TAN – The Afro News

Honore Gbedze CEO Publisher of TAN Receiving Nesika Award from Minister Honourable Harry Bloy

Honoré Gbédze vient d’être reconnu pour ses talents d’entrepreneur. En effet, il vient de recevoir ce vendredi 18 Novembre 2011, le prix Nesika 2011, pour son travail exceptionel à la direction du Journal The Afro News (TAN). Ce prix décerné par le gouvernement de la Colombie-Britannique, honore et célebre la diversité culturelle et les communautés issues des première nation de la province. Il récompense, les individus, organisations et les entreprises dont le travail exceptionnel contribue à rassembler nos diverses cultures.

Rappelons que le Journal Afro News est le premier sponsor et partenaire du Repère Francophone. Honoré Gbédze fût aussi le premier invité du café de l’intégration. Comme quoi, on est jamais premier par hasard. Ecouter un extrait de son intervention au café de l’intégration en mai 2010:

Protrait de Honoré Gbédze

M. Honoré Gbédzé est Canadien, né au Togo dans la province de Agou. Son père était professeur et sa mère commerçante. Déjà à l’âge de huit ans, il a appris à travailler, à gagner sa vie afin d’être autonome. Plus tard, il a décidé d’immigrer au Canada, où il est arrivé en 2000. Comme la plupart des nouveaux immigrants, M. Honoré Gbédzé a été confronté à plusieurs obstacles ; mais il est parvenu à les surmonter progressivement. Et cela grâce à son courage, à sa persévérance et à son esprit d’entreprise dont il a hérités de ses parents

Par Dr Germain Tanoh

www.lerepere.ca

Organic Grilled Palm Heart Salade by Chef Honoré Gbedze

SERVE 4    INGREDIENTS :  1 jar of palm hearts ; 1 small red onion, finely chopped ; 1 large carrot

1 each medium yellow and green zucchini ; 1 medium eggplant ;1 each medium yellow and green bell pepper

12 crimini mushrooms, cleaned ;1 tsp chopped garlic ;1 tsp fresh chopped parsley, cilantro, thyme ;1 tbsp olive oil

¼ tsp French mustard ;½ fresh lemon, squeezed ;2 hard boiled eggs Read the full story

Braised Lamb Shank with Couscous and Dried Fruit

Organic Delicious Healthy Creations

  : by Chef Honoré Gbedze

Ingredients ,6 medium lamb shanks ,2 large shallots, 2 large carrots, 1 medium eggplant

1 tablespoon of chopped garlic,1 tablespoon of ginger,1 large red, green, yellow bell pepper Read the full story

First Annual Sage Awards and The Afro News Celebrate the 2010 Community Contribution Recognition Awards

SPECIAL EVENT COVEREAGE TAN  :

Invited guests gathered to honour both the roots of The Afro News and to mark the First Annual Sage Awards at the Hilton Hotel at Metrotown on January 28, 2011. The agenda included a reception where 70 members of the community hand the opportunity to mingle and also to meet the honourees. The awards were sponsored jointly by The Sage Foundation and The Afro News (TAN). Read the full story

William Edward Burghardt DuBois, first African-American to receive a doctorate from the school

At the editorial meeting to discuss the 2010 Education Issue, publisher Honore Gbedze asked staff members to name one especially significant Afric champion of education. Those choices are briefly described below. What was interesting to see is that they were all closely involved in the craft and art of writing as their livelihood and their means activism. 

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Sable Fish steam Rice by Chef Honoré Gbedze

Fresh Steamed Sable Fish Fillets – African Grandma Style

Preparation 15 minutes

Cooking Time 15 minutes

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Oyster Mushroom and fresh organic green beans harm salad with Grilled halibut by Chef Honoré Gbedze

Warm Green Bean Salad with Grilled Halibut and Oyster Mushrooms

By Chef Honore Gbedze  : Preparation time : 15 minutes ; Cooking time: 15 minutes Read the full story

Delicious Healthy Creation by Chef Honore Gbedze

Delicious Healthy Creation by Chef  Honore Gbedze

INGREDIENTS

Medium fresh size Turkey Breast

2 big carrots

2 big Onions

5 cloves of garlic

4 stalks of celery

1 medium apple Read the full story

Delicious Healthy Creations by Chef Honoré

Delicious Healthy Creations  by Chef Honoré Gbedze

INGREDIENTS

2 x 6 oz wild salmon fillets

4 large fresh and cleaned prawns

1 tea spoon of fresh lemon zest

1 medium fresh tomato

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