We will be in Lethbridge, Alberta, this coming Saturday (October 1st) through the following Thursday (October 6th) running a new project commissioned by Josie Mills of the University of Lethbridge Art Gallery. Our program is designed to evolve over the course of the week and will involve surveying the campus community on what the toppings for an ideal Lethbridge pizza should be. The results of the survey will determine the pizza to be served at an open lunch event in the main hub of the campus at noon on Thursday, October 6th. The dozen items people will be able to choose from include bison, corn, potatoes and sage. We've also produced a unique publication for the project (that will be distributed free to students) that combines cooking advice, recipes and a mix of contemporary and vintage anecdotes and information. The publication focusses on using and enhancing the nutritional content of leftovers from the university cafeteria and working with the limited range of appliances in residence. The project has been designed to be embedded in existing campus activities and we'll be working with the contracted commercial food service on campus (Sodexo) and will be staging our interactions and events in common areas where informal gathering and events are regular occurrences. Typical of DodoLab's work, the project employs a focussed exploration (in this case campus food) in order to engage with and address broader issues of community, identity and adaptation to a changing environment.Check out The Important Things to Know About Eating and Drinking (in Lethbridge) cookbook here!