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The sausages were to have passed through the newly built Yosemite National Park post office before being delivered to a beloved Yosemite Valley restaurateur.

They play a restaurateur and architect whose marriage swiftly goes south when her career takes off as his stalls.

“The lockdown of restaurants followed by a reduced interest in dining out led restaurateurs and chefs to pivot from open kitchens to sandwich counters.”

He’s one of several people in the food-service industry — from restaurateurs to back-of-the-house workers — who are bracing for the Trump administration’s immigration crackdown.

Local restaurateurs and chefs mingling around the room had been invited to sample the dishes by Upside Foods, a leading brand in the lab-grown meat business.