• Other Art, Culture, Humanities Organizations/Services N.E.C.

• 73.

Culinary Historians of San Diego

The Culinary Historians of San Diego (CHSD) provide the public with a history of food and drink and their roles in society, both locally and worldwide.

American College of Physicians

Official X account of the American College of Physicians (ACP), the largest medical specialty organization and second-largest physician group in the U.

• Medical Disciplines

• 75.

American College of Physicians

Official X account of the American College of Physicians (ACP), the largest medical specialty organization and second-largest physician group in the U.

• Professional Societies & Associations

• 76.

American College of Physicians

Official X account of the American College of Physicians (ACP), the largest medical specialty organization and second-largest physician group in the U.

• Business and Industry

• 77.

American Culinary Federation New Orleans Chapter

The American Culinary Federation New Orleans Chapter (ACFNO) It is a nonprofit corporation as a non-partisan federation of chefs and other culinarians that is dedicated to the promotion of excellence, education professionalism in the culinary profession.

Food for Health Inc

Creating equitable access to healthy and happy lives through the power of food To disrupt diet-related disease for vulnerable populations by delivering delicious, medically tailored meals; keeping participants active; and motivating them through well-being services, programming, and measurement.

American College of Physicians

Official X account of the American College of Physicians (ACP), the largest medical specialty organization and second-largest physician group in the U.

• Community Service Clubs (Kiwanis, Lions, Jaycees, etc.)

• 80.

American Herbalists Guild

The American Herbalists Guild promotes clinical herbalism as a viable profession rooted in ethics, competency, diversity and freedom of practice.

• Education N.E.C.

• 81.

Texas Chefs Association

Dedicated to the promotion of excellence, education, professionalism and collegiality in the culinary profession.