Vanilla extract - I highly recommend Penzey's "double strength" vanilla extract. It's really good stuff - good quality (I've used it for making ice cream and custard.
There's a Penzey's in Columbus, on Kenny Rd. http://www.penzeys.com
(...and I used to live in Grandview. The water can be hit or miss in Cowtown)
For yeast, I would say to try captured Pacman. I LOVE this yeast, it just performs really well (and Rogue's Chocolate stout is some tasty stuff). It's not ST's yeast, but it might produce a lovely result.