Katharine Luebcke

Contributing Writer
Katharine Luebcke - Katharine Luebcke
Katharine Luebcke - Katharine Luebcke

I hold a Bachelor of Arts in History and Religious Studies from Wright State University. In the course of my degree, I studied a variety of subjects including Biblical studies and philosophy of religion. I had the opportunity to compose papers on an equally large range of topics: the ulterior motives regarding Roger Williams' expulsion from the Massachusetts Bay Colony, the relationship of the Puritanical view of women to the American witchcraft hysteria of the late seventeenth century, an analysis of Abraham's covenants with God through the lenses of several different critical methods, and several others.

When I enrolled in my Introduction to Religious Studies class, the professor announced one of his main goals for our class: he intended to increase our stupidity. Not because he wanted to make us dumber, but because it was a necessary step. He separated out ignorance and stupidity. If you are stupid, you realize that you don't know. If you are ignorant, you don't realize that you don't know. We're all willing to call ourselves stupid at times, but none of us wants to claim to be ignorant. I'll admit to a similar goal: the more theories and knowledge circulating, the more we will realize what we have yet to learn and the greater the possibility that we will seek out that knowledge.

I have written fiction for most of my life and am currently submitting both a novel and a short story for publication. I spend far too much of my time writing and editing the aforementioned works, with the rest spent reading, cooking, puttering around in the garden, thinking about the reality of food in relation to human beings, and annoying my venerable cat, Gustav.

Latest Articles

Salt, One of the Key Ingredients In Producing Spectacular Bread
Bread is a chameleon food in the supermarket; mass producers can eliminate almost anything. But bread requires salt, both for taste and for production.
Jul 12, 2011 - Katharine Luebcke
Making Koji, the Base of Miso, Sake, and Shoyu
Fermented foods are prominent in many cuisines, and in Japanese cuisine, many common fermented foods require koji--a mold often carried by rice--as a base.
Jun 19, 2011 - Katharine Luebcke
Making Frosting At Home, for the Price of Some Flying Sugar
Frosting is always available at the store, in a variety of flavors and recipes. While this is the easy route, making frosting at home is better and tasty.
May 23, 2011 - Katharine Luebcke
How to Make Crispy Nuts at Home, and Why
Nuts are a delicious part of any diet, but they require processing to release most of their nutrients. Fortunately, the process is easy and simple.
May 22, 2011 - Katharine Luebcke
Who Was a Witch: the Profile of the Typical Colonial Witch
American witchcraft accusations may seem random, but in their communities they were perfectly logical. Far from random, the witch often fit a loose profile.
Sep 17, 2010 - Katharine Luebcke
Shepherding the Fallen of the Righteous – The Salvation Question
Many writings held in early Christian esteem were not included in the canon. One, The Shepherd of Hermas, has an answer about wayward Christians.
Aug 16, 2010 - Katharine Luebcke
Arianism, the Belief That the Father and Son are Distinct Beings
Arianism was a popular name attached to a well known concept in the early Christian world, that while Jesus was a divine being, he was subservient to God.
Jul 25, 2010 - Katharine Luebcke
Matthew's Citing of Prophesy and the Need for Primary Sources
The Gospel of Matthew includes many Biblical prophesies fulfilled by Jesus. His gospel is a secondary source, and it conflicts with primary sources.
Jun 3, 2010 - Katharine Luebcke
Does Human Free Will Conflict With the Benevolence of God?
The free will defense is often presented as an answer to the problem of evil in the world, but does it highlight another problem with God's creation?
May 24, 2010 - Katharine Luebcke