In the age of Yelp, everyone is a critic. Journalism as a profession is in a state of turmoil, and food sections are often the first to fold when print publications nip and tuck their budgets. Does the noise of the internet make professional criticism more relevant than ever or have instagram and twitter made the critic irrelevant? We'll hear from restaurant critics and food writers about how they have adapted their craft to the digital age and how they foresee the future of food criticism.