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The Outlook, The Post, The Estacada News
Friday, September 13, 2013
A10
fall home improvement
By LORI HALL
Pamplin Media Group
E
veryone can appreci-
ate the sophistication
of a leather chair or
sofa, but what about
a leather floor? Imagine the
warmth and softness of leath-
er furniture. Now bring that
to the floor, or even a wall.
That’s just what Tina Bar-
clay of Barclay Interior De-
sign Group did to one Wil-
sonville home. When she de-
signed the shingle-style
home as part of the 2005
Street of Dreams, she chose
leather for the floor of the
study.
According to Barclay, peo-
ple are often surprised to
hear you can use leather as a
flooring. But then she asks,
“What are the bottom of your
shoes made out of?”
The leather floor is made
out of tiles from CC Leathers
Inc. that are cowhide backed
with a matting to make them
sturdy. Barclay said the tiles
need to be laid by a specialist
as they need careful installa-
tion and are finished with a
leather polish over the seams
that acts like a grout.
“They are luxurious and
very different,” Barclay said.
Just like tiles and wood
floors, there is an endless
possibility of combinations
and designs. From checker
patterns to inlays, the op-
tions are infinite.
In the Wilsonville home,
the floor features dark brown
12-by-12-inch tiles called
Scottobosco and has an inlay
edging of a caramel color tile
called Tegola that is 2-by-8
inches. Venice Genoa Tile
and Stone installed the floor
of the traditional study.
Over time, the leather will
start to patina and take on a
shine. And, according to Bar-
clay, the dents, dimples and
scuffs that will appear just
add character to the floor.
Softer on the feet than
wood flooring, the leather
floor adds a warmth and
charm to the study.
“I just
wanted it
to look and
feel like an
old li-
brary,” Bar-
clay said. “I
just wanted
very, very
traditional.
... It has a
sophisticat-
ed men’s
lounge
feel.”
Care of
the floor is
simple, just
sweep it. Like wood flooring,
the leather tiles will expand
and contract through the
changes of seasons. And if
needed, it can be polished
just like a pair of leather
shoes.
Barclay has also used
leather to cover walls to add
warmth and richness to
rooms. “Anything you can do
with fabric you can do with
leather,” she said.
For more information
about Barclay Interior De-
sign Group, call 503-635-1278
or visit barclayinteriors.com.
Leather floor adds
warmth and
sophistication to
Wilsonville study
A new use for a classic material
By Denise Ruttan
OSU Extension Service
A
s interest grows in
preserving produce,
the Oregon State Uni-
versity Extension
Service is offering its late sum-
mer food preservation and
safety hotline for queries on
testing pressure canner gaug-
es, ensuring jam sets properly
and preparing tomato salsa.
The hotline at 1-800-354-7319
runs 9 a.m. to 4 p.m. Monday,
Tuesday, Thursday and Friday
through Oct. 11.
Extension-certified Master
Food Preserver volunteers
from Lane and Douglas coun-
ties take the calls.
More young people ages 25-
40 are becoming interested in
local food and taking OSU Ex-
tension’s Master Food Preserv-
er training, said Nellie Oehler,
the Master Food Preserver co-
ordinator in Lane County.
“There’s a whole new gener-
ation coming up that wants to
know how we did it in the old
days and wants to go back to
the land and back to the ba-
sics,” she said.
Oehler emphasized that
proper techniques must be
used to ensure canned foods
are high quality and safe to eat.
The hotline is one of several re-
sources, including publications
and classes, which OSU Exten-
sion offers on food safety.
Master Food Preservers who
staff the hotline must undergo
40 hours of training. They edu-
cate the public about safe food
handling and preservation
over the phone and at work-
shops and exhibits. Last year,
374 new and veteran master
food preservers throughout
the state contributed 23,150
volunteer hours.
Master Food Preservers an-
swered 3,425 calls during the
2012 summer season. About 80
percent dealt with food safety
questions, Oehler said.
For more information about
the Master Food Preserver
Program, go to
OSU_FoodPreservation and
edu/fch/food-safety. OSU Ex-
tension’s Ask an Expert ser-
vice also takes online ques-
tions about food preservation
at
pert.
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PLANTING A NEW LAWN
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Hotline open for food preservation queries
CONTRIBUTED PHOTO: LYNN KETCHUM
Michele Pryse, a master food preserver trained by the Oregon State University Extension Service, teaches food preservation techniques in the
Medford area.
To call
The hotline at 1-800-354-7319
runs 9 a.m. to 4 p.m. Monday,
Tuesday, Thursday and Friday
through Oct. 11.
The leather floor
of the study in
this Wilsonville
home adds a
warmth and
sophistication to
the room.
CONTRIBUTED PHOTO:
JOSH KULLA
“I just
wanted it to
look and feel
like an old
library. … It
has a
sophisticated
men’s lounge
feel.”
— Tina Barclay
