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The Gold Coast Bulletin - Gold Coast Eye - - FOOD -

● Though Truger­nan­ner (Tru­ganini 1812–1876) or Fanny Cochrane Smith (1834–-1905) were be­lieved to be the last full-blood Tas­ma­nian Abo­rig­ines, the lo­cal in­dige­nous blood­line did not die with them, as some­times thought. In the early 1800s, Euro­pean seal­ers worked the smaller is­lands in Bass Strait. They saw how skil­ful Abo­rig­i­nal women were at catch­ing and killing seals. Seal­ers bartered, mar­ried or ab­ducted Abo­rig­i­nal women to boost their pro­duc­tion. Tas­ma­nian Abo­rig­ines can trace their an­ces­try back to many of these women.

● Lichens give the gran­ite boul­ders in the Bay of Fires their dis­tinc­tive colour. Lichens are a mix of al­gae and fungi liv­ing in sym­bio­sis.

● The foot­prints of a Tas­ma­nian devil look like a sur­prised face – with the front paws step­ping out, one at a time, and the back paws jump­ing to­gether.

● Devil poo is furry be­cause the scav­enger eats fur and all.

● Wom­bat poo is cube shaped.

● Some sharks and skates lay eggs or ‘mer­maid purses’ that at­tach to the kelp. Some look like the heads of two rhi­noc­eros bee­tles stuck to­gether, oth­ers like pods with curled ten­drils.

● Cook’s spinach tastes like salty cap­sicum and Cap­tain Cook used it to pre­vent scurvy in his crew.

● The base of sword sedge tastes like leek.

● The con­i­cal sand snail uses a rasp-like tongue coated with small teeth to drill holes in bi­valve mol­lusc shells. It in­jects an acidic en­zyme to liq­uefy the crea­ture in­side then ab­sorbs the con­tents.

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