Spencer K. Monckton

Ph.D student, York University
M.Sc in Biology, York University
Honours B.Sc. in Biology, University of Ottawa
Email: monckton@yorku.ca

Research Interests

I am broadly interested in the study of systematics & biogeography, particularly as a means to understand and explain the evolution & diversity of insects. I began my graduate research at PCYU on a subgenus of xeromelissine bees endemic to Chile, Chilicola (Heteroediscelis). My revision of this group involved the description of 8 of the 17 species now known for the subgenus. I also found that Heteroediscelis apparently diversified primarily through a series of north-south disjunctions that roughly correspond with Chile's varied biogeographic regions. You can find a link to the finished work below.

For my PhD thesis, I am currently working on a different group of Hymenoptera: sawflies in the genus Pristiphora (Tenthredinidae: Nematinae). This work will consist of an integrative systematic revision of Nearctic Pristiphora. Unlike most living groups, whose diversity is usually highest in the tropics, sawflies reach their peak diversity at more northern latitudes. Yet, comprehensive revisionary works on nearctic nematine sawflies have largely yet to be done, because most species are morphologically very difficult to tell apart. The integrative nature of my research uses of a combination of morphological, molecular, and other data to better differentiate species, with the goal of producing a crystal-clear picture of their diversity in the Nearctic region. As part of this work I am also looking into patterns of sawfly distribution, in order to better understand the reasons (i.e. historical biogeographical) for their diversity here. Feel free to look at my personal website, found here: S.K. Monckton.

Directions

Heat oil over medium heat, add cubed tofu, garam masala, and cinnamon, and cook for 4-5 minutes until lightly browned. Remove and set aside. In the same pan, cook the onion for 4-5 minutes until translucent. Add garlic, ginger, cumin, coriander, fennel, clove, pumpkin seeds, and poppy seeds, and cook for 2 minutes. Add tomato and cook for 4-5 minutes until very soft. Blend to a purée with the coconut milk, then return to pan. Add water, paprika, cayenne, salt, sugar, and cooked tofu. Mix well, cover and cook on low-medium for 15-18 minutes to blend flavours and thicken. Serve with rice or naan.