Meet On The Menu!
The seed of On The Menu started at a kitchen table over a cup of tea and homemade pastry. In the eight years since then, we’ve helped more than 200 clients across the U.S.
Rebekah Spetnagel, MSS, RD
A founding partner at Colorado-based On The Menu, Rebekah can often be found in grocery stores poring over food labels where she shops by ingredient statements. Her three kids and husband enjoy her skills as a short order cook and hardly notice they've been carefully trained to enjoy real food with the least amount of processing possible. Rebekah is addicted to spin class, weightlifting, cross-country skiing, yoga, and rowing. In this video, you’ll find her rowing seat seven in the eight boat. Sometimes she even sits down to read -- fiction and (surprise!) diet books. Her current book list includes The Paleo Diet, Eating Animals, and The Vegetarian Myth: Food, Justice, and Sustainability. No kidding.
Rebekah is a veteran registered dietitian with 24 years' experience. She's a member of the American, Colorado (where she serves as Executive Director) and Denver Dietetic Associations; the Celiac Sprue Association; and FARE (Food Allergy Research & Education). She is certified in Restaurant Menu Labeling by the American Dietetic Association, and is ServSave certified by the National Restaurant Association. Rebekah admits to one nutritional vice: she loves soy chai.
Julie Bush, MBA
Also a founding partner, Julie is hands-on with nutrition as a dedicated cook and baker who uses local foods and starts from scratch. She grew up in the big outdoors in Montana, where her family grew much of their own food at their home in ranch country. Julie was a successful food entrepreneur at a young age – her home-grown raspberries sold out at the local farmer’s market before the market opened for the day. Her two kids try to keep up with her as she explores Colorado’s mountains year-round, climbing Fourteeners, skiing, camping and mountain biking. To take a break from all that altitude, Julie competes in marathons. Julie’s reading list includes all kinds of fiction, Food Rules and The Omnivore’s Dilemma.
With more than seven years’ experience as a nutrition consultant and 21 years’ experience in writing, editing and marketing, Julie combines her knowledge, interest and love of food with the business of nutrition. She is a member of Slow Food International, which is a perfect counterpoint to the constant motion she is otherwise engaged in. Her food vice? Blueberries and heavy cream. But don’t worry – that last marathon burned it all up at around mile 18.
With a BA in Business Management from Texas A&M University, and a Nutrition Degree from Metro State University of Denver, Ty looks forward to becoming a Registered Dietitian soon. He has a good start with eight years of experience as a chef at the Headliner’s Club in Austin, TX, Eddie Matney’s in Scottsdale, AZ, and Wild Oats teaching classes. Currently, Ty is a chef at the EDGE Restaurant at Denver’s Four Seasons Hotel. Ty is a part-time employee with On The Menu, and focuses on a little bit of everything.
When he’s not cooking, studying, or here at On The Menu, in true Colorado style Ty likes to ski, kayak and hike. If there’s any other free time left, Ty tries out new restaurants, cooks at home and enjoys reading, especially cookbooks, history and fiction. Ty is a member of the American Dietetic Association, the Colorado Dietetic Association and the American Culinary Association. His membership in every one of these groups would be instantly revoked if he told them what his food vice is—chicken-fried steak.
Diane Moyer, MS, RD
A consultant at On The Menu, Diane has been a registered dietitian for three decades with an undergrad degree from University of Rochester in New York and a master's degree from CSU. She's worked in all areas of clinical dietetics, but specializes in allergens, celiac disease and compulsive eating disorders. Recognized in the industry as Colorado's expert on celiac disease and a gluten-free diet, she is also the official dietitian to the Denver Metro Celiac Sprue Association.
Diane loves her two cats, Alex and Wilde Chaya, and keeps them in great shape with a keen eye on their diets (no surprise...). She likes to stay in shape by rowing in her free time, and her current gluten-free food vice is EnviroKids Koala Crisp cereal. It's not only a delicious snack, but Diane is addicted to the entertaining information and activities featured on the back of the box. It's always good when your food vice is educational.
Amanda Birkhead, MS, RD
Transitioning from her most recent position in clinical nutrition, Amanda exercises her expertise in a new field helping us with marketing and sales. When she has the time, Amanda enjoys cooking, modifying recipes for various dietary needs, yoga, and hiking with her dog and husband.
Erica Gradwell, MS, RD
A registered dietitian since 1993, Erica received both her BS and MS from Cornell University. A consultant at On The Menu, Erica has real world experience in the world of food service management, including food service manufacturer sales and food service software development and testing. On the theoretical side, she has also taught food service management and food science courses at the University of Northern Colorado.
Erica is a member of the Academy of Nutrition and Dietetics and the Colorado Dietetic Association, and has also been a volunteer leader for a number of efforts, including licensure for dietitians. Erica enjoys spending time with her family and her brand new baby boy. When she tracks down a little free time, she enjoys sleeping, biking, hiking, crafts and reading cooking magazines for the latest and greatest recipes. She’s mildly obsessed with searching for the perfect chile relleno, and as soon as she finds it, we’ll let you know.