Profesor Jan Pirk

The maximum speed these sharks could reach has been suggested by others to reach up to 10m/s (22mph), but Pimiento and her colleagues say it is unlikely the largest megalodon would have achieve this according to their reconstruction. The drag of the water on their bodies would have limited their top speed, but perhaps younger individuals would have been far more agile.

In 2022, Pimiento and her colleagues released a three-dimensional reconstruction of a megalodon. They scanned a rare near-complete spinal column and used it to recreate a full skeletal model of the species. "We created it based on the great white, because that is the one shark that is well studied enough for us to find a scan of the cranium and a scan of the whole body," says Pimiento. They then adjusted the model with data from other sharks, because megalodon is not that closely related to the great white, even if some illustrations show a resemblance.

Today is National Farm Safety Day for Kids.

Zeke: "You see, Dorothy toppled into-"

Auntie Em: "It's no place for Dorothy around a pigsty! Now you go feed those hogs before they worry themselves into anemia!"

This north-west region is also where you'll find some of Tasmania's finest produce. A self-drive Tasting Trail takes in tasty treats such as leatherwood honey from Blue Hills Honey, La Cántara artisan cheeses made from 100% Tasmanian milk, Tarkine Fresh oysters, Hursey rock lobster and giant crab. And Cape Grim beef is renowned for being among the best in the world.

Chanel claimed she was six years old. She was in fact 11, and these inaccuracies around her age continued throughout her life.

Blacker passed away in 2022, long after he left Ireland. But memories of a talented cook and baker with a warm and generous personality endures with those who remember Blacker fondly. His take on yellowmeal bread bridged two periods of Irish history: the Famine -era yellowmeal griddle bread and the post-Famine-era soda bread: two simple recipes made with basic staples that have remained prevalent in Irish food culture to this day.