@chrisgj198 We were absolutely on top of the whole covid situation. I was mailing overstock disposable N95s left over from our home renovation to friends in Shenzhen in December 2019.
When it hit the Seattle area we went into submarine mode. I'd go out shopping wearing a 3M 6900 full face respirator with P100 cartridges, disposable gloves, and long sleeved clothes (surface transmission hadn't been ruled out in the early stages).
I'd buy like three carts of groceries, and change gloves when switching from the hot zone (grocery store) to warm zone (car) to head home.
When I got back, I'd bring all the bags into the cold zone (house), then strip naked at the front door, disinfect the exterior plastic surfaces of the respirator, put all clothing I had been wearing directly in the washer, and shower to avoid potentially contaminating the rest of the house.
Then we wouldn't leave the house for a long time, after a bit of experimenting to figure out more shelf-stable menus we got it up to six weeks. First we'd run out of fresh bread, then fresh fruits and vegetables.
Milk would last a long time as long as we got the higher-temp-pasteurized boxes (not full UHT, but Darigold has a several week shelf life for unopened half gallon cartons), with the UHT quart boxes for the very end before a resupply run.
After a while the fridge would be empty of everything but like cheese and sausages and we'd work our way through the freezer (we'd usually freeze a few loaves of bread we had bought fresh, and also get a few of the canned explodey-dough biscuit things so we still had bread this far out).
By the end, we'd be down to dry pasta and canned goods.