habits among the Cowboys. KaVontae Turpin, hailing from Louisiana, shares a similar openness to unique culinary experiences. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin explains. This cultural backdrop in Louisiana, with its legendary Creole and Cajun cuisines, makes dishes like frog legs and alligator commonplace for him. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." he adds, showing how regional influences can shape one's dietary preferences.
A Taste for Tradition and the Exotic
On the other hand, not all Cowboys players share this taste for unconventional meats. Jourdan Lewis, a native of Detroit, exhibits a preference for more traditional dishes. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," Lewis mentions, highlighting his inclination towards less common yet classic game meats.
Lewis’s taste buds steer away from the likes of raccoon or squirrel, choices that might seem adventurous to a Northern palate not used to Southern culinary experiments. "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro," he says with a touch of humor, pointing out the culinary divide influenced by geography.
Culinary Chronicles of the Cowboys
In an industry where protein shakes and strict diets often dominate nutritional conversations, it’s refreshing to uncover such diverse culinary tales from the Cowboys locker room. Jerry Jones and his players illustrate a vivid tapestry of tastes, threading together regional flavors, family traditions, and personal preferences. Whether it’s the savor of a well-cooked raccoon or the texture of a bison steak, these Cowboys prove there's no one-size-fits-all approach to dining in the world of professional sports.