Teenage pastimes often revolve around sport, social media and video gaming. They don’t often include the growing, sharing and eating of hot peppers.
Colourful yellow naga, orange ghost peppers, thick, red Bishop’s Crown are harvested daily at Griffin Whorley’s house in New Sudbury. Varieties of Clown Face, Cayenne and Brain Strain have also been ground-up and turned into dry flakes.
The 16-year-old purchased a dehydrator this summer after years of string drying. He is now able to produce spice jars of flake and teriyaki flavoured jerky for friends and family under the name “Griffin’s Bitchin’ Kitchen.”
Whorley’s fascination with hot peppers started at the age of six after a visit to a spicy food restaurant in Ottawa. Griffin recalls a dinner with his mom Jennifer and extended family.
”Uncle Dave and I were the only ones that could stomach the spicy soup with chili on the bottom,” he said. “I think I polished off four or five bowls of the soup while mom and Aunt Sue didn’t even indulge in one. I love the endorphin rush that spicy food leaves behind.”
From there, he tried his hand at growing Carolina Reapers. The plant produced flowers and never amounted to anything. But he was determined.
The next year, he tried again and produced a bucketful of nagas, Hungarian hits and ghost peppers.
Since then, Griffin has remained dedicated. He is learning the science of watering, propagation and pot depth, and this year he has reaped the rewards. He says his product conjures up spice and love on the Scoville heat rating scale that his fan-base adores.
“I sent Uncle Dave in Ottawa two pounds of my jerky,” he said. “He’s eaten all of it. Rumour has it he scratched his eye afterwards and needed a shot glass of milk to get through the experience.”
Other than Uncle Dave, fans are friends and the staff at his high school, St. Charles College. He says one friend has been using his flake religiously to make spicy sushi and salmon dishes.
Neighbours have also admired his dedication and assisted with the building of A-frames for the hot peppers on cool nights. For help, he sends spice containers of hot pepper sprinkles their way.
Usually Griffin relies on local growers like Southview Growers and Freskiws for plants, but next season, he plans to attempt to grow from seed too. He has been consulting with Uncle’ B’s on Manitoulin Island and a community of other growers for support.
His number one fan, mom Jennifer Whorley, has provided guidance and advice. As a food inspector with the Canadian Food Inspection Agency, she understands the importance of following safety protocols. She’s also apparently a whiz with words.
“Mom has aided in the naming of the venture along with the building of a product line such as 'Rectal Wreckoning,' 'Bum Burner’ and ‘Fanny Fryer Flakes’,” Griffin says.
And with the Christmas season around the corner, Griffin has big plans, with the last peppers growing under the protection of grow bulbs in the garage. Chocolate flaked truffles are up next.
The long term goal is to entertain the idea of obtaining provincial licensing so he can sell his product and turn his pastime into profit.
Griffin does not have a website or a social media page. He can be emailed at [email protected]
Anastasia Rioux is a freelance writer in Greater Sudbury.
