12 Forward

12forward by White Guide is a new guide to the world’s most creative restaurants. Check out our newsfeed for the latest in gastronomic innovations.

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Glögg Goes Third-Wave https://t.co/u31u9bTy4v via @Eater

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Will Covid-19 pave the way for a more sustainable food system in the US? By @amandaholpuch https://t.co/KnKUNtdAAx

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Check out Chef/Activist @AliceWaters in upcoming webinar May 12th from @usfca : "An Industry in Distress". Talk moderated by Hospitality Professor Kathy KO Odsather https://t.co/V1sC3BfbIh

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Recipe from @MargaretAtwood how to stay sane, yes, even cheerful, during these times, by giving extra love and supporting to your fav restaurant, bar, bookstore, environmental organisation, magazine and more: https://t.co/x5LvLzAH2y @time

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Long Read: the Unstoppable Creativity of the Restaurant Community during Corona Crisis bodes well for the Future: https://t.co/FehfFK0iSZ

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2019 feelgood clip from Toulouse: A botanist writes the names of plants on the sidewalks https://t.co/hyQ0N194PX

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Walpurgis read från professor @VaughnTan: To Survive Coronavirus, Restaurants Can Never Go Back to ‘Normal’ https://t.co/9mOqVpnSZc via @EaterLondon

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One of two absolute must-reads by Lisa Abend in Vanity Fair lately: “We’re Good in Mayhem”: Why—And How—The Coronavirus Outbreak Has the World’s Chefs Springing Into Action https://t.co/eegQIUqmNq via @VanityFair

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Journalist Howie Kahn's brilliant emergency podcast about the hospitality business in crisis. Not only for professionals, for EVERYONE: Tune in Matt Orlando, Nicky Gryczka, Nick Kokonas, José Andrés and many more https://t.co/dGLUGgfz9U

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Per Muerling in Berlin on coronavirus and restaurant community: "We can’t control this virus, but we can control what we make out of it. It’s up to you and me." https://t.co/SltTsuuTVs

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Death sentences for the most important restaurants not only true in the US! Will the local restaurants that we love survive? https://t.co/Uf7ZCfX1tO

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Chef Eric Bost and Auburn offering family-style meals and fresh market produce boxes straight from Girl & Dug Farm. All for curb-side pick-up! Whole review at https://t.co/b2ofYeiOPo and https://t.co/rtuClsQCoF

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Amaru is currently closed but has put together irresistible takeaway packages to create the Amaru experience at home, including wines from the restaurant’s cellar. More about the packages at https://t.co/XSYALvsJoQ and the full restaurant review at https://t.co/1TuLX7NwqL

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Zero Foodprint is the winner of James Beard Foundation’s Humanitarian of the Year Award 2020! More on Zero Foodprint at https://t.co/CdFHbYeLjr

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Will red seaweed in fodder make beef more climate-friendly? Read up on the hot research field at https://t.co/kJnvrfAmvm

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New entry in Paris, CAM Import Export: imagine what a Korean chef and an American lawyer turned furniture designer can do together in Marais! Read full review https://t.co/PFv9QaTWg3

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New LA restaurant Onda is the meeting of two great culinary minds, Jessica Koslow of Squirl and Gabriela Cámara of Contramar in MC and Cala in SF. Here’s the review: https://t.co/Krj8c2bVsW

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On your way to Cape Town for supper? Check out restaurant FYN, new entry at 12 forward: https://t.co/YFR47XHsG5

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Belly of the Beast, South Africa’s first crowdfunded restaurant is a no-menu affair ... Full review https://t.co/CLlP3gGyzr

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On your way to Sydney for supper? @12_forward will guide you to the most innovative eateries right now, like chef Peter Gilmore’s Restaurant Quay