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E-Funds Step-by-Step Guide for Parents

E-Funds Step-by-Step Guide for Parents
  1. Visit the website that was provided to you by your school   Site:
  2. Click on Create an Account.
  3. Provide Requested Information.
  4. Click Create Account.
  1. Log into your account.
  2. Select Manage Students under Manage Account.
  3. Enter student Last Name and Family or Student ID#.
  4. Select Add Student(s).
  5. Repeat steps 2-4 to add additional students
  1. Log into your Account
  2. Select Payment Methods under Payment Settings.
  3. Select New Credit Card or New Direct Debit to add new payment
  4. After entering all required information, read Consent and select Add to save information to
  1. Select type of payment you would like to
  2. Select
  3. Enter amount of
  4. Select Begin Checkout.
  5. Choose payment method or enter new
  6. Review items and
  7. Select Pay Now.

Apply for a cafeteria position at Brown County Schools

Apply for a cafeteria position at Brown County Schools
Follow these steps to apply for a cafeteria position at Brown County Schools.
  1. Go to-
  2. Click on Hourly
  3. Click on search location and enter zip code 47448
  4. Find Brown County Schools and click on apply now button 
  5. Click on create account
  6. Fill out the application and click submit 
                                                                                                                                       Please note you will be notified by email of the next step.  

Do you want to see the menu on your phone? Download the Nutrislice App to your Smartphone.

Do you want to see the menu on your phone? Download the Nutrislice App to your Smartphone.

How to download the Nutrslice  app to your phone:

The best place to get Android/iPhone apps is the Play Store. Odds are you already have a Google account set up which is associated with your Play Store account. Steps:
  1. Open the App Store app.
  2. Find the app you want to download by browsing or search for the app using the Search tab.
  3. Once you've found the app you want to download.
  4. Add it to  your home screen.

FREE summer meals for 18 years and younger

FREE summer meals for 18 years and younger
For many kids, summertime means food, friends and fun. For families who count on school breakfast and lunch, however, the summer months can be stressful and family food budgets have to be stretched even further. Free summer meals, funded by the USDA, are available to kids and teens ages 18 and younger at all three summer meals sites in Brown County.  Summer meals sites offer kids and teens a healthy breakfast and lunch while being with friends.   Free Summer Meal Program Details:
  • Meals are FREE to ALL children and teens ages 18 and younger who come to a summer meals site
  • Free summer meals will help families save money and stretch their already tight food budgets
  • Food served is healthy and follows USDA nutrition guidelines
  • Summer meals sites are at fun, safe places for kids and teens
  • No application or proof of income needed
  • Meals are prepared and sponsored by Brown County Schools Food Service Department
  • Adult meals are available for $3.55/meal at each site
  Open meal sites will be available Monday through Friday for free for kids and teens, from June 3th through July 26th (no meal service the week of July 4th) at these locations: Brown County High School Café Nashville, IN Breakfast: 8:30am-9:30am and Lunch: 11:00am-12:45pm Brown County YMCA Nashville, IN (June 3rd-July 28th) Breakfast: 9:00am-9:15am and Lunch: 11:30am-11:45am Forest Hill Apartments Nashville, IN (June 3rd-July 28th) Lunch: 11:55am-12:15pm

Happy School Lunch Hero Day!!!

Happy School Lunch Hero Day!!!

You are appreciated! 

Between preparing healthy food, adhering to strict nutrition standards, navigating student food allergies, and offering service with a smile, nutrition professionals have a lot on their plate!!! Thank you for all that you do! 

National School Breakfast Week March 4th-8th

National School Breakfast Week March 4th-8th
What is the National School Breakfast Week? Breakfast is the most important meal of the day, and schools across the nation provide millions of breakfasts to hungry children every single school day!  This gives us reason to celebrate!  Every March, the nation celebrates National School Breakfast Week. This program was launched in 1989 to raise awareness of the availability of the School Breakfast Program to all children.  During this week, Brown County schools are showcasing our Cinnamon Super stick or our new Dreamcicle Smoothie.


The holidays are the most wonderful time of the year and the best time to celebrate. Experience the joy of this wonderful time with loved ones, family and friends. May your holiday's sparkle with moments of love, laughter, and goodwill. May the year ahead be full of contentment and joy. We will look forward to seeing you in the new year! Brown County County Eagle's Cafe Staff


The Brown County Food Staff would like to wish you and your family a Happy Thanksgiving!
Here is a recipe for a two layer Pumpkin Cake is topped off perfectly with a fluffy cream cheese frosting and chopped pecans. The cake is spiced with a combination of ginger and cinnamon. This moist, delicious cake would make a fabulous dessert for your Thanksgiving menu, or bake it for a fall event.

What You'll Need

  • For the Cake:
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour (9 ounces)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger (ground)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree (or cooked mashed pumpkin, canned is fine)
  • For the Cream Cheese Frosting
  • 1/4 cup butter, room temperature
  • 8 ounces cream cheese (room temperature)
  • 1 pound powdered sugar (about 3 3/4 cups before sifting)
  • 2 teaspoons vanilla extract

How to Make It:

  1. Grease and flour two 9-inch round cake pans. Heat the oven to 350° F (180° C/Gas 4).
  2. Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix until smooth and well blended.
  3. Combine dry ingredients in a medium bowl and then stir to blend. Add the dry ingredients to the eggs and oil mixture and beat until well blended. Add the pumpkin puree and blend well.
  4. Pour the batter into two greased and floured 9-inch round layer cake pans.
  1. Bake in the preheated oven for 35 to 40 minutes.
  2. Cool in the pans on racks for about 10 minutes and then turn out onto racks to cool.
  3. Frost the pumpkin cake with cream cheese frosting (directions below) and sprinkle with the chopped pecans.
Cream Cheese Frosting
  1. Sift the confectioners' sugar into a bowl.
  2. In a mixing bowl with an electric mixer, beat the 1/4 cup of butter and cream cheese until smooth and creamy.
  3. Add the sifted confectioners' sugar and 2 teaspoons of vanilla; beat until smooth.
Make-Ahead Tip Bake the cake and cool the layers on the rack. Move the cooled cake layers to a parchment paper-lined baking sheet. Freeze the layers until solid and then wrap in plastic wrap and foil. Freeze for up to 2 to 3 months. Remove the cake from the freezer, unwrap it, and then thaw, frost, and serve.

Lunch Box: Simple tips and tricks that can help parents and kids alike pack pathogen-free lunches.

Lunch Box: Simple tips and tricks that can help parents and kids alike pack pathogen-free lunches.

Number one on the list? Handwashing It’s the first step in avoiding foodborne illnesses. Sounds easy enough, right? Well, a recent study by the USDA found that 97 percent of the times study participants should have washed their hands, they did not do so correctly — or at all. Poor hand hygiene by those participants led to cross-contamination of refrigerator handles, spice containers, other foods, and areas of their kitchens.

Additionally, STOP Foodborne Illness reminds parents that “seeing you in the habit of washing your hands before and after preparing or eating food is an invaluable safety lesson for your child.” It also provides an opportunity to explain the importance of proper handwashing to prevent food poisoning. Sometimes the phrase “foodborne illness” is not fully understood by children, so using the term food poisoning can make a stronger impression.

Other food safety measures related to washing include:

  • Packing wet wipes in lunch bags and boxes for use before and after eating;
  • Washing and separating fresh fruits and veggies in plastic containers to keep them away from other foods;
  • Making sure lunch boxes are regularly cleaned and sanitized by washing them each day before packing the next day’s lunch;
  • Encouraging your child to avoid putting food directly on tables by packing a paper towel or some wax paper they can use instead;
  • Explaining the “5-second” myth by teaching your child that when any food touches the floor it needs to be thrown away;
  • Keep all surfaces you’re working on clean, too, because bacteria can live on surfaces for up to 32 hours, making it easy to contaminate sandwich bread or lunch meat.
Temperature does matter At room temperature, bacteria in food can double every 20 minutes. The infamous “Danger Zone” is the temperature range from 40 degrees F to 140 degrees F where bacteria grows rapidly. This can be prevented by using an insulated lunch bag or cooler with freezer packs for lunches that contain perishable food items like lunch meat, eggs, cheese or yogurt.

Here are some simple tips to help keep cold food safe at 40 degrees F or below until lunch time:

  • Use at least two cold sources: ice packs are inexpensive items vital for keeping cold foods cold. You can pick them up for about $1 each;
  • Use an insulated lunch box: Hard-sided or soft, this helps keep cold foods cold until it’s time to eat them. Food safety experts agree that this is a must-have item, and the best option is one with an insulated lining and a pocket for a thin freezer pack;
  • Freeze drinks before packing — frozen milk, juice boxes and water bottles will help keep the drinks cold, along with other cold foods you’ve packed. Frozen beverages will melt during morning classes and be ready to drink by lunch; and
  • Toss leftovers — If not eaten at lunchtime, let your child know to throw away perishables like meat, poultry, or sandwiches. Unopened, room-temperature-safe foods and uneaten fruit can be kept to eat later.
Here are tips to keep hot food safe at 140 degrees F or above:
  • Use insulated containers — If packing a hot lunch, like soup, chili, stew or even mac and cheese, use an insulated container to keep it hot. Tell children to keep the insulated container closed until lunchtime;
  • Pack hot foods while hot — Don’t wait for hot foods to cool down before packing because it will put them in the Danger Zone. Instead, pour piping hot foods like soups immediately into an insulated thermos. Preheat your thermos by filling it with boiling water, letting it sit for a few minutes, pouring out the water, and then adding hot food;
  • Use an insulated lunch box — Just like keeping cold foods cold, an insulated lunch box will also help keep hot foods hot until it’s time to eat them.
  • Toss perishable food — Tell children to discard all leftover heated food when lunchtime is over.
In addition to packing food that needs to be kept cold or hot, pack some room-temperature-safe foods. Not all foods need temperature control to be safe. Peanut butter, jelly, cookies, crackers, chips, dried fruit, and certain whole fruits (bananas, apples, and oranges) can be eaten safely at room temperature. When packing fruits like apples with skins that’ll be eaten, be sure you’ve washed them first. STOP Foodborne Illness has also compiled some food safety tips for kids who eat lunch served by their school cafeterias, rather than taking lunch to school. The non-profit group, founded by parents of children who were victims of food poisoning, urges people to discuss good food safety habits with their kids regardless whether they eat home-packed lunches or those served by school cafeterias. Those habits include:
  • Washing their hands. Your child should wash his/her hands before and after they eat.
  • Avoid putting food on tables. Keep it on the plate, or put a napkin or paper towel on the table.
  • Check for undercooked food. For instance, if hamburger meat looks raw or pink, tell your child to not eat it.
  • Check for food that looks spoiled. For instance, if vegetables or fruits are wilting, have mold, or look discolored, your child shouldn’t eat them.
Not eating lunch at school? Keep lunch at home safe on the weekend by following the USDA’s “Food Safety Basics”
  • Clean: Wash hands with soap and warm water, and surfaces with soap and hot water before and after handling food. Rinse raw produce in water before eating, cutting or cooking.
  • Separate: Avoid spreading bacteria from one food product to another. Use two separate cutting boards — one for raw meat and poultry, and one for produce or ready to eat foods.
  • Cook: The only way to make sure meat and poultry is safe to eat is to ensure it reaches the safe minimum internal temperature needed to destroy harmful bacteria. If sending soups, stews or chili to school, be sure to heat the food to 165 degrees F, as measured by a food thermometer, before pouring it into an insulated container.
  • Chill: To avoid the growth of dangerous bacteria, make sure to chill all perishable foods within two hours — one hour in temperatures above 90 degrees F. Discard any perishable foods that were left at room temperature longer than that.