Proposition 64 establishes one ounce of marijuana, or 8 grams of cannabis concentrates, as the legal limit for recreational pot possession for adults over the age of 21. Here are examples of actual amounts of products someone could carry now that California voters approved the ballot measure on Tuesday, Nov. 8.
Waveland barber James Moran talks about Seven Day Savage, a hair pomade developed by his friend, Shane Pucheu of Diamondhead. Pucheu developed the product for a college class with safer ingredients than most pomades on the market.
Two recently-remodeled grocery stores in Ocean Springs feature an emphasis on prepared and ready-to-cook foods to help shoppers who want to put dinner on the table fast. Both the Winn-Dixie and Rouses Market grocery stores celebrated their new looks in the last month.
The Wayward Kraken, a gastropub catering to geek culture in Biloxi's Vieux Marche, has seen much success since its opening in mid-January of this year. Co-owners L.B. Wilson III and Canonblue Lalley talk about what makes it special.
After ten years with ExxonMobil, Caleb Ulku of Gulfport struck out on his own with a consulting business, but when that didn’t work, he shifted gears to make SEO his emphasis. Now his business is taking off.
Mikey's on the Bayou was closed Monday as friends and family of owner Mikey Adams worked to repair damage caused by Hurricane Nate. A section of the roof was blown off, allowing water to into the establishment. Mikey Adams, Jr., the owner's son, talks about the damage.
Steven Morgan, food and beverage director for IP Casino Resort Spa explains how Mississippi casinos have stuck themselves with having to offer crab legs at their buffets and how they are coping with increased prices.
Jourdan Nicaud has always wanted to open a hotel — so he did, right across the street from his successful Bacchus On The Beach restaurant. Hotel Pass Christian is a boutique hotel with a spa that appeals to visitors who want to enjoy the Mississippi Coast without going to the casinos.
Watch the transformation of South Mississippi’s shoreline as it changes from shrimp docks and empty seafood factories into the centerpiece of the region’s economy. After Hurricane Katrina, they rebuilt and re-invented themselves to retain their place and continue to grow.
The first day of Mississippi shrimp season was unlucky for Chi Phan of Biloxi when he had equipment problems after two hours of fishing. His bad luck benefited a dozen or so people who bought up his catch as soon as he pulled into the Biloxi commercial harbor.