Especially considering how much better the real stuff is to use now. You used to only have vanilla extract (which is alcohol after vanilla was steeped in it to draw out the soluble flavors) which pales in comparison to the fresh stuff (use it in baked goods where most of the volatiles would evaporate anyway), and whole vanilla pods, which required laborious splitting and scraping with a sharp knife to get the seeds and pulp. Nowadays you can buy jarred vanilla paste, which is 98% as good as a freshly scraped pod while requiring 0% of the effort.
Especially considering how much better the real stuff is to use now. You used to only have vanilla extract (which is alcohol after vanilla was steeped in it to draw out the soluble flavors) which pales in comparison to the fresh stuff (use it in baked goods where most of the volatiles would evaporate anyway), and whole vanilla pods, which required laborious splitting and scraping with a sharp knife to get the seeds and pulp. Nowadays you can buy jarred vanilla paste, which is 98% as good as a freshly scraped pod while requiring 0% of the effort.