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�鶹ֱ�� School of Performing Arts, located in lower Manhattan, is a proud partner in the development of new works for stage and screen. Director and choreographer will be working with students at �鶹ֱ�� School of Performing Arts on the development of a new show titled, BANKSY. Just as the artist is anonymous, so is the author of this newly workshopped production. Created as a play with music and set in present-day London, BANKSY is a modern reimagining of the life of the world’s most famous street artist, and her efforts to fight the British government’s intention to enact policies harmful to women.

"It's gonna be mandatory that the NYPD is going to have officers positioned in places like Foley Square and throughout Lower Manhattan," said Darrin Porcher, a �鶹ֱ�� professor and former NYPD lieutenant.

Porcher said the department's prep is multifaceted and includes monitoring activity online.

"The intelligence division is going to look into possibly excessive airline trips into New York City from places where we had co-conspirators that were part of the Jan. 6 offensive," said security expert Darrin Porcher of �鶹ֱ��, a former NYPD lieutenant.

Watch CBS2's Political Reporter Marcia Kramer's extended interview with �鶹ֱ�� professor and former NYPD Lt. Darrin Porcher.

Professor Christen Cooper, from the �鶹ֱ�� Nutrition and Dietetics, noted the low nutritious value of processed foods is a huge problem, pointing out that 3D food printing will still produce processed foods, but for some people, this could mean improved control and tailoring of nutrition–personalised nutrition.

“It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients–millions in the U.S. alone–require,” the professor stated.

Professor Christen Cooper, �鶹ֱ�� Nutrition and Dietetics, said the new technological could tackle low-nutrient food. She said: “We have an enormous problem with the low-nutrient value of processed foods.“3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. “It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients - millions in the US alone - require.”

We have a huge issue with the poor nutritional content of processed meals,” said Christen Cooper of �鶹ֱ�� Nutrition and Dietetics.

In a new Perspective article published today by, lead author , a postdoctoral fellow in the lab, delves into these questions and discusses the advantages and drawbacks of 3D printed food with Professor Christen Cooper, �鶹ֱ�� Nutrition and Dietetics.

Professor Christen Cooper, from �鶹ֱ�� Nutrition and Dietetics, believes the new technology could tackle low-nutrient food. “We have an enormous problem with the low-nutrient value of processed foods,” she says. “3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition-personalized nutrition. It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients – millions in the U.S. alone – require.”

In a new Perspective article published today by npj Science of Food, lead author Jonathan Blutinger, a postdoctoral fellow in the lab, explores these questions and more, discussing with Professor Christen Cooper, �鶹ֱ�� Nutrition and Dietetics, the benefits and drawbacks of 3D-printed food technology, how 3D-printed food compares to the “normal” food we eat, and the future landscape of our kitchens.