Vindication for many chefs and gastronauts today, as the USDA has lowered the temperature considered "safe" for pork consumption. The USDA's Food Safety and Inspection Service says pork cooked to 145 degrees Fahrenheit, rather than 160, is now safe. This puts pork in line with beef and most other red meats, the National Pork Board's classic "Pork, the Other White Meat" campaign be damned.
The real question, of course, is whether the vast majority of restaurants will now offer diners a choice for how they want their pork chop, etc., cooked. And if you haven't ordered a pork chop cooked medium, you're in for a real treat: The flavor is stronger, and the texture is a revelation. You'll wonder how that "Pork, the Other White Meat" nonsense ever sold a single pig.
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