This document contains a series of bullet points related to various social media platforms and topics from 1998 to 2011, including Facebook, Twitter, Foursquare, LinkedIn, and Google. It discusses how chefs are using platforms like Twitter to engage with customers and respond to reviews. It also references tips for using social media and platforms like Ning, as well as valuation estimates for companies like Foursquare.

1. SR.com

2. Flavors.me

3. FB

4. LinkedIn

5. PS twitter

6. Uh-oh, re privacy

7. Google Reader

8. Listbot

9. egroups

10. Yahoo Groups Message History

11. Yahoo Grps Message Page

12. WS Walt note 1998

13. WS 9/11 posts

14. WS 9/11 posts 2

15. s. cohn

16. Sharon Lew part 1

17. Sharon part 2

18. Haiku Contest

19. WS Now

20. WS on fb

21. WS on Ning

22. WS on twitter

23. It’s not all a waste of time. I hope

24. 2nd Life can = real $

25. Social Media Goes to Graduate School

26. FB Global Audience

27. Facebook COO: 175 Million Log into FB every day

28. FB Overtakes Yahoo

29. FB !00 Million Users on Mobile

30. FB = 17B ?

31. FB Gets Stckier

33. 50M Tweets a Day!

34. mom, this is how twitter works

35. Why Twitter will endure

36. Tweeting For Your Job

37. What is Twitter

38. Twitter In The Classroom

39. Burst of Mobile Giving Adds Millions in relief funds

40. Stirring It Up on Twitter Chefs who have traditionally been walled up behind the dining room are talking back online, often profanely. http://s.nyt.com/u/Bmz Ryan Skeen, unhappy as executive chef at Allen & Delancey… said…he deliberately — and successfully — provoked the restaurant’s owner, Richard Friedberg, into firing him with a series of posts on Twitter, culminating in “Get me ...out of NYC I can’t do it anymore” on Nov. 11. “ Before the Web and Twitter, restaurants were completely controlled by the press, and chefs and restaurants just had to sit back and take it,” said Kristine Lefebvre, wife of the Los Angeles chef Ludovic Lefebvre, who tweets frequently as @FrenchChefWife. “Now we have a voice.” Amanda Cohen of the East Village vegetarian restaurant Dirt Candy was displeased by a New York Times Dining Brief review last year, and wrote a lengthy response on her restaurant’s Web site. When Sarah DiGregorio of The Village Voice wrote last month that the tofu at Baohaus on the Lower East Side seemed “slicked with mucus,” an owner, Eddie Huang, responded online. “ She was probably right,” he said in an interview. “With tofu, if you don’t fry it just right, it does get mucus-like, so I posted on Yelp that everyone who came in would get a free tofu bao. And I made sure they were perfect.” “ I knew that Eater would pick it up immediately,” he said last week in an interview, referring to the Web site that breathlessly covers the New York food world. “And then the owners would have to do something.” He was fired days later. (Mr. Friedberg said Mr. Skeen was let go because of the way he ran the restaurant — “Twitter had nothing do with it; I never even read it.”)

41. Other Twitter books

42. THE TWITTER BOOK

43. Taming Twitter’s Streams With Automated Web Sites

44. The Albert Einstein Guide to Social Media

45. Dalai Lama

46. Mark Knoller

47. Nick Swisher

48. Tips For Tweters

49. Tips For Tweeters part 2

50. Seesmic Desktop

51. Which Type of Twitter Account Should You Create?

52. Google did something seriously wrong.

53. Google Wave as explained by Samuel Jackson

54. How to tame FB

55. FB Groups

56. Group Settings

57. Social Networks a Lifeline for the Chronically Ill

58. Four VC Firms Battle For Foursquare, Valuation Goes Stratospheric

59. Me on foursquare

60. My check in history

61. Managing a Ning Network

62. Ning Profile Questions

63. Ning Feature Controls

64. Ning Apps

65. Linked In

66. Linked In NYT

67. 5 Ways to Develop Meaningful LinkedIn Connections