Diverse Culinary Tastes from the Gridiron: Jerry Jones, KaVontae Turpin, and Jourdan Lewis Share Their Unique Dietary Preferences
In the colorful world of the NFL, players and team owners often come with larger-than-life personalities and unique interests. Beyond the hustle and bustle of game day, the Dallas Cowboys offer a glimpse into unexpected culinary realms through their colorful owner Jerry Jones and two of his players, KaVontae Turpin and Jourdan Lewis. Dive into a world where squirrel and raccoon vie for a spot on the dining table alongside frog legs and bison.
Jerry Jones: A Southern Palette
Jerry Jones, the unmistakable figure steering the Dallas Cowboys both as owner and general manager, is no stranger to Southern culinary traditions. A man who admittedly enjoys raccoon and squirrel, Jones shares a deep-rooted connection with these unconventional meats. "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," revealed Jones with a sense of nostalgia, shedding light on his adventurous palate.
Squirrel, in particular, holds a special place in the Jones family. "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 recalls, painting a picture of family meals warmed by the charm and comfort of his mother's cooking. For Jerry Jones, embracing such dishes is part of a rich American South tradition, a way of life woven into the fabric of his upbringing.
KaVontae Turpin: Embracing Louisiana's Flavors
KaVontae Turpin, hailing from Louisiana, carries his Southern roots into his diet with pride. The dynamic player echoes a similar appreciation for squirrel, a staple in his part of the country. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin states, aligning his tastes with those of his team’s owner.
However, Turpin's culinary explorations extend far beyond land creatures. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." he shares, highlighting the diverse and bold flavors that characterize the cuisine from his home state. While raccoon has yet to cross his plate, Turpin's openness to a variety of proteins underscores the diverse palate he has cultivated.
Jourdan Lewis: A Northern Approach
In contrast, Detroit native Jourdan Lewis takes a different culinary approach, one that aligns more with traditional protein sources. His preferences veer towards quail and bison, a distinct divergence from the Southern eccentricities enjoyed by Jones and Turpin. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," Lewis comments, highlighting his preference for these more common yet flavorful game meats.
While his teammates and owner appreciate the nuanced flavors of squirrel and raccoon, Lewis candidly admits, "I'm basic proteins, I'm ok. ... I'm from up north. I don’t know nothing about that bro." His straightforward approach to his diet illustrates the variety of tastes present within the same locker room, speaking to the broader cultural tapestry of the NFL itself.
The contrasting tastes of Jerry Jones, KaVontae Turpin, and Jourdan Lewis exemplify the diverse culinary landscapes across American regions, revealing how personal and cultural backgrounds inform dietary choices. While game day unites them on the field, their dining tables tell stories of heritage, preference, and the shared human experience of savoring good food, whether it be frog legs or bison.
In the ultimate collision of food and football, these unusual gastronomic adventures remind us that the stories of the NFL are as rich and varied as they are exciting. From the Louisiana bayous to the heart of Detroit, and into the Texas heartland, the Cowboys demonstrate that diversity isn't just a feature of their playbook—it's an integral part of their dining experience.