"I learned it from Esperanza Basson, the mother of Moshe Basson, an Israeli chef who spends a lot of time thinking about food. I have followed Mr. Basson’s career since he ran a very simple restaurant called Eucalyptus with a eucalyptus tree growing right in the center of the tiny dining room, on the outskirts of Jerusalem." Of course, you followed his career. The New York Times would follow the career of a banana if it is Israeli.