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Mark Siddall: Leech Expert Culinary Adventurer

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  • Mark's 30 Second Science [0:30] Mark's 30 Second Science
  • The Bottom of Things [2:47] The Bottom of Things
  • Culinary Adventurer [2:19] Culinary Adventurer
  • 10 Questions for Mark [1:22] 10 Questions for Mark

Q&A with Mark
I’m very attached to leeches, and they’re sometimes attached to me.
His Science:
Leech Expert

What he studies: Leeches

Where he finds them: Africa; the Amazon; the odd hippo rectum; on himself

What he sees in leeches: The beauty and elegance of biodiversity

His Secret:
Culinary Adventurer

Where he cooks: In the field while doing research; at home in New York City

Specialties: Flounder sushi; urchin testes; seaweed custard

Other delicacies he’s eaten: Ants; grubs; pig hearts; snake meat soup

About Mark Siddall

Mark is Curator and Professor of Invertebrate Zoology at the American Museum of Natural History.

Mark’s Links

Posts about Mark Siddall

Tom Miller

Crime-Fighting Leeches!

No, it’s not the name of a new cartoon show or indie rock band. Check out this insane story about real-life crime-fighting leeches (or at least, crime-fighting LEECH). It brings a whole new meaning to the term “tasmanian devil,” and there’s even a quote from our leech-loving buddy, Mark Siddall.

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Tom Miller

Want More Mark Siddall?

Here’s a NOVA scienceNOW video podcast from last summer.

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Tom Miller

Q&A With Mark

So we’ve already asked Mark Siddall 10 questions (and you can watch the video).  The 11th question is for you!

Now it’s your turn.

UPDATE: We are no longer taking new questions for Mark. But check out the Q&A below—Mark may have given an answer to something you wanted to ask.

Q: Sophie L. How is your career as a scientist working at a museum different from a scientist’s life in academia? Why did you choose this path? Thanks!

A: Mark Typically, curatorial positions at Museums of Natural History like AMNH are largely research driven with curation of collections taking the place of teaching responsibilities. That being said, prior to being hired here I was a professor at the University of Michigan where I had had students and taught, among other things, Biology of Sex for non-majors. Though I certainly looked forward to the freedom associated with becoming a Curator, I was reluctant to give up pedagogy entirely. So, very much like other academic environments, I host graduate students (through City University and Columbia University where I am cross appointed) and post-docs in my lab. AMNH has instituted the Richard Gilder Graduate School, so we are now degree-granting in our own right and my teaching responsibilities have re-expanded. I guess the difference is that no one can tell me what to teach, or when to teach. I get to pretty much pick that myself. In my case, I specifically chose this path over a medical degree because I became totally enthralled with biodiversity research while I was an undergraduate student intern. Noteably, I have run the summer NSF-funded Research Experiences for Undergraduates program here for the last decade.


Q: Jamie R. Did you ever imagine when you were in a kid that you might become “The Leech Man?” What did you think you wanted to be? When did you get “bitten” by the desire to study these blood suckers?

A: Mark When I was a kid, and right through to my junior year at the University of Toronto I wanted to be a physician. As an undergraduate intern with Sherwin Desser at UofT in the summer of 1988, I was given the task of elucidating the life-cycle of a single-celled blood parasite of frogs. Because tadpoles had the infection, it had to be leeches. So, I spent the summer collecting leeches and frogs, managed to solve the cycle, and was smitten by the diversity of leeches in Algonquin Park. I never looked back.


Q: Adam Mark, what is your favorite thing or dish that you like to cook?

A: Mark The principle of leech therapy is simple. After certain kinds of surgery, like reattaching a digit, or an ear, the arteries are better at getting blood into the tissue than are the veins in getting the blood out. The veins need more time to heal. The result is that the tissue gets congested with blood, which could clot and lead to loss of the tissue entirely. Put leeches on, they remove the excess blood, the veins have time to heal… presto: tissue saved.

As well, there is a history of use of some leech anticoagulants like hirudin. Before heparin was available, hirudin was used, even for the first ever successful human dialysis treatment. Hirudin is still used for people who react badly to heparin (Heparin Induced Thrombocytopaenia).

If you’d like to learn more about these and other leechy things, check out my blog at bdellanea.blogspot.com

A for maggots, I am not expert, but I do know that one of the points of using maggots is that they will eat away dead tissue leaving healthy tissue alone. In terms of burns, it seems they have been used As for snake bites, my guess is that the issues there are much more acute in terms of the neurotoxins and hematoxins from snake bites, as opposed to the necrosis that can set in over time. A snake bite tended to only with maggots is probably not a wise move.


Q: David C. Which do you think should take first priority human kindness or scientific experimentation?

A: Mark tertium non datur


Q: Hilary French Love the video Mark. I was on just on the train from DC with you. Hope you win the Emmy. My daughter thinks what you do is really cool. -Hilary

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Tom Miller

Eating Wild

OK, so by now, you’ve probably watched our videos with Mark Siddall. And you know that he’s cooked and eaten some pretty weird stuff (that’s Mark with a glass of snake venom in the photo—he drinks it “shaken, not stirred” just like James Bond!).  Bottoms Up (Courtesy Mark Siddall) But Mark also, at least occasionally, cooks and eats foods that aren’t dangerous at all. He told us that he and his young daughter recently improvised a dish made of shrimp, sweet potatoes, onions, ginger, and garlic sauce rolled up in wonton wraps. And that sounds deliciously non-fatal to us. On our set, Mark described his cooking as “ephemeral” and said that each dish he makes “will never be done exactly the same way again” (that, of course, could have something to do with the whole drinking snake venom thing). Regardless, Mark is clearly just as passionate and creative with his cooking “secret life” as he is with his science. And we’d love to have him and his sous-chef/daughter cook us dinner sometime.

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Tom Miller

The Leechman Cometh

The first of 16 scientists we interviewed for this season of “The Secret Life of Scientists” was Mark Siddall. And we all knew he was bringing them, but when Mark walked onto our set with two jars filled with leeches, most of us were still pretty grossed out. Our associate producer Laura may have, in fact, had an aneurysm (we’ll know for sure when the test results come back–best of luck, Laura!). So why do leeches give so many people the willies? After all, vampires suck your blood too, but people love them (see “Twilight,” “True Blood,” etc.).

 This one’s pretty, isn’t it? (Courtesy Mark Siddall) Well, it turns out that the cure for bdellophobia (fear of leeches) is to spend some quality time with “The Leechman.” Mark Siddall loves leeches so much that he actually kind of makes you love them too. On our set, Mark took his leeches out of their jars and let them slither about all over his arms and hands. When our gasps subsided, we had to admit to being impressed by the way Mark embraces leeches (in this case, literally) and all of nature. As he said to us…

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