News
We shall take The Spectator to new heights – Editor
The new Editor of The Spectator, Mr Emmanuel Amponsah, says he will adopt an enterprising editorial culture to make it possible for the newspaper to appropriately inform, educate, entertain and inspire readers, so as to attract wider readership to rake in more revenue.
“The return to profitability to cope with the changing trends in the media landscape means The Spectator will be using creative and innovative approach to enhance consumer satisfaction experience, and loyalty,” he said.
Mr Amponsah was speaking on Monday in an interaction with the Editorial staff of this paper in Accra about what he plans to do to turn around the fortunes of the weekly newspaper.
He said in view of the thirst of people for quality news, and also their desire for exclusive stories, “there is the need to fill this vacuum in the newspaper to catch the eye of readers.”
The Editor said an aspect of life that was of great interest to readers, which The Spectator was going to aggressively pursue, was social-related matters in their various dimensions.
Amongst others, Mr Amponsah said the weekly newspaper would focus in-depth on the performance of various business entities in the country to catch the eye of readers.
“Dealing with business issues as well as highly social and human-interest stories will make The Spectator stand the chance of capturing the attention of a substantial number of readers and help rake in more revenue,” he said.
Mr Amponsah said that he intended making The Spectator venture big into digital/online media with in-depth analyses of credible news to capture more consumers, particularly the youth, who have acquired high taste for online news.
He noted that introducing attractive products and services would be of great interest to vendors, readers and other stakeholders, adding that, “with the needed support and cooperation from all of us, the sky will be the limit.”
Until his appointment, Mr Amponsah, who is a Ghana Institute of Journalism (GIJ) graduate with more than 32 years experience in journalism, was the Deputy Editor of the Ghanaian Times, the flagship newspaper of the New Times Corporation (NTC).
Before assuming the role of Deputy Editor three years ago, Mr Amponsah was the Business Editor of the Ghanaian Times, where his job responsibilities involved selecting and analysing business and finance news for publication in the Ghanaian Times.
Prior to that, he was in charge of the Sports Desk of the Ghanaian Times and doubled as a columnist (The Watchdog) for the erstwhile Evening News.
A product of GIJ and Saint Thomas Aquinas Secondary School, both in Accra, Mr Amponsah’s areas of interest include sports, business/finance and environment.
He has attended a number of national and international conferences and tournaments, and written extensively on global and local events bordering on various fields of human endeavour.
The Board of the New Times Corporation (NTC) appointed him the new Editor of The Spectator, the weekly newspaper of the NTC on Monday, November 2, 2020.
He took over from Mrs Tina Aforo, who retired from the company in August, 2018.
By Edem Mensah-Tsotorme
About 200 company secretaries, governance professionals and institutional leaders will gather in Accra for the ‘Company Secretaries Summit’ next month.
It is aimed at strengthening governance practices and enhance boardroom effectiveness across the country.
The summit, which is scheduled for July 16 at the Labadi Beach Hotel seeks to equip governance professionals with the knowledge, skills, and networks required to navigate the increasingly complex demands of modern corporate leadership.
It will feature keynote presentations, panel discussions, and interactive sessions focusing on emerging governance trends, boardroom dynamics, regulatory compliance, digital transformation, and stakeholder expectations.
According to the convener, Catherine Engmann, the summit comes at a critical time when governance professionals are under growing pressure to support sound decision-making, strengthen governance culture, and respond effectively to changing institutional and regulatory environments.
“This gathering is not just another conference. It is a platform for governance leaders who are already operating at the highest level and intend to stay there,” she said.
She noted that the programme was designed to provide participants with practical tools, fresh insights, and valuable professional connections.
According to Ms Engmann, a major highlight of the event will be the awards ceremony, which will recognise individuals and organisations that have demonstrated excellence in governance practice and made significant contributions to improving board effectiveness and corporate accountability.
She mentioned that the summit will also offer participants an opportunity to benchmark their practices against industry standards, exchange ideas with peers, and explore innovative approaches to governance challenges.
Beyond the formal sessions, the event is expected to foster networking and collaboration among governance professionals, helping to strengthen governance practices across Ghana’s corporate and institutional landscape.
Speaking about the vision behind the initiative, Ms Engmann, said the summit was inspired by the need to create a dedicated platform that recognises the critical role played by company secretaries and governance professionals.
According to her, the Company Secretaries’ Summit and Awards reflects her conviction that Ghana’s governance professionals deserve an annual platform where they can engage in meaningful discussions, build strategic relationships, and receive recognition for their contributions to effective governance.
Registration for the summit, she said was currently open, with interested professionals encouraged to secure their participation ahead of the event.
By Esinam Jemima Kuatsinu
-1 cup dried soya beans
-4–5 cups for water (for blending)
-Extra water for soaking
-Sugar, honey or dates (optional, for sweetness)
-Vanilla extract (optional)
Preparation
-Pick through the beans to remove stones or damaged seeds and rinse thoroughly
-Place them in a large bowl and cover with plenty of water. Soak for at least eight hours or overnight to soften it to blend easier
– After soaking, rub the beans with your hands as the skin begins to remove
– Removing the skins helps reduce the ‘beany’ taste and improves texture
– Put the soaked beans into a blender with 4–5 cups of clean water
-Blend until smooth and milky. (You may need to do this in batches depending on your blender size).
– Using a clean muslin cloth or fine sieve, strain the blended mixture into a pot. (Squeeze well to extract as much liquid as possible).
-The leftover pulp is called okara. Don’t throw it away — it can be used in baking, porridge, or even added to stews.
– Place the strained milk on medium heat and make it boil. Stir continuously to prevent burning or overflowing.
– Allow it to boil for at least 20–25 minutes. Proper boiling removes the raw taste and neutralises natural compounds that can upset the stomach.
-Once boiled a little sugar or honey. Pulse.gh
Health benefits of Soya beans
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