61.   Because the donkey has traditionally been valued as both worker and friend, eating its meat has been and remains a cultural taboo here.

62.   Because the meat is chewy, they can be marinated for a long time without the meat getting mushy.

63.   Both times the meat was superior heirloom pork, suffused with a bright, clean flavor, with none of the unpleasant aftertaste pork often has.

64.   A company spokesman acknowledged the likelihood that more meat would be recalled.

65.   Add fish sauce and oyster sauce and cook until meat is brown.

66.   Add lamb and onion, and saute until meat is brown on all sides and onion begins to soften.

67.   Add shrimp and cook until it turns pink and meat is no longer translucent.

68.   Add the duck breasts, and continue simmering, covered, for another hour, until all the meat is tender and separates from the bone.

69.   Add chicken to mole sauce, simmer until meat is hot.

70.   Add the chopped onion and ground beef, breaking the mixture up with a wooden spoon, and saute until the meat is no longer pink.