While I really enjoyed and agreed with much of this article (wary of the 'foodie' tag myself), I think this statement -- "foodies (as opposed to, say, people with actual journalism and culinary credentials)" -- sets up a false dichotomy as well as flagging the same sort of "me-expert-too" mentality.

I say this as a journalist myself, and I write about food too, in a personal as well as professional capacity: I think all three sets of people in your statement actually serve different, and not necessarily better/lesser functions. The 'foodie' or 'amateur blogger/writer', at his/her best, provides a more mainstream or naive perspective, which can be critical for professionals to understand and appreciate in the interest of their own success! The journalist investigates, collects, and to some extent applies judgement and direction --- it is a bridging and validating function. Professionals, also a 'net' term, vary --- some provide expert insights into the growing/raising or preparation of food; others on the way the socioeconomics of food work; some are simply artisans (may or may not knowledgeable of in areas not of the hands-on variety). I don't think journalists can be allied with food professionals as 'experts'. Nor are all food professionals 'experts' on food in a general way. And having a day job or a degree in food does not necessarily mean you are more knowledgeable or a better job than the autodidactic amateur!

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