THIS IS OUR STORY
Shannon Kamins and Shawn Slade met in April 2009 at a fitness facility where they both worked. Recently married, they share interests
in physical activity, health, and nutrition.
After graduating with a degree in Health Science from Western University, Shannon was diagnosed with celiac disease. Bloating,
sharp pains, and discomfort signaled that gluten and Genetically Modified Organisms (GMOs) were becoming a problem.
Her passion and advocacy for good gut health led her to earn a certificate in Food Security from Ryerson University and later
join Weston A Price Foundation, where she continued learning about the effects traditional diets have on our bodies.
Shawn, a certified holistic health coach, worked with clients to help them achieve their fitness and health goals and to heal
their digestive disturbances. Fermented vegetables, Shannon’s homebrewed kombucha, and fermentation workshops were
part of his holistic approach to wellness. After 10 years of teaching and personal training, Shawn earned his Master’s of Science
degree in Health Promotion at Western University and is currently completing his PhD in Health Promotion.
From oats and cabbage to kombucha—Shannon and Shawn have become experts in the ancient art and modern science of
not only food fermentation, but ayurveda, herbalism, and many ancient healing arts.
Their love for kombucha, as well as for cultivating community, spreading knowledge, and supporting local organic food systems
led the two to open Booch Organic Kombucha (aka Booch), which is operated with eco-regenerative and sustainable
business practices... and lots of love!
Booch, as Shannon and Shawn believe, has become a solution to fast-paced lives, where kitchen time needed to prepare traditional
fermented foods is scarce. They’re putting their passion to practice and brewing their authentic, small batch, craft
kombucha locally in the Forest City for communities across Ontario to enjoy.