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Brynn Ashlee Kai Booth CEO



Our CEO Brynn Booth incorporated Shaman Shack Herbs in 2011 at the age of 23.  Brynn has been trained as a Taoist Tonic Herbalist in the Gate of Life Lineage, a 5,000 year old herbal system from China. She also further continued her education of plant based medicine in the East Indian philosophy of Health, Ayurveda. 


Personal Healing Journey 


Brynn offers first hand experience treating her angioedema urticaria, that had plagued her on and off for five years. She quickly made the herbs available for others to benefit from on the Shaman Shack Herbs website. She also has expertise and personal insight on thyroid, autoimmune, and digestive disorders. She has been involved in health and sustainability practices for over 15 years, and has always prioritized fair trade organic and local ethics, when sourcing high quality ingredients for Shaman Shack Herbs and her restaurant.


Actively perusing positive transformations in our communities, education, and our economy


At the age of 27, Brynn opened a successful organic plant based restaurant in the Pacific Northwest in 2014. Brynn's primary interest in opening a restaurant was the educational prospect. She wanted to guide individual communities towards sustainable business policies and practices. Standardizing  conscious enterprises, and creating a blueprint for fellow entrepreneurs. Especially for the youth. 

Brynn was adamant about generating jobs for young people in the surrounding areas with plenty of schools near by. Where the youth looking for part time jobs could experience first hand, constructing a nutritious dish from the menu in a restaurant environment, and hopefully take that skill/training home with them. Brynn also viewed this job opportunity, as a guided immersion into potential career paths for young adults. The intention was to integrate nutrition into their daily habits with exposure. Free employee meals, to transform their personal connection to food, as a proactive approach to their long term health and longevity. 

The restaurant has a strong emphasis on using organic fruits and veggies only, and heirloom whenever possible. Heirlooms tend to have brighter, bolder notes, so it requires less salt, and less effort at trying to manufacture a flavor. Purchasing organic also helps ensure the agriculture process is sustainable for the planet, and not depleting. The same goes for the restaurants no waste policy, where all scraps are composted, to-go ware is 100% compostable, and all sanitary products are eco-friendly. Ensuring that the establishment is not contributing to landfills, air pollution, or water pollution, and keeping their workers safe. 

By opening a restaurant, Brynn has also expanded the use of tonic herbs in a culinary spotlight. Customers and employees a like, will be able to become familiar with adaptogenic herbs to support their immune system, digestion, mental clarity, relaxation, longevity, and ability to conquer stress. Brynn has taken concepts from a thriving modern health scene, and ancient civilizations health care practices, and implemented them into a convenient menu. 

Brynn is an advocate for human rights, and equality. She had a firm policy in 2011, that all company employees would be compensated no less than $14 hr. In 2018 Brynn increased the companies starting wages to $15 hr., as conversations about inequality and inflation were gaining interest. Minimum wage in Washington state is $13.50 as of 2020.

Brynn wants to make sure that she is doing her part to help more women into leadership roles, and business owners. She also makes sure to include perks for her employees like free gym memberships that are equipped with yoga classes and saunas, provides gift certificates to employees for fresh pressed juices weekly, and monthly gift cards to the local coop for employees a paid lunch, or however they wish to use it.

Brynn believes that by implementing environmentally responsible business practices, and including the well being of workers in any business venture, we will all see an authentic healthy productive thriving economy, and quality of life as a whole would be positively impacted.



Outside of work Brynn enjoys a healthy active lifestyle rowing and training at the gym. Brynn enjoys yoga, dance, hiking, cooking, gardening, art exhibits, and photography. 






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