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Kiwi Ling WORK



Lazy bureaucrat scheduling is a new class of scheduling problems introduced by Arkin et al. [1]. In this paper we focus on the case where all the jobs share a common deadline. Such a problem is denoted as CD-LBSP, which has been considered by Esfahbod et al. [2]. We first show that the worst-case ratio of the algorithm SJF (Shortest Job First) is two under the objective function [min-time-spent], and thus answer an open question posed in [2]. We further present two approximation schemes A k and B k both having worst-case ratio of \(\frack+1k\), for any given integer k>0, under the objective function [min-makespan] and [min-time-spent] respectively. Finally, we prove that the problem CD-LBSP remains NP-hard under several objective functions, even if all jobs share the same release time.




kiwi ling



EARLY ONE MORNING on a recent West Coast Fishing Club trip to theHaida Gwaii, I dipped a baited line into the frigid waters with theexpectation of an imminent battle with a ripped and angry tayee, as thebiggest chinooks are locally known--and instead, promptly reeled in afive-kilogram ling cod. I had never seen one before and it was ghastly, witha huge and hideous head, monstrous pectoral fins and a long, slender,amber-flecked grey body that once on deck writhed like an eel. "Youshould keep it," said chef David Hawksworth, who was fishing on the sameboat, and went on to explain that from a culinary perspective, if not that ofan angler, he often preferred ling cod to salmon. So keep it, I did.


Two days later, back in Toronto with company over for dinner, Ipulled the ling cod from the refrigerator. The fish had been cleaned andfilleted for the journey home, and sizing it up thus, I could not think ofanother creature whose aesthetic could be so vastly improved through a simpleact of decapitation.


None of us had ever tasted ling cod before--and at first bite, ourimpressions were unanimous in their enthusiasm. For the size of the fish, thefibre of its musculature is quite fine, which makes it flaky and delicate.Nonetheless, it is pleasantly firm. While it lacks the fat content of, say,black cod or sea bream, there is still more than enough there to keep itmoistly lubricated on the palate. Its flavour is subtle, but pleasing. Inshort, then, the fish may be a beast, but it has beauty on the fork.


I spent the next day puzzling over why we do not eat more of it.For my local fishmonger never stocks it, and I have only ever seen it onmenus while on the West Coast. Stumped, I wondered if it was endangered, andturned to the Ocean Wise website, where experts from the Vancouver Aquariumrate fish on their appropriateness for the plate, based on the health oftheir stocks, methods of fishing and so on. And go figure--long-line andhand-line-caught ling cod from northern B.C. comes up"Recommended."


To most of us, that top rating means "eat this one as much aspossible while you still can." So the ling cod's problem wassuddenly obvious. Like the Chinese gooseberry, which in the 1960s became aninternational hit when it was renamed the kiwi fruit, and the Patagoniantoothfish, which in the 1980s became such a success under its new moniker,Chilean sea bass, that it was endangered within the decade, the unfairlyneglected Ophiodon elongatus needs a sexy new name.


Thinking of its smoothness on the palate, I first came up with"silkfish"--but as people associate silk with worms, I grudginglynixed that. Next I thought of the huge recent success of its deep-waterneighbour, the Alaskan black cod--which of course is no more a true cod thanthe ling cod (which is not a ling, either). Amber cod seemed a possibility.And then suddenly I had it: in B.C., black cod also goes by the more enticingmoniker of sablefish. And there is only one thing women like as much assable--and that's mink. So there you have it: "minkfish." Lookfor it soon on a menu near you and eat it while you can.


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