Yep. Grains, beans and (white) rice, millet, corn, etc. will keep unrefrigerated for a good year or two, toss in some sun-dried tomatoes for flavour (okay, I will admit to cheating and using store-bought ketchup). Ferment the beans or grains for extra flavour (e.g. some corn meal, water to cover, a bit of salt, wait a day or two, depending on ambient temperature). Dried kale also keeps well, mix it into various things. Or try Moroccan preserved lemons (yep, fermented) with rice or chickpeas (these are best sprouted). I am out of sauerkraut at the moment, but do have some fermented kohlrabi from some weeks ago that I should crack open...
I guess I should mention that I turned off the refrigerator at home years ago. It does a fine job holding up the sourdough starter.
> (Also, drinking nine of anything per day sounds horrible.)
Really? /me goes to check on how the huckleberry mead is doing.
(Mead, obviously, has a very poor glycemic index and a poor nutrient balance and is in all ways utterly unhealthy and thus unsuitable for consumption. Citizens should instead for their proper health only drink SteriBland(R) NutryDense(TM).)