First, thank-you for coming to this page. This page is established for the purpose of drafting cream legbar standards. What is the Cream Legbar Working Group? It’s all of those with vested interest in cream legbars, it’s this forum, it’s your ideas. What I’m offering is my time to pull together a draft standard that can be announced for review in 30 days. It can be the exact standard approved by Poultry Club of Great Britain or it can differ. I am hoping others will offer their services and lead in the areas they feel best suited towards. If need be other forums will be established. A few important things need to be accomplished. 1). Those with great insight and knowledge of BYC, we need to understand how BYC works. Can we confirm that BYC grants that these proceedings are also the legacy of a future cream legbar breed club and be used by such? The purpose here is to establish and protect rights to our ideas, which may be used on another website in the future. 2). Fact check! Post 2 is the standard as previously posted on The Legbar Thread. I’d like at least 2 people with physical copies of the British Poultry Standards to confirm that word for word the below is exact and accurate. I want to make sure we start with the exact written word. 3). Say, “Hi, I’m here to participate. Here’s how I might want to help.” Let us know what suits you and what goals or ideas you might have. 4). Collect preferences. You need to indicate if you feel the standard should be adapted in full, provisionally, or modified, and in what areas. If need be I will break the standard apart and we will discuss from head to toe, point by point. Thank-you, feel free to begin! P.S. I acknowledge this might be a rough and awkward start. Please, give a greeting of support, so folks can see there is interest to do this. It will help to break the ice! There is interest to do this right?