Texas may be known for Friday night lights, country music, and wide-open skies, but Texas State University is proving the state’s thriving arts scene deserves just as much attention. The university is the first and only school in the nation with Top 20 national rankings in Art, Dance, Music, Theatre, Musical Theatre, and Mass Communication — a distinction many outside the university still do not realize.
While preparing a perfect “Pre-Matinee” lunch of Tuna, Kale, and Curry Frittata with Mustard Roasted Potatoes alongside Vee Volpe, president of the Friends of the Fine Arts and Communication at Texas State University, our conversation centered on the organization’s growing role in supporting students through scholarships, travel opportunities, guest artists, and community engagement. “Friends helps create opportunities that might not otherwise happen,” Volpe explained, noting that many students balance demanding rehearsal schedules, academics, and jobs while pursuing their degrees.
Volpe described the College of Fine Arts and Communication as far more than a theatre program. The nationally recognized college spans theatre, dance, opera, mariachi, film, journalism, communications, galleries, music ensembles, and visual arts. “The breadth and the caliber are what make Texas State distinctive,” she said.
That excellence was especially visible in the university’s recent production of Rodgers & Hammerstein’s Cinderella, which I had the absolute pleasure of attending. Rehearsals began in February, with students dedicating up to 40 hours a week during technical rehearsals. More than 125 undergraduate and graduate students participated in the production, many while carrying full course loads and jobs.
“The polish and confidence impressed me most,” Volpe said. “What audiences don’t always realize is how much of the work is student-driven.”
Beyond performance experience, students gain professional skills in collaboration, communication, problem-solving, and leadership. Volpe believes those experiences are especially valuable in today’s world. “People are craving real experiences more than ever,” she said. “There’s something about sitting together for live theatre, music, dance, or art that still feels very human.”
As Friends of the Fine Arts and Communication continues to grow — now more than 300 members strong with its Take a Seat endowment nearing $600,000 — Volpe hopes more people will discover the level of creativity and talent thriving at Texas State. “Once people experience it for themselves,” she said, “they usually understand pretty quickly why so many of us are passionate about it.” Vee encourages people to simply give it a try,. Memberships to Friends of the Fine Arts and Communication begin at $100 and include tickets and invitations to events throughout the year. “It’s the best deal around,” Volpe laughed. “You get to have alot of fun and help students at the same time.”
Box Office: https://txstatepresents.universitytickets.com/
Friends: https://www.finearts.txst.edu/friends.html
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Tuna, Kale & Curry Frittata with Roasted Mustard Potatoes
Equipment
- 1 Saute or Stir Fry Pan Medium
Ingredients
- 1 clove shallot chopped
- 2-3 handfuls kale well massaged
- 2 cans Calipo Tuna plus 1/2 tsp of the oil
- 6 eggs
- 2 tsp curry powder, or more if desired
- small spash of water while cooking
Oven-Roasted Mustard Potatoes
- 1 package red baby potatoes
- 1 tbsp tuna oil or olive oil
- 1/4 tsp fine salt or more to taste
- 1 tbsp brown mustard or old fashioned mustard
- thyme or Italian seasoning
Instructions
- In a medium sauté or stir-fry pan, heat 1–2 teaspoons of the tuna oil over medium heat.
- Add the shallot and cook slowly until softened and lightly caramelized. Add a splash of water as needed to keep it from drying out while reducing the amount of oil used.
- Add the well-massaged kale and cook until fully softened.
- Add the tuna and stir for another minute or two so the flavors amalgamate.
- In a bowl, whisk the eggs with salt and 2 teaspoons curry powder. Pour into the pan.
- Cook gently until the outer edges become browned and caramelized. A clear lid can be placed on top to help the upper portion cook through evenly.
- 7. The frittata is done when the edges are browned and caramelized, the center has puffed slightly, and the eggs are fully set.
Oven Roasted Mustard Potatoes
- Preheat oven to 425 degrees
- Chop potatoes into roughly 1-inch pieces