We’re thrilled to look back at a moment that marked a milestone for Rugged Jack’s: our feature in Newsday’s FeedMe magazine in 2022. It still feels just as exciting today!
What Was the Feature About
In July 2022, Newsday FeedMe ran an article titled “Exploring Long Island’s Spiciest Food”, in which Rugged Jack’s Hot Sauce was spotlighted among the local gems bringing heat, flavor, and passion to Long Island’s food scene. Newsday
The feature highlighted what it takes to stand out in Long Island’s competitive culinary landscape — the craft, the local roots, bold flavor, and the dedication to quality. Rugged Jack’s, with its handcrafted artisan sauces, was recognized as one of the go-to names when Long Islanders want something fiery, flavorful, and made with care. Newsday
Why It Mattered
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Local Recognition: Getting called out by FeedMe was huge for us. It meant that what we’ve been building — the flavor, the story, the passion — is resonating with people beyond those who already know Rugged Jack’s.
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Credibility and Trust: Being featured in a reputable local publication shows customers, partners, and food lovers that Rugged Jack’s isn’t just another hot sauce — it’s a brand people in our community believe in.
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Motivation to Keep Raising the Bar: That feature pushed us to keep innovating. It reaffirmed that our mission — making bold, unforgettable hot sauce — is working. New flavors, better batches, stronger community ties — all came out of that momentum.
What the Community Took From It
Feedback poured in after the article:
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New customers discovered us — people who read the FeedMe piece and said, “I’ve got to try that!”
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Local restaurants and vendors started asking if they could carry Rugged Jack’s, citing the article as something that got their attention.
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Longtime fans reached out, saying how proud they are to have a “homegrown” sauce making waves in local media.
Looking Back (and Forward)
Since that feature in FeedMe:
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We’ve continued to expand our flavor line, fine-tune our recipes, and double down on sourcing the best local ingredients.
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We’ve leaned into the community — showing up more at local markets, tastings, events — so folks can taste what makes Rugged Jack’s special in person.
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And we carry that FeedMe recognition with us as a reminder of what we’re capable of, and of how far we’ve come.
Thanks to Newsday FeedMe for putting a spotlight on us in 2022 — and thanks to all of you who’ve supported Rugged Jack’s, whether you caught us in the magazine or found us afterward. There’s more to come, more flavor, more heat, more community.