ALBANY, Ga. (WALB) - The much-anticipated 5th annual 'Days of Giving' food drive has officially kicked off. This year, it will take place on Dec. 4 and Dec. 5, with operations running from 6:30 a.m. to 6:30 p.m. daily on WALB's front lawn at 1709 Stuart Avenue. A wide range of items is accepted, including cans and nonperishable food items, and cash donations are also welcome.

Partnering for a Greater Cause

Feeding The Valley Food Bank has once again joined forces with WALB to make this food drive a resounding success. The collaboration aims to address the food needs of the community and bring about positive change.

With the support of local business sponsors, the 'Days of Giving' event is set to make a significant impact. These sponsors play a crucial role in ensuring the smooth running of the drive and helping those in need.

Let's take a look at some of our local business sponsors:

• Mitchell EMC
• Pro Outdoor
• Albany Area Primary Health Care
• ACE Hardware at Oakland
• Carpet World
• D&D Kitchen
• Flint Community Bank
• Sunbelt of Albany
• Safe Aire
• Fleming & Riles Insurance

Days of Giving 2024 Day 1: Flint Community Bank

Stacy Walker, the Mortgage Banking Officer from Flint Community Bank, shares their motivation for continuously supporting this event.

"We believe in the power of community and the importance of helping those in need. The 'Days of Giving' food drive is a great opportunity for us to give back and make a difference in the lives of our neighbors."

Flint Community Bank's involvement showcases their commitment to social responsibility and their dedication to improving the well-being of the community.

Days of Giving 2024 Day 1: Albany Area Primary Health Care

Shelley Spires, the Chief Executive Officer of Albany Area Primary Health Care, highlights the significance of this event and the impact it will have on the community.

"Healthcare is essential for everyone, and events like the 'Days of Giving' help us reach out to those who may be facing food insecurity. By providing food assistance, we are ensuring that people have the basic necessities to lead healthy lives."

Albany Area Primary Health Care's participation emphasizes their holistic approach to community well-being and their willingness to collaborate with others for a common cause.

Days of Giving 2024 Day 1: President & CEO Feeding the Valley Food Bank

Frank J Sheppard, the President & CEO of Feeding the Valley Food Bank, shares more insights about this annual event.

"The 'Days of Giving' food drive is a vital part of our mission to combat hunger in the region. With the support of WALB and our local business sponsors, we can provide much-needed food assistance to those who are struggling."

Feeding the Valley Food Bank's leadership is committed to making a lasting impact on the community and ensuring that no one goes hungry.

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Copyright 2024 WALB. All rights reserved.

The Whitney House, a name that initially didn't leave a great impression on me. Before my first visit, I casually glanced at its menu online and couldn't help but roll my eyes. "Just another chicken-sandwich-slash-Caesar-salad place," I grumbled, thinking it was just another ordinary gastropub that failed to offer a unique taste.

Don't Judge by Appearance

However, as a restaurant critic, I know the importance of not making hasty judgments. My job is to explore with all my senses and avoid superficial conclusions. And at the Whitney House, which is celebrating its 10th anniversary this month, I'm glad I did.The Whitney House offers what it calls "thoughtfully crafted American comfort food." It opened in 2014 in a downtown Worthington space with two main rooms surrounding a central kitchen. After a post-COVID renovation, the interiors have been updated, making it an inviting place. If I lived closer, it might well become my regular neighborhood joint.What changed my mind? Firstly, most of the dishes we tried were flavorful and well-executed. The menu may offer familiar fare, but Chef Brian Aller and his staff prepare everything from scratch without relying on shortcuts. Hand-cut vegetables, prepared by people not machines, added a special touch to the dishes.At the bar, we had a great experience. Friendly regulars were engaged in a lively conversation with the chatty bartender. The dark and cozy tavern offered a Midwestern friendliness in a traditional New England pub setting. The drink menu was extensive, with a dozen rotating craft cocktails, including non-alcoholic and barrel-aged concoctions, along with a deep selection of mostly California wines and domestic and local craft beers.We started with a New England Collins ($10), which combined gin and vodka with blueberries and lemon juice. It was pleasantly tart despite its vibrant color. Alongside it, we had the Smoked Salmon Dip ($16), a cream cheese-based spread reminiscent of a classic bagel schmear. However, the small amount of dip was disproportionate to its accompaniments, and it was a bit too cold and stiff.For dinner, the seasonal house salad ($13) was a combination of mixed greens topped with crisped prosciutto, dried cherries, candied spiced pecans, and creamy cambozola cheese. The sour vinaigrette was a bit overpowering initially, but it paired well with the entrée.The Ohio City Gnocchi ($19) was earthy and creamy, with Cleveland pasta company's dense dumplings topped with a rich sauce of finely minced mushrooms and cream, finished with large shavings of parmesan. The Pan Seared Walleye ($37) was a large fillet dusted in Cajun spices, topped with shrimp and accompanied by a large serving of vegetable hash with three colors of bell peppers, zucchini, cherry tomatoes, and spicy andouille sausage.Dessert was a surprise hit at the Whitney House. With six different choices, it's clear that the restaurant takes dessert seriously. I opted for the classic Warm Maldon Sea Salt Chocolate Chunk Cookies ($12), three warm cookies with big pieces of chocolate served with vanilla ice cream and caramel sauce. But the Fudgy Ice Cream Pretzel Cake ($13) and the Grown Up Chocolate Birthday Cake ($12) also tempted me.On weekends, the Whitney House is open for brunch. I was impressed by the restraint on the brunch menu, with reasonable portions and balanced flavors. The egg sandwich ($14) combined two over easy eggs, ham, and aioli on a small toasted ciabatta roll, with peppery arugula and sharp red onions adding a refreshing touch. The Baked Cinnamon-Butter Brioche French Toast ($15) was surprisingly light and savory, with thick slices of cinnamon-swirled bread soaked in an eggy custard and grilled. Two pieces of Berkshire bacon accompanied the dish, and a light drizzle of maple syrup enhanced the flavors.In my experience, finding good regular neighborhood spots is not as easy as it seems. The Whitney House strikes the right balance between casual and upscale, being reliable while still creative and delicious. It was a pleasant surprise to discover this hidden gem.This story appeared in the December 2024 issue of Columbus Monthly. Subscribe here.