An excellent list, with many of my favorite staples.

I would like to speak a word in defense of canned vegetables, which deserve more appreciation than they often get. Canning often takes place within hours of harvesting and preserves nutrient values in many cases just as well as freezing.

As for dry beans, they don't actually require overnight soaking. Boil them 5 minutes, let them sit in the same water for 30-60 minutes, then change the water and boil another hour.

Now to the grocery store for sardines and sourdough bread.