AARP Live Minute: Avoiding Job Offer Scams

AARP works to connect Americans from the big city to rural America. The organization has partnered with RFD-TV to present AARP Live Minutes each Thursday as part of its dedication to enhancing the quality of life for all as we age.

In this AARP Live Minute: AARP’s Sarah Jennings discusses things to watch out for when considering extended warranties.

For more tips from AARP, click HERE.

Related Stories
Wed, 2/18/26 – 7:30 PM ET
Wed, 1/21/26 – 7:30 PM ET
Wed, 12/17/25 – 7:30 PM ET | 6:30 PM CT | 5:30 PM MT | 4:30 PM PT
Wed, 11/19/25 – 7:30 PM ET | 6:30 PM CT | 5:30 PM MT | 4:30 PM PT
Join the conversation on RURAL AMERICA LIVE — Tonight at 7:30 PM ET, only on RFD-TV.
Wed, 10/15/25 – 7:30 PM ET | 6:30 PM CT | 5:30 PM MT | 4:30 PM PT

LATEST STORIES BY THIS AUTHOR:

What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”