Vira Miller Hershberger’s 26 years of service recognized with new dishwasher and plaque
As Nathan Barge ’84 took in the sleek, stainless steel dishwasher during a tour of the Northlawn Dining Hall kitchen in early October, he couldn’t help but compare the new machine to a pair of luxury cars.
“This thing is like a Rolls-Royce compared to the old machine,” said Barge, who washed dishes as a student in the 1980s. “It’s like a Ferrari compared to what we had.”
Barge was among nearly two dozen guests who toured the kitchen on Oct. 2 for a demonstration of the new commercial dishwasher, named “Vira’s Dishwasher” in honor of longtime dining hall employee Vira Miller Hershberger. The machine, which replaces one that had been in service for more than 20 years, was funded by her family.
Hershberger, who died in November 2022 at age 100, worked in EMU’s dining hall for 26 years, from 1970-96, preparing the salad bar and serving students with warmth and hospitality.
In 2024, her family established the Vira Miller Hershberger Memorial Endowment Fund to honor her legacy by providing ongoing support for EMU dining services. It helps fund the maintenance of dining facilities, replacement of kitchen equipment, staffing support, and other essential needs.
The tour brought together Hershberger’s family members, friends, neighbors, former colleagues, and other guests to see the new dishwasher and a commemorative plaque recognizing her years of service.
A fitting tribute
Installed near the conveyor belt that carries plates, cups, and bowls into the dishroom, the new plaque honors Hershberger and her family’s generosity in supporting EMU dining services.
“This gift honors the legacy of Vira Miller Hershberger and her ‘heart for service,’” the plaque reads. “Vira was a beloved member of the EMU kitchen staff.”
“What’s cool about the location of this plaque is that it will be viewed by hundreds of people every day,” said Kirk Shisler ’81, senior gift planning advisor, who worked with the family to establish the endowment.
Darren Campbell, food service director for Pioneer College Caterers, demonstrated the new dishwasher and described several of its features, including a digital readout and a sensor that prevents the machine from operating until the water reaches at least 160 degrees.
“Instead of using extra chemicals that hurt the earth, the dishes are sanitized by extremely hot water,” he said.
Another sensor automatically shuts off the machine when the conveyor belt becomes full of clean dishes, preventing trays from piling up and falling to the floor.
The new dishwasher also makes it easier for employees to remove and clean its internal components. An exhaust fan vents moisture and steam outside the building, reducing humidity in the dishroom.
“It’s a lot more comfortable for our workers,” Campbell said.
The machine can clean dishes in about three minutes, significantly faster than its predecessor.
‘Everyone loved her’
Before the kitchen tour, guests gathered for a luncheon in the Margaret Martin Gehman Gallery to celebrate Hershberger’s legacy and share memories of her warmth, generosity, and dedication to others.
Former dining hall manager Marilyn Schlabach ’65, who supervised Hershberger from 1986-94, recalled how difficult it was to suggest areas of improvement for such a hardworking employee.
“She was probably the No. 1 employee of all my 25 years in food service,” Schlabach said. “She was just tops, and I just loved her. And she loved all the students and all the other employees.”
Larry Hershberger said his mother loved hard work and took great pride in her job.
“She loved working in the kitchen,” he said. “She loved the university.”
Vira Miller Hershberger’s granddaughter, Thea Litchfield Campbell, recalled visiting the cafeteria as a young child and meeting the people who worked alongside her grandmother.
“Everyone loved her,” she said. “She was getting hugs from other employees. It was very clear the pride in her work, the love the other employees had for her, and I remember feeling like royalty because I was with her.”
Hershberger’s daughter, Joann Henderson MA ’07 (counseling), reflected on how closely her parents’ values aligned with those of EMU.
“The whole idea of simplicity and diversity, inclusion, helping the least of these, helping the marginalized—that was what my mother did and that’s what she taught us, and I’m forever grateful that she got to work in a place where those values were promoted and taught.”
Henderson said she especially appreciated that the family’s endowment would provide support for food service employees, whose contributions often go unrecognized.
“It’s regular people,” she said. “It’s the people who do the hard work.”
Barge, who lived next door to the Hershbergers, recalled watching Vira mow her lawn, even in her later years.
“It was a real blessing to live next to her,” he said. “She was the hardest-working next-door lady who never seemed to grow old.”
In her remarks at the luncheon, EMU President Rev. Dr. Shannon W. Dycus thanked the family for sharing their memories and credited Hershberger with helping make EMU a community where students feel known and cared for.
“Our students experience our values when a person prepares a meal and welcomes them into a spirit of hospitality, remembers their face, and makes sure there is a place ready for them,” she said. “This is what we are celebrating here today in Vira, the way that the values of EMU got passed along to our students through the everyday work she was doing.”
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