Bonus reason: #Building #Your #Brand!
The food & drink writers/amateur chefs/aspiring mixologists reading this have double the right to Instagram their digestibles before digesting them. Not only is it totally valid behavior for anyone (as infallibly demonstrated above), but also, we're in this because it's part of the job -- either one we want, or one we already have.
For example, I often go to lunch with Andrew Zimmer (Thrillist's New York editor), because we're colleagues and, also, basically best friends, which is sweet. The other day, we were poppin' killer 'grams of a voluptuous pastrami sandwich at Mile End. The couple at the adjacent table looked at each other and rolled their eyes, as if to say: "we're so much better than these f*ckin' douchebags".
They didn't know that I write about food culture for a living. Or that my man Zimmer covers NYC's restaurant scene like white on rice. Or that throwing up a 'grammy of this sammy is how we pay the bills. In other words, they didn't know that we LIVE THIS FOOD LIFE, you guys. (This is not how I talk in real life, by the way.) Whether they -- or you -- care to accept it, having a presence on social media is a part of this beat. So step off.