At the time of the filming of "Twin Peaks"
I owned the RR Diner,
which was Mar T Café.
And when they came and asked about using the restaurant,
I said, "Yes, you can." It was in February, 1989.
So their location scout left, and she came back in about a week and said,
"Yes, David Lynch wants to use it. We'll be back in a few weeks."
I said, "We were fixing to do some remodelling."
She said, "Oh no, don't change anything. We want it just as it is."
So they were back in two weeks, and they set up
and did all-day shooting one day
and had the trailers for the crew...
the actors' trailers, the make-up crew
and everything parked behind the restaurant.
So they spent that day filming,
and the next day they filmed in the afternoon,
and the third day they started about 3:30 and worked until 2:30 in the morning.
And when I left that night, I finally decided at 10:00 I was gonna leave
and go home, I was tired...
They said, "Can we eat pie?" And I said, "Sure, just mark it down."
So the next day, I came back and there were 17 marks on a piece of paper.
They had eaten 17 pieces of pie. It was OK, I just billed them for it.
But their office was across the street from us,
on the second floor of the building,
and during their time there, they would send over for banana pie,
and they got chocolate peanut butter occasionally,
but I don't ever remember them getting cherry pie.
We had no idea that the pie was in the film.
And at that time I had Garnet Cross, who was about 72, making the pies.
She'd made pies for me for many years, and she'd make six to ten a day.
So that was OK, they got through the filming.
They went on location about five weeks
around Snoqualmie Valley and over on Bainbridge Island.
And it was April of the following year before it was on TV.
All this time we were just wondering what happened to that movie crew.
So when it came out in April
and they were eating the cherry pie and the damned fine coffee,
we were just amaZed, but...
it hit the news media and we were in the news then.
So from that time on, every week people were calling,
wanting to come out and have pies, buy whole pies...
They just invaded us, so every weekend especially, we were really busy.
I ended up hiring another lady to come and help make pies,
because Garnet could not keep up with the demand.
So it finally got to the point that we couldn't sell any whole pies.
They would make the pies in the morning and we would start selling at 11:00 am
and sell them till we ran out.
If people came in at three or four o'clock and we were out, they'd really get upset,
"We came here for pie and coffee," and I said, "Sorry, you know.
"We don't know what the demand is going to be."
During the summer, it was real busy, then when the second season started,
in September, it was just wild.
We had people waiting for 20 minutes to get pie and coffee.
I'd never seen anything like it, and I had had the restaurant for 15 years then.
It was just amaZing.
We didn't sell any whole pies at that time,
unless it was somebody like the Chicago Radio Station that wanted a whole pie
or a doctor in Kentucky that wanted a whole pie.
We shipped out a few whole pies.
- You shipped them? - Yeah, we shipped a few.
There was one designer in New York that ordered pies
for their opening showing of their fashions,
and we shipped, I think, 10 or 12 pies to them.
They didn't get there in real good shape, but they said they ate them anyway.
But it was just unbelievable, the things that happened.
I'd never imagined in a million years that something like that would happen.
One time, Kyle MacLachlan's grandmother was in the restaurant,
and she wanted me to bring the cherry pies over to their house.
So we took off and drove to Yakima with three pies or something.
He was gonna be there on the weekend for a benefit golf tournament,
and they were gonna surprise him with these Mar T cherry pies.
They came back and said he said, "I don't ever want another cherry pie.
"I ate so many when that TV show was being filmed."
He was tired of them. He probably still hasn't eaten one.
But they did the filming of the pilot film there,
then they went back to LA and produced a studio where they had all the sets.
So most of the shows were done in LA,
except for some film clips that they took out of the original filming.
But it's really been an experience.
They shot "Fire Walk with Me" while you were still running it.
Yes, I still had it when they shot "Fire Walk with Me".
That time I walked around the building with David early in the morning.
We walked around and just chatted. Really nice person.
All the time they were filming during the daytime,
I'd stay out and watch what they we were doing.
And he was so hands-on with the actors and actresses.
If they didn't get it right the first time, he'd show them how he wanted it done.
I never heard him raise his voice or anything.
I've heard of actors getting really irate on the sets.
But he wasn't that way at all, just a very calm, easy-going person.
So I got to meet a lot of the actors when they were making "Fire Walk with Me".
That was really neat.
We could stand around and have conversations, just like anybody else.
They're just normal people. They just got lucky and made a good film.
So how did that work? Did you have to shut the diner for the day?
Yes. They compensated me for using the restaurant.
We just closed and let them do whatever they wanted.
The first day they filmed, of course my help all wanted to be there,
so I just made out a schedule: You can come for this two hours,
you can come for this two hours.
Each person had a two-hour slot where they could be there,
and be quiet in the back while they were filming.
It worked out that everyone got to see some of it.
Course, I stayed there all day!
Now, did your local regulars get a little upset about that?
- Yes, a little. - I'm sure they're OK now.
Not so much that we were closed those days, but it took a lot of parking space,
so that nobody else's business could get any customers, they thought.
But that was who was bringing the money into town, people coming in.
I'm sure they drifted down the street and did more shopping.
But we did get our fair share of business during those first two years.
Yeah. So, 10 years later, you've made pies for the festival
and it seems to be bigger than ever.
Why is that?
It's surprising, but I know it's been on TV this year.
I feed firemen at the Washington State Fire Training Academy,
and every time I bring pie up they say, "Are these the 'Twin Peak' pies?"
They're real interested that the festival was here,
and they said, "It's on TV."
I think the fact that it has continued to be shown,
and the newer generation is getting into it, because that's what it is.
The ones that weren't old enough to look at it when it was first out
are watching it now.
So it's a whole different... Of course, some of the same people come here,
but there are a lot of new people, too.
It's a compliment to the area maybe,
and also to the movie that Eric has put together for three years.
- And your fabulous pies. - Oh, OK.
I had some today for the first time, and it is tremendous.
This is another part, for coming over here today,
because you do have to catch the ferry here and back.
So it's like you're playing a role for the festival.
Yeah, this is my role, to bring the pies and be sure they have that part of it.
That was what our role at the restaurant was.
We got so many calls from people that wanted to ask questions about it.
So we just maintained doing the same thing.
The lady that made the pies for today was there when I had the restaurant,
and is still making them.
English (En), bonus