Barbara Maynard Densley is a woman who has answers to many commonly asked questions on food preservation. When others couldn't supply the answers to these queries, she immersed herself in experimentation and learned for herself. Now it is not uncommon for college professors in the nutrition-related fields to direct others to her because of her insight and knowledge in the field of food preservation.
She was raised in Salt Lake City, Utah. After her marriage to Kenneth Densley, the couple moved to Logan, Utah. He worked on his degree; she worked for the Extension Service, the Dairy Industry Department, and the Dairy Council of Utah. Military service and Ken's advanced schooling took the couple to Georgia, Texas; Utah; and then to Carmichael, California, their present home. They are the parents of three children.
Interest in cooking and food preservation techniques has continued throughout Barbara's adult life. Early in her marriage, her Pineapple Upside Down Cake and Cheese Muffins won ribbons at food fairs, which stimulated enthusiasm. A calling to teach ladies in her church group about nutrition and food storage channeled her experience in new directions. She compiled a recipe book showing how to use storage foods, and co-authored a textured vegetable protein recipe book - this led her into the writing field. She began attending seminars, adult education classes, and workshops on foods and nutrition. Soon she was teaching and lecturing on food preservation, with emphasis on food dehydration. She has conducted classes for garden clubs, church groups from many faiths, sewing circles, co-ops, the YWCA, and groups formed by home economists in her area.
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