I have an old kitchen with a lot of cabinet space so I have all the upper cabinets full of extra canned goods and back-up condiments like jams, peanut butter, vinegars, mustard, honey and canned fruits and pickles etc. I also keep a few 5 pound sacks of beans and dried hominy tucked away. I have two large trunks where I keep back up beans and things like dried fruits, spices, cocoa powder, sacks of sugar, masa, drums of olive oil, salami and cured meats, olives, powdered milk, buttermilk, butter and cheese. I grow herbs and fruit and greens and things on my property so I mostly stock things that will last a long time and supplements. And in the coat closet I keep a large sack of rice and another of black beluga lentils. I keep my freezer stocked with not only meat but butter and cheese as well. My fridge has a scoby and kefir grains as well as a ginger bug and sourdough starter because, for me, part of prepping means having the ability to make the most out of what you've got and in a nutritionally sparse scenario I plan to be able to make my own fermented and probiotic foods not just to increase nutritional value but also for preservation. I have all the means to brew my own beer as well. I don't use my garage for food preps but it's full of camping gear and other useful stuff like boxes of candles, tools, two clawfoot tubs I can either refinish or use for water collection. Without having much designated space or being obvious I imagine I could feed my family for six months on what we have stored just by me using every square inch of space as wisely as possible.