"...Ms. St. Clair started making butter in 1999 when she and her husband, Kevin, a journalist, moved with their son to the farm from Burlington, Vt., where she had worked for the state health department. Originally she sold the butter only to the nearby Middlebury Natural Food Co-op. But after reading about Mr. Keller, she wrote to ask if he would taste it. His response startled her.
‘He wanted all the butter I could send him,’ Ms. St. Clair said. Every Monday she sends his restaurants about 50 pounds of the 60 she makes each week...
…Each year she has added a Jersey cow to her tiny herd. Mr. Keller asked her to add an extra one when he opened Per Se in 2004, so Lulu joined Pansy, Petra, Scooter, Lightning and Dyedee.
‘When you're small you can have a relationship with the people who buy your food,’ Ms. St. Clair said. ‘The reason I'm not big is because I'm a perfectionist. I've got to sell to someone who is the same way.’’’
"St. Clair's butter costs $15.00 a pound. But it's still harder to get than a reservation at one of Keller's restaurants, where dinner for four can easily cost $1,000. People who have tasted St. Clair's butter at Per Se or the French Laundry have shown up at her farm to get butter, or just to photograph her cows. Others deluge her with e-mails and phone calls begging her for butter."
Douchebag: Have you been here before?
Poor Girl: Yes, my friend celebrated her birthday here.
Douchebag: (To rest of party) I love that we go to places every day that other people only go to on special occasions!
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