SUNDAY NEWS: Barrel + Brine's new mission is turning abandoned fruit into windfall for farmers

Barrel + Brine, Buffalo’s nationally recognized fermentation company, is launching Project Second Moon to turn wasted food into good food and support for local farmers.

A $100,000 Resilient Food Systems Infrastructure (RFSI) grant administered by the New York State Department of Agriculture & Markets will allow the Black Rock based company to buy bigger fermentation tanks and a canning line to aid their fermentation creations.

Project Second Moon focuses on turning imperfect produce from New York farms — fruit that may otherwise go unsold or end up in landfills — into raw, naturally fermented, alcohol-free products including living vinegars, vinegar shrubs, culinary sauces, kombucha, and adaptogen social tonics.

“Project Second Moon is about creating value where the traditional food system often sees waste,” said Lindsey Marvin, Barrel + Brine owner. “Perfectly good produce is discarded every day simply because it’s bruised, undersized, or cosmetically imperfect. Through fermentation, we can give that fruit a second life while supporting local farms, reducing food waste, and creating beautiful products with real purpose.”

*Barrel and Brine owners RJ and Lindsay Marvin*

“Rather than having literal tons of apples wasting in a field somewhere, we can convert those into local New York State apple cider vinegar,” said Marvin’s husband and partner RJ. “Then part of that vinegar cango back to the farm so they can have products that they can sell during the off season.”

The initiative is expected to divert approximately 5,000 pounds of produce from potential waste streams during its first summer of operation, with plans to scale to 10,000 pounds annually.

Barrel + Brine is currently sourcing produce and ingredients from regional partners including Erdle Farm,Kirbys Farm, and Buffalo Brewing Company. Initial product releases under Project Second Moon will include Quince Living Vinegar, Local Malt Vinegar, Cherry Living Vinegar, Pear & Ginger Shrub, Peach & Basil Shrub, Strawberry & Elderflower Shrub, and Lion’s Mane Adaptogen Seltzers. The company’s Fire Cider and Tart Cherry Fire Cider are already available in stores.

Unlike many commercially produced vinegar products that simply infuse fruit into pre-made vinegar, Barrel + Brine creates its living vinegars entirely from fresh fruit through natural fermentation. The resulting products are raw, alcohol-free, and crafted to preserve depth of flavor and functional benefits.

The RFSI funding was used to purchase fermentation tanks and a canning line that will help Barrel + Brine increase its ability to process local agricultural surplus into shelf-stable, value-added goods.

The project also addresses ongoing challenges facing New York fruit growers, particularly apple producers competing against lower-cost out-of-state supply. By purchasing excess and secondary-grade fruit directly from farms, Barrel + Brine aims to create an additional revenue stream for growers by producing apple cider vinegar and other products while strengthening regional food resilience.

“Our goal is to prove that sustainability and economic development can work hand in hand,” Marvin said. “When we support local farms, reduce landfill waste, and create products people genuinely love, everybody benefits — producers, consumers, and the local economy.”

Project Second Moon products will begin rolling out this spring and summer.

*Lomo con todos steak sandwich, Tangos 716*

REVIEW: Buffalo has a new Best Steak Sandwich, the chimichurri-driven lomo con todos at Argentinian West Ferry takeout Tangos 716. Order lomo con todo and Gabriela Ozan will trim and pound out a ribeye steak. Sear it with butter in cast iron. Pile on ham, cheese, an oozy fried egg, and her own Argentinian chimichurri. The roll is soaked in blackened butter pan drippings, which look like soy sauce but taste a whole lot better. Just $18. Serves 2. Difficulty level: Friday or Saturday noon to 8 p.m. Because her other job is full-time graveyard shift. (For patrons, later this week.)

Here’s Ozan explaining some of the empanada selections at her store.

ASK THE CRITIC

Q: I’m going to call you on your offer to supply information.

Before I get to that though, I wanted to tell you that your 2026 guide is very well done and super helpful. I bought a copy at the Buffalo History Museum and it has come in handy for my wife and I ever since. If you are looking for feedback on it to improve future editions, having an index based on type of food and geographic location would make a good guide even better.

Back to my question. I’m taking a friend to tomorrow’s Sabres game and he is vegan. Any thoughts on a good vegan restaurant near Key Bank Center?

Tim Murray, Ontario, Canada, via email

A: Thanks so much – and sorry for the lack of index in the 2026 guide. The subject index is one of the improvements coming in November in the 2027 guide.

In the meantime, here’s one improvement that’s not paper-bound. Check out this interactive map you can use to see how close you are to a recommended place.

Now on to your question, for which I thank you as well.

Here’s what I’d recommend that’s vegan near KeyBank Arena.

Strong Hearts, Niagara St.: shockingly good vegan diner

Abyssinia Ethiopian Cuisine (Ethiopian), Pattaya Street Food (Burmese/Thai), International House 617 Main St, in Theater District, free trolley to arena

Family Thai, 150 Babcock St (Burmese/Thai)

Sevens, vegan bakery, with excellent sandwiches and bowls, 225 Louisiana St, closes at 4 though.

Marble + Rye, 110 Genesee St, dispenser of smashburgers, bespoke cocktails and Detroit-style pizza also offers seriously good vegan: Sichuan cucumber salad, pakora, fried rice hold the egg.

Please send me a note about how your experience was, good or lousy or in between. I would appreciate the unvarnished facts.

More reading from Michael Chelus of Nittany Epicurean: