"Dandelion-yellow and uncommonly expensive, St. Clair's butter is served at Thomas Keller's restaurants and is only available once a year to consumers." On the

"Dandelion-yellow and uncommonly expensive, St. Clair's butter is served at Thomas Keller's restaurants and is only available once a year to consumers." On the one hand, reading about this article makes me drool. On the other, it generates such bullshit highbrow scarcity that it makes me hate haute cuisine. ....I'll take my my first world problem.