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| Approaching the city (gorgeous bridge, smudge is on our windshield) |
Drove into
Biloxi to check out the Maritime & Seafood Industry Museum. The name doesn’t
exactly roll off the tongue, but the exhibits were very well done - tons of
info on the history of both shrimping and oystering, films detailing the impact
of Hurricanes Camille (1969) and Katrina (2005), lots of ship models (model
building seems to be big in the south), a handful of actual boats, and an art gallery. At the turn of the 20th century, Biloxi was known as the seafood
capital of the world. Today (well, as of 2003), seafood is its 2nd
largest revenue producer (casinos/tourism being the largest).
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| Nydia, 30' sloop built in 1898) (poor pic of a beautiful boat) |
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| Lord, bless & save our Gulf Coast. (lovely prayer |
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| One alcove had 6 of these floor-to-ceiling panels. |
After a
couple hours in the museum we drove to the other side of the city for lunch at Slap Ya Momma’s. Great BBQ. Parked along
the beach afterwards and strolled the pier. Air temp around 80° (with humidity
at least that high) and considerable breeze, so the water was choppy. Not many
in the surf, and the dad w/ a couple of his kids on a water trike (similar to
pic – I’d never seen one before) was struggling to make any headway.
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| This sign was above Greg's head at lunch.(Why you "slap ya momma" when you're happy is anyone's guess.) |
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| Dad & a couple kids on one of these... |
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| ...in this water (it is shallow 😃). |
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| Hard Rock Cafe - one of 8 casino resorts |
BlogThoughts... I think I've mentioned before how much I dislike casinos. I have to note, however, that they do make significant economic & charitable contributions to their home cities. Another one of Bilox's 8, Beau Rivage, takes up more than a city block. Over 1700 rooms. Has won every available local, state & regional award for community service.
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| Beau Rivage (Beautiful Shore) |
Parting thought... This ice cream truck's jingle was a loop of Beethoven's "Für Elise," a piano piece familiar to every 3rd year student.
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| Ice cream w/ a classical twist. |
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