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.
WATCH Mark Siddall videos
Why did Mark chase down a hippo bottom? How did he turn seaweed into dessert? How (and why) did he cook a leech? Watch 
