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Yet, poultry shows are not done the same way as dog shows. The city is not the country. Southerners are not Yankees. Chocolate is not vanilla. Etc etc.
Wouldn't it be more useful to invest the time to learn how the poultry world does things, and gain the experience so that you can see those things yourself too, rather than come in with one whole years' experience and tell people they're doing it all wrong and need to change their 'calibration' and the nature of the Standard of Perfection?
I can tell you from horse experience, it is just takes a good bit of TIME to develop an educated eye. Like, many years. (And it is a continuing process). Seems to me that the most efficient and effective thing is not to waste energy arguing that your interpretation is The Right One and the majority of experienced showmen and breeders are wrong, but rather to learn to see what they're seeing. Including all the finer points of all the REST of the conformation and feathering and coloring of the birds.
(And remember, a judge has to place SOMEthing first. At horseshows, new horseowners who have read a lot of books often say 'oh my, how could that horrible judge POSSIBLY give the blue ribbon to that horse when <insert name of fault here>', simply not seeing the other horses' greater or more numerous faults.)
As a side issue, sure it might be nice, possibly, if the entire judging system for poultry was constructed differently, with measurements and color-match charts and all that so that everything is as much explicitly spelled out as possible and probably even an image-recognition program could do the judging. I see nothing wrong with a person thinking that'd be nice (I'm not sure I would agree, but it is certainly a reasonable argument).
HOWEVER what is the point in wishing this were the case, when, in fact, it is not, and when the current situation does not seem to trouble the poultry world in general
JMHO,
Pat
Yet, poultry shows are not done the same way as dog shows. The city is not the country. Southerners are not Yankees. Chocolate is not vanilla. Etc etc.
Wouldn't it be more useful to invest the time to learn how the poultry world does things, and gain the experience so that you can see those things yourself too, rather than come in with one whole years' experience and tell people they're doing it all wrong and need to change their 'calibration' and the nature of the Standard of Perfection?
I can tell you from horse experience, it is just takes a good bit of TIME to develop an educated eye. Like, many years. (And it is a continuing process). Seems to me that the most efficient and effective thing is not to waste energy arguing that your interpretation is The Right One and the majority of experienced showmen and breeders are wrong, but rather to learn to see what they're seeing. Including all the finer points of all the REST of the conformation and feathering and coloring of the birds.
(And remember, a judge has to place SOMEthing first. At horseshows, new horseowners who have read a lot of books often say 'oh my, how could that horrible judge POSSIBLY give the blue ribbon to that horse when <insert name of fault here>', simply not seeing the other horses' greater or more numerous faults.)
As a side issue, sure it might be nice, possibly, if the entire judging system for poultry was constructed differently, with measurements and color-match charts and all that so that everything is as much explicitly spelled out as possible and probably even an image-recognition program could do the judging. I see nothing wrong with a person thinking that'd be nice (I'm not sure I would agree, but it is certainly a reasonable argument).
HOWEVER what is the point in wishing this were the case, when, in fact, it is not, and when the current situation does not seem to trouble the poultry world in general
JMHO,
Pat
