From Father to Son is the latest chapter of a journey that started last year with Earth Defenders. A trip designed by Lavazza, in collaboration with Slow Food, to witness and celebrate the intimate relationship between people and the land.
The horizon of the journey moves in Central and South America, telling, with the eye of Joey L., a generational shift between parents and sons. Thirteen stories of farm workers who become together the metaphor of the whole project: our future is written in our roots.
It is the knowledge of fathers, daily handed down by working together, that will enable the young generation to look forward and dream over, cultivating the relationship with the land and its products, through the principles of sustainability.

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Lavazza | From Father to Son

People

THE SALT FROM THE LAND

JUAN DIEGO HERNÁNDEZ CORTÉS

MEXICO, ZAPOTITLÁN

TERRA MADRE COMMUNITY OF ZAPOTITLÁN SALINAS SALT PRODUCERS

Juan produces salt where more than 100 years ago there was the sea. Few months in the United States and the desire to return to the homeland to promote the territory and love it, loving its products.

I would like my children and my family to keep on this tradition.

This tradition identifies us.

After travelling, I decided to come back here and try to improve life in this place.

Places

THE SALT FROM THE LAND

JUAN DIEGO HERNÁNDEZ CORTÉS

MEXICO, ZAPOTITLÁN

TERRA MADRE COMMUNITY OF ZAPOTITLÁN SALINAS SALT PRODUCERS

In this part of Mexico, where once was the sea, now is identity and tradition. As the earth gives you something unique, you need to respect and preserve it. To create future.

In this place, about 100 years ago, there was the sea

Gradually, I gave more value to this place, loving and taking care of.

Gifts of the Earth

THE SALT FROM THE LAND

JUAN DIEGO HERNÁNDEZ CORTÉS

MEXICO, ZAPOTITLÁN

TERRA MADRE COMMUNITY OF ZAPOTITLÁN SALINAS SALT PRODUCERS

The salt that comes from the land. It gives flavor and value to the territory and to work of experience. Where once, here in Mexico, was the sea, now is identity and tradition.

Slow Food sees potential in this salt for the minerals it contains.