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"   Seafood and meat are the two departments at my local grocery store that continue to disappoint me. There are very few organic choices; the last time I looked, the only organic chicken I could find was skinless, boneless breasts. The local sausages that I loved have disappeared. And the only form of lamb they carry is ground. So making this lamb stew required a special trip to the Whole Foods in the next town over. Say what you will about the prices or the carbon footprint of some of the products, they do have beautiful bakeries and meat and seafood departments. I bought a sweet little 1\u00BD-pound lamb shoulder roast and brought my bundle home to trim of fat and cut into stew meat. This smelled delicious all day, by the way. Unless you don&amp;#039;t like lamb, because it smelled wonderfully lamby. My mom thinks she doesn&amp;#039;t like lamb, but she liked this. Into the slow-cooker goes the trimmed and cut-up lamb, a 14-oz can of diced tomatoes, garlic, diced onion, a couple glugs of red wine (my addition), a cinnamon stick, dried oregano, cumin, salt and pepper. Cook on low 8 hours, until the meat is positively falling apart, then add a drained can of water-packed artichoke hearts that you&amp;#039;ve cut in half. Mash some white beans in the can (after you&amp;#039;ve drained the liquid) and add the can of beans and some chopped, frozen spinach. Spritz with some lemon juice at the table and sprinkle with feta.  Greek Lamb and Spinach Stew Where do you shop? Do you go to the nearest supermarket, or do you go out of your way to someplace special? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43979/going-out-of-my-way-5286/>