The Grasslands Project - Val Marie Hotel
- Description
- Reviews
- Citation
- Cataloging
- Transcript
Aline Laturnus puts in long hours to keep the Val Marie hotel running. Breakfast is at seven a.m., and some nights the bar doesn’t close until two. This hotel is more than just a business: it’s the hub of the community, and Aline knows that closing the establishment would deal this small town a major blow. We follow Aline as she prepares for a big night, and we learn about the importance of the hotel from the people of Val Marie.
Citation
Main credits
Parker, Scott (film director)
Parker, Scott (screenwriter)
Parker, Scott (director of photography)
Parker, Scott (editor of moving image work)
Christensen, David (film producer)
Other credits
Filmed and edited by Scott Parker; music composed and performed by Aaron Macri.
Distributor subjects
No distributor subjects provided.Keywords
WEBVTT
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♪ ♪
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(birds singing)
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Hi George, how are you?
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- Good morning.
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- Oh, you come for coffee
and you didn\'t get any.
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- I haven\'t got a cup.
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Go ahead and fire
me, George.
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When you come at 7 o\'clock in
the morning and go \'til 3:00 in
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the morning, it\'s a long day,
and then the next day
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it starts over again.
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And then that\'s not doing the,
the books and the ordering.
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It\'s tough alone.
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Thank God for my family,
like, they all pitch in,
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every single of them, and, and
Dad did a lot more years ago,
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but he does, he, he puts in
a lot of, a good shift here,
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and without that I would
have folded a long time ago.
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(birds chirping)
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That there you
can put it in the good bag.
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- Yeah, get a good bag.
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- That\'s a smart idea.
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- Well, yeah.
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- God, you\'re getting smarter.
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- The longer I keep
you around here,
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the smarter you\'re getting.
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- I might be old but.
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What, can I bag,
this one? No.
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- Yeah, that\'s the ones.
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We\'ve married for 46 years, so
we\'ve been coming here 46 years.
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That\'s the only place
we go for coffee.
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A place for people to meet
and to eat on in a while...
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Yeah, and Wednesday
nights we go.
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...and to socialize with people
and have open mike
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and dance party, curling
parties and stuff.
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Yeah, she sings.
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Yeah.
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(laughs)
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Well, it\'s a wing night, so I\'m
hoping we have a
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really good turnout.
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We do a buffet style with five
different kinds of salads and
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desserts, and four different
flavours of wings,
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dried ribs and fries.
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So, I hope, I hope
it\'s a good show.
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Wonderful.
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Which end, and the desserts
go at the other end?
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We\'ll put the steam table here
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and the desserts will
go right here.
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These aren\'t gonna fly
very good on the run,
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but hopefully they\'ll be okay.
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This is made for a
I don\'t know what,
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but we\'re gonna use
it as a table cloth.
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Okay, I\'ll get my
butt out of here,
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then it can just
plug into the post.
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Hi Carol, how are you? Good.
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Could you get an order ready
for me today for some booze or?
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I\'ll have three
rye, three vodka,
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and then a couple of cherry
whiskey if you have them,
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hopefully.
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Yeah.
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Oh, well, put them
both in the fridge.
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I think people don\'t realize
the amount of hours it takes,
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you know, to make
it, make it go round.
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(footsteps)
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I don\'t know, sometimes
you get so tired that
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you just want to give it
away, here\'s the keys,
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you want to throw them in
the air and say
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sorry for your luck, buddy, but.
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If we could sell it and, and
walk with some dinero
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in your pocket,
that\'s one thing,
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but to just, to walk
away from it,
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I don\'t want it to go to
somebody is gonna turn this into
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an art gallery, or
something like that.
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Like, we need this place,
this town needs this place.
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Don\'t trip.
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I\'m just gonna get organized,
so I can start dipping wings,
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and then, ouch, ouch, ouch,
and then we are ready, Freddy.
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And we really don\'t
need the strainers, huh,
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you can just use.
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Well, yeah, well.
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\'Cause they\'re pretty dripped.
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Yeah, okay.
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We don\'t really need strainers,
otherwise if it does drip,
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they\'ll drip on
the floor, right.
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Yeah.
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(sizzling)
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As a rule, we\'re
usually busy on a wing night,
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but I might have picked the
wrong time because it\'s cattle,
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everybody\'s shipping their
cattle, so it is what it is.
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I\'ve been scared to do it
without having ample staff
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because I, I don\'t
want it to flop.
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It sounds like there\'s
some customers out there.
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Now, we\'ll see what happens.
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(people talking)
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- It\'s like a place where
people come together.
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Like, look it\'s Friday night,
do you, do you know
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there\'s this many vehicles
in town all week?
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Absolutely not, because it\'s
Friday night and she\'s putting
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something on and people
are supporting it, so.
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- We just love it.
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You know, it\'s a lot
of fun, and, you know,
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there\'s always good food, and
the beer\'s always cold, and,
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and we\'ve met a lot of
wonderful people here.
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- There\'s been all kinds of
things happening, you know,
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in the 70-year span
that I can remember.
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There was even a local man rode
his horse into the bar one day.
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(laughs)
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I have more fries.
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- So, this is important
to our community.
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We don\'t want to
see it shutdown,
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but I know she needs help and
I know she needs to do some
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renovations and things
like that, but it\'s,
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it\'s a lot of work for her.
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(dog barking)
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(dog barking)
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- Yeah, I was born
and raised here,
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so I\'ve been in this place
since I was 18 years old.
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So, it\'s a big part of my life.
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I\'m 60 years old, so that\'s been
a lot of years
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walking through these doors.
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Yeah, and it holds a
lot of special memories.
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It would be a sad day if
we didn\'t have this hotel.
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Oh, you go home.
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(dog barking)
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Go home now, go home.
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(dog barking)
Jesus.
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Go home, get home, get!
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(dog barking)
Do I have to get a stick?
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Go home now!
(dog barking)
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Get home!
(dog barking)
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Go home.
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Get!
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(dog barking)
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Jesus.
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- What flavours are we,
oh, we need fries, okay,
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I\'ll put some more in.
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(ambient street noise)
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It\'s a lot of work.
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My back is hurting, but
that\'s okay, just about over.
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I was a little nervous
about everything, and it,
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and it ended up working
out really well for me,
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so that\'s good.
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(car engine starting)
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♪ ♪