Slow Food Presidia Navajo Churro Project

From the Slow Food Navajo Churro Presidia project:

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 organized to initially 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 cooperatives (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 Conservancy, 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.