Salmon roe (left) and sturgeon caviar (right) served with mother of pearl caviar spoons to avoid tainting the taste of the caviar.

Ossetra caviar, salmon creme fraiche, potato shallot croquette, basil oil, egg whites and yolks

Caviar is processed, salted, non-fertilized sturgeon roe marketed as a luxury food. According to the Food and Agriculture Organization, caviar is a product made from salt-cured fish-eggs of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.^[1]

Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Sea^[2] (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish,^[3] and other species of sturgeon.^[4][5]

Based on flavor, size, consistency and colour, prices for caviar range from $8,000-$16,000 per kg^{[citation needed]}. Caviar is marketed worldwide as a delicacy and is eaten as a garnish or a spread.

Terminology[link]

According to the United Nations' Food and Agriculture Organization, roe from any fish not belonging to the Acipenseriformes species (including Acipenseridae, or sturgeon stricto sensu, and Polyodontidae or paddlefish) are not caviar, but "substitutes of caviar."^[6] This position is also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora,^[7] the World Wide Fund for Nature,^[8] the United States Customs Service,^[9] and the Republic of France.^[10]

The term is also used to describe dishes that are perceived to resemble caviar, such as "eggplant caviar" (made from eggplant / aubergine) and "Texas caviar" (made from black-eyed peas).

Varieties[link]

Russian and Iranian caviar tins: Beluga to the left, Ossetra in middle, Sevruga to the right

The four main types of caviar are Beluga, Sterlet, Ossetra, and Sevruga. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan. Wild caviar production has now survived only in Azerbaijan and Iran as Russia maintains a self-imposed ban on caviar trade from wild sturgeon.^[11] Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. It is followed by the small golden sterlet caviar which is rare and was once reserved for Russian czars, Iranian shahs and Austrian emperors. Next in quality is the medium-sized, gray to brownish osetra (ossetra), and the last in the quality ranking is smaller, gray sevruga caviar.

Due to the extremely high cost of sturgeon caviar, cheaper alternatives have been developed from the roe of whitefish and the North Atlantic salmon. In the wake of overfishing, the harvest and sale of black caviar was banned in Russia in 2007 but resumed in 2010, limited to 150 kg (330 lbs).^[12]

Suppliers[link]

Black Beluga caviar

In the early 1900s, Canada and the United States were the major caviar suppliers to Europe; they harvested roe from the lake sturgeon in the North American midwest, and from the Shortnose sturgeon and the Atlantic sturgeon spawning in the rivers of the Eastern coast of the United States. Today the Shortnose sturgeon is rated Vulnerable in the IUCN Red List of endangered species and rated Endangered per the U.S. Endangered Species Act.

Iran is the world's largest producer and exporter of caviar (annual exports of more than 300 metric tons), followed by Russia.^[13][14]

Aquaculture of sturgeon has been developed as an economically viable means of commercial caviar production.^[15] Italy has begun to produce farmed caviar and today is one of the largest producers in the world. At least two caviar farms exist in the Persian Gulf. Caviar Court, in Dammam, Saudi Arabia opened in 2001 and began harvesting caviar in 2007. It was producing about five tons per year in 2011 and is building a larger facility in Abu Dhabi expected to produce 35 tons per year by 2015.^[16]

In Spain, a fish farm called Caviar de Riofrio produces organic caviar.^[17]

According to Eric Ripert, chef and proprietor of Le Bernadin, considered the leading seafood restaurant in New York, and Jean Francois Bruel, chef of Daniel, a Michelin 3-star rated restaurant in Manhattan's Upper East Side, the best caviar on the market today is produced by Kibbutz Dan in Israel. ^[18]

Ecology[link]

Over-fishing, smuggling and pollution caused by sewage entry into the Caspian Sea have considerably reduced the sea's sturgeon population.^[19]

In September 2005, the United States Fish and Wildlife Service banned the import of Caspian Sea Beluga caviar to protect the endangered Beluga sturgeon; a month later, the ban was extended to include Beluga caviar from the entire Black Sea basin. In January 2006, the Convention on the International Trade in Endangered Species of Wild Flora and Fauna (CITES) supported an international embargo on caviar export.^[20] In January 2007, this ban was partly lifted, allowing the sale of 96 tons of caviar, 15% below the official 2005 level.^[21] In July 2010, Russia and some other CIS countries restarted the export of caviar.^[22] The 2010 quotas allow for the export of three tons of beluga, 17 tons of sevruga and 27 tons of osetra.^[22] In September 2010, Kazakhstan launched a state monopoly brand, Zhaik Balyk, from the Kazakh word for the Ural River. Under the CITES agreement, Kazakhstan was granted the right to produce 13 out of the 80 tons allowed up until February 28, 2011.^[23]

Extraction[link]

Trout roe with bread

Commercial caviar production historically involved stunning the fish and extracting the ovaries. Another method is extracting the caviar surgically which allows the females to continue producing roe but this is illegal in some countries. Other farmers use a process called "stripping", which extracts the caviar from the fish without surgical intervention.^[24] This is the most humane approach towards fish that is presently available but not all farmers use it due to the lack of knowledge in this field.^[25]

Caviar substitutes[link]

Caviar substitutes

In Scandinavia and Finland, a cheaper version of caviar is made from mashed and smoked cod roe (smörgåskaviar meaning "sandwich caviar") sold in tubes as a sandwich spread. When sold outside Scandinavia, the product is referred to as creamed smoked roe or in French as Caviar de Lysekil.

A sturgeon caviar imitation is Danish or German black or red coloured lumpsucker caviar sold throughout Europe in small glass jars. A more expensive alternative sold in Sweden and Finland is caviar from the vendace. In Finland caviars from burbot and common whitefish are also sold.

Cultural references[link]

Ikura (salmon roe) on a sushi roll

Given its high price in the West, caviar is associated with luxury and wealth. In Russia and other Eastern European cultures, though still expensive, caviar is commonly served at holiday feasts, weddings, and other festive occasions. In Russia, the concept generally includes both sturgeon roe (black caviar) and salmon roe (red caviar).

Sturgeon-derived caviar is not eaten by some Kosher-observant Jews, because sturgeon possess ganoid scales instead of the usual ctenoid and cycloid scales (see Kosher animals). There is a discussion of its status in Halacha, since the scales will come off if soaked in lye; however, this does not apply to every roe-yielding fish species.

The Ja'fari school of jurisprudence that predominates in Twelver Shia Islam also stipulates that seafood must have fins and scales. Thus most observant Twelvers do not eat caviar despite the fact that majority Twelver Iran is a primary center of the sturgeon-fishing industry and the world's largest exporter of caviar.

Storage and nutritional information[link]

Caviar is extremely perishable and must be kept refrigerated until consumption. Pasteurized caviar has a slightly different texture. It is less perishable and may not require refrigeration before opening. Pressed caviar is composed of damaged or fragile eggs and can be a combination of several different roes. It is specially treated, salted, and pressed. Although a spoonful of caviar supplies the adult daily requirement of vitamin B-12 it is also high in cholesterol and salt. 1 Tbsp of caviar (16g) contains:^[26]

• Calories: 42
• Fat(g): 2.86
• Carbohydrates(g): 0.64
• Fibers(g): 0
• Protein(g): 3.94
• Cholesterol(mg): 94

Food portal

References[link]

Further reading[link]

Peter G. Rebeiz, Caviar - a magic history, ISBN 978-88-6373-103-3, Sagep Editori, Genova, Italy, 2010.

External links[link]

Wikimedia Commons has media related to: Caviar

Wikisource has the text of the 1911 Encyclopædia Britannica article Caviare.

• How To Serve Caviar
• Cooking For Engineers: Caviar
• A History of Smith Bros. branded whitefish caviar (1920 - 1989) (USA)
• Stolt Sea Farm
• Sturgeon population in Hudson River - Once-Endangered Sturgeon Rebounding in Hudson River, Study Says
• Caspian caviar in peril
• Russian caviar: an old fish learns some new tricks

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Gordon Ramsey (June 19, 1930 — November 5, 1993) was an American television, stage and voice actor, who was based in New York City.

Some of his notable performances included hosting a local children's television show as "Bozo the Clown" and voicing characters in the animated series Star Blazers. He appeared in the 1979 Broadway musical Carmelina and sang on the show's original cast recording.

In the 1970s, Ramsey appeared as Bozo The Clown on What's My Line? with make-up. Later, he appeared as himself without the clown makeup. Phyllis Newman guessed correctly the line of Ramsey.^{[citation needed]}

This article about an American actor or actress is a stub. You can help Wikipedia by expanding it. v t e

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2011)

Thomas Keller

Born	(1955-10-14) October 14, 1955 (age 56) Camp Pendleton, Oceanside, California, United States
Cooking style	French
Education	Apprenticeship
Current restaurant(s) The French Laundry (Yountville, California); Bouchon (Yountville, California); Bouchon Bakery (Yountville, California); ad hoc (Yountville, California); Bouchon (Las Vegas); Per Se (New York City)

Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.^[1]

In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York for his restaurant Per Se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the Bay Area for The French Laundry. He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants.^[2]

Early life and career[link]

Born at Camp Pendleton in Oceanside, California to Edward, a Marine drill instructor, and Betty Keller, a restaurateur,^[3] Thomas was the youngest of five boys. Four years after his parents divorced, the family moved east and settled in Palm Beach, Florida. In his teenage summers, he worked at the Palm Beach Yacht Club starting as a dishwasher and quickly moving up to cook. It was here he discovered his passion for cooking and perfection in a hollandaise sauce.

During summers he worked as a cook in Rhode Island. One summer he was discovered by French-born Master Chef Roland Henin and was tasked to cook staff meals at The Dunes Club. Under Henin's study, Keller learned the fundamentals of classical French cooking. After The Dunes Club, Keller worked various cooking positions in Florida and soon became the cook at a small French restaurant called La Rive in the Hudson River valley in Catskill, New York. Thomas worked alone with the couple's grandmother as prep cook. Given free rein, he built a smokehouse to cure meats, developed relationships with local livestock purveyors and learned to cook entrails and offal under his old mentor, Roland Henin, who would drop by on occasional weekends. After three years at La Rive, unable to buy it from the owners, he left and moved to New York and then Paris, apprenticing at various Michelin-starred restaurants.^[4]

After returning to America in 1984, he was hired as chef de cuisine at La Reserve in New York, before leaving to open Rakel in early 1987. Rakel's refined French cuisine catered to the expensive tastes of Wall Street executives and received a two-star review from The New York Times. Its popularity waned as the stock market bottomed out and at the end of the 1980s, Keller left, unwilling to compromise his style of cooking to simple bistro fare.^[5]

The French Laundry in Yountville, California

The French Laundry[link]

Following the split with his partner at Rakel, Keller took various consultant and chef positions in New York and Los Angeles. In the spring of 1992 he came upon an old French steam laundry in Yountville, California that had been converted to a restaurant. He spent nineteen months raising $1.2 million from acquaintances and investors to purchase the restaurant, then opened in 1994. Over the next few years the restaurant earned numerous awards, including the James Beard Foundation, gourmet magazines, the Mobil Guide (five stars), and the Michelin Guide (three stars).^[1]

In April 2009, Keller became engaged to longtime girlfriend and former general manager at the French Laundry, Laura Cunningham.^[6]

Other restaurants and pursuits[link]

Food and dining[link]

Bouchon restaurant in Yountville, California

After the success of The French Laundry, Thomas and his brother, Joseph Keller (currently owner/chef of Josef's in Las Vegas), opened Bouchon in 1998. Located down the street from The French Laundry, it serves moderately priced French bistro fare, with Bouchon Bakery opening next door a few years later (in 2006 Keller opened a branch of the bakery in the Time Warner Center in Manhattan). Keller has joked in the past that the motivation for Bouchon's opening was to give him somewhere to eat after work at The French Laundry. On January 26, 2004, Keller opened his restaurant Bouchon in Las Vegas. On February 16, 2004, Keller's much anticipated Per Se restaurant opened in the Time Warner Center complex in New York under the helm of Keller's Chef de Cuisine, Jonathan Benno. Per Se, which was designed from scratch and custom-built as part of the overall construction process, was an immediate hit on the New York restaurant scene, with reservations booked months in advance and publications including The New Yorker and The New York Times giving rave reviews. The latest restaurant, "ad hoc", opened in September 2006 in Yountville with a different fixed price comfort food dinner served family style every night. Originally intended to be a temporary project while Keller planned his lifelong dream restaurant for the location, serving hamburgers and wine,^[7] he decided to make ad hoc permanent and find a new location for the hamburger restaurant due to its overwhelming popularity.^[8]

• Napa, CA: ad hoc, Bouchon, Bouchon Bakery, The French Laundry
• New York: Bouchon Bakery, Per Se
• Las Vegas: Bouchon, Bouchon Bakery
• Beverly Hills: Bouchon, Bouchon Bakery

Currently, Thomas Keller is working towards opening his fourth Bouchon in Toyko, Japan with a scheduled opening in late 2013. Bouchon Bakery will open in 2014, and be managed by Janine Weismann; his current Yountville Bouchon Bakery head pastry chef.

Prior to the opening of The French Laundry, Thomas Keller started a small olive oil company called EVO, Inc. in 1992, with his girlfriend of the time, to distribute Provençal-style olive oil and red wine vinegar. Recently, Keller started marketing a line of signature white Limoges porcelain dinnerware by Raynaud called Hommage Point (in homage to French chef and restaurateur, Fernand Point) that he helped design and a collection of silver hollow ware by Christofle. He has also attached his name to a set of signature knives manufactured by MAC.^[9]

Keller is the president of the Bocuse d'Or U.S. team and was responsible for recruiting and training the 2009 candidates.^[10] The current French Laundry Chef de Cuisine Timothy Hollingsworth won the Bocuse d'Or USA semi-finals in 2008, and represented the U.S. in the world finals in January 2009 under Keller's supervision where he placed 6th, equaling the best performance of the U.S. in the contest to date.^[11][12][13] On describing his reasons for accepting the Bocuse d'Or Team USA presidency, Keller stated, "When Chef [Paul] Bocuse calls you on the phone and says he’d like you to be president of the American team, you say, ‘Oui, chef’. He’s the role model, the icon".^[14]

Publishing and film[link]

In 1999, Thomas Keller published The French Laundry Cookbook, which he considers his definitive book on cuisine. That year it won three International Association of Culinary Professionals (IACP) awards for Cookbook of the Year, Julia Child "First Cookbook" Award, and Design Award. In 2004 he published "The Bouchon Cookbook," although he gives most of the credit to Bouchon chef Jeffrey Cerciello.^[15] Other cookbooks that he has written or contributed are The Food Lover's Companion to the Napa Valley, Under Pressure: Cooking Sous Vide and Ad Hoc at Home (2009). He provided an introduction or foreword to The Vineyard Kitchen: Menus Inspired by the Seasons by Maria Helm Sinskey, "Happy in the Kitchen" by Michel Richard, "Indulge: 100 Perfect Desserts" by Claire Clark (head pastry chef at The French Laundry), the new publication of "Ma Gastronomie" by Fernand Point, "Charcuterie: The Craft of Salting, Smoking, and Curing" by Micheal Ruhlman and Brian Polcyn. He is also featured in "My Last Supper" by Melanie Dunea

Working on the film Spanglish, Keller designed and taught star Adam Sandler to cook what is often called "the world's greatest sandwich", as a plausible example of what a talented bachelor gourmet might cook for himself. The sandwich resembles a typical BLT, with the addition of a fried egg.^[16][17] Keller served as a consultant for the 2007 Pixar animated film Ratatouille, allowing the producer to intern in the French Laundry kitchen and designing a fancy layered version of ratatouille, "confit byaldi", for the characters to cook. In the American version he plays a cameo appearance as a restaurant patron (the part is played by one of Keller's mentors Guy Savoy in the French version, and Ferran Adrià in the Spanish one).^[18]

Awards[link]

• Best American Chef: California, James Beard Foundation, 1996
• Outstanding Chef: America, James Beard Foundation, 1997
• Chef of the Year, Bon Appétit Magazine, 1998
• Voted #1 – Top Food, Zagat Guide to the Bay Area, 1998–2003
• Five-Star Award, Mobil Travel Guide, 1999–2004
• Favorite Restaurant – Restaurant Experts' Poll, Food & Wine Magazine, 2000
• Top Restaurant for Food, Wine Spectator Magazine, 2000
• America's Best Chef, TIME Magazine, 2001 ^[19][20]
• Outstanding Wine Service Award, James Beard Foundation, 2001
• Outstanding Service Award, James Beard Foundation, 2003
• Best Restaurant in the World (French Laundry), Restaurant Magazine's Top 50 Restaurants of the World, 2003,^[21] 2004^[22]
• Best Restaurant in the Americas (French Laundry), Restaurant Magazine's Top 50 Restaurants of the World, 2005–2008^{[23][24][25][26]}
• Best New Restaurant (Per Se), James Beard Foundation, 2005 ^[27]
• Michelin Guide New York, 3 Stars for Per Se, November 2005 – 2011
• Michelin Guide Bay Area, 3 Stars for The French Laundry, 2006–2011
• Michelin Guide Bay Area, 1 Star for Bouchon, 2008–2011
• Gayot Top 40 Restaurants in the US (French Laundry) 2004 – 2010
• Gayot Top 40 Restaurants in the US (Per Se) 2010
• Chevalier in the French Legion of Honor, presented by Chef Paul Bocuse on March 29, 2011 in NYC^[28][29]
• Lifetime Achievement Award (French Laundry) Restaurant Magazine's Top 50 Restaurants of the World^[30]

Bibliography[link]

• Keller, T. Ad Hoc at Home. Artisan Publishers, 2009. ISBN 978-1-57965-377-4
• Keller, T. Under Pressure: Cooking Sous Vide. Artisan Publishers, 2008. ISBN 1-57965-351-0
• Keller, T. Bouchon. Artisan Publishers, 2004. ISBN 1-57965-239-5
• Keller, T. The French Laundry Cookbook. Artisan Publishers, 1999. ISBN 1-57965-126-7

References[link]

Further reading[link]

• Keller, Thomas. The French Laundry Cookbook. Artisan Publishers, 1999. ISBN 1-57965-126-7
• Ruhlman, Michael. The Soul of a Chef: The Journey Toward Perfection. Penguin Books, 2001. ISBN 0-14-100189-5
• Keller, Thomas. Bouchon. Artisan Publishers, 2004. ISBN 1-57965-239-5
• Severson, Kim. "A Rat with a Whisk and a Dream." New York Times, June 13, 2007.

External links[link]

• Interview by Restaurant Insider magazine: January 2006
• Charlie Rose interview: March 26, 2008

Mac Miller
Mac Miller performing at the Governor's Ball in 2011.
Background information
Birth name	Malcolm McCormick
Also known as	Easy Mac
Born	(1992-01-19) January 19, 1992 (age 20) Pittsburgh, Pennsylvania
Genres	Hip hop
Occupations	Rapper, producer, actor, songwriter
Years active	2007 – present
Labels	Rostrum Records, Most Dope Entertainment
Associated acts	Wiz Khalifa, Beedie, The Ill Spoken, I.D. Labs, Big Jerm
Website	www.macmillerofficial.com

Malcolm McCormick (born January 19, 1992),^[1] known by his stage name Mac Miller (previously Easy Mac), is an American rapper from Pittsburgh, Pennsylvania. He is signed to Rostrum Records and released his debut album Blue Slide Park on November 8, 2011.^[2]

Early life[link]

Malcolm McCormick was born on January 19, 1992, the son of an architect and a photographer, and raised in the Point Breeze part of Pittsburgh, Pennsylvania.^[1][3] His father is Christian and his mother is Jewish; Miller was raised Jewish and had a Bar Mitzvah.^[4][5][6] Before attending Taylor Allderdice High School, Miller attended Winchester Thurston School.^[7] In high school, Miller decided to focus on his hip-hop career, later noting, "Once I hit 15, I got real serious about it and it changed my life completely ... I used to be into sports, play all the sports, go to all the high school parties. But once I found out hip-hop is almost like a job, that's all I did."^[1] Miller, a self-taught musician, plays piano, guitar, drums, and bass.^[1][8]

Career[link]

Before embarking on a solo career, Miller was part of rap group The Ill Spoken together with fellow Pittsburgh rapper, Beedie. The Ill Spoken released the mixtape How High in 2008. Prior to changing his name to Mac Miller, he was known as EZ Mac and released the mixtape But My Mackin Ain't Easy in 2007 at 15 years old. In 2009 Mac Miller released two mixtapes The Jukebox: Prelude to Class Clown and The High Life before getting signed to Rostrum Records.

In early 2010, Miller signed with Rostrum Records.^[9] Rostrum president Benjy Grinberg met Miller while recording with Wiz Khalifa at ID Labs.^[10] Although Grinberg started giving Miller advice, he didn't show any interest in getting involved with his career until the artist began work on the K.I.D.S. mixtape, when, as he later told HitQuarters, Grinberg "noticed a maturation in his sound and approach to his music."^[10] By that point Miller had started attracting interest from different record companies but chose Rostrum due to its location in his hometown and association with Wiz Khalifia.^[10] K.I.D.S. was released by the label in August 2010.^[1] The mixtape was inspired by the movie Kids. A significant breakthrough came in late 2010 when Miller embarked on his first "Incredibly Dope Tour", selling out at every location on the tour.^[10]

Miller's 5th^[when?] release was a mixtape titled Best Day Ever. The mixtape features his single "Donald Trump" and the hit songs "Wear My Hat", "BDE Bonus" and "All Around The World." The mixtape featured mainstream producers such as Just Blaze, 9th Wonder, and Chuck Inglish. On November 22, 2010 his first single "Knock Knock" premiered its video on YouTube.^[11]

On March 29, 2011, he released an EP called On And On And Beyond. The six-track work was produced by Rostrum Records.

On July 5, 2011, Miller announced the title of his first album Blue Slide Park on his YouTube channel, set for a Fall release.^[12] In September 2011 it was revealed that Miller would release a mixtape titled 92 Til Infinity hosted by DJ Jazzy Jeff prior to the release of Blue Slide Park.^[13] However, the release did not happen, and it was since then left in planning.

Prior to his 2011 national Blue Slide Park tour, Miller traveled Europe on his "Incredibly Dope Tour" visiting cities such as London, Manchester, and Amsterdam.

On October 14, 2011, Mac Miller released a 13 song mixtape called I Love Life, Thank You for reaching 1,000,000 followers on Twitter. It had features from Sir Michael Rocks of The Cool Kids, Talib Kweli, and Bun B.

On November 2011, Blue Slide Park debuted at number 1 on the Billboard 200 with first week sales of 144,000 copies.^[14]

On March 23, 2012, Mac Miller released his seventh mixtape called Macadelic. He released "Loud" as a single off the mixtape as well as filiming a music video. Miller also released a video for "Thoughts From A Balcony".

Awards and honors[link]

In 2009 at age 17, he made it to the final four in Rhyme Calisthenics, the MC competition at Shadow Lounge.^[15] In 2010, he won two awards at the Pittsburgh hip-hop awards.^[16] His video "Live Free" won video of the year and he also won Best Artist Under 21. In September 2011 Maroon 5 announced that Mac Miller will be featured on their remix of their top chart song "Moves Like Jagger".^[17] In 2011 Miller was one of eleven rappers featured in XXL magazine's Freshman Class of 2011.^[18] The video for the first single released from this mixtape, "Donald Trump", has reached over 53 million views on YouTube^[19] and Donald Trump himself, who is referenced on the song, acknowledged the video on the social networking site Twitter when it reached 20 million views stating "Who wouldn't be flattered?". He declared that Miller was the “new Eminem,” and stated “I am very proud of him.”^[20] Endorsements by Donald Trump helped Miller become increasingly more popular. The song also charted on iTunes debuting at #73 and peaking at #40,^[21] before Miller was signed to a major label. In 2011, his first TV appearance took place in the VH1 show Single Ladies; he played a fictionalized version of himself that succeeded in selling one of his mixtapes to one of the main characters. Also in 2011, he was a part of MTV Jams Fab Five artists.^[22]

Musical philosophy[link]

Mac Miller includes Big L, Lauryn Hill, The Beastie Boys, Outkast, and A Tribe Called Quest among his influences.^[8] He also has a close relationship with fellow Pittsburgh rapper Wiz Khalifa, saying "Wiz has been a big brother to me with this music thing so far. Our relationship is beyond music. He really is just my homie, whether I will be making music or not."^[23]

As an artist, Mac Miller has performed in a number of different styles. His classic musical style contains lyrics focused on marijuana, women, and "a dream". However, Miller has lately been experimenting with new styles in his music, such as in his 2012 mixtape Macadelic. Most songs have a heavy psychedelic influence, and include lyrics with deeper meaning. Also, older artists and music performers are praised on some of Mac's new works (the beginning of "Lucy in the Sky with Diamonds" by the Beatles is used as an interlude for the song "Loud").

Discography[link]

Studio albums

• Blue Slide Park (2011)

Extended plays

• On and On and Beyond (2011)

Mixtapes

• But My Mackin' Ain't Easy (2007)
• The Jukebox: Prelude to Class Clown (2009)
• The High Life (2009)
• K.I.D.S. (2010)
• Best Day Ever (2011)
• I Love Life, Thank You (2011)
• Macadelic (2012)

References[link]

External links[link]

• Official Mac Miller Website

Snoop Dogg
Snoop Dogg performing at the Snoop Dogg Supafest in April 2011.
Background information
Birth name	Calvin Cordozar Broadus, Jr.
Born	(1971-10-20) October 20, 1971 (age 40)
Origin	Long Beach, California, United States
Genres	Hip hop
Occupations	Rapper
Years active	1992–present
Labels	Death Row, No Limit, Priority, Star Trak, Geffen, Doggystyle
Associated acts	Tha Dogg Pound, Tha Eastsidaz, 213, Dr. Dre, Warren G, Nate Dogg, 2Pac, Pharell, R. Kelly, Ice Cube, Akon, Game, Brandy Norwood, Eminem, Wiz Khalifa
Website	snoopdogg.com

Calvin Cordozar Broadus, Jr. (born October 20, 1971), better known by his stage name Snoop Dogg (formerly known as Snoop Doggy Dogg), is an American rapper, record producer, and actor. Snoop is best known as a rapper in the West Coast hip hop scene, and for being one of Dr. Dre's most notable protégés. Snoop Dogg was a Crip gang member while in high school. Shortly after graduation, he was arrested for cocaine possession and spent six months in Wayside County Jail. His music career began in 1992 after his release when he was discovered by Dr. Dre. He collaborated on several tracks on Dre's solo debut, The Chronic and on the titular theme song to the film Deep Cover.

Snoop's debut album Doggystyle, was released in 1993 under Death Row Records making a debut at No.1 on both the Billboard 200 and R&B charts. Selling almost a million copies in the first week of its release, Doggystyle quickly became certified 4× platinum in 1994 and spawned several hit singles, including "What's My Name" and "Gin & Juice". In 1994, Snoop released a soundtrack on Death Row Records for the short film Murder Was The Case, starring himself. In early 1996, Snoop Dogg was cleared of charges over his bodyguard's 1993 murder of Philip Woldemariam. His second album, late 1996's Tha Doggfather, also debuted at No.1 on both charts with "Snoop's Upside Ya Head" as the lead single. The album sold only half as well, being certified double platinum in 1997.

Tha Doggfather was his last release for Death Row before he signed with No Limit Records, where he recorded his next three albums. Da Game Is to Be Sold, Not to Be Told in 1998, No Limit Top Dogg in 1999 (making it his last album of the 90s), and Tha Last Meal in 2000, which was his last No Limit Records album. Snoop then signed with Priority/Capitol/EMI Records in 2002, where he released his album Paid tha Cost to Be da Boss. Then he signed with Geffen Records in 2004 for his next three albums R&G (Rhythm & Gangsta): The Masterpiece, Tha Blue Carpet Treatment, and Ego Trippin'. Malice 'n Wonderland (2009) and Doggumentary (2011), his most recent release, were on Priority.