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Wheat can be ground into flour; rice and lentils eaten together gives you all the proteins you need. Hard corn lasts a long time appropriately stored; it can be ground into cornmeal. Now add things like salt, pepper, spices ( you can get them at Sams in bulk for practically nothing) and you have the basis for plenty of practical meals.

Don’t forget things like fuel and vegetable oil. Crisco stores pretty well, keep other oils cool and out of the light to minimize breakdown/oxidation.
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Good points. I stocked up on popcorn. Popcorn is not GMO. It’s a good treat. Popped at night it can be used with milk and sugar as a cold breakfast cereal-I read somewhere that the pioneers in wagon trains did this.

We have a hand crank mill, but I need to double check to see if it’s sturdy enough for grinding corn - I usually use a coffee bean grinder if I don’t have some jiffy mix handy for corn bread.

I just opened an old pack I had saved since 2015 - it popped fine and tasted good. So at least 6 years shelf life. It was not even vacuum packed - just put the original unopened bag in a metal coffee can with a plastic lid.

Oil/fats can be a problem. We prefer Olive Oil and Butter. I have put some extra olive oil in the spare refrigerator, and butter is vacuum packed in the freezer. We won’t use Crisco. I did stock some ghee, clarified butter, and coconut oil and put them in the refrigerator also - to hopefully extend their shelf life.

Last year, I experimented with rendering fat off a pork roast. That worked out pretty well. I just wanted to try out the instructions on that. I kept some in the frig and some in the freezer.

It makes a really good gravy. I have a recipe book for using Lard to make all sorts of stuff.

A few weeks back, I experimented with making my own clarified butter and ghee. Pressure canned it, but I’m storing it in the frig too - except for the one I am currently using to cook the breakfast eggs.