OKC plans $1.3 million renovation of Douglass Park - The Journal Record

Kate Douglass took back the 50m free world record from training partner Gretchen Walsh.

Jack SpitserAugust 15, 2026Kate Douglass broke the world record in the 50m Free in prelims and again in the finals of the 50m Free on Saturday at Pan PacsUVA Swimming & Diving Instagram Opens in a new window UVA Swimming & Diving Twitter Opens in a new window UVA Swimming & Diving Facebook Opens in a new window Pan Pacific Championships Page Opens in a new window Live Results Opens in a new window IRVINE, Calif.  – Virginia alumna Kate Douglass broke the world record in the 50m Freestyle twice on Saturday (Aug. 15) at the 2026 Pan Pacific Championships at the William Woollett Jr. Aquatics Center in Irvine, Calif. Douglass posted a time of 23.49 in her preliminary heat of the 50m Freestyle to set a world record. Nine hours later, she broke her own mark by going 23.19 in the final.

EDMONTON – It was a battle of the NHL’s big guns, and the Edmonton Oilers’ hotshots ended up making the most noise at the end. Evan Bouchard scored the overtime winner in a 4-3 win over the visiting Minnesota Wild on Tuesday as the Oilers (7-1-1) continued their strong start to the season. The game was a matchup of the league’s top goal scorer, Minnesota’s Kirill Kaprizov, versus top point producer Connor McDavid. With the Wild serving a too-many-men penalty in overtime, Bouchard scored his seventh goal of the season with a bomb of a shot with 1:28 remaining in overtime. The Wild battled back from a 3-1 deficit after two periods. Bouchard produced the OT winner on his 27th birthday. “You take what they give you. At that point in time, it was that shot,” Bouchard said. Story continues below advertisement

The Bianco Verde pizza at The Square Deli in Everett: worth driving for. Jonathan Wiggs/Globe StaffGet Food & Dining HeadlinesThe Globe's most recent food stories, delivered to your inbox every Wednesday. Enter EmailOf course, the main point of this exercise was to give you a reason to do otherwise, so that you might eat more excellent pizza — from the wood-fired pies at Brewer’s Fork in Charlestown to the bar pizza at the Lynwood Cafe to Pizza Project’s sourdough to the classic North End pizza at Regina. Some were family-run spots that have been around for decades, others new entrants from top chefs. (If I had to pick just two pizzas to eat again, they would probably be the traditional cheese at Big Al’s Pizza in Billerica and the Bianco Verde at The Square Deli in Everett.) But the other main point was to inspire debate: In addition to eating pizza, the ensuing arguments are the fun part of anointing “the best.” Because most people eat pizza. Most people enjoy pizza. And most people have very strong opinions about pizza. So, via survey, we asked that essential question: What’s your favorite local pizza? But we didn’t really have to ask.

A row of Honeycrisp apple trees at Belkin Family Lookout Farm in South Natick. Dave EpsteinThe same thing happens to me every October: I pick too many apples and end up with more than my refrigerator can hold. If you’ve been to one of our local farms this season, you might be in the same spot. An apple tree at Belkin Family Lookout Farm in South Natick. Dave EpsteinFortunately, there’s no end to the fruit’s versatility; I could cook with apples everyday and never repeat the same pie, crisp, cake, chutney, or savory saute. Over the past few weeks, my Globe colleagues have shared a slew of recipes that would quickly use up a peck’s worth of fresh-picked fruit. These pork chops from Sheryl Julian capture fall in a skillet with chunky apple slices, onions, bacon, and potatoes; and Sally Pasley Vargas zeros in on easy desserts with crumb-topped Apple Pie Bars and an elegant, One-Bowl Apple Olive Oil Cake. Bags of apples at Belkin Family Lookout Farm in South Natick. Pat Greenhouse/Globe StaffBut sometimes it’s easier to process all the apples in one fell swoop, and for that I have three ideas to share: cider, applesauce, and apple butter.

Tell me about BRED. BRED started off originally as a gourmet burger restaurant. We did mostly takeout. I just wanted to give people my take on what a burger should taste like. I wanted to incorporate all of my upbringing. It evolved over time to more comfort food along with burgers, and we’ve been doing very well since then. How do your burgers taste? What makes them different? We smoke the burgers. Traditionally, people put their burger on a grill, cook it for two minutes on each side, then get it to whatever temperature you want. Right now, we’re using maple, oak, and ashwood. Seasonally, we’ll switch to hickory. People are tasting that smoky flavor, and that’s what makes our burgers different. How did you get started in this line of work? It’s crazy. It just happened. Growing up, I never said that I wanted to be a chef or anything like that. I played basketball at the University of Hartford. I was there for four years. I came out of school, didn’t know what I wanted to do. My aunt ended up helping me get a job at her insurance company, and I absolutely hated it. I still have nightmares about that. I used to like the gym a lot.