News

Greater Hazleton's entrepreneurial partnerships help Project Headway go from start-up dream to reality

Project Headway webProject Headway founder Charlee Murdock worked with The Hazleton Innovation Collaborative to launch her start-up company that helps people in need receive access to simple beauty services.Greater Hazleton is developing into a thriving entrepreneurial ecosystem in part because of the collaborations and partnerships between members of The Hazleton Innovation Collaborative (THInC) and other local and regional organizations. The partnership between CAN DO and Penn State’s Hazleton LaunchBox Supported by Pasco L. Schiavo,Esq. has resulted in a dream of one local entrepreneur finally becoming a reality.

Charlee Murdock has worked in the beauty industry for two decades as a hair colorist and self-described struggling single mom with three children. As a result, she has a unique perspective of someone who understands how difficult it can be for salon owners to fund their own shop as well as how costly it can be for people to afford even simple beauty services. That's how Murdock got the idea for Project Headway.

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CAN BE will join The Hazleton Innovation Collaborative partners to present Downtown Hazleton’s Global Entrepreneurship Week

Global Entrepreneurship Week logoCAN BE is joining The Hazleton Innovation Collaborative (THInC) partners the Greater Hazleton Chamber of Commerce, Downtown Hazleton Alliance for Progress, The Hazleton Art League, Penn State Hazleton, The Hazleton Launchbox, Luzerne County Community College, and Lackawanna College to present Downtown Hazleton’s first-ever participation in Global Entrepreneurship Week, which is supported by the Kauffman Foundation and held from November 8-14.

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Speak at THInC Entrepreneurship & Innovation Week

Global Entrepreneurship Week logoClick the image to access the speaker application!We want YOU to present at our area's first-ever community-wide THInC Entrepreneurship & Innovation Week! This week-long hybrid conference is aimed at developing thought leaders, innovators, and business owners right here in Greater Hazleton.

Presentations should be 30-45 minutes in length and will take place in a variety of formats. Because we’re hoping to create a campus-like conference atmosphere, there will be multiple location points for participants to attend sessions, workshops, and networking events as well as multiple options to livestream presentations from across the Commonwealth via Penn State’s Global Entrepreneurship Week thanks to our partnership with Penn State Hazleton and the Hazleton LaunchBox.

We are inviting proposals for presentations related to the topics below, but are open to new session topic ideas as well!

  1. Entrepreneurship & Innovation

    1. Tech

    2. Food Entrepreneurship

    3. Traditional/Mainstreet Businesses

  2. Personal & Leadership Development

  3. Diversity & Inclusion

  4. Nonprofit & volunteerism

Click the image above to access the speaker application form. Complete the RFP form before the close of business on October 1st, 2021.

For any questions, please email This email address is being protected from spambots. You need JavaScript enabled to view it..

CAN DO works with partners to help food industry entrepreneurs start a business through new Hazleton Kitchen Incubator

For entrepreneurs who dream of starting a business in the food industry, one of the biggest barriers to entry is having the resources and access to professional kitchen equipment. That's why the latest addition to Downtown Hazleton's entrepreneurial ecosystem is working to make it easier for people to start their own culinary business.

The Hazleton Kitchen Incubator, located inside the Hayden Family Center for the Arts at 31 West Broad Street, is the latest project from The Hazleton Innovation Collaborative (THInC) designed to help entrepreneurs and startup companies. The kitchen incubator program gives regional food and beverage businesses a low-risk opportunity to start small, test and develop a business idea and plan, and scale their operations without the cost of equipping and maintaining their own commercially-licensed culinary facility.

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