Some people may think home economics is about real-estate financials. Back in the day, however, home economics was about cooking, sewing and housekeeping. I not only learned the basics of food preparation in a “Home Economics” class, I also learned to sew, which I continue to enjoy to this day.

You don’t need me to tell you that these are not necessarily highly regarded skills for the most part these days. Even our First Lady, Michelle Obama, does not miss cooking now that she has a bevy of professional cooks responsible for feeding her and her family. “They [White House chefs] are really good,” she recently told a group of youngsters.

In my mind, education should also include the art of home-making for boys and girls. I love it when my granddaughter wants to help me make a meal — she especially likes cracking eggs. There is no better way for kids to learn than hands-on.

That brings me to a non-profit program, “Cooking with Kids,” that was brought to my attention recently. I think “Cooking with Kids,” founded in 1995 in Santa Fe, N.M., by local restaurateur Lynn Walters, is a good thing — especially since it operates in partnership with Santa Fe public schools. It’s all about empowerment, which is achieved in this case through hands-on experience with fresh, affordable foods from diverse cultures.

So far this year, the program reportedly has reached 4,450 students — pre-K through 6th grade — at 12 low-income schools. Classes are part of the regular school day, and a curriculum has been designed to include not only nutrition, but also math, social studies and science. Family members are encouraged to volunteer, and more than 1,000 people stepped up last year.

The program recently expanded to include a new “Super Chefs” program, whereby top chefs in the Santa Fe area have pledged to volunteer their time to share their talents and passion for food. Go to www.cookingwithkids.net to check it out for yourselves.

Together these programs can help kids make healthy food choices and, more than that, to learn about food, period — how it is produced, consumption dos and don’ts and what makes it safe to eat. The missing link in the scenario are processors and food producers. How about adding a component to the program that discusses what happens to beef, pork and chicken before it gets in the artistic hands of chefs? That would bring the art of living full circle, don’t you think?