When I'm making the music, I feel like everything I throw out has to work. It counts. Because if you don't have people turning they neck all the way around to see what it is, it ain't stick on the wall.

Analyzin' miss clairol, fendi'd down mascara on, assistant manager in paragon

The better you get, the more your legacy shines. I always just try to go hard. If you don't want do it for real, don't do it at all.

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.

I think a lot of people can learn from listening to hip hop. It ain't always about beats and rhymes.

When you a young kid at that age at that time, and you know that you got talent as far as hip hop, you wanna be on the radio, that's the first thing. So we was more or less infatuated with just havin' a song on the radio, you know? Before our careers even launched it was more or less about lettin' everybody know, 'Staten Island? You got good emcees there.'

When I sit here and see that the eight brothers from the neighborhood that I grew up with still have success, it had to be magical.