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all about joy

John Becker and Megan Scott

John Becker, son of Ethan and Joan, grew up surrounded by the natural and gastronomic splendor of the Pacific Northwest. Spending his childhood between Portland, Oregon and Cockaigne (the Becker family home) in Cincinnati, John learned to appreciate a range of approaches to cooking. His father taught him to cook in the European style, and his mother instilled in him a love of international foods and spice.

After earning a degree obsessing over the writings of Irish Modernist James Joyce, John helped his friend and mentor Dr. Blake Hobby publish seventeen collections of literary essays.  John has now turned exclusively to matters culinary, ensuring that JOY will continue to meet the high standards expected by its readership. John is now leading JOY through its most current revision. 

In addition to reworking the JOY website, collaborating on ongoing digital projects, and writing and editing the cookbook for its next revision, John also tests and develops recipes. John currently lives in Portland, Oregon with his wife, Megan.


Megan is the newest member of the JOY clan. She has worked for the cookbook since 2010, when she and John met and immediately bonded over a shared love of blue cheese.

Megan's culinary education began in the South, where she learned to cook from a long line of matriarchs. She grew up in a farming family, shucking corn and snapping green beans for as far back as she can remember. She has been a cheesemaker's apprentice, a baker, and an assistant pastry chef, and in addition to her work for JOY she is the culinary director of a creative culinary agency in Portland, Oregon.

Megan's work for JOY involves a little bit of everything. She develops and tests recipes, does research and assists in writing and editing the cookbook, helps maintain JOY's social media accounts, and tends the kitchen garden. During her time off, she maintains an array of fermentation projects, sews, spins wool, and does yoga.