RURAL AMERICA LIVE with AARP

Wed, 11/19/25 – 7:30 PM ET | 6:30 PM CT | 5:30 PM MT | 4:30 PM PT

Wednesday, November 19, 2025

7:30 PM ET | 6:30 PM CT | 5:30 PM MT | 4:30 PM PT

AARP state directors return to take your calls and answer your questions during this live one-hour call-in show, sharing helpful insights and tips to help you and your family.

On this month’s show: What’s a top tip for staying safe from scams? Don’t answer the phone. We’ll be joined by an anti-fraud expert with tips and insights on how to avoid those pesky phone scams.

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Hurd joined this week’s Champions of Rural America to review the proposed Farm Bill moving through the House and discuss its potential impact on rural communities and farmers across the country.

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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.”
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