At Checked In Media, some of our favorite stories come together in the moments we didn’t originally plan for. That’s exactly what happened when we met Zach Buchel of Farm Table West during a recent filming trip to Cody, Wyoming.
We were in the area working on a larger documentary project — touring farms with the owners of Sitti’s Table, a local restaurant that sources many of its vegetables from Zach. The afternoon was packed with farm visits, and Farm Table West was one of the stops. While walking the greenhouses and hearing Zach talk with Chef Jake Scott about seasonality and sourcing, we quickly realized we had an opportunity we didn’t want to miss.
We’ve always wanted to sit Zach down for a proper interview, and this felt like the right time. So, once the farm tour wrapped, we set up the cameras and had a conversation with him about his work, his philosophy, and what makes Farm Table West so unique.
Zach’s farm is just a third of an acre, but he’s turned it into a year-round operation through smart season extension techniques and careful planning. His tomatoes, greens, kale, and especially his carrots (easily the best we’ve ever tasted) are proof that great food can come from small spaces when knowledge and passion come together.
From a production standpoint, Zach was a joy to film. He’s comfortable on camera, articulate, and clearly excited about both farming and sharing what he’s learned. His success on YouTube reflects that — he’s been building an audience by documenting his farm and teaching others how to grow their own food. As filmmakers ourselves, we can’t help but appreciate someone who leans into video to tell their story.
This interview ended up becoming a meaningful side story, separate from our main documentary but closely tied to the themes we’re exploring: local farming, food resilience, and the people who make Wyoming’s food culture what it is.
You’ll also see Zach again in our upcoming Chef’s Feast series — a documentary project we’ve been quietly developing that brings together Wyoming chefs and producers for unforgettable meals. For now, we’re keeping that project under wraps, but we’re excited about where it’s headed.
The afternoon at Farm Table West reminded us why we do this work. Sometimes the best stories happen in the margins of a schedule, when you’re open to capturing what’s right in front of you. For us, Zach Buchel’s story is one worth telling — and we’re glad to share a glimpse of it here.
