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 Appétit 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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