RMEF Helps Expand Kentucky Elk Range
Last updated: April 22, 2026 · Originally published March 24, 2022
The Rocky Mountain Elk Foundation (RMEF) continued its long-time support of restoring elk to their historic eastern range by helping the Kentucky Department of Fish and Wildlife Resources (KDFWR) expand the state’s active elk range.
RMEF provided volunteer assistance as well as $130,000 for the helicopter contract and GPS collars to move 50 elk to Daniel Boone National Forest lands in McCreary County from elsewhere within the state’s elk zone where numbers are much higher.* To date, RMEF contributed more than $2.5 million for wildlife management, research and habitat enhancement in the Kentucky elk zone.
“This has been on Kentucky’s radar as a priority to benefit its overall elk population for quite some time,” said Blake Henning, RMEF chief conservation officer. “The effort creates a new population of elk on publicly-owned land that also provides both future economic boost and hunting opportunity to this part of the state. We greatly appreciate and salute our partners at KDFWR and the Daniel Boone National Forest for making it happen.”
KDFWR and RMEF’s Torstenson Family Endowment provided funding for the effort. RMEF also acquired a grant from Bass Pro Shops/Cabela’s Outdoor Fund for additional support.
An even split: 38% already have garlic in the ground and 38% plant before November.
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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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