The stuff I "normally eat" isn't particularly suited to storage.
Since retiring, I've gotten into the habit of shopping 3 or more times a week, and eating only fresh produce and meats. Probably no more than 4 or 5 canned goods in my pantry, very few dry goods, only frozen steaks and fish in the freezer along with a few pre-made appetizers.
Over the past few weeks, I have built up about 6 or 8 weeks worth of storable food. Canned and dry goods, cereals, grains pastas, and some of the more durable produce items like carrots, potatoes and cabbage and some frozen goods.
I store cabbages in my fridge on the bottom shelf. Left unwrapped they last up to 2 months. Sometimes longer. Those are my ‘go to’ fresh food. I eat a LOT of cabbage stir fry. Kohlrabis are tasty too. They also store. Carrots store as do onions. Combined with a thinly sliced steak or chicken breast + a cpl tablespoons of butter, some salt and some spices (we are on a schwarma kick right now) that’s supper. Leftovers we heat up and eat in a low carb wrap.
We also have a garden. lettuce, asian long beans, snow peas, peppers, etc all go great in stirfry or salad!
We freeze meat we get on sale.
Hubby and I do the low carb thing so I have low carb baking ingredients too. Those mostly live in the fridge.
It’s not just ‘OMG PANDEMIC’ as a reason to store supplies. It’s ‘canes, ice storms, sickness, joblessness, family emergencies, etc. Who wants to go shopping if you’re staying with an elderly parent while they’re in the hospital?
I expect ‘shenanigans’ in November after the election. I’d definitely stock up before then. Just because.
And let’s face it, in the summer when it’s 95F for weeks on end and lows of 85F do you REALLY want to traipse all over creation to get groceries and then lug them in? Not me. I try to do most of my nonperishable shopping in spring and fall. I also hate cold and rain :) I’m a picky person.