Foodie culture today represents everything related to food consumption, including every step involved with it before food gets served, Foodies conformed a group of individuals, specially young adults who appreciate the delivery and service of their food. Foodies care about where the ingredients come from, they are well informed of when new restaurants by famous chefs opens, the strategies that are involved in preparing the dishes, and about everything that happens before food is ready to eat, or as two experts in the industry June Jo Lee, and Melissa Abbott directors of the publication Culinary Insights defines it “the term foodie simply reflects those who appreciate food in all of its dimensions, ranging from peasant simplicity—and the joy of sharing and discovery—to palate-busting, transcontinental, modern cuisine.” Likewise, all the benefits the movement has to offer are often forgotten by the antagonists of the subculture that misrepresent and portray the foodie subculture in society as one deriving its interest with every step of the food process and attention to detail of food production and preparation as a negative way of experiencing food, and very frequently as a way of food “fanaticism” by its members. Sometimes even to the extend of commendation, like Jodi Helmer with her article “Is the foodie’ culture actually ruining food?” that tells an incomplete story of how the demands of the subculture when it comes to food quality and production of new foods are doing more harm than good by promoting indulgent, exclusion and even adverse environmental impact. However, Something I consider true and often a strong reason many of the subculture members I know become avid foodies lies in what the subculture represents, and all the benefits it can offer its members as an alternative to live better and healthier, the subculture allows people to be part