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In the medtech industry, funding is fertile.  What's happening? Women in the U.S. are waiting longer to give birth. (First-time mothers are an average of 26.3 years old.) A shortened egg expiration date means more women are turning to specialists in fertility for consultations and in-vitro

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You only have one face. Take care of it. What's happening? Clean labels are everywhere --clean bath and body products, clean eating -- and cosmetics are no exception. People are willing to pay for better quality ingredients. Beauty trends point to customization and accessibility -- and consumers

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2017 is breathing new life into old buildings. What's happening? Flipping houses—the art of taking run-down or unfinished properties and renovating them into sellable homes—is going strong in 2017. Trulia reports that from 2015 to 2016 the number of houses sold to “flippers” increased to 6.1%.

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Helping one another has never been so profitable. What's happening? Female investors are increasingly setting their sights on companies founded by other women. This trend is driven by what Quartz Media dubbed the “Estrogen Effect:” studies show a correlation between women in leadership positions and company profitability.

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Need money? Ask the sharks. Shark Tank can be a highly-visible way to pitch your ideas, gain worldwide publicity, potentially score funding, and glean free advice from experts and entrepreneurs. But the odds are daunting. 45,000 entrepreneurs apply ever year, only 1% get to pitch to

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Founder of Seacoast Sweets Kirstyn Pearl started selling her grandfather's peppermint patties out of her dorm before she started selling treats year-round and across the country in 2015, with a revenue stream of nearly $100K last year. Up until this January she kept her full-time job as a financial analyst, clocking

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Ingredients: A sensible business plan, a large target market, controlled spending, and a little bit of good karma Celine Ikeler owns Karma Baker, a vegan and gluten-free bakery in the Los Angeles area that serves up just about anything you can think of (ALWAYS gluten-, egg- and

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