In the summer of 2006, several non-profit organizations joined forces with Slow Food USA to establish a Presidium to promote Navajo-Churro lamb meat and to foster its sustainable production. The Navajo-Churro Sheep Presidium was initialy organized to benefit a loose collective of Diné sheepherders, hand-spinners and weavers, who live on western and northern “chapters” of the Navajo Indian reservation. The project is developing direct-marketing strategies within the region, particularly targeting chefs, organic buying coo- peratives (CSA’s) as well as trading posts and food markets on the reservation. Now, for the first time, the lamb is featured in regional restaurants. The Presidium was initially formed through the collaboration of Slow Food USA with Diné Be’iina, the Navajo Churro-Sheep Association, American Livestock Breeds Con- servancy, and the Center for Sustainable Environments, and Renewing America’s Food Traditions. Slow Food Northern Arizona, the Institute for Integrated Rural Development at Diné College, the Navajo Sheep Project, and Heifer International have also played important supporting roles in Navajo and Hispanic lands in New Mexico. The hope is that once the marketing model in the western Navajo area has been proven a success, a similar initiative can be undertaken in the eastern Navajo region and the hispanic areas of New Mexico.

Production area
Colorado Plateau Region, within Arizona, New Mexico, Colorado and Utah