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  1. 56b4f007e313e.image.thumb.jpg.56ededbc9bMarch 13, 1928 - Jan. 30, 2016

    A memorial service will be held for Josefina Alvarez Baird, 87, of Coos Bay, at 1:30 p.m. (English) and 3:00 p.m. (Spanish) Saturday, Feb. 13, at the Kingdom Hall of Jehovah’s Witnesses, 1800 Waite St., in North Bend. Private cremation rites were held at Ocean View Crematory in Coos Bay.

    Josefina Baird was born March 13, 1928 in Mexico City, Mexico. She passed away Jan. 30, 2016 in Coos Bay.

    Josie was one of 11 children. She married Everett Baird in 1952 and had two children, Gene and Lu.

    Josie worked in the nursing field in Mexico City and at McAuley and Bay Area hospitals until her retirement in her mid-70s, being Employee of the Month in 1984. She was fond of cooking and everybody enjoyed eating her meals. She loved spending time with all of her grandchildren.

    She had a full life ministering to the physical and spiritual needs of her family, friends, congregation and community. Teaching by word and example, she helped many to come to have a personal relationship with her God, Jehovah.

    She was preceded in death by her mother, Ernestina Alvarez; father, Jose Orta; husband, Everett; brother, Mario and six other siblings; son, Gene as well as four stepsons, Everett, Glen, Jack and Baxter Baird.

    Josie is survived by her sisters, Eva, Martha, Malena; daughter, Lu; son-in-law, Walt; daughter-in-law, Judy; grandchildren, Maria, Jacob, Sarah and Alexis, Patricia and Eva; four great-grandchildren; and nieces and nephews, Nena, Patty, Javier, Danny, Jose Luis, Anabel, Mario, Reyna, Martha, Laura, Lupe and all their children.

    Arrangements are under the care of Coos Bay Chapel, 541-267-3131.

    Friends and family are encouraged to sign the online guestbook at www.coosbayareafunerals.com and www.theworldlink.com

  2. Marion Ness, 85 passed away January 18, 2016 in Sacramento, CA. She was born on June 3, 1930 in Leola, SD to Adam Heupel and Leda Cole Miller.

    Marion is a Leola High School graduate. She attended University of North Dakota in 1957 earning a Bachelors degree in business. Marion was a Homemaker for 55 years, served in the US Army from 1952-1956, Marion was baptized as one of Jehovah's Witnesses on July 8, 1961. The family moved to Napa, CA in 1975 where she served faithfully as a regular pioneer for many years. She served faithfully as a publisher until her death, clinging to her hope that she had shared with many others, of living in a paradise Earth. Marion loved visiting with friends, playing cards, reading and cooking.

    Marion is survived by her daughter and son, Jodi Ness, Jerry Ness; daughter-in-law, Juanita Ness; grandchildren, Trevor Ness and surviving brother, Harland Heupel of Sioux Falls, MT. Preceded in death is her husband, George Ness; brother, Mickey Heupel and parents, Adam Heupel and Leda Cole Miller.

    A memorial will be held on March 5, 2pm at Napa Kingdom Hall of Jehovah's Witnesses.56b5253b70b73.image.thumb.jpg.677a7c7727

  3. "In the small but cohesive Mormon community where he grew up, Hans Mattsson was a solid believer and a pillar of the church. He followed his father and grandfather into church leadership and finally became an "area authority" overseeing the Church of Jesus Christ of Latter-day Saints throughout Europe.

    When fellow believers in Sweden first began coming to him with information from the Internet that contradicted the church's history and teachings, he dismissed it as "anti-Mormon propaganda," the whisperings of Lucifer."*

  4. When Vietnam celebrates the new year with its raucous Tet festival next week, many people will be tucking into banh chung -- a special rice-based dessert. It takes more than twelve hours to prepare the traditional delicacy, a mixture of sweet sticky rice, beans, and pork wrapped in green leaves.

  5. With the latest breakthroughs in artificial intelligence a whole new concept of food may soon radically change what we eat. And at the same time, some experts believe, it could reduce global warming.No longer based on animal ingredients, this is a food entirely based on plants - although it looks and tastes like the classic food based on ingredients derived from animals.This is not a new idea, it has been around for about 10 years.But the breakthrough has been delayed, perhaps one of the reasons is that many consumers still prefer locally produced food, they want to trust the supply chain, and not simply depend on big manufacturers.However, a group of young scientists in Chile are working on alternatives for a sustainable and meatless future.Commercial engineer Matias Muchnick and Harvard research associate Karim Pichara are two of the founders of the Not Company. Together with biochemist Isidora Silva they are developing new plant-based food and are determined to bring it to people in their local market.Part of what motivates them is what they consider to be the biggest drawback of classic animal farming: It requires massive amounts of land and it affects global warming.According to the United Nations Food and Agriculture Organization, livestock contributes both directly and indirectly to climate change through the emissions of greenhouse gases such as carbon dioxide, methane and nitrous oxide.Livestock is also a major driver of deforestation, desertification, as well as the release of carbon from cultivated soils. Overall the livestock sector is contributing 2.7 billion tonnes of CO2 emission according to the UN."When you get behind the scenes of the food industry, you don't like what you see. There is a lot of things that we should be knowing... but we are blindsided by a whole industry that is making it really hard for us to see what we are really eating," says Matias Muchnick. The main scientist of the Not Company team is a computer, an artificial intelligence algorithm programmed to become the smartest food scientist in the world.It uses deep learning parameters to understand food at a molecular level, helping the team to deliver tasty and affordable nutrition while using less water, less land, less energy, and without the need to cultivate harmful bio systems like animals.It's a complicated process but it's designed to understand human perception of taste and texture which allows it to suggest clever recipes for sustainable and tasty plant-based foods. And it even understands the availability and use of resources for every single plant in the company's database."We want people to eat better, but without even knowing, that's the main objective of the Not Company," Muchnick says. But does the new model of food production really work? Will it be popular among consumers? What does it mean for the future of food? Are we at the tipping point of a food revolution? The team behind the Not Company talks to Al Jazeera to discuss their work, their goals and their vision for the future of the food industry.

  6. I guess it is better this than actually fighting one another with those weapons of mass destruction.

    Aliens would look down on humans and call our planet very weird.

    The $$$ alone in this parade could have fed all the starving people in India and Africa combined. Truly sad.

    But their uniforms were SO bright and white!!  ooooh.

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