Jimmy Han, 41, a bar owner in Los Angeles, was at Coachella in April when he and four friends decided to do a ¡°bump¡± in a pop-up seafood restaurant ¡ª although not the kind you may be picturing.
After ordering a seafood platter, he opened a gold tin of Regiis Ova caviar, poured a spoonful on his fist between his thumb and index finger and then proceeded to lick it off with his tongue, like salt after a tequila shot.
¡°People used to get high off of drugs,¡± Han says, laughing, as he crushes the fish eggs against the top of his mouth. ¡°Now, we¡¯re getting high off the food.¡±
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