As amateur internet critics continue to make waves, Corby Kummer of The Atlantic reminds everyone why newspaper critics should always have a place in food media: "Paid critics: that's the difference between the very, very few of us left and the Web world, and I think the difference in reliability ... You may love or hate a critic, but you know you can use that critic's taste as a yardstick for your own, especially after the critic has been writing awhile." [Eater National]
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