A passion for cooking became a calling for 9-1-1 dispatcher Kim Myers

Paul Valencia
ClarkCountyToday.com

A few weeks ago at a high school track and field meet in Battle Ground, Kim Myers positioned her food truck, prepared herself, and then just hoped it would be a good day.

Then the customers arrived.

And arrived.

And arrived.

Myers, with family and friends working along with her, served 292 meals that day for 158 people.

It got a little chaotic. And it took some time to fill the orders. But her standards remained.

“One thing I never ever want to compromise is the quality of food we are sending out the door,” Myers said. “If people had to wait a little longer because we were a little busy, they were still eating good, quality food.”

A whole lot of people arrived that day, to get a taste of Myers’ cooking.

And it was clear that “Bribe My Belly” the food truck had arrived, too.

Kim Myers is a 16-year seasoned veteran at Clark Regional Emergency Services Agency, a 9-1-1 dispatcher, part of the team of first responders throughout the county.

Recently, she switched to part-time dispatcher to follow her dream, her passion.

“I’ve known two things in this world. I wanted to be a mom, and I wanted to be a cook,” Myers said. 

Still, there was a delay in her quest in becoming a cook. She answered an ad to become a dispatcher in 2007, and she completed the strenuous two-year training program.

“I made it,” she proudly claimed.

Since then, she has excelled at it.

Her favorite moments were the two times she helped families deliver babies over the phone.

“It’s the joy you hear from the family in the background. You’re not hands-on, but you’re telling them exactly what they can do and how to stay calm, and then you hear the baby crying,” Myers said.

“I absolutely loved it,” she said of dispatch. “I still love it. But when my kids got to the age they were out of high school, I took my route. I’ve always had a passion for cooking.”

In 2017, Clark College reopened its culinary program. 

It was a sign. It was time.

Myers went back to school. For most of the next two years, it was school during the day and the graveyard shift at dispatch. She was determined to make this happen.

She had a brief internship with the Street Food Institute in Albuquerque, N.M., as well. 

A plan had materialized.

She ended up getting a great deal on a used food truck. In 2021, Bribe My Belly was on its way.

The first appearance for the food truck was at a horse show in Woodland. Back then, there were a number of food choices, including burgers, hot dogs, sandwiches, and more. 

“It was chaos. Absolute chaos,” Myers said.

Sales were strong, though.

“We made it work,” the cook added.

Today, the menu is more focused. Chicken or pulled pork tacos, burritos or nachos.

This is also a family and friends operation. 

Kim is the cook, but she has volunteer help from her husband Nate, her daughter Josie Jodenschwager, friends Lisa and Steve Dobbs, and Suzie Zimmer. Kim’s son Christian Elston is a taste tester. 

When Kim needs help, someone is on the way.

“It’s honestly like a dream come true,” Jodenschwager said of being part of this with her mom. “I’ve been to CRESA, and I’ve watched her work at CRESA. But watching her in here, it’s like she’s glowing. I know she’s really good at what she does at CRESA, but being here, this is what she is meant to do.”

Kim Myers gets a little emotional, hearing those words.

“When I’m doing dishes, or prepping for the day … it’s a vision that has come together that I’m super proud of,” Myers said.

Cooking and running a business are two separate things, of course. She said one of the most difficult things to do as a business owner is forecasting how much food to order before setting up for a day of cooking. She has run out of food on some occasions. It’s great to be in demand, of course, but she does not want to disappoint any would-be customers.

She also has had help from Clark College. She was given permission to park the truck outside the gym entrance for game days during the basketball season. At the first game that first season, Myers had 20 customers. By the end of that season, there were close to 70 customers who ordered from the truck.

For now, this is still a part-time operation. Myers and her team post the truck’s schedule and location on social media (Instagram: Bribemybelly). Myers has booked several private events, but she also likes to have a day on a weekend for the public. The goal is to be out there, somewhere, every week.

“I don’t want to have my truck parked at one place all the time,” she said. “I like to drive around.” 

This week, the plan is for the truck to be parked near the Clark College baseball field, to be there for a doubleheader from 1 to 6 p.m. Sunday, April 14. The truck will be back at the same locale on April 28, too.

Later this summer, Myers is going to become a grandmother, so there might be a month there for some important family time. 

Soon enough, Bribe My Belly will return.

Oh, and about that name?

That comes from the heart — and CRESA — too.

Long before she became a food truck owner, she used to cook for her co-workers. 

“A friend of mine at work said, ‘Mrs. Myers, you can’t bribe my wallet, but you can sure bribe my belly.’ It just kind of stuck,” Myers said.