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As part of the Festival of Food Security and this summer’s Food Justice campaign, Hartford’s HartBeat Ensemble presents the US premiere of the Indian Ensemble’s Thook (spit), a play in four vignettes. From the Bengal famine of 1943 to the severely under-reported Food Riots of 2008, Thook uses dark comedy, satire and documentary styles to engage the economics of day-to-day life and delve into the psychological distress caused by chronic hunger. Abhishek Majumdar is the creative director of the Indian Ensemble of Bangalore, who form the cast of the play, and Ira Karnik is the playwright.

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Founded by the chef of Noma, widely recognized as the #1 restaurant in the world, Rene Redzepi, the Nordic Food Lab investigates food diversity and deliciousness, combining scientific, cultural and culinary techniques from around the world. Yale graduate Evans CC’12 will speak about broadening taste, the gastronomic value of insects, and exploring the edible potential of the Nordic region.

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Chris Boswell, founder of the Rome Sustainable Food Project, talks about facilitating the cross-pollination of ideas from food leaders all over the world by encouraging them to come to the table and share meals and ideas with the Project in Rome. Boswell spoke to how the Project believes in the power and importance of improving the way institutions think about the food they serve, and about educating a new generation of people to keep that focus real and vital.

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Min Ye, co-founder and COO of the Smorgas Chef Restaurant group, talks about transitioning from finance to food, about working ingredients from the group’s Blenheim Hill Farm into their dishes, and about staying profitable in a competitive industry without losing a grip on what’s important.

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The co-founders of the website GoodFoodJobs.com take us to school on the ins and the outs of making the best move fresh out of college, thinking your way around a career in food and making sure your head is screwed on straight in the decision-making department.

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Director of Agriculture at the Institute for Agriculture and Trade policy on the need for political awareness among scientists and the productivity of thinking across multiple disciplines in understanding food.

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Hunter, author and adventurer on creating a culinary market for invasive species.

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Daphne Miller, Family doctor, author, professor and some-time farm hand on the ways that sustainable farming can help us think about healing and staying healthy and about changing the way that doctors understand and treat illness.

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Harold McGee, author and food-science pioneer talks about where science fits into modern cooking and eating.

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Jackson Landers, a hunter, author, adventurer, and founder of the invasivore movement, on shooting pythons, cooking geese and what it means to be a locavore hunter.