Editing — Lindsay D. Mattison

Lindsay Mattison is an experienced freelance editor with a Certificate in Editing from Poynter ACES. She has a Bachelor of Arts in Spanish Language and Literature from the University of Tennessee, Knoxville.

Lindsay offers several editorial services, from copyediting and line editing to developmental editing and summary services like indexing and glossary creation. Depending on the project, Lindsay is also open to discussing ghostwriting opportunities.

LinkedIN Profile

Copywriting and Line Editing

SkinnyMs, November 2017 to June 2021
Gupta, Hermant. Ayurveda, Self-Reliance for Health Care. Amazon; 2023.
Nathwani, Amita. Peaks and Valleys: A woman's journey through life and loss. BookBaby; 2020.

Ghostwriting

Nathani, Amita, and Mattison, Lindsay. Ayurveda: Breaking the Rules Without Breaking the Principles. Book Baby; 2024
Nathwani, Amita, and Mattison, Lindsay. My Mother’s Ayurvedic Kitchen: Honoring Three Generations of Women and Their Adaptations to Gujarati Cuisine. BookBaby; 2020.

Developmental Editing

Gupta, Hermant. Ayurveda, Self-Reliance for Health Care. Amazon; 2023.
Nathwani, Amita. Peaks and Valleys: A woman's journey through life and loss. BookBaby; 2020.

Proofreading

Volunteer proofreader for Distributed Proofreaders, a web-based project that supports the development of e-texts for Project Gutenberg

Summary Services

Glossary for a program offered by the University of Arizona Andrew Weil Center for Integrative Medicine, 2024
Indexing: Gupta, Hermant. Ayurveda, Self-Reliance for Health Care. Amazon; 2023

Education & Professional Certifications

Poynter ACES
Introductory Certificate in Editing (Pending)

University of Tennessee
Knoxville, TN
B.A. Spanish Language & Literature

Universidad de Granada
Granada, Spain
Study abroad

Lindsay D. Mattison

This blog is a collection of my love for food, celebrating recipes from all types of cuisine, building layers of flavor, and focusing on making product from scratch.

Welcome!

Hi, I'm Lindsay Mattison, an editor and culinary writer with a passion for food sustainability. Drawing on my professional chef background, I aim to inspire cooks and food enthusiasts to embrace seasonal ingredients and craft meals that celebrate their region’s unique offerings. As an editor, I specialize in helping people shape projects into polished works, bringing out the best in every writer so their voice shines brightly on the page.

The Latest from Instagram

Cooking the books 24/100: Katsu Sando with B&S sauce (Chicken and Charcoal, Matt Abergel @chickenandcharcoal)

This recipe is kinda brilliant. Most katsu is made with chicken (or pork) cutlets, but this one uses ground chicken. Which makes sense

Cooking the books 23/100: Dijon tahini dressing (Dishing Up the Dirt, @andreabemis)

Sauce is transformational. It brightens, elevates, adds depth. With a drizzle of the right sauce, a meal can go from blah to exceptional.

Like this bowl of roasted

Cooking the books 22/100: Bibb lettuce salad with tofu green goddess dressing (I Hate Tofu Cookbook, Tucker Shaw)

I had leftover silken tofu from the last recipe, so I doubled down on recipes from this book. We’re blending tofu again here, thi

Cooking the books 21/100: Mac and cheese (I Hate Tofu Cookbook, Tucker Shaw)

I bought this book years ago and have never cooked from it. Not because I hate tofu or anything—but because I only ever do the same two things with tofu (scramble it

Cooking the books 12/100: Crunchy salt and pepper shrimp, Yi Residence noodles, golden edged cabbage (All Under Heaven, Caroline Phillips)

This was an interesting one. I’ve been buying head-on shrimp lately, and I usually clip off the heads an

Cooking the Books 11/100: Sweet potato and chile dumplings, kimchi mandu, les smoked salmon dumplings with fresh wheat flour dough, and 3x dipping sauces - soy ginger, sesame yogurt, and fish sauce caramel (Dumplings All Day Wong, @leeannewong)

OK,

Cooking the books 10/100: Kimchi jjigae (Maangchi’s Big Book of Korean Cooking, @maangchi)

I can’t believe it took me this long to make kimchi jjigae, a simple stew made with—you guessed it!—kimchi. It was so good that I alre

9/100: Red beans and rice “gumbo” with rice pilaf (Pickles, Pigs & Whiskey, John Currence)

Sometimes I flip through the books aimlessly, looking for anything that looks interesting. This time, I knew exactly what I wanted: Red beans

8/100: Beef bone soup with kabocha dumplings (Smoke and Pickles, @chefedwardlee)

This soup was like a time machine. A single sniff transported me to the 24-hour restaurant in Gangnam where I got haejangguk (a spicy beef bone soup that’s said t