"I am passionate about Regional Canadian Food. It is the seed to a more sustainable way of life. Food cultivates community, and​ community is sustainability.

Canadian food is land, farm and culture. We run our kitchen – which is literally an extension of our home (my family lives above it) – in an open format, believing that knowledge is meant to be shared and respected equally."

Following the Land: fiddleheads, succulents, nettle tea; Following the Farmer: aged heritage chicken with late summer garden herbs and flowers; Following the Culture: overwintered greens with pork liver katsuobushi and apple vinegar.

Actinolite utilizes immigrant cultures of this region, past and present, in combination with the land, to reimagine Canadian cuisine.

They seek out carbon neutral, organic, and biodynamic produce, grain, and wine, as well as ethically-raised meat. The restaurant is creating a community market on their patio to provide neighbourhood access to quality ingredients, and are building an educational program that brings quality vegetables into schools. They recycle extensively, and send organic material to local farms to feed animals and support regenerative agriculture.

Actinolite offers an outstanding gastronomic re-imagination of the Canadian landscape and is much more than a restaurant, it is also a home.

"Justin Cournoyer's food is odd, inspiring, beautifully executed, even magical in places. It's Canadian cooking as I've never tasted it." –Chris Nuttall-Smith, The Globe and Mail