Compassion in action: 16-year-old Leah Cupido's inspiring donation drive for Hannah's Place of Safety
16-year-old Leah Cupido needs help to get the wheels in motion for her donation drive
Image: Supplied
While many 16-year-olds are caught up in TikTok trends and teen culture, Leah Cupido from Bay View is walking a very different path — one inspired by purpose, compassion, and her namesake from the Bible.
Determined to make a real difference, Leah has taken it upon herself to gather baby goodies and essentials for Hannah's Place of Safety (HPOS), a Westridge-based sanctuary that cares for abandoned and vulnerable infants.
A soft spoken, well-mannered teen sat beside her mom Cheryl Cupido explaining what prompted her to take up this task: 'I did this before, when I was 12, I did it for my birthday, I asked my parents to not throw me a party but rather buy things for Hannah's Place of Safety.
'This time around, I sat and a thought just came to me…how's Hannah's doing…I went onto their Facebook page and saw they are asking for donations for an Owlet device (a digital sock that monitors a child's heart rate, oxygen level, and sleep trends).
'So then it hits me, while they are busy with this I will focus on the essentials."
Leah said she then got into contact with Janine Fabe to check up on HPOS and also informed her of the idea for the donation drive.
'My goal is to volunteer there, but I can't do that yet- I have to be 18, so why not use this time and show my support?'
Video Player is loading.
Play Video
Play
Unmute
Current Time
0:00
/
Duration
-:-
Loaded :
0%
Stream Type LIVE
Seek to live, currently behind live
LIVE
Remaining Time
-
0:00
This is a modal window.
Beginning of dialog window. Escape will cancel and close the window.
Text Color White Black Red Green Blue Yellow Magenta Cyan
Transparency Opaque Semi-Transparent Background Color Black White Red Green Blue Yellow Magenta Cyan
Transparency Opaque Semi-Transparent Transparent Window Color Black White Red Green Blue Yellow Magenta Cyan
Transparency Transparent Semi-Transparent Opaque
Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Dropshadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps
Reset
restore all settings to the default values Done
Close Modal Dialog
End of dialog window.
Advertisement
Next
Stay
Close ✕
Leah at her first drive for Hannah's Place of Safety with her parents Cheryl and Byron Cupido
Image: Tracy-Lynn Ruiters
The grade Grade 10 learner at Groote Schuur High School also got her school's clubs to assist.
She still however needs donations of baby clothing sizes 6-12 months, bibbies, nappies numbers 1,2,3,4, 4+, wet wipes, baby bottle cleaning solutions, baby vicks and/or karvol.
Her proud mommy told the Weekend Argus that she wasnt shocked when Leah came to tell her the plans for another drive.
'Leah's always cared about those smaller than her and since small she wanted to do something for those who are not capable of doing it themselves. That is who Leah is, truly living up to her name.'
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
IOL News
14 hours ago
- IOL News
Social media fuelling 'devastating' kids' mental health crisis: NGO
The "unchecked expansion" of social media platforms is driving an unprecedented global mental health crisis in kids and teens, The "unchecked expansion" of social media platforms is driving an unprecedented global mental health crisis in kids and teens, a children's NGO said, calling for urgent coordinated action worldwide. The KidsRights report said one in seven children and adolescents aged between 10 and 19 suffered mental health issues, with the global suicide rate at six per 100,000 for those aged 15-19. Even these high rates represent "the tip of the iceberg" as suicide is widely under-reported due to stigma, according to the Amsterdam-based group. "This year's report is a wake-up call that we cannot ignore any longer" said Marc Dullaert, KidsRights chairman. "The mental health... crisis among our children has reached a tipping point, exacerbated by the unchecked expansion of social media platforms that prioritise engagement over child safety," he added.
The Star
15 hours ago
- The Star
As South Africa faces livestock health issues, Japan Expo presents potential food production innovations
As South Africa navigates the challenges posed by the ongoing foot-and-mouth disease crisis, which has raised concerns about livestock health and potential increases in meat prices, the 2025 Osaka-Kansai Expo showcases innovations that could influence the future of food production. Attendees can explore groundbreaking technologies such as regenerated rice and 3D printed meat, which may offer insights into sustainable food solutions that could be relevant to countries facing similar agricultural challenges. Beyond their delicious taste, some foods offer high nutritional value and practical solutions for issues such as food shortages and allergies. Leading companies and research institutions are introducing a wide variety of those foods and announcing groundbreaking achievements that will shape the future of food. Multi-coloured rice Inside the "Evolving Frozen Foods" showcase at the Earth Mart pavilion, conceptualised by broadcasting writer Kundo Koyama, visitors will find a colourful assortment of green, yellow and red "regenerated rice." Ingredients such as rice, vegetables, meat and eggs are frozen and then crushed into a powder. The powder is reshaped into rice grains for easy consumption. There are a variety of flavours made through the combination of ingredients. One of the flavours is called "salad rice," while another is named "takana fried rice flavoured rice." Another flavour is "family rice," inspired by oyakodon, which is a bowl of rice topped with chicken and eggs. Prof Hidemitsu Furukawa of Yamagata University developed regenerated rice in cooperation with Nichirei Foods Inc., a major frozen food company based in Tokyo. Although conventional methods for pulverising ingredients rely on heat or desiccation, the drawback has been the accompanying loss of moisture and aroma. However, the team successfully created powdered ingredients while preserving their original moisture and aroma by instantaneously freezing them using liquid nitrogen. They said that adjusting the blending ratio enables precise control over taste, aroma and nutritional value. "This approach allows for the use of agricultural produce discarded after a harvest that doesn't reach the market, leading to a reduction in food loss and waste. It also supports farmers," Furukawa said. Tomoko Kadoya, 64, from Kanazawa, looked at the regenerated rice and said, "I'm surprised and thrilled that such food will be available in the near future. I am curious to try it and find out what it tastes like." 3D printed meat The Osaka Healthcare Pavilion, presented by Osaka Prefecture and Osaka City, is enticing the public with the prospect of making meat at home by 2050. Visitors can view 3D printed cultured meat. In 2023, the University of Osaka and companies such as Kyoto-based Shimadzu Corp. created a joint venture called the Consortium for Future Innovation by Cultured Meat. The consortium aims to commercialise technology that cultivates muscle and fat cells harvested from wagyu beef and processes them to create meat with a 3D printer. Pavilion visitors can look at two pieces of cultured meat, each 9 centimeters long and 15 centimeters wide, at the booth. They were produced over about six months. The ratio of lean to fatty parts can be adjusted to create marbled meat, with one of the pieces having a checkerboard pattern made with the lean and fatty sections. According to Michiya Matsusaki, a professor at the University of Osaka and the consortium's representative, they are close to reproducing the flavour and texture of marbled meat. During the Expo's period, they plan to grill the cultured meat at an event, allowing visitors to smell its aroma. "I can't even imagine what it tastes like," said a fifth-grade elementary school student from Toyonaka, Osaka Prefecture. "I wonder if we'll be eating it regularly when I grow up," the student added curiously. Rice flour soft serve cones Visitors are flocking to eat innovative dairy-free soft serve ice cream and cones which are made without egg or wheat. Nissei Co. developed the dessert. The firm, based in Ibaraki, Osaka Prefecture, is a manufacturer and distributor of soft serve related products. Beans make up the cream of the soft serve and the cones are made from rice flour. Five flavours, including vanilla, matcha and strawberry, are available for 700 yen each at the Osaka Healthcare Pavilion. Commercialisation, however, presents challenges such as costs, according to the company. 'Eating soft serve is often a joyful experience. We want to create a future where everyone can enjoy it,' said a project leader from the company, outlining the project's goal.
IOL News
20 hours ago
- IOL News
As South Africa faces livestock health issues, Japan Expo presents potential food production innovations
Japan Expo 2025 showcases regenerated rice and 3D printed meat as part of its focus on future food technologies. As South Africa navigates the challenges posed by the ongoing foot-and-mouth disease crisis, which has raised concerns about livestock health and potential increases in meat prices, the 2025 Osaka-Kansai Expo showcases innovations that could influence the future of food production. Attendees can explore groundbreaking technologies such as regenerated rice and 3D printed meat, which may offer insights into sustainable food solutions that could be relevant to countries facing similar agricultural challenges. Beyond their delicious taste, some foods offer high nutritional value and practical solutions for issues such as food shortages and allergies. Leading companies and research institutions are introducing a wide variety of those foods and announcing groundbreaking achievements that will shape the future of food. Multi-coloured rice Inside the "Evolving Frozen Foods" showcase at the Earth Mart pavilion, conceptualised by broadcasting writer Kundo Koyama, visitors will find a colourful assortment of green, yellow and red "regenerated rice." Ingredients such as rice, vegetables, meat and eggs are frozen and then crushed into a powder. The powder is reshaped into rice grains for easy consumption. There are a variety of flavours made through the combination of ingredients. One of the flavours is called "salad rice," while another is named "takana fried rice flavoured rice." Another flavour is "family rice," inspired by oyakodon, which is a bowl of rice topped with chicken and eggs. Prof Hidemitsu Furukawa of Yamagata University developed regenerated rice in cooperation with Nichirei Foods Inc., a major frozen food company based in Tokyo. Although conventional methods for pulverising ingredients rely on heat or desiccation, the drawback has been the accompanying loss of moisture and aroma. However, the team successfully created powdered ingredients while preserving their original moisture and aroma by instantaneously freezing them using liquid nitrogen. They said that adjusting the blending ratio enables precise control over taste, aroma and nutritional value. "This approach allows for the use of agricultural produce discarded after a harvest that doesn't reach the market, leading to a reduction in food loss and waste. It also supports farmers," Furukawa said. Tomoko Kadoya, 64, from Kanazawa, looked at the regenerated rice and said, "I'm surprised and thrilled that such food will be available in the near future. I am curious to try it and find out what it tastes like." 3D printed meat The Osaka Healthcare Pavilion, presented by Osaka Prefecture and Osaka City, is enticing the public with the prospect of making meat at home by 2050. Visitors can view 3D printed cultured meat. In 2023, the University of Osaka and companies such as Kyoto-based Shimadzu Corp. created a joint venture called the Consortium for Future Innovation by Cultured Meat. The consortium aims to commercialise technology that cultivates muscle and fat cells harvested from wagyu beef and processes them to create meat with a 3D printer. Pavilion visitors can look at two pieces of cultured meat, each 9 centimeters long and 15 centimeters wide, at the booth. They were produced over about six months. The ratio of lean to fatty parts can be adjusted to create marbled meat, with one of the pieces having a checkerboard pattern made with the lean and fatty sections. According to Michiya Matsusaki, a professor at the University of Osaka and the consortium's representative, they are close to reproducing the flavour and texture of marbled meat. During the Expo's period, they plan to grill the cultured meat at an event, allowing visitors to smell its aroma. "I can't even imagine what it tastes like," said a fifth-grade elementary school student from Toyonaka, Osaka Prefecture. "I wonder if we'll be eating it regularly when I grow up," the student added curiously. Rice flour soft serve cones Visitors are flocking to eat innovative dairy-free soft serve ice cream and cones which are made without egg or wheat. Nissei Co. developed the dessert. The firm, based in Ibaraki, Osaka Prefecture, is a manufacturer and distributor of soft serve related products. Beans make up the cream of the soft serve and the cones are made from rice flour. Five flavours, including vanilla, matcha and strawberry, are available for 700 yen each at the Osaka Healthcare Pavilion. Commercialisation, however, presents challenges such as costs, according to the company. 'Eating soft serve is often a joyful experience. We want to create a future where everyone can enjoy it,' said a project leader from the company, outlining the project's goal.
