Waterline break at college complicates turkey time; volunteers dig in

Crestline Construction crew discusses their method for locating the water main break with Columbia Gorge Community College President Dr. Kenny Lawson and College Communications Director Tom Penberthy this morning, Nov. 24

By Tom Peterson 

The Dalles, Ore., Nov. 24, 2025 — A major waterline break that forced the sudden closure of Columbia Gorge Community College’s main campus on Sunday set off a scramble for volunteers preparing the annual Free Community Thanksgiving Meal, a long-running local tradition that feeds hundreds of people each year.

The break, located near the college amphitheater between Buildings 1 and 2, cut water service to several main campus buildings. Crestline Construction crews spent Monday digging to locate the source, initially suspecting a three-inch line but not ruling out a larger main. Several people walking their dogs on Sunday reported the major leak as they could see water gushing from the ground.

College President Dr. Kenneth Lawson said the timing of the break was unfortunate as the campus was shut as students are preparing for finals week.  Classes at the Hood River campus remained unaffected, as did the The Dalles Readiness Center and the off-campus Crestline warehouse.

The loss of the college’s certified commercial kitchen created immediate ripple effects for the Thanksgiving meal, which relies on those facilities for multi-day preparation of turkeys, sides, and gravy. The kitchen is typically the central hub for the massive volunteer effort that cooks, carves, and distributes hundreds of holiday meals for residents in need.

Codie Carpenter chops some celery this morning at Dry Hollow Elementary as he prepared to make stuffing for hundreds at the Free Thanksgiving Community Meal set for Thursday at St. Mary’s Academy on Cherry Heights Road. Carpenter, now in her 8th year of volunteering, was scrambling to find a new kitchen when the Columbia Gorge Community College Campus shut down due to a water line break.

Volunteer coordinator and lead cook Codie Carpenter learned Sunday that the kitchen would not be available. 

“Yes, I’ve been scrambling,” she said, describing dozens of calls to restaurants, schools, and community contacts as she searched for an alternate certified kitchen. After inquiries at several sites, Carpenter said D21 Superintendent Carolyn Bernal granted permission to relocate operations to Dry Hollow Elementary School. 

“She said, yeah, of course you can use our kitchens,” Carpenter said.

But the new location came with complications. Once she and longtime volunteer Tim Kamimae began work Monday morning, they discovered the Dry Hollow kitchen had no stovetop. 

That is forcing the already overextended crew to split operations across multiple schools. “Tomorrow I have to cook the stuffing at a different school, at the middle school,” Carpenter said. “I’m going to have to be in two places at one time.”

Kamimae, who has volunteered for years, agreed to take over the turkey roasting so Carpenter could keep both kitchens moving. “I think I need to do some stuff for the community,” he said. “And I think this is a good thing to do.”

The change in facilities also complicated preparation of the gravy, which depends on pan drippings from dozens of turkeys. “If my turkeys are here and the drippings are here and the stovetop is there, I’m [not sure] how I’m going to do my gravy,” Carpenter said.

Despite the logistical hurdles, Codie and Tim pushed ahead Monday, preparing initial batches of turkeys, washing pans, chopping vegetables, and shuttling supplies between buildings. Carpenter said her concern was not just timing but capacity. She needed to confirm whether schools had enough walk-in storage for the volume of food that would normally remain consolidated at the college kitchen.

Volunteer Tim Kamimae was getting heavy on the chopped onions this morning. He said he had not professional experience in the kitchen, but his knife work said something else.

The Thanksgiving meal will still be served Thursday from noon to 3 p.m. at St. Mary’s Academy, where indoor dining and to-go meals are planned as usual. To-go distribution is coordinated separately by Salvation Army volunteers.

Carpenter said community support and donated ingredients have continued as normal, including contributions of celery and onions and a pledged $1,000 donation from Coastal Farm and Ranch. She also had received a $1,000 contribution from Hattenhaur Distributor Co.  

With volunteers stretched thin and equipment spread across multiple schools, she said the week will be more demanding than usual. 

“I can’t do it by myself” Carpenter said.

Can I help?

“Yeah, you can wash those pans over there,” she said.

Ok, I’ll be back in a bit to do it, probable around 3 p.m.