Getting Fit without the Trip

Here at Berkeley Central, our residents get discounted memberships to the gym at the local YMCA, among many other convenient amenities.

But sometimes, you can’t make it to the Y or your local gym. However, you can still get a decent workout and even drop some pounds, simply by working out in the comforts of your own apartment.

That’s right! You can still lose the weight without committing all that time and money. If you’re serious about a healthier lifestyle, consider this article from ApartmentGuides.com, which walks us through some ways to get fit at home, that won’t cost you a single dime! Here are some of their strategies:

Take the stairs.Taking the stairs instead of the elevator is an easy way to get some exercise into your day.

Sure, it’s tempting to use the elevator if you don’t live on the first floor. But taking the steps is an easy way to get a little exercise into your day, and it’s often faster than waiting for the lift. Even if you’ve got a carload of groceries that require multiple trips to get everything inside your apartment, that’s more exercise you’re getting as a result. Did you know that taking the stairs whenever possible was one of Bruce Lee’s core fitness tips? He also recommended purposely parking your car far away from your destination so you have to walk further, and standing on one foot to improve your balance as often as possible.

Stock your cabinets with healthy food. Many apartments have small kitchens, which is perfect if you’re on a diet. Less cabinet space means less room to stuff them with junk food. This will require some self-control when you go grocery shopping, but try your best to keep only healthy food at home, and then you won’t be tempted to eat junk.

Do some at-home exercises. Thanks to Netflix, YouTube and other streaming sites, there are countless ways to exercise without leaving your own living room. Have you heard of the one-song workout trend? You can squeeze an entire workout in the time it takes you to listen to one song – perfect for the days you just don’t have time for a long workout. And there are endless videos that’ll guide you in aerobics, yoga, pilates or any other form of exercise.

Click here for even more ways to get fit at home!

Great Wine Lists In Berkeley

(Image courtesy of david.kittos)

There is a delicate balance when it comes to choosing which wine to pair with a meal. Choosing a wine with the right bouquet can highlight specific flavors in your meal and, alternatively the wrong wine selection can mask some of the more subtle herbs and spices on your plate. With all this pressure surrounding wine choice, it almost seems like you need an expert to decipher which cork would be best to pop at any given time.

Most every restaurant you encounter, especially in the East Bay, will have an impressive array of wines to choose from. If just the thought of glancing at the wine list in any restaurant is enough to make you cringe, have no fear. This article from Berkeleyside.com highlights some of the most compreshensive wine lists in the Berkeley area. Take a quick peek at some of these restaurants and you’ll find the perfect wine in no time.

À CÔTÉ

5478 College Ave., Oakland

Jeff Berlin, owner/wine buyer

Theme: “The wines chosen are those that are most complimentary to the regional dishes our chef prepares. Like, if he’s doing something inspired from the Ligurian coast, we’ve got wines from that region that pair perfectly with that food,” Berlin said.

“We feel like we’re supporting people that are making wine the way that their family and ancestors and people from that region have made wines for hundreds of years. It’s always evolving, but some small pleasure comes with leaning away from the global beverage market. I like to believe we do our tiny, tiny part in supporting that.”

Hidden value on list: “As you push further into more obscure regions that lack cachet, you’ll always get great value from any of the top producers in the area. On our list we focus on the $30-$50 range, and there are tons of value in that spread. You can get some of the best wines in Europe from unknown areas at a fraction of the cost of the wines from the more well-known areas.”

Suggested pairing: “Our menu changes almost every day, and on staff we all have favorite pairings. Recently, a couple ordered the seared yellowtail jack, and wanted a red wine. So I set them up with an Etna Rosso from Sicily. The food and wine went together splendidly. You’d think it would be too robust for fish, but the jack has a pronounced flavor, and the wine’s minerality gives it a clean elegant finish that went perfectly with it.”

What sets À Côté apart: ”Taking all the familiar choices off the list was a gamble; forcing people to select something they had never heard of. Taking away the familiarity has set us apart. They’re coming for the food and they have to drink some wine, so then they come to love the wines that we pair and then, later on, we have an understanding — a trust.”

ENCUENTRO CAFÉ AND WINE BAR

200 2nd St., Oakland

Linda Braz, co-owner/wine buyer

Theme: ”I look for primarily small producers using organic, sustainable or biodynamic practices that are interesting and well-valued,” Braz said. “We try to keep prices reasonable so folks are encouraged to come often and have several glasses. I try to find things that you don’t see everywhere and that taste great.”

Hidden value on list: “We have the 2010 Château de Lastours from Corbières in the south of France that is smokey and divine. We also like the super delicious 2009 River Run Negrette from down in Watsonville.”

Favorite wine on the list now: “That is a hard one, as I like so many. In the white category, I love the 2011 Domaine André Vatan Sancerre that we have. It’s crisp and delicious. In the ‘other’ wines category, we have the outstanding Domaine Balivet Bugey Cerdon Methode Ancestrale. It has light alcohol, just the right amount of bubbles, and is perfect for warm weather.”

What sets Encuentro apart: “We really like to introduce new foods and wines to folks who may otherwise be afraid of a vegetarian restaurant. So many people, even the staunchest meat eaters, exclaim that they didn’t know a meal without meat could be so delicious and satisfying. And veg and vegan folks already love us. We are small and intimate, non-threatening, with excellent service. We try to give ‘fine dining’ service in a casual atmosphere that makes folks want to come back again and again.”

For rookies: “We offer an excellent value with a flight for $17. We can find out where your interest lies and put together a delightful tasting that, hopefully, introduces you to things you never would have tried on your own.”

PAPPO RESTAURANT

2320 Central Ave., Alameda

John Thiel, owner/chef

Theme: “My goal is to find wines that are balanced, go well with the cuisine here, are seasonally appropriate, and a good value for the money,” Thiel said. “We don’t carry the big names. We like to feature local winemakers, and even have a house label, Thiel Family Wines, that we produce in conjunction with different winemakers.

“When looking for international labels, I look for those on the smaller production scale. I work with smaller importers and distributors, because I want to offer unique wines, things that aren’t going to be found other places nearby.”

Hidden value on list: “Probably the 1998 Château de Bellevue Lussac-Saint-Émilion. Not a lush merlot like in California, but if you have a good piece of lamb — some protein, fat and salt — the acidity in the wine will make a perfect play with that. Also, the 2009 Dehlinger Goldridge VineyardRussian River Pinot Noir for $68 is a steal.”

Favorite wine right now: “Probably the Fubbiano San Gennaro Sangiovese. They are a smaller producer who also does a great Vermentino we carry once in a while. Another favorite is the Roblin Enclos de Maimbray Sancerre we’ve had on the menu since we opened. It’s our workhorse, and one of the best Sauvingon Blancs I’ve had.”

Favorite pairing: “Because we do duck here so often, I probably would steer you to a Pinot Noir. That’s a classic pairing. Salmon also goes well with Pinot. Lots of folks don’t consider a red with a fish. If you’re having the pork chop, order the Nebbiolo by the glass. Our Thiel Family ‘Châteauneuf-du-Pappo’ is a house favorite — very versatile, works with steak, duck, pork or pasta Bolognese. It’s good on its own, too.”

For rookies: “I love the Sancerre so much I would probably start with that, or maybe one of our Italian whites. Something light and crispy, with good acidity. If they were with me on that first step I could guide them further and further all the way into the reds. If those wines are not for them, then probably a California Chardonnay, something bigger and rounder, and maybe more approachable.”

REVIVAL BAR AND KITCHEN

2102 Shattuck Ave., Berkeley

Patrick Cress, sommelier/wine buyer

Theme: “We focus on small, usually less-than-12,000-case production wineries that are family-owned and interested in sustainability, as well as producing balanced wines,” Cress said. “By ‘balanced’ I’m talking about wines that are less than 14% alcohol and that have acidity that suits a variety of foods. Also, we are excited about the evolution of the California wine business, where we’ve seen in the past two or three years more and more wines like that — more and more wines that have this balance, that accentuate elements like floweriness and earthiness and have balanced fruit and alcohol.”

Favorite wine on list: “I feel like these are all my babies. Each ones of these wines has a story to them. One of my favorites is the Bründlmayer Pinot Noir Zweigelt St. Laurent Brut Rosé from Austria. I think truly it is one of the world’s most fantastic wines. For me, whenever I have this wine it’s a very special occasion, because it’s an almost visceral experience. It’s extremely supple on the palate with bubbles that are delectable. It takes me away on a journey, and there are very few wines that can do that.”

Favorite pairing: “We generally feature a mixed grill, often with a combination of pig and goat. I have one by glass — 2010 Duxoup Charbono, a single vineyard production from Napa. By the bottle I suggest the 2011 Bedrock Kick Ranch Syrah from Sonoma. These are very stylish wines from producers who care about sustainability.”

What sets Revival Bar and Kitchen apart: “In terms of the wine program, we focus on wine for everybody. We have eight wines that are under $30, we have 22 under $40. The idea is that wine doesn’t need to be exclusive; we want to take all the pretense out of wine — there’s plenty of that to go around already. We don’t think people need to spend their life savings to get a very good bottle of wine.”

Hidden value on list: “I am on a never-ending search for these sorts of wines. One of those in that category is the Stolpman ‘La Coppa’ Sangiovese from the Santa Ynez Valley. It is all estate fruit and is on our menu for $34. It’s a wine that, if you blind tasted it, you’d put it in the $50 range. Tom Stolpman hits it out of the park with this bottle. It’s a stylish wine with great texture and vibrant acidity, well-balanced and powerful.”

For rookies: “If they’re open to learning and experimenting — say it’s a couple, and they are having only a glass each — I’d propose each ordering two half glasses so together they can try several things, with and without food. See what that experience is like. The most important thing is to try as much wine as possible. It’s the only real way to learn.”

SPEISEKAMMER

2424 Lincoln Ave., Alameda

Cindy Kahl, co-owner/wine buyer

Theme: “I try to keep our list mainly German and Austrian, with some California, as well as a few from Washington and Oregon. But with the German wines, I want to cover as many different regions, styles, and ripeness levels as I can,” Kahl said. “This list is, consequently, mostly whites. Of course, the Austrian reds we’ve brought in have been so good that we carry quite a few Zweigelt and Blaufrankisch. I try to cover a whole range from those regions. I would love to do everything; unfortunately, there’s a limit.”

Hidden value on list: “It might be the whole list! All the sales people who come in can’t believe how low my prices are. It’s intentional. I try to get people to try different things. And, to support that goal, I work to keep the prices low.”

Favorite wine right now: “Right now, it’s the Euro reds for really good value. Specifically, the 2008 Glatzer Zweigelt Riedencuvée is so good. Not a huge sell right now because a lot of people don’t know it. And the Rieslings, of course, which we have in a wide range of styles.”

Favorite pairing: “One of my favorites is a tomato-based fish stew we do occasionally as a special. It’s a little bit spicy. Having that with a Spätlese Riesling is perfect. The acid and sweetness with the dish’s spiciness are so good together. They are so complementary to each other.”

What sets Speisekammer apart: “I don’t think there any restaurants in the East Bay with this many German and Austrian wines on their list, but I think the local Asian restaurants should carry more. Over in San Francisco, The Slanted Door probably sells more German whites than anybody around.”

For rookies: “White wine is any easy place to start. I think a Pinot Gris or a Gruner Veltliner are great for beginners. I might also suggest a Hungarian Pinot Gris, which is an excellent value. Hungary has some very nice wines that are worth exploring.”

TOAST

5900 College Ave., Oakland

Todd O’Leary, manager/wine buyer

Theme: “My focus, first and foremost, is small production wines,” O’Leary said. “One of the first things we ask when tasting with sales reps is what are the production numbers, how much of this wine is produced — we try to keep to producers with wines under 5,000 cases, and definitely no more than 10,000.

“Next, I really want to expose everyone to local winemakers. There is a plethora of great wineries and winemakers in the East Bay so we focus on them. With international labels, we try to focus on things most folks haven’t tried or been exposed to all that much.”

Hidden value on list: “The markups here are generous because I don’t want these wines to be sitting around, I want people to drink them.Voirin-Jumel ‘Grand Cru’ Champagne Blanc de Blancs we have for $70. It’s a ‘grower’ champagne, and I’ve never seen it on a list for less that $100. In the reds, our 2009 Robert Sinskey VineyardsPinot Noir for $75 is a very good value, as is the 2008 Corino Barolo for $80. Restaurants in San Francisco will charge $125 for that. I’m adamant about not overpricing our wines.”

Favorite wine on list: “I have a few favorites right now. Our Domaine de La Fouquette Rosé is one, along with the Domaine Sigalas Assyrtiko from Santorini in Greece. In the reds, I always go for theShypoke Charbono out of Calistoga, which has been on the list since day one. It’s a very small production wine and our guests just love it.”

Favorite pairing: “We offer glasses by the taste, and let people build their own flights or pairings. It’s a great way for us to expose people to a variety of wines; I can offer half-pours for people and step them through the meal.”

For rookies: “For guests who are new to wine, I like to start with a white like Verdicchio or Torrontés — both really friendly, and that have enough texture and body, with great fruit, that most people would enjoy. I would love for folks to try Palmina’s Nebbiolo from Santa Barbara but it might be too unfamiliar or out of reach for some. So, instead, I’d suggest a Côtes du Rhône or a Pinot Noir, maybe even a Tempranillo. All three are pretty easy to appreciate.”

Berkeley’s Own “School of Rock”

With the Berkeley Orchestra located right next door to our convenient location near Downtown Berkeley, it’s easy for our youngest residents to grow up with a musical inclination.

There are lots of opportunities to watch live music—and yes, even learn how to play—right here in Berkeley. Since 1993, Bandworks has been a local mainstay, providing Berkeley’s youth with rock music lessons and more.

Bandworks is located at 2034 Blake St. Suite 9, Berkeley, CA 94704. And they just started a fantastic program in collaboration with the Starry Plough:

BandWorks is thrilled to be partnering with the Starry Plough to offer regular Youth Open Mics (YOM) on the 3rd Sunday of each month. YOM gives young musicians a rare, but consistent opportunity to showcase their talent to the public. With past performers anywhere between age 3-17 rocking their original songs, band covers, and cracking jokes, the BandWorks Starry Plough YOM has become a gathering of some of the biggest up-and-comers in the Bay Area.

Join BandWorks and the Starry Plough as Bay Area youth to strut their stuff, hone their performance skills, and just have a fun afternoon at the Plough. BandWorks hopes to bring even more aspiring performers to the stage! Unless otherwise noted, the program will continue to run every 3rd Sunday, 4-7pm . Individuals and groups may sign up in advance by contacting the BandWorks office, or on the day of, before performances start at 4pm.

Upcoming Dates
The program runs every 3rd Sunday from 4-7pm. Specific dates are listed below:

December 15
January 19
February 16
March 16
April 20
May 18
June 15
July 20
August 17

Bandworks also offers special programs, including:

A series of 1-week summer camps for kids and teens, including CD Recording, Intro to Rock Band Instruments, Rock Jam and the Music of Popular Bands - Click Here for more Camp Info
Coaching for existing bands
1-day skills seminars
Special sessions geared toward making a CD in a recording studio

Click here for more information about Bandworks and The Starry Plough’s Youth Open Mic Nights in Berkeley!

Follow Your Nose

(Image courtesy of João Pavão)

Believe it or not, our noses have a strong connection to our emotions and our memories. In the summer, the smell of fresh cut grass may give us a nostalgic feeling, and who can deny that the scent of cooking food makes us feel like we’re at home? If the way an apartment smells weren’t important, people wouldn’t spend so much time picking out the perfect candle scent, or spraying cans of air freshener.

You can make your home smell more comforting and inviting without filling the air you breathe with chemicals and candle smoke. This article from renters.apartments.com offers two great tricks to permeate your apartment with warm, inviting scents. Keep reading to learn more.

1. The Saucepan Simmer.

A saucepan filled with a few aromatic ingredients, topped with water and set to simmer on low (Only do this while you are home. Fire always needs a chaperone.) is a great way to make your place smell wonderful.

Here are a few mixes to try:

Citrus Spice

You’ll need:

• 1 orange or 2-3 clementines
• 1/2 cup fresh cranberries
• a spoonful of whole cloves
• 3 sticks of cinnamon
• a couple shakes of powdered nutmeg
• water
• a saucepan

Quarter the orange (or slice it into rings, if you want to be pretty about it) and put the fruit and spices in a small saucepan. Top with water, leaving a good inch or so from the top of the saucepan. Turn the heat on low and let it simmer for hours, adding more water as needed.

Woodsy Cabin

You’ll need:

• 1 handful of pine or cedar twigs
• 3 bay leaves
• a couple shakes powered or fresh nutmeg
• water
• a saucepan

Toss the foliage and spices into the pan, top with water and turn the heat to low. As the mix simmers, it will begin to smell fresh and give you ideas about trying cross-country skiing.

Fancy Store You Can’t Afford to Shop in

Legend has it this recipe is what makes Williams Sonoma smell like a place that deserves all of my money. 

You’ll need:

• 1 lemon, sliced in thin rings
• 2 sprigs of rosemary
• 1 tsp. vanilla extract
• 1 cup water (adding more as it evaporates throughout the day)

Toss it all on to simmer, wait two hours, and then invite people over for your Pampered Chef party. That oughta move some merchandise.

2. The Crockpot Variation.

Sometimes to smell great, all your place needs is to stop smelling like last night’s dinner. This is easily accomplished with a few tablespoons of baking soda, a little water, and your crockpot, sans lid.

You’ll want to make a baking soda and water mix that’s more like Alka-Seltzer and less like damp baking soda, so add a good amount of water and stir. Set the crockpot with the baking soda mix in the room where the odor is strongest. Turn it on, move the dial to a very low setting, and let it sit without its lid.

The warm baking soda draws the scent out of the air and neutralizes it, freshening your room quickly, cheaply and naturally.

3. The Radiator Method.

For those of you earth-friendly types looking to conserve energy, this is a smart variation. Simply prepare a simmer mix in a saucepan, but instead of turning on the stove, set the pan on top of your radiator.

As the heat comes on, the pan warms up and you get a periodic wave of room refreshment without having to worry about keeping an eye on the stove or using unnecessary energy.

Berkeley Restaurant Week 2014 is Here!

Here at our prime location within walking distance of Downtown Berkeley, we pride ourselves on our proximity to some of the best restaurants that the Bay Area has to offer.

Although you can certainly find your fair share of delicious, affordable food in the area any day of the year, the 2nd Annual Berkeley Restaurant Week is sure to please both your palate and your pocketbook.

From today, January 17, through January 31, you can enjoy some fantastic deals on some of the best food in Berkeley. Here are some of your options, courtesy ofVisitBerkeley.com:

Bay Grille
Make a Reservation
200 Marina Blvd.
Berkeley, CA 94710
(510) 548-7920

Located at the Berkeley Marina, the Bay Grille's waterfront location boasts panoramic views of the San Francisco cityscape and is the ideal setting for celebrations and intimate gatherings alike. The menu of coastal-inspired delectable small plate selections and unique specialty salads features great options sure to suit any taste. Berkeley Restaurant Week offer: $20 prix fixe lunch, $30 prix fixe dinner.

Cafe Clem
2020 Kittredge Street
Berkeley, CA 94704

Nestled in the heart of Downtown Berkeley, Cafe Clem mixes urban chic with the soothing warmth of Parisian cafes with its decor and wonderful terrace. Featuring homemade and local pastries, a great collection of delicious sandwiches, salads and organic local Coffees. Berkeley Restaurant Week offer: $15 prix fixe lunch

Comal
2020 Shattuck Ave.
Berkeley, CA 94704
(510) 926-6300

Comal is a gathering place located in Berkeley’s bustling Arts District, just north of the Downtown Berkeley BART Station. The restaurant is housed in a single story building (circa 1927) and features a stunning secluded rear patio with a full bar, covered dining area and al fresco beer garden with fire pit. Executive Chef Matt Gandin, former chef de cuisine at San Francisco’s Delfina, creates earthy, modern interpretations of dishes from throughout Mexico, with emphasis on Oaxaca and neighboring coastal regions. We offer an “all-Mexican” list of craft cocktails, house-made sangritas paired with our curated collection of agave spirits, and a diverse selection of local beer and wine on tap. Berkeley Restaurant Week offer: $30 prix fixe dinner

Eureka!
2068 Center Street
Berkeley, CA 94704
(510) 809-8282

The enlightening gourmet burger experience, accompanied by fresh, locally sourced ingredients, artisan recipes, American craft beer, classic cocktails and rock n’ roll. Berkeley Restaurant Week offer: $15 prix fixe lunch, $20 prix fixe dinner.

iScream
1819 Solano Ave.
Berkeley, CA 94707
(510) 527-8747

At iScream! we believe in using use the finest, freshest ingredients the seasons have to offer. We start with organic dairy products from Marin County’s Straus Creamery. Then we scour the farmer’s markets and gourmet specialty food suppliers for the tastiest fruits, nuts, chocolates and spices for flavoring our ice cream. Now serving lunch, too. Berkeley Restaurant Week offer: $15 prix fixe lunch for two, including two panini sandwiches and two single scoops of iScream ice cream.

Skates On the Bay
Make a Reservation
100 Seawall Drive
Berkeley, CA 94710
(510) 549-1900

Skates on the Bay is a beautiful and historic waterfront gathering place for fresh seafood and unmatched views of the San Francisco Bay, offering lunch, brunch and dinner dining year-round. Originally opened in 1984 in the Berkeley Marina, the reimagined Skates on the Bay now boasts a modern and stunning decor, a new Raw Bar, elegant Private Dining Room and innovative local-driven menus. Berkeley Restaurant Week offer: $20 prix fixe lunch, $30 prix fixe dinner.

Click here for the full list of restaurants and deals that are part of Berkeley Restaurant Week 2014!

Cooking Solo

(Image courtesy of rhoftonphoto)

Living alone in an apartment is a great experience to teach independence and to let you discover who you are before you start sharing your space with another person. Many times young renters go from sharing a house with family, to moving in with a roommate, to getting married and sharing a home with a spouse-though this progression can be great it leaves no time to be on their own. There’s one aspect of living on your own that can cause a bit of trouble for those who do decide to take the leap into single-living- meal times.

It’s easy to find great recipes to make for a family of five, but living alone means many renters won’t have to cook such large meals outside of the occasional dinner party. With the tips and tricks in this article from renters.apartments.com you won’t have to worry about wasting food just to make yourself a delicious meal. Keep reading to learn how to cook for one.

Shop smart: Perishables like fruit, vegetables and bread can go bad quickly, especially when there’s only one person eating them. Instead of buying the pre-bagged apples, just buy three or four. For bananas, don’t be shy to break off a few from the big bunch of six. Bagged salads also have a short shelf life, so be diligent in eating them as soon as possible after you buy them. Bread and bagels can be frozen and toasted to extend their use. And don’t discount canned and frozen foods – canned soups are perfect for lunch, and frozen berries can be whipped up into a delicious morning smoothie.

Cook for the week: One of the best options for single meals is to cook something you can portion out throughout the week. In the winter, chili, beef stew, lasagna and other baked pastas are all great options. Find a recipe that sounds good online and head to the store, fire up the crock pot or oven and get cooking. If you think you’ll finish what you made within the week, you can store it in the fridge. Otherwise, stick the extras in the freezer and pull them out on a rainy day.

Opt for one-dish meals: Using three burners on the stovetop and the oven all for one portion seems time-consuming and daunting. Look for things that can be made using one or two pots and pans, with all of the major food groups in one dish. Some ideas include omelets or frittatas,pastas with a meat and veggie of your choice (chicken and broccoli Alfredo, meatballs and mushrooms with red sauce, carbonara with bacon and peas), or a casserole.

Use multipurpose ingredients: Tortillas often come in packages of 10, but that doesn't mean you have to eat tacos five days in a row. Search for an ingredient – say, chicken – and find a couple recipes that use it. For example, have grilled chicken breasts on Monday, chicken sandwiches on Tuesday and chicken soup on Wednesday. This strategy will ensure you’re not wasting food, and will also make you less likely to get bored with eating the same thing for a whole week.

Protecting Hardwood Floors

Here are Berkeley Central, our residents enjoy a wide range of great features, and one of them is our beautiful hardwood flooring:

While hardwood flooring is certainly designed to withstand all the wear and tear you and your family puts it through, there are a few steps you can take to make sure that your floor always has a lustrous sheen—and, of course, is clean.

Whether it’s beverage spills, heavy furtinure, or your pet, there are a number of ways that your beautiful floor could get damaged, dirty, or otherwise soiled. Design and architecture website Fresh Home has a nice guide on protecting your hardwood floors, featuring some simple, cheap tips. Here are some of them:

Protect your investment from moisture damage.

Homeowners often think of moisture damage as flooding incidents in their homes or large amounts of liquid being spilled on their hardwood floors. While these are possible and should be dried up immediately, moisture damage can stem from spills, but also climatic changes in the humidity levels in your home in the summer time. Ensure that your home is kept at a reasonable level for air conditioning and humidity control throughout the season. In the wintertime when it is dryer in the air, heat can cause the opposite affect and cause wood to pull apart at seams of planks. Once again, keep humidity levels constant to keep your wood flooring from reacting drastically.

Keeping your wood floors looking shiny:

There are several products, theories and suggestions for how to care for your hardwood flooring. From wood soaps and cleaners to waxes that you can buff on. To clean your floors, suggestions of water and vinegar sprayed on a sponge mop will clean your floors effectively while also protecting the finish, without stripping. For making your floors shiny, many hardwood flooring experts suggest natural products such as olive oil as opposed to wax-based cleaners. If you do decide to use these, alternate the use with natural products to give your floor a healthy break from the waxy products.

Protecting your hardwood floors from a day-to-day basis.

To protect your floors from getting scratched daily, consider using cloth furniture protectors under the feet or legs of your tables, chairs, and heavy furniture. Also consider removing shoes, especially high heels and shoes that can scuff and scratch the floor. For pets and kids that regularly track through your home, you will have to be more diligent for keeping up with sanding and maintenance. While many homeowners feel scratches and natural wear can add to the character of the flooring.

To read the full article on protecting your hardwood floors, click here.