Alexandra Machado

Alexandra Machado founded Sundog Sheep Co. in 2022, revamping the formally Snake Mountain Ranch. Alex is a multiracial Cuban-Nicaraguan-Midwest Indigenous woman, passionate about migrant farm-worker's rights, land trusts, food sovereignty, and diversity and equality in agriculture.

She is also a welder and fabricator, with a degree from Bellingham Technical College. Her mission is to honor the land and its living organisms, big and small, by being a responsible steward and shepherd; to uphold Indigenous values and tradition through the preservation of the Navajo-Churro breed, the oldest breed of domesticated sheep in America; and to contribute and connect with our local community through conservation, food sovereignty, and equality.

 

How did you become a Good Meat® producer?

I grew up in Metro-Detroit, not from a farm background, and got my start working as a farmhand on several diverse operations because I was drawn to this work. I moved out West to immerse myself in more educational opportunities within regenerative agriculture through internships and workshops. I got the opportunity to buy my own "starter flock" of Navajo-Churro sheep. I felt that quality lamb was something my area was lacking, and took the next step.

I raise Navajo-Churro sheep to nourish my community with heritage lamb, while preserving an endangered breed. I aim to demonstrate responsible land stewardship by utilizing these dual-purpose sheep to apply impact on over-rested, local pastures. It offers my neighbors an alternative to haying or mowing, while improving soil health and encouraging biodiversity. It also allows me to engage with my neighbors by helping them connect to land and livestock, from the field to their table.

What is one thing you wish more consumers knew about raising livestock?

When you invest in small-scale producers, you invest directly in our ability to raise more livestock and provide more food to our communities. Many of us livestock producers continue to work town jobs, or juggle diversified enterprises in addition to our full-time farm operations, just to keep growing, or to have a safety net. Your business makes all the difference in supporting local food systems.

What meat, or meat dish, do you eat most regularly and what do you eat for a special occasion?

I eat a lot of tacos because they are so versatile and easy to prep. They are a great way to use up almost any cut of meat in your freezer, which tends to get a bit crowded when you raise livestock. I eat mostly what I have on hand which is: Mutton/lamb and chicken, which I also raise for personal consumption. Pork is a special treat for this Cubana.

What is one of your biggest challenges as a Good Meat® producer?

My biggest challenge has been access to affordable land and funding for large equipment and infrastructure. I try to generate creative solutions to these problems, but I think those are two of the greatest obstacles for most first generation farmers/ranchers.