*Update from the New York Times*!

The Grey Lady has come to the rescue! The USDA lowered the safe temperature for pork down to 145 degrees.

http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html

THE other pink meat?

That could be pork’s new slogan after the United States Department of Agriculture on Tuesday said it was lowering its safe cooking temperature to 145 degrees, from the longtime standard of 160. The new recommendation is in line with what many cookbook authors and chefs have been saying for years

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