Anosmia, sweat, sushi, mangoes

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Los Angeles Times restaurant critic Bill Addison reviews Morihiro, sushi chef Mori Onodera’s new concept in Atwater Village. Photo courtesy of Morihiro.

Why would coffee smell like gasoline and fried chicken like garbage? People are experiencing troubling sensory side effects from COVID. Dr. Nancy Rawson of the  Monell Institute of Smell in Philadelphia explains the difference between anosmia and parosmia. Journalist Sarah Everts gets up close and personal to discover the curious science of sweat. LA Times restaurant critic reviews Morihiro in Atwater Village. “In the Weeds” follows the mother-daughter duo behind Sazòn in Huntington Park. Finally, it’s the final days of mangoes at the farmer’s market.