ISSUED: 22 October 2025
MEDIA CONTACT: Hans Fogle
SHEPHERDSTOWN, WV — The Shepherd University Foundation’s annual Farm-to-Table Dinner on Friday, October 3, raised more than $24,000 to benefit Shepherd’s Last Dollar Fund. The fund provides critical tuition support for students in good academic standing who need financial assistance to continue their education.
This year’s dinner was hosted by alumni Eric ’95 and Joy ’91 Lewis at their McMurran Farm home in Shepherdstown. Guests enjoyed a locally sourced menu prepared by Chef Mike Costello of Lost Creek Farm, who is known for blending Appalachian food traditions with storytelling. The evening’s standout dish and guest favorite was “Flossie Hannah’s Vinegar Pie.”
“The success of our Farm-to-Table Dinner reflects the heart of our Shepherd community,” said Sherri Janelle, executive vice president of the Shepherd University Foundation. “Every ticket, sponsorship, and donation helps open doors for students to achieve their educational dreams.”
The event was made possible through the generosity of sponsors including Jefferson Security Bank, Conrad Luttrell LLP, Scott and Linda Roach, Ray and Mary Alvarez, Walter and Mary Jo Brown, Phillip and Catherine Lowe, Ben and Danielle Deuell, Chris and Sherri Janelle, Hoxton Planning and Management, and Jefferson Distributing. Members of the Sigma Sigma Sigma sorority also volunteered as servers for the evening.
“A special thank you goes out to Eric and Joy for once again opening their beautiful farm for a celebration of community, cuisine, and commitment to students,” Janelle added.
For more information or to make a donation to the Last Dollar Fund, contact Janelle at 304-876-5043 or sjanelle@shepherd.edu, or visit shepherduniversityfoundation.org.
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