We continue the discussion on animal rights, asking the question why dogs and cats, among other animals, have to suffer injustices from humans, solely because they're too weak to defend themselves. The atrocity of religious ritual exemptions to animal dazing before slaughter are also discussed.

Raffaele, a producer of extra virgin olive oil from Apulia, tells us about the ancient origins of his olive groves. Many of the trees are centuries old, some are even over a thousand years old, and continue to produce excellent oil.

Everything is ready for the dinner to celebrate the seven-year anniversary of the restaurant "In Galera" and Davide talks about how he feels after those seven years. At dinner, Silvia gives a brief speech to the packed dining room.

Silvia goes to see Davide in the kitchen to see what he will propose for dinner. Davide is very organized and has everything under control, and is a bit short with Silvia. Maybe he is nervous about a special evening.

In this short segment, we see how the kitchen is organized based on deliveries and workload. Silvia asks for permission before entering Davide's workspace in the kitchen.

The manager of the restaurant "In galera", Silvia, explains why she wants to give inmates a chance by employing them. She maintains that not being free doesn't mean taking away dignity as well.

Two inmates from the Bollate prison who work in the kitchen share their perspectives about the outside and how to become reintegrated in society. Both agree that it's not easy but that inmates are people, too.

Said talks about how working gives a person dignity. He feels changed and reiterates that one always returns to one's roots, to the person they were before ending up in prison. No one was born a thief.

Davide tells how he lives in semi-freedom, allowing him to spend half the year at home. However, this comes with obligations that must be respected. Davide has learned to see the world from a different perspective and this has taught him a lot.

"An inmate is not a walking crime". This is how Silvia emphasizes that the inmates are people with everyday lives and their personal stories, and deserve some respect. It is healthy for people on the outside to become familiar with what prison is and can be.

Silvia and Chef Davide are discussing a reservation, and she maintains that Davide should be more flexible regarding the changes communicated by the customer. Silvia also talks about what "alternative measures" are all about.

Silvia talks about how she finds candidates for the restaurant kitchen from the central kitchen, which prepares the meals for the inmates. The restaurant workers are impacted positively because it means they have a real job, with a paycheck, including social security, which can look good on a resume.

The pastry chef of the restaurant "In Galera" tells us about how important his role makes him feel. What he likes most is preparing cakes and cookies for family visits.

The owner, Silvia, recounts that during the restaurant's first year, the New York Times discovered the place and that's when she realized it was the first of its kind in the entire world. She also tells the story of how the chef, Davide, was hired.

Being a waiter in this unique restaurant is a special experience, from putting on the uniform to serving all kinds of customers.