|| Print ||
|Articles - January 2010|
|Monday, November 16, 2009|
The route to creating a mechanized pooper scooper began, as do many inventor journeys, with another obsession, one that was financially foolhardy, yes, but what obsession comes cheap?
Joseph Berto is a jack-of-all-trades who has been inventing things since he was 14. “It’s basically what I do,” says the 51-year-old helicopter pilot/rancher/logger/firefighter. The obsession presented itself to him one day about 12 years ago. He had sold his California business and moved to Medford to start over. (“An inventor is an optimist,” he says). One day he was driving past the shuttered Medco sawmill. The company was formed during the Depression out of the bankrupt Owen-Oregon firm. One remaining artifact after the mill was closed in the late 1980s was the elegant “White House,” an office building built in 1927.
“I was driving by it one day and thinking about building a house,” Berto says. Instead, he spent $80,000 buying the old office, which was days away from being bulldozed. “Financially, you had to have rocks in your head,” he says.
Berto disassembled the structure and moved the pieces to his horse ranch in White City. “I didn’t look at it for seven more years,” Berto says. But eventually, he started putting the building back together.
This is where we get back to the pooperscooper.
“I had been in anguish trying to find a product to invent to supplement our income,” Berto says. “I wasn’t making money from my other inventions or in piloting helicopters, and I had just started in on this crazy house. Then I had a brilliant vision of a better manure fork.” The brilliant vision started with the prosaic fact that a horse produces about 30 pounds of manure a day, and mucking (de-pooping) those stalls is a lot of work. Berto and his wife board and train horses, and manure volume is something he’s expert at. So Berto developed the Shake’n Fork, which looks like a fork but has a small motor and rechargeable battery to produce a “unique” shaking motion that captures the solid matter (Slogan: “It’s mucking incredible.”). Berto has been selling the fork online for two years for $167 and estimates he’s sold between 500 and 1,000, or “not that many.” A YouTube video of Berto demonstrating the fork has been viewed about 2,300 times.
Back to the obsession. Berto has taken 2,500 square feet of the 5,000-square-foot historic office building and turned it into an office and manufacturing area for the fork. He hopes to turn the rest of it into a new home; he and his wife now live in a mobile home on the property. The rehab was helped along by former Medford Corporation CEO Bob Higgins. Higgins was head of Medco from 1974 to 1984, when Harold Simmons acquired the company. Higgins says he contacted Simmons, who sold the company in the late 1990s, and Simmons “made a very generous donation.”
But that and the current revenue from the fork sales aren’t enough to fund the rest of the rehab, and Berto has hopes of finding a strategic marketing partner to take sales from 100 forks a month to a thousand. “That requires resources that I don’t possess,” he says. “We go to horse shows and breed shows and hope that somebody will recognize the goodness [of the fork].”
“Joseph’s done a great job,” says Higgins, who spent a decade in the White House. “He’s put a lot of time and money in that building. I hope somewhere along the line he will get some reward out of it.”
Wednesday, June 17, 2015
Thursday, June 18, 2015
Fireworks are a booming industry, even if the pyrotechnics have turned July 4th into a day fire marshals, and many residents, love to hate.
Friday, June 05, 2015
As temperatures in Oregon creep into the 90s this weekend, Oregonians' thoughts are turning to — summer baseball.
Friday, May 15, 2015
BY KIM MOORE | RESEARCH EDITOR
The Portland Bureau of Transportation is seeking input from businesses on a $5.5 million initiative to create a network of biking, transit and pedestrian trails within Portland’s central city.
Friday, May 22, 2015
BY LINDA BAKER | EDITOR
Roy Kaufmann always lands on his feet.
Wednesday, June 24, 2015
One year after he was appointed chair of the Portland Development Commission, Tom Kelly talks about PDC's longevity, Neil Kelly's comeback and his new role as Portlandia's landlord.
Thursday, May 14, 2015
BY JASON E. KAPLAN | STAFF PHOTOGRAPHER
There are more than 160 farmers markets in Oregon, contributing an estimated $50 million in sales, according to the Oregon Farmers Markets Association. We checked in on the Forest Grove market, which for several years has brought local produce and food vendors to Main Street in the center of town.
|100 Best Green Workplaces in Oregon|
|The Green Paradox|
|Up in the Air|
|Credit Unions Perspective|
|Queen of Resilience|
|OSU researchers examine warm-water mass|
|Appeals court rules against Apple|
|Microsoft to cut division, 1,200 jobs|
|Apple suppliers introduce 'Force Touch' to new iPhone|
|Uncertainty abound in Greece|
|Lululemon issues recall of hoodies|
|SCOTUS: Gay marriage is legal throughout nation|
Tonkon Torp helps seed sustainability at Gunderson.
Oregon-based Environments helps companies create inspired workspaces. “Simply put, we help companies future-proof their workspaces,” says Chris Corrado, president. Since 1988,Environments has witnessed firsthand the changing landscape of business. Native Portlander and Environments founder Corrado says, “We help our clients navigate the complex realities of the workplace today and plan for their future in a very mindful, strategic way. We think of ourselves as their partners in the process.”
One hundred years ago, the Willamette River might easily have been mistaken for a sewer. Unchecked industrial activity and decades of pollution made it unrecognizable compared to the clean river that now flows north for 187 miles from Eugene through the center of Portland.
3 Degrees Event Celebrates 5th Year Bringing Nonprofit and Business Professionals Together to Benefit Portland.
Bend energy leader brings passion for efficiency and renewable energy to the nonprofit.
Event in Forest Grove marks recognition of Global Food Safety Initiative Certification.