Zorn Likes Road Kill; Alexander Signing Explained

Washington Redskins Head Coach Jim Zorn is no Bill Belichick.  While the Pats chief is known for his mastery of the art of “coachspeak” (that is, saying nothing at all of note in his press conferences), Zorn spent some time recently telling a reporter of his experience picking up and skinning road kill.

Jim Zorn

(How fitting that he coaches the ‘Skins)

According to the WASHINGTON POST:

“We lived on Lake Washington,” he began. “Ok, this absolutely was appalling to my bride of 29 years, but I actually found road kill. I didn’t hunt the coyote, I found road-kill coyote, put it in a bag, shoved it in my trunk. I thought, ‘A coyote pelt, this is awesome!’

Insanity continued after the jump.

“So I took it outside–I didn’t bring it in the house obviously–I took it outside, I hung it on a tree right on the waterfront, you know. Beautiful waterfront house, I hung it right on the tree, and I skinned it. Um, and it looked like, I’ll tell you what, it looked like a yard dog. So it was a little bit scary, because people were thinking I was skinning my own dog. But it was a coyote.

“So I skinned it out, I put it in a bag and I sent it to a tannery, right? And I got the hide tanned and brought back and I had this really nice coyote pelt, all right? And it was on a couch on our house for a long time, until our kids got to it and you know, they started pulling the tail and all that kind of stuff.”

Take a moment to absorb this.  Not exactly, “Let’s take it one game at a time,” is it?  How exactly did Zorn learn how to skin this road kill, anyway?  Surely he was a hunter and had learned this skill by bagging a few kills, right?  Maybe not.

“I took Human Anatomy in college. I went to Cal Poly Pomona, as you know, and that Human Anatomy course was a pre-med class, and so we learned how to work in the labs on cadavers. So if you can imagine, I was doing the same thing with a cadaver, learning the parts of the body. Fascinating.”

Right now I’m picturing Zorn enjoying some fava beans and a nice chianti.

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