I don't own a crystal ball, and if I did, I definitely WOULD use it to set myself up both in Las Vegas and Wall Street.

It would also help me figure out what to serve guests at the house and hear them utter the words, "My that's tasty AND trendy!"

While not one of those things will happen to me, it's always fun to try and predict what food and beverage items may become the hip new thing for the hungry and thirsty in America.

This article from the New York Times takes aim at 10 trends we could expect for the 2013 calendar year.

Some of them I can see happening...others I'm not so sure.

One of them I definitely can see taking off is salumi. I think because Wisconsin is home to many farmers, artisans, local food movement-types, farmers markets could be adorned in homemade cured meats of all kinds. We're home to venison and elk, among other animals for which meats can be cured, aged and flavored.

One I wouldn't bet on is chicarrones. While the pork rind does have a following, it does have the label of being very unhealthy. I think more folks are concerned and curious about what they're putting in their bodies, so aside from the folks who love crispy fried bits of pig, it may not take off in the way other foods might.

The only problem with many of these predictions and that they may have overlooked something which will appear at the Wisconsin State Fair in West Allis this coming summer. If it sells well (like chocolate covered bacon), that will become the hottest food trend of 2013.