In April, as the first wave of Covid-19 infections began to spread across the U.S., the nation’s largest hotspot wasn’t in New York City. It wasn’t in Los Angeles, Chicago, Seattle, or any major urban center. It was in Sioux Falls, South Dakota, a small city of about 190,000.
Specifically, it was in the Smithfield Foods pork plant on the north side of town, nestled into a bend in the Big Sioux River. By April 16, 644 cases had been traced back to the plant—44 percent of all the cases in South Dakota at the time—pushing Sioux Falls to the top of the New York Times’ list of single-source hotspots. The initial outbreak only grew as the weeks and months went on. As of September, Smithfield’s Sioux Falls plant had reported nearly 1,300 coronavirus cases among its employees, about one-third of the plant’s total workforce. Four of those workers died.
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