In an unfortunate turn of events at the St. Jude Rock 'n' Roll Marathon in Nashville, a young chef named Joey Fecci tragically died during the race. Fecci, only 26, was reported by WKRN to have collapsed after running for 3 hours and 49 minutes. As the community grapples with the loss, questions surface around the marathon's logistics – particularly the adequacy of water stations.

Despite concerns raised by participants, marathon organizers maintained that there were no shortages at the water stations. A representative of the event told WSMV4, "None of the 19 stations spread throughout the course ran out of water, and at no point was there a time that water was not available to runners on the course." However, Victoria Landi, an experienced runner, told NewsChannel 5 she noticed the designated water stations didn't have enough tables and available cups while required to wait for cups to be filled up at certain busy points.

The death of Fecci was not the only moment of the race that captured attention. As the tragedy unfolded, Erin Watson, a physician from Massachusetts and one of the marathon participants, turned away from her record time to help Fecci. "Sometimes you have to be brave," Watson said, per WKRN. She, along with about five Good Samaritans, rushed to Fecci's aid, providing chest compressions and rescue breaths until medics arrived. The group's effort was a testament to the camaraderie and humanity often found within the running community.

Amidst the heartbreaking aftermath, the marathon organizers are facing scrutiny over the reported water station issues. Guaranteeing participants that "we will continue to assess and adjust our needs at water stations to ensure that they meet the demand of runners," the organizers have promised to review their procedures. According to NewsChannel 5, Landi hopes these adjustments will prevent future issues. The Metro Nashville Police Department said Fecci died a natural death and that the incident is not under investigation.