Re: what has your hobby taught you?
My hobby of making fantastic breads opened up a whole new world to me.
I was only tentatively interested in prepping and survival before then but bread making taught me a great deal.
Once I got into sourdoughs which use wild yeast as opposed to shop bought conventional yeast, I realised that if you have flour, you have everything you need to make great bread especially in a disaster scenario.
I can make a wild yeast starter from just flour and water in 5 days and then be making tasty sourdough. If the world heads for a catastrophe and the shops run dry there won't be any bread in the shops and there won't be any yeast with which to make the basic staff of life.
So knowing how to make a wild yeast starter and sourdough is a life skill that is very useful.
This whole thing then lead me to learn about actual grains.
Wheat, Spelt, Rye, Barley etc. It transpires that grains, if vacuum packed, will last . . . indefinitely. Literally years and years. Buying sacked grains it far far cheaper than buying small bags of flour in the store so that set me off into long term food storage.
I bought a fantastic electric grain mill (and a cheaper manual one for end of world no electric scenarios). I bought sacks of wheat, spelt, rye and organic oats, vacuumed packed them in smaller separate bags and then proceed to make my own fresh flour straight from the grain to make my breads.
So with that supply of long lasting grains, I can make bread for months and months in the event of an apocalyptic event.
That then lead to the acquisition of other long term foods like other grains, pulses and pastas. That in turn lead to research on how to make things myself instead of buying them.
For example, I make large batches of fantastic granola from oats mixed with nuts and dried fruits coated in coconut oil and a little treacle, maple syrup or honey. Granola lasts very well. We absolutely love it and eat it every day on fresh fruit and yoghurt and / or on ordinary cereals.
Fermenting vegetables came next. Another fantastic and simple way to preserve food for ages. I have several jars of sauerkraut on the go permanently now. Cabbage with fennel and caraway seeds has become the firm favourite. Saurkraut lasts months and gets steadily tastier and more tangy.
Then came home made passata. Not being happy with commercial tins of chopped tomatoes I learned how the Italians put aside an entire day with the entire family every year to make massive batches of passata for the coming year. They make it, cook it in their own bottles which means they don't need any refrigeration and will keep indefinitely.
And so it goes on. Food dehydration, fermentation, long term food supplies, methods and techniques for "tumbledown" meals from bulk supplies and more.
All this came from learning properly how to make great bread.
And bread stays at the very heart of it all, it is my twice a week pastime, wholly satisfying, edifying and down to Earth.
In a world that is collapsing and heading for war, I feel I have a least a set of really useful skills which will mean I won't panic when the disruption starts.