What We're Reading: March 17, 2015

An unassuming greenhouse in England specializes in preserving the world’s cocoa supply. [The Salt]

Q&A: Eric Ripert identifies the next kale and the one food he just won’t eat. [Yahoo]

At Blue Hill, Dan Barber launches a pop-up focused on food waste, where guest chefs will prepare dishes out of the trimmings that are usually discarded. [Grub Street]

Dine like the First Lady: a roundup of Michelle Obama’s restaurant favorites. [Eater]

Essential kitchen equipment home cooks around the world can’t do without. [Gourmet]

Questioning the decision to give Kraft American pasteurized processed cheese product a “Kids Eat Right” endorsement by the Academy of Nutrition and Dietetics. [Mother Jones]