Boat catches fire near Cape Canaveral, passengers saved
The 61-foot sailboat was about one mile offshore when flames broke out, Canaveral Fire Rescue confirmed to Fox News Digital.
Witness video taken from nearby Jetty Park Beach shows thick, dark smoke billowing over the ocean.
The man who took the video told newsgathering website Storyful that the boat "went up real fast" and it "sounded like there were a few explosions."
More Than 20 People Injured After Boat Catches Fire In New York; Captain Charged With Dwi
The four onboard "safely evacuated to another bystander's boat and were brought in by Brevard County Sheriff's Office with no injuries," Canaveral Fire Rescue said.
Read On The Fox News App
Another vessel assisted in putting out the fire, Storyful reported.
The cause of the fire is under investigation by the United States Coast Guard and the Florida Fish and Wildlife Conservation Commission. Neither immediately responded to inquiries from Fox News Digital.
Several People Hospitalized In Florida After Coast Guard Responds To Separate Holiday Boating Incidents
Cape Canaveral is a hub for U.S. space travel. It is home to the Kennedy Space Center – which hosts launches for NASA, SpaceX and Blue Origin – as well as a Space Force military baseOriginal article source: Boat catches fire near Cape Canaveral, passengers saved
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


New York Times
27 minutes ago
- New York Times
4 Rules for Better Burgers
The cookbook author Kenji López-Alt knows burgers inside and out. Here are his nonnegotiable rules for success. One tip: Cooking thinner burgers largely on one side helps with their browning and flavor. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Published July 23, 2025 Updated July 23, 2025 As a professional chef, food writer and cookbook author, I've spent the last two decades of my career rigorously researching and testing recipes, techniques and widely accepted kitchen wisdom to fire out the whys of cooking. Over this time, I've operated multiple burger joints and even wrote a monthly column for Serious Eats called the Burger Lab, in which I isolated and tested every possible variable that can affect the flavor and texture of a burger. You know what I found? With good seasoning, a nice hot fire and a well-dressed bun, even a frozen precooked burger patty can end up tasting decent. But that doesn't mean you can't aim for something better. By The New York Times Cooking Here are the most important tips I've found for optimizing your burger experience, whether in the backyard or the kitchen. Working ground beef too much can cause it to become dense. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Ground beef is an amalgamation of proteins, fat and water: The more you work or knead it, the more those proteins tend to bond, forming a protein matrix that adds chewiness and structure. In bread, this can be a good thing, but with burgers, overhandling can create an unwanted dense texture. (Incorporating extenders, like eggs or breadcrumbs, or extra seasoning, like onions and herbs, also forces you to overwork the meat and distract from the beef flavor, so skip it.) Salting the outside of your patties keeps their texture lose and tender. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Salt breaks down muscle proteins and helps them to link up more easily. This is a good thing in sausages, which should have a firm texture, but with burgers, you want looseness. A burger should be tender, with plenty of pockets for juices and rendered fat to collect. Seasoning only their exteriors ensures optimal texture and gives your burgers a nice salty crust to bite into. Browning your patties deeply maximizes flavor. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Whether you're making a big burger on the grill or a crisp-edged smash burger on a griddle, browning is flavor, and high heat is key. For thicker grilled or griddled burgers, wait until your pan or grill is hot before adding the patties, and cook them until they're well browned on both sides. For thinner patties or smash burgers, I let them spend most of their time on their first side, so they cook almost all the way through and develop a deep brown crust, before flipping and cooking the second side for just a moment. This maximizes flavor while maintaining juiciness. Preparing your buns ahead of time lets you get to eating so much faster. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Don't let your patties sit around on the cutting board (or worse, a steam table). Burgers are at their best fresh from the fire, before any juices have had a chance to drip out. Instead, make sure your buns are toasted to minimize time between cooking and scarfing. Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .


CBS News
27 minutes ago
- CBS News
House fire in San Jose spreads to second home
San Jose Fire crews responded to a three-alarm fire that spread to a second home on Wednesday afternoon. The fire started at a single-story, single-family home on the 3300 block of Gavota Avenue around 2:30 p.m.. It then spread to a second house, the Fire Department said. San Jose Fire said all occupants were out of the first home.


CBS News
27 minutes ago
- CBS News
Family, friends remember veteran Ray Firmani, a Delaware hometown hero: "He's going to be missed"
He's been called a Delaware treasure. Ray Firmani, a World War II veteran who served his country and community, died at 103. "He's going to be missed. I'm still getting my head around him not going to be around," said Mitch Topal, Firmani's friend and biographer. Firmani called Delaware home for nearly a century and was one of the state's longest living World War II veterans. "Ray was an incredible man. He spread goodwill everywhere he went and he made friends everywhere he went," Topal said. Firmani was born on September 19, 1921, to Italian immigrants. He graduated from Wilmington High School before enlisting and served our country in World War II in the U.S. Army Air Corps as a B-17 pilot. He completed 25 bombing missions over Germany and France, many times leading his crew. "Most of these missions were eight to 12 hours long, going into Germany dropping bombs on a target, turning around, coming back," Topal said. "I probably got to know him better than anybody because I chronicled his life; I was his biographer." Topal captured Firmani's heroism and life story in his book, "Against All Odds: The Ray Firmani Story." After the war, Firmani had a family. He was an award-winning photographer and worked with the DuPont Company until his retirement in 1986. "He was a very private man. We didn't learn about his military experiences until the book came out. We were very surprised," said Melody Firmani, Firmani's daughter-in-law. Melody Firmani described her father-in-law as a good dad who was loved by many people in his community. "What struck me is he taught himself everything. In his 80s, he taught himself how to use a computer. He had no technological background; he learned by reading," Melody Firmani said. CBS News Philadelphia talked with the 103-year-old nearly two months ago when former President Biden was in Wilmington for a Memorial Day event. "Maybe I'll see you for my birthday," Firmani joked. Firmani has been inducted into the Delaware Aviation Hall of Fame; he was honored by the Town of Elsmere as a hometown hero, and a scholarship has been started in his name at Delaware Technical Community College. Delaware Gov. Matt Meyer ordered flags to be flown at half-staff until Monday to honor Firmani's lifetime of service. Meyer released the following statement on Firmani's passing: "Ray Firmani was a true Delawarean who served his community and his country with honor. He was a part of the fabric of Elsmere and counseled generations of Delaware leaders. If we are indeed a state of neighbors, then Ray Firmani set the bar that we should all aspire to reach. Lauren and I are sending our deepest condolences and prayers to his entire family and everyone who called Ray a friend. His life was long, but his memory will last even longer." "He put his mark on so many people, thousands of people, and everyone he met, he became instant friends with; he's just that kind of a guy," Topal said.