For three weeks, Blue Hill restaurant in Greenwich Village temporarily reinvented itself as wastED, a pop-up devoted to the theme of food waste and re-use.

wastED collaborated with local farmers, fishermen, distributors, processors, plant breeders, producers, restaurants and retailers, reconceiving “waste” that occurs at every link in the food chain. We also worked with more than twenty guest chefs to curate daily specials and help celebrate what chefs do every day on their menus (and peasant cooking has done for thousands of years): creating something delicious out of the ignored or un-coveted.

To read more, here is wastED’s site . Anyway, among the participants was James Lahey, who created things of beauty using old bread, brine and oven sweep. Trying to replicate, what seemed to me, Lahey’s wasTED brilliance, I deconstructed the formula and tried it at home. Here are my efforts so far.