One direct benefit of homeschooling was that we prepared and ate our meals at home. Net result: each student learned to cook from scratch.
As my students are now grown, I can affirm they all cook better than I!
We homeschooled in rural Iowa, miles from the nearest town. Our budget of time and money, and sense of the importance of good nutrition, could not support lengthy round trips to town for impulsive fast food purchases.
As a result, our home kitchen became a learning lab for basic nutrition, and the art of meal preparation. I maintained my role as head cook, with overall responsibility for shopping and food preparation.
However, my intent was to always keep the kitchen door open to collaboration with our rising chefs (key word: always).
In practice, every student was a rising chef.
