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Hetty McKinnon takes a trip down memory lane with producer Sally Swift this week. She talks about her past as a salad peddler, delivering them by bike all over Sydney, Australia, a shock she experienced when she visited Hong Kong for the first time as an adult, and her One: tomato macaroni soup with scrambled egg. Hetty McKinnon is a frequent contributor to New York Times Cooking, Bon App¨¦tit and Epicurious. She¡¯s also the author of several cookbooks, including To Asia, With Love. You can follow her on Twitter and Instagram @hettymckinnon.
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