$2.1 Million Boosts Colorado Wildlife Research & Hunting Heritage Projects
Last updated: April 22, 2026 · Originally published January 11, 2024
From research focused on the cause of declining juvenile elk numbers to projects aimed at enhancing wildlife habitat and supporting hunting heritage, the Rocky Mountain Elk Foundation and its conservation partners supplied $2,176,597 to Colorado. The grant funding benefits elk, mule deer, pronghorn antelope, black bears, mountain lions and many other wildlife species.
“The more verified, scientific information we can gather about elk and habitat usage, the better management decisions will be made for all wildlife going forward,” said Blake Henning, RMEF chief conservation officer. “This funding bolsters five research efforts, helps improve wildlife habitat and both defends and supports hunting.”
The 23 different projects received $491,808 in RMEF funding that helped leverage $1,684,789 in partner dollars.
“We recognize and thank our passionate volunteers for planning and hosting banquets and other events across the state that raised this funding,” said Kyle Weaver, RMEF president and CEO.
Colorado is home to nearly 15,000 RMEF members and 29 chapters.
Dating back to 1987, RMEF and its partners completed 870 conservation and hunting heritage outreach projects in Colorado with a combined value of more than $206.4 million. These projects conserved and enhanced 507,384 acres of habitat and opened or improved public access to 119,612 acres.
Click here to see a full list of the 2023-funded* projects.
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Three field guides worth bookmarking — canning times, cellar storage, and safe cooking temps.
| Food | Pressure | Pint |
|---|---|---|
| Green beans | 10 lb | 20m |
| Corn | 10 lb | 55m |
| Tomatoes | water bath | 35m |
USDA/NCHFP processing times & pressures for common foods.
View full chart →| Item | Store | Keeps |
|---|---|---|
| Onions | cool, dry | 9 mo |
| Potatoes | cellar | 4–6 mo |
| Apples | cellar | 6 mo |
How long fruit & veg keep in the cellar, fridge and freezer.
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|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Safe pull temps for steak & burgers, from Popular BBQ.
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