Wednesday, March 18, 2026
7:30 PM ET
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: smart savings strategies for today’s economy. Getting out of debt and building your savings can be tough with rising daily expenses. Find out money-saving tips and creative ways to save.
Sarah Jennings, regional vice president with AARP, joined us on Wednesday’s Market Day Report to preview tonight’s AARP Live segment, which will focus on practical money-saving strategies. Jennings shared insights into small adjustments that can lead to greater savings andfinancial peace of mind.
Viewers can tune in to AARP Live tonight at 7:30 p.m. Eastern / 6:30 p.m. Central on RFD-TV to learn more about ways to reduce expenses and make smart financial choices.
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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.”
