Authentic Leadership and the AI Revolution

Another well-adopted AI example is robotics in clinical and operational uses, for minimally invasive efficient surgeries and point-to-point delivery to reduce burden on nursing staff, respectively. Whatever the type of AI is – prediction, cognition, generative AI or optimization – if its application does not improve operational efficiency or patient care, its adoption becomes dicult and unsustainable. Even with the demonstrable (evidence-based) improvements, if the AI outcomes cannot be explained to administrators and clinicians adequately, the AI adoption falters. Besides the demonstrable and explainable performance and care improvements, patient safety is paramount. The Department of Health and Human Services (HHS) evaluates fairness, transparency/explainability, responsibility/accountability, security, privacy and robustness as they regulate areas within their statutory authority that aect AI applications. The Office of National Coordinator for Health Information Technology (ONC), an agency within HHS, issued a requirement for predictive algorithm transparency. This requirement became a criterion for Centers for Medicare & Medicaid Services (CMS) programs Jan. 1, 2025, potentially impacting health systems’ revenue. HHS strikes a balance between the regulation and AI deployment through pilot programs, standards, data access and public communications. The Food and Drug Administration (FDA), another HHS agency, regulates AI and machine learning-enabled medical devices and AI/ML in software as a medical device. FDA is continuously working on developing a life cycle-based regulatory framework for AI technologies and released an initial version stating the unique role of health systems in monitoring the ongoing and long-term safety and eectiveness of health AI outcomes. In this article, our objective is to guide readers on how to deploy AI innovation that improves operational and clinical performance as well as healthcare systems’ revenue in a safe and trustworthy manner. We draw upon our own experience of health AI deployment and adoption, U.S. governmental agencies work and our cross-industry experience of AI and model governance.

The ants turn out to have been the drink's inspiration. In season in July and August, they pack a big punch, even in limited quantities. Ginger, on the other hand, is strong, so there's just a bit of that, balanced out by the minty pennyroyal. In the glass with a bit of lemon juice, the ingredients harmonize in what tasted like a delicious new kind of fruit.

"We balance the bitterness of the flying ant with the smokiness of mezcal," Lara says, pointing out that it’s a bicuishe mezcal, a favorite variety of mine, with everything rounded out by that bit of honey.

Since mezcal can vary so much from bottle to bottle, why use it in the first place? "Mezcal is because we're from here," he says, gently implying, why wouldn't you?

As intellectual and conceptual as the drinks at Selva are, this one at Criollo goes down easy. Either way, the difficult ingredients—bold botanicals, mercurial spirits, desiccated insects—are embraced, turning them into something very memorable.

“Hoja santa is not a difficult ingredient, it is just an interesting ingredient,” says Purcaru back at Selva. “It’s a question of finding the balance I'm looking for.” If she encounters a mezcal that she can't think of just the right use for, her solution is classic: She drinks it neat.

The ants turn out to have been the drink's inspiration. In season in July and August, they pack a big punch, even in limited quantities. Ginger, on the other hand, is strong, so there's just a bit of that, balanced out by the minty pennyroyal. In the glass with a bit of lemon juice, the ingredients harmonize in what tasted like a delicious new kind of fruit.

"We balance the bitterness of the flying ant with the smokiness of mezcal," Lara says, pointing out that it’s a bicuishe mezcal, a favorite variety of mine, with everything rounded out by that bit of honey.

Since mezcal can vary so much from bottle to bottle, why use it in the first place? "Mezcal is because we're from here," he says, gently implying, why wouldn't you?

As intellectual and conceptual as the drinks at Selva are, this one at Criollo goes down easy. Either way, the difficult ingredients—bold botanicals, mercurial spirits, desiccated insects—are embraced, turning them into something very memorable.

“Hoja santa is not a difficult ingredient, it is just an interesting ingredient,” says Purcaru back at Selva. “It’s a question of finding the balance I'm looking for.” If she encounters a mezcal that she can't think of just the right use for, her solution is classic: She drinks it neat.

The ants turn out to have been the drink's inspiration. In season in July and August, they pack a big punch, even in limited quantities. Ginger, on the other hand, is strong, so there's just a bit of that, balanced out by the minty pennyroyal. In the glass with a bit of lemon juice, the ingredients harmonize in what tasted like a delicious new kind of fruit.

"We balance the bitterness of the flying ant with the smokiness of mezcal," Lara says, pointing out that it’s a bicuishe mezcal, a favorite variety of mine, with everything rounded out by that bit of honey.

Since mezcal can vary so much from bottle to bottle, why use it in the first place? "Mezcal is because we're from here," he says, gently implying, why wouldn't you?

As intellectual and conceptual as the drinks at Selva are, this one at Criollo goes down easy. Either way, the difficult ingredients—bold botanicals, mercurial spirits, desiccated insects—are embraced, turning them into something very memorable.

“Hoja santa is not a difficult ingredient, it is just an interesting ingredient,” says Purcaru back at Selva. “It’s a question of finding the balance I'm looking for.” If she encounters a mezcal that she can't think of just the right use for, her solution is classic: She drinks it neat.

The ants turn out to have been the drink's inspiration. In season in July and August, they pack a big punch, even in limited quantities. Ginger, on the other hand, is strong, so there's just a bit of that, balanced out by the minty pennyroyal. In the glass with a bit of lemon juice, the ingredients harmonize in what tasted like a delicious new kind of fruit.

"We balance the bitterness of the flying ant with the smokiness of mezcal," Lara says, pointing out that it’s a bicuishe mezcal, a favorite variety of mine, with everything rounded out by that bit of honey.

Since mezcal can vary so much from bottle to bottle, why use it in the first place? "Mezcal is because we're from here," he says, gently implying, why wouldn't you?

As intellectual and conceptual as the drinks at Selva are, this one at Criollo goes down easy. Either way, the difficult ingredients—bold botanicals, mercurial spirits, desiccated insects—are embraced, turning them into something very memorable.

“Hoja santa is not a difficult ingredient, it is just an interesting ingredient,” says Purcaru back at Selva. “It’s a question of finding the balance I'm looking for.” If she encounters a mezcal that she can't think of just the right use for, her solution is classic: She drinks it neat.

The ants turn out to have been the drink's inspiration. In season in July and August, they pack a big punch, even in limited quantities. Ginger, on the other hand, is strong, so there's just a bit of that, balanced out by the minty pennyroyal. In the glass with a bit of lemon juice, the ingredients harmonize in what tasted like a delicious new kind of fruit.

"We balance the bitterness of the flying ant with the smokiness of mezcal," Lara says, pointing out that it’s a bicuishe mezcal, a favorite variety of mine, with everything rounded out by that bit of honey.

Since mezcal can vary so much from bottle to bottle, why use it in the first place? "Mezcal is because we're from here," he says, gently implying, why wouldn't you?

As intellectual and conceptual as the drinks at Selva are, this one at Criollo goes down easy. Either way, the difficult ingredients—bold botanicals, mercurial spirits, desiccated insects—are embraced, turning them into something very memorable.

“Hoja santa is not a difficult ingredient, it is just an interesting ingredient,” says Purcaru back at Selva. “It’s a question of finding the balance I'm looking for.” If she encounters a mezcal that she can't think of just the right use for, her solution is classic: She drinks it neat.

The ants turn out to have been the drink's inspiration. In season in July and August, they pack a big punch, even in limited quantities. Ginger, on the other hand, is strong, so there's just a bit of that, balanced out by the minty pennyroyal. In the glass with a bit of lemon juice, the ingredients harmonize in what tasted like a delicious new kind of fruit.

"We balance the bitterness of the flying ant with the smokiness of mezcal," Lara says, pointing out that it’s a bicuishe mezcal, a favorite variety of mine, with everything rounded out by that bit of honey.

Since mezcal can vary so much from bottle to bottle, why use it in the first place? "Mezcal is because we're from here," he says, gently implying, why wouldn't you?

As intellectual and conceptual as the drinks at Selva are, this one at Criollo goes down easy. Either way, the difficult ingredients—bold botanicals, mercurial spirits, desiccated insects—are embraced, turning them into something very memorable.

“Hoja santa is not a difficult ingredient, it is just an interesting ingredient,” says Purcaru back at Selva. “It’s a question of finding the balance I'm looking for.” If she encounters a mezcal that she can't think of just the right use for, her solution is classic: She drinks it neat.