The kitchen cost $25,000, she said.
"We did everything down to a penny," Miller said. "We budgeted [and] we tried to do everything as cheaply as we possibly could. "We handcrafted a lot."
Jennifer's mother, Sally Miller, a nutritional educator; and vegan chef Indra Riswanto also have a role in the new cafe, which opened at the beginning of August.
Sally Miller designs juice cleanses for customers and consults with them as well. In her time as a nutrition educator, Sally Miller said many people suggested she open a restaurant. She always told them she'd help if someone young came along and decided to open one.
"I just felt so lucky that Jennifer came and that Indra came and decided to," she said. "They have the young energy to make it happen."
Riswanto is a native of Indonesia who studied at Living Light International, a culinary institute in Fort Bragg, Calif. He had been making vegetarian cuisine in Indonesia but started with vegan cuisine since moving to the United States eight years ago, he said.
Miller also is using a food truck to sell organic foods at area festivals and events. She recently sold organic food at Culture Fest in Pipestem and Gauley Festival in Summersville.
While the business model has changed, Miller is still committed to her original goals of running a business that also helped animals. Five percent of Mission Savvy's profits support wildlife conservation efforts and animal rescues around the world.
Part of the reason for opening the business here is to make an impact in a community that isn't necessary exposed to thinking about animal rights issues, she said.
"Obviously [the business] would fit in New York, it would fit in L.A.," Miller said. "But there's already a concentrated market for that kind of thinking. West Virginia is a prime zone between Ohio and other Southern states for livestock shipping....
"I wanted to be in a community where I could start changing the thinking," Miller said.
Reach Lori Kersey at lori.ker...@wvgazette.com or 304-348-1240.