You know the steez; you know my whole program. Brothers from the No-Lands, all we want is the G's guns and grams.

When you grow up in that environment of drugs and guns and people gettin' hurt, it start to reflect your background. And I think, at that time when I was doin' it, that's all I knew. But as I got older in the business, I stopped bein' involved with that, and I started to look at the world. And I said, 'Yo, I wanna start talkin' about everything that goes on in the world. I don't wanna just limit myself to one style'.

Sometimes you can make a substantial amount of money and automatically think that you've made it, that you did everything you wanted to do. Some people just stop.

I always write to the moment. I've always been that kind of emcee. I don't wanna come in with all the paperwork and all o' that or whatever. That's good when you just an emcee from off the block that really don't have to work as hard as the next man. But when, you know... Y'all make me write like this, from, I guess, me makin' a classic and everybody callin' my stuff classic material - that makes me have to work ten times harder. But a lot o' times things just happen at the moment for me: spur o' the moment. That's just how it goes sometimes.

It's true, the Shaolin and the Wu-Tang, could be dangerous.

In the early 2000s, I was going through a lot. I didn't have my head screwed on right. Where I was at as a man, I was still growing up.

When you think of a chef you think of somebody that could cook - you don't think of chef that says, 'Yo, I make only steaks'. No. A chef knows how to bake, he knows how to fry, he knows how to sautee, he knows how to do everything that's pertaining to food, and that's how I felt about my lyrical position. It's like I would say, 'Today I'm gonna make a hot salmon. Tomorrow I make you spaghetti. The next day I make you baked fish'. This is how my lyrical content in my head was already bein' reciprocated to the world, bein' given to y'all like that.