On a recent sunny morning at the Los Angeles Arboretum, I had a chance to enjoy a “friendsgiving” picnic with Jim Cummings, the man behind the voices of both Winnie-the-Pooh and Tigger since the 1980’s. Read on to find out what he shared about his charmed life. Plus, discover a tasty, Thanksgiving recipe, Honey Roasted Carrots, inspired by that silly, ole’ bear, Winnie-the-Pooh.
Thanks to our good friends at Walt Disney Studios for inviting us to spend half a day at the Los Angeles Arboretum to celebrate the release of Christopher Robin on Blu-ray and Digital November 6th.
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Everything at the picnic was inspired by Winnie-the-Pooh and his friends. We started the day with a fun activity learning floral arrangements. We used a “hunny” jar for the base and arranged greens inspired by the Hundred Acre Woods. Lastly, we finished with a blend of roses and mums. I found it very relaxing and learned some new techniques, too.
My favorite part of the afternoon featured a conversation with Jim Cummings. I felt so lucky to meet him. We love Winnie-the-Pooh so much at our house, of course, but meeting Jim himself was fascinating. He had a lifetime of experiences and adventures of his own to tell about.
He’s funny and charming, and never misses an opportunity to talk like Winnie, which, after 30 years, I think particularly generous and fun. Check out this clip in which he shares one of his favorite quotes from the Christopher Robin movie.
During our conversation I learned that:
- He recorded the voices for the Christopher Robin movie in just one day!
- Jim has been the voice of Pooh since 1987 and the voice of Tigger since 1990.
- Of all the character voices he has done throughout the years, Tigger is the one he relates to the most.
One of the most fascinating things Jim told us was how kids really respond to him and his voices. There have been many examples of children responding with joy and laughter, even when they were in the midst of rough times such as serious illness. But, in one case, a child who hadn’t spoken for years turned into a chatterbox when he heard Jim’s voice.
After our conversation with Jim, we had a wonderful lunch inspired by Winnie-the-Pooh and his friends and those meals they would have in the hundred acre wood. So beautiful.
Honey Roasted Carrots
And now for that Thanksgiving recipe inspired by Winnie-the-Pooh,
Honey Roasted Carrots
- 3 lbs whole carrots trimmed
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Balsamic glaze garnish
- Preheat oven to 400 degrees.
- Trim ends off whole carrots and set in a large mixing bowl (you can peel or leave un-peeled depending on your preference).
- In a smaller dish, whisk together olive oil, honey, lemon juice, and salt. Pour mixture over the carrots and distribute evenly on a large sheet pan.
- Roast carrots for 45-60 minutes until browning and fork-tender. Stir several times throughout cooking.
- Once carrots are browned and ready, remove from oven and place onto a serving dish. Drizzle top with balsamic glaze in a zig zag pattern (to look like tiger stripes!). Serve warm as part of a healthy dinner.
Did you make this recipe?Tag @mamalatina on Instagram and hashtag it #mamalatinatips
Don’t forget, Christopher Robin arrives on Blu-ray and Digital November 6, 2018.
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