Roger is the founder of Atlantic Ocean Aquaculture. He has extensive experience with ocean-based projects. Over the past 20 years, he has been involved in innovations in tidal and wave energy technology, site selection, field studies, permits and project development. He has led ocean research projects throughout the US and in the UK, Bermuda, Mexico, Russia and the Republic of the Marshall Islands. His experience includes work with Woods Hole Oceanographic Institution in the Galapagos Islands and the Bermuda Institute of Ocean Sciences. He has taught graduate level courses on Tidal Energy at the School of International Public Affairs (SIPA), Center for Energy, Marine Transportation and Public Policy at Columbia University (2001-2004) and has served as technical Advisor for the UN Small Island Developing States. He is an acknowledged expert and thought leader in the field of sustainable development and ocean energy. He recently presented a lecture series at the Harvard Graduate School of Design on sustainable infrastructure, marine energy, coral reef recovery and shoreline protection (2014-2015) 


Vegan Cole Slaw

1 green cabbage, finely shredded

½ red cabbage, finely shredded

5 carrots, shredded

3 Tbs. chopped parsley

2 Tbs. celery seed

2 red onions- thinly sliced

2 green peppers, thinly sliced

1 cup white vinegar

½ cup apple cider vinegar

1 ½ cup organic vegan mayo

½ teaspoon salt

½ t. pepper


Start by marinating all of the cabbage and red onion in the 1 cup of white vinegar and the ½ cup of apple cider vinegar for 4 hours or overnight. Then drain. Combine the cabbage, carrots, celery seed, green pepper, salt, pepper, parsley, and mayo in bowl. Serve immediately, or can be stored in the refrigerator for up to one week.


**I don’t add sugar, but some people like their cole slaw sweeter. If you would like, you can add ¼ cup of organic sugar.


*** You can also serve this without adding the mayo at all, as a pickled vegetable salad!