On Wednesday evening, the culinary stars will collide in downtown San Diego. That’s when The Michelin Guide will bring its California restaurant awards ceremony to San Diego for the very first time.
At the invitation-only event, Guide officials will unveil the California restaurants that are receiving new Michelin stars for 2026 or retaining the stars they’ve earned in years past. San Diego County restaurants have only been eligible for Michelin recognition since 2019, so luring the awards ceremony here has been a top priority for local restaurant and tourism officials ever since.
William Bradley, chef-director of San Diego’s Michelin three-star Addison by William Bradley, center, with fellow three-star chef Thomas Keller of The French Laundry, left, and two-star chef Chris Bleidorn of Birdsong at the 2025 Michelin Guide California Awards Ceremony in Sacramento. (Marc Patrick / BFA.com)
Nobody is more proud to be hosting the event in San Diego than William Bradley, the chef-director of Addison by William Bradley. The Chula Vista native opened his restaurant in San Diego’s Carmel Valley 20 years ago, and it is now one of just 14 Michelin three-star restaurants in the United States.
“To get the ceremony in San Diego was something I really dreamed of and pushed for,” said Bradley. “What an opportunity to have so many great chefs here in our hometown and in our own backyard to celebrate as a group all of the great restaurants in the state. We’re so ready to shine in San Diego. We’ve been waiting for this for a long time.”
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Chef-Director William Bradley at Addison by William Bradley, a Michelin three-star restaurant in San Diego’s Carmel Valley, on Friday, May 22, 2026. The restaurant, celebrating its 20th anniversary this year, reopened May 19 after a 52-day renovation. (Nelvin C. Cepeda / The San Diego Union-Tribune)
The Michelin effect
Born in France in 1900, the Michelin Guide was created to boost sales of the company’s car tires. The guide booklet, which recommended restaurants and other spots to visit during cross-country road trips, was a hit (for tire sales and the restaurants). In the 1920s, Michelin stars were introduced and over time they became the international standard for excellence.
In 2005, the Michelin Guide arrived in the U.S., starting in New York City, followed by the San Francisco Bay Area in 2007 and Chicago in 2011.
In 2019, the Guide finally expanded its coverage throughout California, thanks to a $600,000 investment in the program by the Visit California tourism organization. Michelin spent the money recruiting and training inspectors with at least 10 years of hospitality industry experience to dine anonymously at restaurants around the state year-round.
In the first year of statewide eligibility in 2019, Addison by William Bradley earned Southern California’s first Michelin star. Seven years later, San Diego County is now home to 43 Michelin Guide-honored restaurants, including five with Michelin stars, nine with Bib Gourmand awards, which recognize great cooking at great value, and 29 with selection honors, recognizing high-quality food.
For these local restaurants, Michelin awards have put them on the international map, brought in more business and helped them recruit investors and motivated workers. For local tourism officials, the awards have raised the profile of San Diego as an international culinary destination.
San Diego Tourism Authority Chief Operating Officer Kerri Kapich said restaurant awards from Michelin, as well as from the James Beard Foundation and Eater.com, give travelers another reason to visit San Diego, stay longer and spend their dollars eating out.
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About $1.6 billion of San Diego’s $14.8 billion visitor economy in 2025 was spent on dining, and most of that was driven by overnight guests, she said.
“I love how fresh our food is here and the quality and diversity of our restaurants,” said Kapich, who has worked in local tourism for more than 20 years. “When we talk to travelers about why San Diego is a great place to visit, they’ll talk about our unique local cuisine and the quality of our cuisine.”
In its 2025 “Beyond the Michelin Stars” study, the accounting firm Ernst & Young found that 60% of international travelers under the age of 34 use the Michelin Guide when choosing a restaurant, and 74% of travelers consider Michelin’s presence in a city as a reason for choosing a destination.
The study also found that 82% of chefs surveyed reported an increase is overall sales after receiving a Michelin award.
Chef and restaurateur Roberto Alcocer, whose 4 1/2-year-old contemporary Mexican restaurant Valle in Oceanside earned its Michelin star in 2023, said there’s a common adage in the industry about how stars impact a restaurant’s bottom line.
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“They say when you get one star, your business grows by 40 percent. If you get two stars, it grows 60 percent, and if you get three stars it grows 100 percent. But when we got our star, our business grew 100 percent,” Alcocer said.
The chefs and owners of California’s eight Michelin three-star restaurants at the 2025 Michelin Guide California Awards Ceremony in Sacramento. At far right is William Bradley, the chef-director at Addison by William Bradley in San Diego. (Marc Patrick / BFA.com)
California’s newest Michelin one-star restaurant chefs, from left, Lennon Silvers Lee, Sarah Cooper, Aomboon Deasy, Ki Kim, Nozomi Mori and Eric Bost at the 2025 Michelin Guide California Awards Ceremony in Sacramento. (Marc Patrick / BFA.com)
Robert Alcocer is the executive chef of Valle, a contemporary Mexican tasting-menu restaurant in Oceanside, which earned a Michelin star in 2023. (John Gastaldo / For the Union-Tribune)
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Thomas Keller, chef-owner of the Michelin three-star restaurant The French Laundry in Yountville, gives a standing ovation to winners at the 2025 Michelin Guide California Awards Ceremony in Sacramento. (Marc Patrick / BFA.com)
William Bradley, chef-director at San Diego’s Michelin three-star restaurant Addison by William Bradley speaks at the 2025 Michelin Guide California Awards Ceremony in Sacramento. (Marc Patrick / BFA.com)
William Bradley, chef-director of San Diego’s Michelin three-star Addison by William Bradley, center, with fellow three-star chef Thomas Keller of The French Laundry, left, and two-star chef Chris Bleidorn of Birdsong at the 2025 Michelin Guide California Awards Ceremony in Sacramento. (Marc Patrick / BFA.com)
Restaurateur John Resnick, left, and executive chef Eric Bost inside Lilo, their 24-seat tasting menu restaurant in Carlsbad that earned a Michelin star in 2025. (Elodie Bost)
Eric Bost, the executive chef and partner of Michelin-starred Lilo Restaurant in Carlsbad, gets a handshake from the Michelin Man at the 2025 Michelin Guide California Awards Ceremony in Sacramento. (Marc Patrick / BFA.com)
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The chefs and owners of California’s eight Michelin three-star restaurants at the 2025 Michelin Guide California Awards Ceremony in Sacramento. At far right is William Bradley, the chef-director at Addison by William Bradley in San Diego. (Marc Patrick / BFA.com)
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The lure of Michelin
Two of San Diego County’s five Michelin-starred restaurants are in Carlsbad: Jeune et Jolie, which earned its star in 2021, and the 24-seat Lilo, which landed a star in 2025 just 10 weeks after it opened. Both are led by restaurateur John Resnick and executive chef Eric Bost, who is also a partner in Lilo.
When Resnick opened Jeune et Jolie in December 2018, there was no California Michelin Guide. But meeting Michelin’s high-quality standards was Resnick’s top priority for the contemporary French restaurant.
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“Michelin was the mindset. They’re not here, but if they were, we want this to be a one-star restaurant,” he said. “We wanted to be creating a really great restaurant that’s incredibly delicious, equal parts special occasion and neighborhood restaurant.”
Bost said that when he was growing up, he was fascinated with the “mystique and romanticism” of Michelin-star restaurants, but it was an abstract concept, since the Guide didn’t exist in the U.S. at the time. So in 2001, he moved to Paris to work in French kitchens, and later worked under French master chefs Alain Ducasse and Guy Savoy.
Bost said earning a Michelin star is a proud achievement, but it’s also a big responsibility. Customers expect excellence every night and stars must be re-earned each year.
“It’s about how to keep the team engaged, the restaurants growing and doing better and better each year,” Bost said. “We’re very conscious of that. It keeps this positive pressure. We have a responsibility to maintain those standards for our guests. It’s an internal compass as much as it is an external recognition.”
Alcocer said his desire to earn a Michelin star was one of the main reasons he moved to Carlsbad from his native Mexico in 2021 to open Valle in Oceanside. Mexico didn’t launch its Michelin Guide until 2024, but by then Alcocer already had a star under his belt in the U.S.
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How Michelin works
The Michelin Guide tightly guards the secrecy of its inspectors and its judging process, but the anonymous Chief Inspector of Michelin Guide North America did respond to questions submitted via email by the Union-Tribune.
Inspectors choose the restaurants they visit based on their knowledge of the region’s gastronomic scene and they pay their own bills. They rate restaurants based on the five criteria Michelin has used in its now-global methodology since 1926: use of quality products, harmony of flavors, mastery of cooking techniques, the voice and personality of the chef reflected in the cuisine and consistency between each visit.
The decision to award a star is done collegially, meaning several inspectors will visit a potential star restaurant throughout the year to ensure they all agree that the five criteria have been met.
A Michelin Guide award is not permanent. Every recipient, whether they have a top-tier star or a third-tier selection, are revisited each year to ensure that all five criteria continue to be met.
In San Diego in 2024, Sushi Tadokoro’s star and Solare’s Bib Gourmand awards were both downgraded to selection status. And since 2019, more than a dozen local restaurants that were named selections have been dropped from the guide completely.
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Even though Addison’s Bradley is in the Michelin major leagues with fellow three-star California chefs like Thomas Keller, Dominique Crenn, Cory Lee and Michael Cimarusti, he said he still finds it nerve-wracking each year to find out whether his stars have been renewed.
Bradley, Bost and Alcocer said their job as chefs at Michelin-starred restaurants is to never rest on their laurels.
“You have to keep evolving and keep growing. Every time we learn something or see something that could use a small change, we go for it,” Alcocer said.
In the past year at Valle, Alcocer has introduced a lighter tasting menu for off-hours dining, added patio seating, changed the candles on each table, and he’s now sending diners home with a gift bag stocked with house-made Habañera hot sauce and lavender soap made with recycled cooking oil.
Awards night
Because so many of California’s top chefs will be in San Diego this week for the ceremony, Addison, Valle, Jeune et Jolie and Lilo will all be expanding their operating hours to accommodate visiting chefs and restaurateurs.
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Resnick and Bost said they’re excited to welcome colleagues from afar who have yet to explore San Diego’s fine-dining community.
“It’s a rad opportunity for people to come and see how incredible this place is with the great community of restaurants that we’ve forged,” Resnick said. “We’re all excited and it’s a big point of pride for all of us.”
At the California awards ceremony each year, invited chefs mingle at a reception before the ceremony begins. Then, Michelin officials announce the year’s new and returning star recipients, starting with the one-star tier and concluding with three stars.
The biggest cheers of the evening always go to restaurants receiving their first-ever star, as well as the rare restaurants fortunate enough to earn a second or third star. California has eight restaurants with three stars, 14 with two stars and 61 with one star.
Bradley said he’s “pretty confident” there will be some good news for San Diego restaurants on Wednesday.
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“I think there will be some chefs that are going to get their star this time around. I want them to. We want more stars here in San Diego. It just makes San Diego more of a destination,” he said. “That was our goal many years ago to help secure this region on a world map and here we are. It’s going to be great.”
Here are all 43 of the current Michelin Guide honorees in San Diego County:
Michelin starred: fiveStars honor outstanding cooking, based on the five criteria of ingredient quality, harmony of flavors, the mastery of culinary techniques, how the chef’s personality shines through their cuisine and consistency across the entire menu and over time. Restaurants can earn up to three stars. There are just 14 Michelin three-star restaurants in the U.S.
Addison by William Bradley, Carmel Valley – three stars
Jeune et Jolie, Carlsbad – one star
Lilo, Carlsbad – one star
Soichi, North Park – one star
Valle, Oceanside – one star
Bib Gourmand: nineA Bib Gourmand honors great cooking at great value — simple, skillful dishes that don’t compromise on quality.
Atelier Manna, Leucadia
Callie, East Village
Cesarina, Point Loma
Ciccia Osteria, Barrio Logan
Cucina Urbana, Bankers Hill
Dija Mara, Oceanside
Lola 55, East Village
Mabel’s Gone Fishing, North Park
Morning Glory, Little Italy
Selections: 29This represents high-quality food.
Artifact at Mingei, Balboa Park
A.R. Valentien, La Jolla
Born & Raised, Little Italy
Catania, La Jolla
Campfire, Carlsbad
Coasterra, Harbor Island
Cloak & Petal, Little Italy
Craft & Commerce, Little Italy
The Fishery, Pacific Beach
Fort Oak, Mission Hills
Great Maple, Hillcrest
Herb & Wood, Little Italy
Hidden Fish, Convoy District
Himitsu, La Jolla
Juniper & Ivy, Little Italy
Kingfisher, Golden Hill
Lucien, La Jolla
Market Restaurant + Bar, Del Mar
Menya Ultra, Convoy District
Nine-Ten, La Jolla
Paradisaea, Bird Rock, La Jolla
Siamo Napoli, North Park
Seréa Coastal Cuisine, Coronado
Solare, Liberty Station
Sushi Tadokoro, Old Town
Tanner’s Prime Burgers, Oceanside
Trust, Hillcrest
24 Suns, Oceanside
Sovereign, East Village
For the complete list of all California Michelin Guide honorees, visit guide.michelin.com/us/en/california/restaurants.
Races for San Diego City Council attracted an unprecedented amount of cash this year from groups funded by labor unions, business interests and statewide organizations — but the results were decidedly mixed.
A committee supporting Josh Coyne in District 2 spent $300,000, but Coyne didn’t come close to making the November runoff. Rafael Perez finished last in the District 8 race despite $150,000 in committee support.
But Gerardo Ramirez made the District 8 runoff after benefiting from more than $200,000 in committee support, and Richard Bailey finished first in District 2 thanks partly to more than $200,000 in committee support.
Those sums are dramatically higher than typical San Diego council race contributions from independent committees, which allow supporters to exceed the $800 maximum an individual can contribute directly to a campaign.
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Such committees, which are required to raise and spend money independently from the candidate they support, also make it possible for corporations, labor unions and merchant groups to participate at all.
City campaign rules bar those types of organizations from contributing directly to candidates, but they can contribute to committees that either support or oppose individual candidates.
There’s no obvious reason why so much more was contributed this year to these committees, but Perez said one likely factor is that two council seats — Districts 2 and 8 — are open seats with termed-out incumbents.
“Open seats attract a lot of attention,” he said.
The last two council elections in 2022 and 2024 each had only one open seat — District 6 in 2022 and District 4 in 2024 — and almost no committee spending.
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Still, San Diego council races are generally low-profile contests with relatively little at stake — especially in a primary.
For example, this year’s District 8 race, while hotly contested, featured four Democrats with similar views on most issues and no clear impact on the city’s toughest challenges — housing, homelessness and the budget crisis.
But District 2 features a Republican-turned-independent in Bailey who could, if elected, break up the all-Democratic City Council for the first time since Republican Chris Cate was termed out in 2022.
Coyne said he thinks the $800 contribution limit has prompted an evolution in how city campaigns get funded, with many larger interests focusing more on independent committees than contributing directly to candidates.
“The $800 cap seems like a small amount to some people,” Coyne said.
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It’s also not totally clear why the big spending had such patchy results in the June primary.
Political consultants often say that money is important in political races but that it typically only works for candidates who also have a compelling message, a natural appeal to voters or both.
Strong support from a political party can also help a candidate overcome big opposition spending by an independent committee, Coyne and Perez said in interviews last week.
Nicole Crosby didn’t get nearly the kind of committee support Coyne and Bailey got in District 2 — but she was endorsed by the county Democratic Party in a heavily Democratic district and easily advanced to the runoff.
Perez noted that the party endorsement also comes with money and volunteers to canvas neighborhoods and provide other campaign help.
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In the District 8 race, the party declined to make an endorsement and rated all four candidates as qualified.
Another possible reason Crosby easily beat Coyne for the runoff’s second slot opposing Bailey — despite Coyne’s $300,000 in committee money — is her compelling pitch as a candidate.
She’s a city prosecutor who served on the Clairemont Town Council and a school parent-teacher association. Coyne works for a downtown merchants group and didn’t boast such a breadth of community involvement.
The bulk of Coyne’s independent support came from a local construction union, Local 89 of the Laborers International Union. That union has discussed possibly pursuing a 2028 ballot measure aiming to raise the city’s sales tax.
In contrast to Coyne, committee money appears to have been a key factor in helping Gerardo Ramirez secure the second slot in the District 8 runoff to face first-place finisher Antonio Martinez in November.
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Ramirez got more than $200,000 from a statewide committee focused on electing Latino candidates that is strongly influenced by Assemblymember David Alvarez.
A win in November by Ramirez would continue the legacy of Alvarez in District 8, who represented the district from 2010 to 2018 before being succeeded by his aide Vivian Moreno.
Ramirez now serves as chief of staff for Moreno, who can’t run for re-election this year because of term limits.
Ramirez narrowly edged Venus Molina by 302 votes for second place, possibly because he received significantly more committee financial support than the roughly $50,000 Molina had.
But Perez, who got $75,000 each from the American Federation of Teachers and the National Association of Realtors, finished a relatively distant fourth.
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Bailey appears to have benefited from his committee support, most of which came from business interests, because he finished first. But he only led Crosby by 475 votes and got under 35% of the votes cast.
In November, he will need to win a majority of voters in a district where registered Democrats outnumber registered Republicans two to one.
It’s likely Bailey’s narrow first-place margin is partly because of an independent committee opposing Bailey that got more than $150,000 from local labor unions and the county Democratic Party.
The consultant who helped lead that committee, Dan Rottenstreich, said last week that the goal was not defeating Bailey in the primary but limiting how many Democrats might support him.
The committee sought to expose what Rottenstreich characterized as Bailey’s extremism in mailers and digital ads to persuade moderate Democrats not to support him.
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“We did important work,” said Rottenstreich, suggesting that Democrats willing to vote for Bailey in June would be more likely to vote for him again in November.
“He can’t win without support from Democrats, so we wanted to limit that support,” Rottenstreich said.
Some suggest campaign money matters less these days because voters have gotten sick of their mailboxes being flooded with fliers — but Rottenstreich said candidates still need to promote themselves.
In the June 2 primary, many candidates opted for a blend of mailers and digital advertising on Facebook and other social media platforms.
Rottenstreich said today’s more dispersed media landscape forces candidates to promote themselves in multiple ways.
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Exact contributions by campaign committees won’t be known until final disclosures for the June primary get submitted at the end of this month. The figures used are based on the latest reports, which cover contributions and spending through May 29.
Angel City FC’s 2-0 win over the San Diego Wave on Saturday should have been a cause for celebration. Instead, it was marred by injury.
It didn’t take long for ninth-place Angel City to take down the NWSL table leaders in San Diego. Maiara Niehues scored in the 17th minute, marking four straight games with a goal for the Brazilian international. Ary Borges finished the job with a goal less than 10 minutes later.
But heartbreak ensued just before the halftime whistle when Jun Endo went down with what appeared to be a non-contact injury. The Japanese midfielder grabbed her knee and could be heard sobbing before she walked off the pitch.
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Endo tore her ACL in 2024 and went through a recovery process that lasted more than a year. She returned to the pitch in June 2025 and completed her first full 90 minutes in Angel City’s win over the Orlando Pride on July 3.
Among life’s most magical moments is when you stand quietly in your garden and a hummingbird hovers less than a foot away in front of your face, seemingly taking you in and letting you do the same.
It’s not exactly interspecies communion, but it can feel like communication of some kind. Especially when it happens more than once. Which it can if you have hummingbirds visiting daily because you’ve created a space that welcomes and nourishes them.
Apparently a lot of us in the U.S. have been doing just that. According to Emergen Research, the hummingbirds feed market, which includes nectar solutions, feeders and supplements, was valued at half a billion dollars in 2024 and is expected to reach $1.2 billion by 2034.
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But hummingbirds don’t live on sugar water alone, so while hanging some feeders is useful, creating a holistic habitat that provides them with other nutritional and life needs is just as critical.
A hummingbird alights on a bush sunflower (Encelia californica) at UC San Diego’s Kendall-Frost Mission Bay Marsh Reserve, in Mission Bay. (San Diego Bird Alliance)
Keep in mind, caring for hummingbirds is a commitment to maintenance:
• Making sugar water, keeping it fresh and the feeders clean and protected from ants, bees, wasps and other intruders.
• Providing clean water for bathing in sheltered, clean bird baths.
• If possible, growing native plants that not only flower but attract the insects that hummingbirds eat and the spider webs they use to create their little nests.
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• You have to keep your cats indoors, too, and be strategic when placing feeders and fountains to protect the birds as much as possible from other potential predators, like hawks.
A full in-ground garden isn’t a must: McLeod’s small hummingbird ecosystem fits in an area on her deck, with feeders, a couple of birdbaths and flowering plants. The plants are also home to bugs — necessary protein — as well as material to use for nests. (Luke Johnson / The San Diego Union-Tribune)
Creating an ecosystem with food sources
Birds find most of their nutritional needs in nature, explained Dan Payne, owner of Wild Birds Unlimited in Scripps Ranch, which sells feeders, food and other backyard bird gear.
“What we do is supplement their feeding in a way that helps bring them closer to us so that we can see them and enjoy having them in our lives,” he added.
Essentially, he said, what we’re doing is a hobby.
But it’s a hobby that potentially goes beyond satisfying our enjoyment. By creating an ecosystem in our gardens, we’re contributing to the health of our environment. We’re attracting pollinators. Some will do their jobs and fly off. Others become a source of food for hummingbirds and other birds.
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Colorful, tubular blooms of Mexican honeysuckle at McLeod’s home fit the birds’ long beaks. (Luke Johnson / The San Diego Union-Tribune)
Hummingbirds are frequent visitors to McLeod’s yard, especially in early morning and at dusk. (Luke Johnson / The San Diego Union-Tribune)
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Colorful, tubular blooms of Mexican honeysuckle at McLeod’s home fit the birds’ long beaks. (Luke Johnson / The San Diego Union-Tribune)
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Hummingbirds, said Kelcy Coleman, conservation coordinator with the San Diego Bird Alliance, use nectar for most of their diet, and sugar water is a great replacement for that if you don’t have native plants.
“But they eat protein for a complete diet,” she noted. “They feed on small, tiny little bugs, and especially during breeding season, they will feed the bugs to their chicks, so the chicks will have more protein and grow faster. They also need shelter plants, like bushier plants or trees, to be able to rest on, as well as build nests, so a layer of habitat.
“What I mean by a layer is blooming and flowering plants,” Coleman added, “And then, bushes or coastal sage scrub habitat, where the bushes are taller than the smaller plants, and then sporadic trees as well.”
Native plants are recommended for several reasons. You’ll have more success with plants that prefer the soil and climate where they naturally grow. Many have low water needs. Wildlife is dependent on them for food and shelter. And if you plant natives, you’re connecting your habitat with others, including in our canyons and fields, giving the birds a broader home base.
Making plant choices
What native plants are we talking about? The most often mentioned is the California Fuchsia (Epilobium canum), with its brilliantly colored tubular flowers — designed for those long hummingbird bills. Coleman also recommended Dudleya, a succulent that flowers from spring to midsummer, again with vibrantly colored tubular flowers.
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Then there are monkey flowers: The bush monkey flower has orange and yellow blooms, while red bush and scarlet monkey flowers, of course, have red, trumpet-shape flowers.
Others suggested to me were coral bells and Western columbine.
Fuchsia-flowering gooseberry (Ribes speciosum) at Anstine Nature Preserve, seen during a nature walk, is a plant that attracts hummingbirds. (San Diego Bird Alliance)
Bush sunflower (Encelia californica) at UC San Diego’s Kendall-Frost Mission Bay Marsh Reserve, in Mission Bay. The blooms also draw hummingbirds. (San Diego Bird Alliance)
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Fuchsia-flowering gooseberry (Ribes speciosum) at Anstine Nature Preserve, seen during a nature walk, is a plant that attracts hummingbirds. (San Diego Bird Alliance)
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If you’re sensing a pattern, you’re right, hummers have great vision and are drawn to bright colors, especially reds. (That’s why the most popular hummingbird feeders are red.) So a good way to attract more hummingbirds is to grow native plants that have those brilliantly colored flowers. You can find them at nurseries across San Diego County.
A good source for finding both plants for your specific needs and nurseries that sell them is the Calscape website, calscape.org. Also, advised Coleman, try to choose plants that bloom in succession. Anna’s and Allen’s hummingbirds are species that tend to be year-round residents in San Diego, instead of migrating, so we need to have a variety of plants that can bloom throughout the year.
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And don’t have anything to do with pesticides. Use the bugs to your advantage: They’re the food that hummingbirds — and other birds — need as part of their diet. You don’t want to poison what you’re working so hard to attract.
Anyone can create a home for hummingbirds, says Renee McLeod, a “Birding for Beginners” instructor for San Diego Bird Alliance. She also leads inclusive tours for EveryBody Birds San Diego. (Luke Johnson / The San Diego Union-Tribune)
All this may lead you to think that if you don’t have an in-ground garden, you can’t attract and keep hummingbirds. Renee McLeod, a Certified Access Birding Outing leader who leads tours for the San Diego Bird Alliance and inclusive tours with EveryBody Birds San Diego, would beg to differ.
McLeod and her husband’s outdoor space is a large deck, which she’s outfitted with several feeders, a couple of birdbaths, platform feeders for other birds and some flowering shrubs. Not only does she get visits from hummingbirds throughout the day — although mostly in early morning and at dusk — there are times when more than half a dozen hit the bar together.
Over the years, McLeod has changed feeder types as she realized they were harder to clean, were getting moldy or were hard to fill.
“When we first started, we were using purchased powdered food, and we stopped doing that pretty quickly,” she said. “That stuff is not good at all, and just the regular sugar is great.”
In fact, you may find something called electro nectar for sale, with ingredients such as sucrose, potassium sorbate, citric acid, sodium bicarbonate and potassium bicarbonate.
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“I don’t think we need to feed birds anything except for just the sugar,” said McLeod. “They get all the rest of their stuff from tiny little gnats. In fact, when they’ve got a lot of babies, and we go to empty the feeder, it’ll have all these little, tiny gnats and bugs inside, and that’s because they’re dipping their beaks into the nectar with them into the feeder, and then going to feed the babies.”
After trying several types of feeders, McLeod settled on ones that are easier to fill and to clean. (Luke Johnson / The San Diego Union-Tribune)
Choosing a hummingbird feeder
How do you choose the right feeder? According to Mark Hocking, the former owner of California Backyard Birds in Encinitas (who still works there part-time), try to buy a feeder that has at least some red on it.
“They see red at farther distances, and it tends to be their favorite color,” he said. “You want to buy a hummingbird feeder that’s easy to clean, because you want to clean it thoroughly, and you want to clean it every third day, and to get all that gunk out of there. The sugars ferment and that’s bad for the bird — and it ferments faster in hot weather.”
McLeod recommends a simple-to-make sugar water solution for the feeder, using granulated sugar, not powdered food. (Luke Johnson / The San Diego Union-Tribune)
The sugar solution ferments, especially in summer heat, which is bad for the birds, so feeders should be cleaned out every third day, says Mark Hocking of California Backyard Birds in Encinitas. (Luke Johnson / The San Diego Union-Tribune)
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A hummingbird perches on a feeder on McLeod’s deck. (Luke Johnson / The San Diego Union-Tribune)
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McLeod recommends a simple-to-make sugar water solution for the feeder, using granulated sugar, not powdered food. (Luke Johnson / The San Diego Union-Tribune)
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Look for feeders that have large necks that allow you easier access to clean inside. Try to find ones that have raised ports, not ones with replaceable flowers, because mold can get trapped in them. The ones with yellow flowers on the ports are also said to attract bees and wasps, so skip them.
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And look for units with water moats, either built into the feeder or that you can hang the feeder from. They prevent ants from crawling in. Just remember to keep the moat filled with water.
Cleaning the feeder
You’ll need scrub brushes to get inside the bottle for cleaning. There are different opinions on how to clean. Some experts suggest using distilled white vinegar, others a 9-to-1 ratio of water and household bleach. McLeod said she’s been cleaning her feeders for years with dish soap.
“I think the thing is to wash them,” she said. “The big thing is you don’t really need to disinfect them unless they get full of mold.” Examine for black dots inside and around the feeder. That could be mold.
Also scrub the threads of the bottle neck, the feeder section and its threads, as well as the ports. You can find tiny brushes that look like mascara wands to clean inside the ports. Rinse it all thoroughly and dry.
Filling the feeder
Once the feeder is cleaned and prepared, fill it with a solution of 1 cup water to a quarter-cup of granulated sugar (not powdered sugar, and not honey). The easiest way to dissolve the sugar is to measure and boil the water in a kettle and add it to sugar in a bowl. Stir and let it come to room temperature before filling your feeder.
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When you start out, just fill partway to get a sense of how many birds you’re feeding to avoid wasting the sugar water. One way to expedite feeding is to make a larger batch and store that in the refrigerator for up to a week. But again, bring the sugar water to room temperature before filling the feeder.
Placing the feeder
There are a few factors to keep in mind when selecting a spot to hang feeders: sun exposure, territorial behavior and safety.
“If you’re looking at a small space, keep it away from windows, because bird strike is a very common issue when they go into a feeder and they don’t realize how close that window is,” said Hannah St. John, conservation assistant with the San Diego Bird Alliance and coordinator for the 11-acre Anstine Nature Preserve in Vista. “There are decals you can put on windows so birds register it’s actually a solid surface.”
She added that if possible, keep feeders in the shade to keep the nectar from fermenting. If you put up multiple feeders and you find that you have territorial male hummingbirds (they’re the ones with all the color), place feeders as far from each other as possible and even blocked from one another.
A small fountain at McLeod’s home also serves as a stopping point for a lesser goldfinch. (Luke Johnson / The San Diego Union-Tribune)
Considering water needs
Another crucial component for hummingbirds is a clean water source. According to St. John, they enjoy water, not just for drinking, but also baths.
“Hummingbirds also might get pollen on their feathers, so maybe that’s a way to clean themselves off, but most birds do enjoy taking baths, and so they’ll splash around a bit, and then that will kind of help them realign their feathers, and they usually preen after a quick bath.”
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Some birds will come to still water, but moving water is attractive. Buy a fountain or place a small solar fountain in a flower pot saucer filled only an inch or so. Add rocks for perching. And clean it weekly to keep it free of debris and algae.
Most of your setup will start as trial and error. It takes patience when you start — and even as you continue. You may get a single hummingbird for a while, then a couple and then, hopefully, more. Then not as many for a few days. If there are males, you’ll see them driving off other males to protect what they see as their territory. Some may not return.
Some weeks you’ll need to fill the feeders daily and then think, “Where did they go?” But stick with it. You’re both witness to wildlife in all their behaviors — and because hummingbirds seem to be very tolerant of people, you can get truly up close and personal with them.